Buttery Cranberry Orange Scones make the perfect breakfast! These are every bit as delicious as the ones from your fave coffee shop!
Prepare yourselves, I have a major complaint about the world.
Okay, so, I bought a car two days ago and spent hours filling out forms. Yesterday I spent a good portion of my day filling out rental applications for the move.
And here’s my complaint: it’s 2015. Why am I still filling out all these paper forms?
I did the online application so I could avoid printing and faxing. Why did I then have to go and fill out the same stuff on a piece of paper?!
I run my entire business online. I sign contracts, I fill out tax forms, I do it all online. If you need me to print something and sign it, it’ll take weeks. Weeks. Because I don’t own a printer. And if you need me to fax something… it probably won’t happen. Ever. Is that even a thing? Like, do they still sell fax machines? Why do you even have a fax number?
Get an email address.
I’ll print the form (it may take awhile) and then email it to you. It works, I promise.
Guys, I’ve been living on the internet since I built my first Geocities site in 1996. Complete with lava lamp clip art. I really thought that by this time in my life, I’d literally be able to do everything online.
Sometime between printing all 12 pages of the rental applications and sending them off, I made some scones. Because buttery pastry is the only thing that soothes my soul when I’m aggravated that the world won’t just do what I want it to do.
When I was in the Los Angeles airport last week, the only food places close to my gate were a Carl’s Jr and a coffee place so for lunch I had french fries and a cranberry scone. And it was the worst cranberry orange scone ever. I’ve been wanting a good one ever since and finally made a batch. They’re so good – especially if you warm them up and smear a decent amount of butter on them. Mmm!
Make sure you follow me around the internet!
- 4 cups plus 1/4 cup flour
- 1/4 cup sugar plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 tablespoon grated orange zest
- 3/4 pound cold unsalted butter diced
- 4 eggs lightly beaten
- 1 cup cold heavy cream
- 1 cup dried cranberries
- 1 egg beaten with 2 tablespoons water or milk for egg wash
Preheat the oven to 400F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Move the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough about 3/4-inch thick. Flour a 3-inch cookie cutter and cut pieces of dough. Place the scones on the prepared pan. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with raw sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked.