Super buttery and not too sweet, these scones will be a staple at your weekend brunch table.
- 3 1/2 cups flour + extra for forming the dough
- 1 cup dark brown sugar
- 1 TBSP Baking powder
- 1.5 Teaspoon Baking soda
- 2 sticks Kerrygold salted butter, frozen
- 2.5 cups dried cranberries
- 1 TBSP vanilla extract
- 1.5 TSP almond extract
- 1 egg
- Zest of 1 Large orange, about 2 heaping TBSPs
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/3 cup fresh squeezed Orange Juice
- Sparkling sugar for topping, I prefer to use Wilton
- 1/2 cup heavy cream
- 1 egg
- 1/4 cup fresh squeezed Orange Juice
- A splash vanilla
- 1 1/2 cup powdered sugar
1. Whisk the flour, brown sugar, baking powder and baking soda together in a large bowl. Set aside.
2. Grate the frozen butter using a box grater. Add the grated butter to the flour mixture and cut the butter into the flour with either two forks or a pastry cutter.
Toss in the craisins and gently combine. If you don’t have a box grater, just chop the butter into small pieces. Refer to the photo above.
3. In a separate bowl, whisk the remaining ingredients until combined. Create a well in the center of the flour mixture and pour the whisked cream in the middle. Gently fold the wet and dry ingredients together just until combined. Do not over mix.
4. To make the triangle shape, split the dough into two disks. You might need extra flour here if the dough is too sticky. Don’t be afraid to use some. Shape it so it is about an inch thick, then cut each disk into 8 triangles. Refrigerate the pre-cut dough disks for 40 minutes. TIP: I made the disks the night before I wanted to bake them and then just baked them off the next morning. These are better when they are fresh (per my Dad 😉 ). The colder the dough, the better it will hold the shape.
5. Preheat the oven to 375. Whisk the egg and heavy cream together to make the egg wash. Separate the precut dough triangles onto two parchment lined trays. Brush each scone with the egg wash and top with sparkling sugar sprinkles.
6. Bake the chilled dough, rotating the pans halfway through, for 26-33 minutes or until golden brown. The time varies based on how even your disks were to begin with. If you find that the scones are spreading too much, use a rubber spatula to help them maintain their shape. This would be a result of not having the dough chill long enough or not using cold enough butter when making the dough.
7. Make the glaze. Whisk all glaze ingredients with a hand mixer until smooth.
8. Let the scones cool for 15 minutes before topping with the glaze.
You can shape these into 16 dough balls if you prefer the circular shape that was used in this recipe: