These Orange Cranberry Scones are a treat for the senses with their tender flaky texture, sweet and tart orange and cranberries and a hint of fragrant cardamom to bring it all together. Delicious for breakfast, dessert, after school snack or tea time.
Cardamom is a wonderfully fragrant spice with hints of mint and citrus. I rarely cook with it, which is a shame because it is wonderful. It is used often in Indian and Middle Eastern cooking as well as Scandinavia. I don’t use a lot in this recipe and you could definitely make these without it if you don’t have any. But, I really enjoyed the extra layer of flavor it added.
Scones in general are simple to make. A few tips to keep them tender and flaky
- Keep your butter cold, some people recommend cutting it and then freezing it before making the recipe.
- Do not overmix the dough. Once it forms a dough and is evenly mixed, shape it and bake it.
I have a few other scone recipes you may enjoy as well:These flaky and flavorful Orange Cranberry Scones are laced with fragrant cardamom giving them a heavenly aroma and taste. Click To Tweet
These flaky and flavorful Orange Cranberry Scones are laced with fragrant cardamom giving them a heavenly aroma and taste.
- 2 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 5 tablespoons butter cut in 1/4 inch pieces
- 2 teaspoons fresh orange zest
- 3/4 cup dried cranberries
- 1 cup heavy cream
- 1 cup powdered sugar
- 1/4 teaspoon cardamom
- 1-2 tablespoons fresh squeezed orange juice
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse together flour, sugar, baking powder 1 teaspoon cardamom and salt 3 or 4 times to combine.
Sprinkle butter pieces and orange zest on top and pulse 10-12 times until mixture looks like coarse meal.
In a large bowl, combine flour mixture and cranberries. Stir in cream until a dough begins to form.
Place dough on a floured cutting board and shape into a 9 inch round disk. Cut into 8 wedges.
Place wedges on prepared baking sheet and bake until lightly brown, about 12-15 minutes. Remove from oven and let cool for 10 minutes.
In a small bowl combine powdered sugar and 1/4 teaspoon cardamom. Thin with a tablespoon or more of fresh orange juice to create a glaze. Drizzle over the scones and serve.
For a lower fat version, I replace the heavy cream with 1/2 cup yogurt and 1/2 cup milk and increase the butter to 6 tablespoons.
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