You know what’s good on a rainy day? Something warm and delicious. I’ve been thinking about making these scones all weekend but was too busy with other baking projects. Then today, I woke up and eyed the bowl of oranges in the kitchen that no one wanted to eat and I couldn’t take it any longer. It’s scone time! These are made with orange zest and drizzle with an orange glaze also made with zest and a little milk. They are SO good with butter.
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon grated orange peel
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 3/4 cup dried cranberries
- 1 cup chilled buttermilk
For orange glaze
- 1/2 cup confectioner’s sugar
- 1 teaspoon orange zest
- 2 teaspoons of milk, plus a few drops more, if needed to produce a glaze that will pour
- Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl.
- Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns.
- Divide dough in half. Form each half into 1-inch-thick disks. Cut each disk into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes.
- In a small bowl, combine confectioner’s sugar, zest, and milk together until smooth.
- Add icing into zip-lock bag, cut a small tip at the end and drizzle in zigzags while scones are warm. Served as is, or with a side of softened butter.