Orange Cranberry Scones are a Treat for the Senses

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

1. Keep your butter cold, some people recommend cutting it and then freezing it before making the recipe.
2. 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:

[click_to_tweet tweet="These flaky and flavorful Orange Cranberry Scones are laced with fragrant cardamom giving them a heavenly aroma and taste. Perfect for tea time, breakfast, dessert or anytime. #scones #teatime " quote="These flaky and flavorful Orange Cranberry Scones are laced with fragrant cardamom giving them a heavenly aroma and taste. " theme="style2"]

Orange Cranberry Scones with Cardamom

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Ingredients

 

Scones

• 2 cups flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cardamom
• ¼ teaspoon salt
• 5 tablespoons butter (cut in ¼ inch pieces)
• 2 teaspoons fresh orange zest
• ¾ cup dried cranberries
• 1 cup heavy cream

Glaze

• 1 cup powdered sugar
• ¼ teaspoon cardamom
• 1-2 tablespoons fresh squeezed orange juice

Instructions

 

• 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 ¼ teaspoon cardamom. Thin with a tablespoon or more of fresh orange juice to create a glaze. Drizzle over the scones and serve. 

Notes

For a lower fat version, I replace the heavy cream with ½ cup yogurt and ½ cup milk and increase the butter to 6 tablespoons. 

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