Description
Barefoot Contessa Cranberry Orange Scones offer a delightful blend of zesty citrus and tart cranberries in a buttery, flaky pastry. Ina Garten’s classic recipe creates a perfect breakfast treat that brings warmth and comfort to your morning table.
Ingredients
Scale
Dry Ingredients:
- 4.25 cups (530 grams) all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 50 grams sugar
Wet and Flavor Ingredients:
- 4 extra-large eggs, lightly beaten
- 240 milliliters (1 cup) cold heavy cream
- 2 teaspoons grated orange zest (from 2 oranges)
- 4 teaspoons freshly squeezed orange juice
Fat and Add-ins:
- 340 grams (12 ounces) cold unsalted butter, diced
- 120 grams dried cranberries
- 1 egg beaten with 2 tablespoons water (for egg wash)
- 0.5 cup plus 2 tablespoons (75 grams) confectioners’ sugar
- Extra sugar for sprinkling
Instructions
- Prepare the oven environment by heating to 200°C (400°F) and lining a baking sheet with parchment paper for optimal scone baking.
- In a stand mixer fitted with a paddle attachment, meticulously combine flour, granulated sugar, baking powder, kosher salt, and freshly grated orange zest.
- Integrate cold unsalted butter into the dry mixture, mixing on low speed until the texture resembles coarse pea-sized crumbs.
- Whisk eggs and heavy cream (double cream) in a separate mixing bowl, creating a smooth liquid blend.
- Gradually pour the cream mixture into the dry ingredients, mixing on low speed until the dough just comes together without overmixing.
- Gently coat dried cranberries with a light dusting of flour to prevent sinking during baking, then fold into the dough with minimal stirring.
- Transfer the dough onto a lightly floured work surface, gently kneading into a cohesive ball before rolling to approximately 2.5 centimeters (1 inch) thickness.
- Using a 7.5 centimeters (3-inch) round pastry cutter, carefully cut out scone shapes and arrange them on the prepared baking sheet.
- Collect remaining dough scraps, re-roll, and continue cutting additional scones to maximize ingredient usage.
- Delicately brush scone tops with egg wash and sprinkle with granulated sugar for a golden, crisp exterior.
- Bake in the preheated oven for 20-25 minutes until the scones achieve a rich golden-brown color and feel firm when touched.
- Allow scones to cool on the baking sheet for 15 minutes, then create a simple glaze by whisking icing sugar with fresh orange juice.
- Drizzle the citrusy glaze over the slightly cooled scones, creating an elegant and flavorful finishing touch.
Notes
- Freeze butter chunks to create pockets of fat that melt during baking, ensuring ultra-flaky texture.
- Gently fold ingredients to prevent tough, dense scones that lose their delicate crumb.
- Rest dough in refrigerator to allow gluten to relax and butter to firm up, helping maintain crisp edges.
- Handle dough minimally, using fingertips to barely bring ingredients together without warming the mixture.
- Enhance citrus notes by zesting fresh orange directly into the dough and glaze for vibrant, natural flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 13g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg