Oh my! Who doesn’t like scones? These Cranberry Orange Pecan Scones are a perfect way to celebrate the season! I feel like I could watch reruns of Downton Abbey or catch up on The Crown with a cup of tea while taking a few bites of these along the way! Better yet, do some last-minute Christmas shopping online while listening to Christmas music! Notice there are two versions demonstrated below so pick which works for you!
The Beginning:
Whisk together the flour, baking powder and salt. Using a box grater, grate one stick(1/2 cup) of very cold/frozen unsalted butter over the flour mix, gently tossing the shreds of butter into the mix at a few points during the grating process. Place this bowl in the freezer for about 10 minutes. We want that butter COLD! The longer it stays that way, the more flaky your scone will be.
Using a microplane grater, acquire about a teaspoon of orange zest from a washed and dried orange You just never know who handled it before you or what possible residue might exist on it and you don’t want that in your food! Maybe I’m overreacting. Next, rub the zest into the sugar to infuse it with the orange oil/flavor between you fingers over and over again. The hue of the sugar will change and its aroma is amazing! Just imagine what lies ahead in each bite of the upcoming scones.
Another part of the initial preparation is to chop up the cranberries. Measure 1 cup of fresh cranberries. Then, using a small food processor, chop them up as shown, not too big, not too fine…
The Middle:
Take the bowl out of the freezer and gently toss in the orange sugar. Tilt the bowl to the side and use a few turns of the whisk to distribute evenly within the flour mixture.
Next, toss in the chopped cranberries and pecans, if using, to coat with flour before adding the wet mixture. The flour coating will help suspend these ingredients within the batter so they don’t sink to the bottom as they are baking. Don’t skip this step!
Make a well in the center and pour in the cream/egg/vanilla mixture that has been whisked together. Stir with a wooden spoon until all flour has been moistened enough to start holding the mixture together. Notice that you can still see the shreds of butter. You could add a couple more tablespoons of cream if you believe it appears too dry. I didn’t in this case.
Option #1:
The Wedge Formation:
Dump the mixture onto a lightly floured surface. Using light pressure, center the dough and press together while you form a mound that is cohesive. Believe it or not, this crumbly mixture will conform to your commands. Just do this quickly as you want the butter to stay as cold as possible for the best outcome.
Slice the mound in half and quickly form these into to 6″ mounds. Look at the inside!!
Slice each into 6 sections totaling 12 scones.
Option 2:
Roll and Cut:
From the point the dough is formed into a mound on the floured surface/mat, flour the roling pin and lightly dust the top of the dough’s surface. Roll to about a 3/4″ thickness and cut with a floured biscuit cutter (circle or square). Flour cutter between each cut and press straight down; do not twist! The one used here was 2-1/2″. You can gently re-roll scraps to cut more. I was able to cut about 16.
As with the wedge variety, brush tops with heavy cream and sprinkle on some RAW turbinado or sparkling sugar. The baking instructions are the same as listed below.
The Bake:
Space the scones equally onto a parchment paper-lined rimmed baking sheet. Brush the tops with more heavy cream and a sprinkle of turbinado sugar or sparkling sugar. Now we are ready to bake! Let’s go for 20 minutes at 400 degrees. I do add a couple minutes beyond the 20 at 350 degrees using my convection setting to golden up the top a bit. It’s not necessary, but I do like the appearance better.
Now What?
Let them sit about 2 minutes on the pan, then remove them to the cooling rack for the remainder of the cooling process. Do not leave them on the pan to cool completely. The moisture from the heat will mess with the texture of the scone since the heat can’t escape the bottom. I know. I did this once, so learn from my mistake.
Mix the icing ingredients while the scones are cooling on the rack.
Once cooled, place the icing in a small Ziploc bag. Cut off a small corner and drizzle this delightfully orange-tasting icing over these Cranberry Orange Pecan Scones. Now it’s time to take a bite! O.M.G.!
The moment of temptation has arrived! Have a cup of tea waiting! Enjoy!
Ingredients
- 2 -3/4 c all-purpose flour
- 1 T baking powder
- 1/2 t Kosher salt
- 1/2 c unsalted butter
- 1/3 c granulated sugar
- 1 t orange zest
- 1 c cranberries , chopped
- 2/3 c pecans, optional
- 2 large eggs
- 1/2 c heavy whipping cream
- 2 t vanilla
Icing
- 1 c confectioner's sugar
- 3 T heavy whipping cream
- 1 T fresh orange juice
- 1/2 t orange zest
Instructions
- Whisk together the flour, baking powder and salt.
- Using a box grater, grate the cold butter into the flour mixture and toss to evenly distribute. Place it in the freezer for about 10 minutes.
- Grate the orange zest and rub it into the sugar to infuse its oils between your fingers.
- Remove the flour mixture from freezer and gently toss in the orange sugar to evenly distribute.
- Add the chopped pecans and cranberries in flour mixture. Toss to coat them with flour. DO NOT SKIP THAT STEP!
- Whisk together the heavy cream, eggs and vanilla. Make a well in the center of the flour/sugar mixture and pour in the wet mixture. Mix slowly at least 15 times to moisten dough; it will be crumbly.
Scone 1: Wedge Version:
- Empty it out onto a lightly floured surface and gently press dough into a mound. Divide it into 2 sections. Form them into 6 inch diameter rounds. Slice each into 6 equal sections.
Scone 2: Roll and Cut Version:
- Once the mound is formed on the rolling mat, sprinkle it and the rolling pin with flour. Roll to about 3/4" thickness. Cut straight down with a floured biscuit cutter. DO NOT TWIST! Reroll scraps to form more. I was able to cut 16 with a 2-1/2" cutter. Directions remain the same from this point on.
Baking:
- Place the individual wedges or cut scones onto a large parchment paper-lined baking sheet. Brush each with more heavy cream and sprinkle with some turbinado or sparkling sugar.
- Bake at 400°F for 20 minutes. If you want the tops a little more golden, use your ovens convection setting at 350°F for 2-3 minutes. Watch carefully as ovens do differ.
- Cool briefly on pan, about 2 minutes, then remove them to cooing rack so bottoms are exposed. This prevents to bottoms from becoming soggy with moisture from the heat.
Icing
- Combine the icing ingredients until smooth with no lumps.
- Once the scones have cooled off and barely warm, it's time to ice them. Place icing in a small Ziploc bag. Cut off a small tip from the corner and drizzle over the tops.
- Enjoy!
