Cranberry-Orange Scones With Orange Icing

Delicious

This scone recipe is an adaptation of King Arthur Flour and Tyler Florence. I was on the quest of finding a tender, moist scone and I think I found it. You can go to  how2heroes.com for a step by step video that is really helpful.

1 3/4 cups flour (I used King Arthur Unbleached white all purpose)

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons butter, chilled, cut into pieces

1/2 cup frozen cranberries, chopped into pieces (can use dried as well)

1/3 cup buttermilk

1 tablespoon orange juice

1 large egg, room temperature  

2 tablespoon orange zest (2 medium oranges)

DIRECTIONS

Preheat oven to 400 degrees. Line or grease baking sheet.

In medium mixing bowl, sift together the dry ingredients, then add cold butter pieces. You can do this with a pastry blender or a food processor. Add cranberries.

In a separate bowl, whisk together the buttermilk, orange juice, egg and orange 1 tablespoon orange zest. Add this mixture to the flour mixture and stir till the sought just comes together. Don't over work!

Transfer the dough to floured surface and knead a couple of times. Shape into a 1/2 round, about 8" across.

Cut the round in 8 to 10 wedges.

Place onto a baking sheet and brush with milk (if you aren't icing them then sprinkle with coarse white sugar).

Bake scones for about 12 to 15 minutes or until they're golden brown.

ICING

In a sauce pan combine:

2 -3 tablespoons butter

Juice from 1 - 2 oranges (start with one. After adding powder sugar, you can more juice if needed).

Remaining 1 tablespoon orange zest

2 cups powder sugar (you may have to add more, depending on the consistency

Whisk to incorporate and set aside.

When scones have cooled just a bit, dip or brush them with icing.