Ingredients (Makes 16)
450 grams of all-purpose flour (3 cups)
70 grams sugar (1/3 cup)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse Kosher salt
1 tablespoon grated orange peel (2 oranges)
170 grams of chilled unsalted butter, cut into 1/2-inch pieces (3/4 cup)
100 grams dried cranberries (3/4 cup)
1 cup chilled buttermilk (1 cup milk + 1 tablespoon vinegar, let rest for 10 minutes)
70 grams sugar (1/3 cup)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse Kosher salt
1 tablespoon grated orange peel (2 oranges)
170 grams of chilled unsalted butter, cut into 1/2-inch pieces (3/4 cup)
100 grams dried cranberries (3/4 cup)
1 cup chilled buttermilk (1 cup milk + 1 tablespoon vinegar, let rest for 10 minutes)
Glaze
240 grams of confectioners sugar (2 cups)
orange juice (about 1 1/2 oranges)
240 grams of confectioners sugar (2 cups)
orange juice (about 1 1/2 oranges)
Directions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Mix in orange peel. Add butter and rub in with fingertips until the mixture resembles a coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with a fork until moist clumps form. Turn dough out onto a lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into a 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
3. Bake until the tops of the scones are golden brown, about 25 minutes.
4. Let stand on the baking sheet for 10 minutes. Serve scones warm or at room temperature.
Ingredients (Makes 8)
1 1/2 cups all-purpose flour, spooned and leveled
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if the dough is too dry to work with.
Transfer the dough to a lightly floured surface and shape into an 8-inch round. Transfer to baking sheet. Cut the circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust the knife with flour). Bake until golden, 18 to 20 minutes.
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