I’ve never really been a real fan of orange. I mean, I know it’s healthy and all, but I could never stand the flavor. It was always just too much for me. Too tangy, too concentrated, too MESSY. It wasn’t until a few months ago when I began to come out of my shell and enter the world of orange. I have a orange themed blog for crying out loud!
So I’m trying a few orange things, like orange juice, eating oranges (in season of course), and these amazing whole wheat cranberry orange scones.
The last time I made scones was back in December when I made these garlic and cheese scones. Let’s just say, I’m more likely to make cranberry orange scones when I get another scones request from my family. Not that I don’t love garlic and cheese scones. Because I do, with a passion. It’s just that these scones are, well, out of this world amazing.
From time to time, I find myself thinking about all kinds of scone possibilities. Peanut butter and chocolate scones, snicker-doodle scones, and even bacon and jalapeno scones. It just seems like one of those super adaptable foods, if you start with a basic scone dough.
I really believe that I’m in love with these scones. The tart little cranberries really bring the whole thing together. And the orange glaze that tops it all off really is a-m-a-z-i-n-g! Definitely finger-lickin’ good.
Oh, you guys, these scones really made my day. It’s like a sweet biscuit, with a little orange tang in it, tart cranberries, and finished off with a sweet, tempting orange glaze that can’t beat. At all.
And the fact that they’re made with whole wheat flour definitely puts the icing on the cake. They’re not exactly healthy, but they’re a nice treat for someone trying to eat healthier. I used organic dried cranberries, but if you’ve got frozen or fresh ones, I’d love to hear about how it turned out.
I think I’ll change my name to Crazy Scone Girl and move to Virginia. Maybe. Just maybe. I’m convinced it’s a great idea. What do you think?
Here’s the recipe:
- 3½ cups whole wheat flour, plus ¼ cup whole wheat flour, separated
- ¼ cup sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 tablespoon grated orange zest
- 2 sticks (1 cup) cold butter, cubed
- 4 large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup organic dried cranberries
- ½ cup homemade powdered sugar
- 1½ tablespoons freshly squeezed orange juice
- Preheat the oven to 400 degrees F.
- In the bowl of a stand mixer fitted with a paddle attachment, mix 3½ cups of flour, ¼ cup sugar, the baking powder, salt, and orange zest. Add the butter and mix on low speed until the mixture resembles moist, coarse crumbs.
- Combine the eggs and heavy cream in a small bowl. Slowly pour the mixture into the bowl of the stand mixer while it's on low speed. Mix until just combined.
- Combine the dried cranberries and ¼ cup of flour, add to the dough, and mix on low speed until combined.
- Pour the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough into a ¾-inch thick rectangle.
- Cut the rectangle in half lengthwise. Cut each half into four, resulting in 8 squares/rectangles. Now cut each square in half diagonally, making triangles. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more scones.
- Brush the tops of the scones with an egg wash, sprinkle with sugar, and bake them for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
- Allow the scones to cool for 15 minutes and then whisk together the powdered sugar and orange juice, and drizzle over the scones. Serve immediately.