Cranberry orange scones

Photo: Handle the Heat

Tessa rubs the orange zest into the sugar so the whole scone smells of it, folds in tart berries and finishes with a buttery orange glaze. Bakery scones, at home.

From Tessa Arias at Handle the Heat

Cold butter in small cubes melts in the oven and leaves pockets of steam, which is what makes a scone flaky instead of bready.

You need

• 1 1/2 sticks (170 g) cold unsalted butter
• 1/3 cup (66 g) granulated sugar
• 1 tbsp grated orange zest
• 3 cups (381 g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup (240 g) buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (110 g) fresh or frozen cranberries, halved if large
• Sparkling sugar (optional)
• Egg wash: 1 large egg beaten with 1 tsp water
• Glaze: 1 1/2 cups (188 g) powdered sugar, 2 1/2 tbsp orange juice, 2 tbsp melted butter, 1 tsp orange zest

How to make it

1. Heat the oven to 400°F (200°C) and line two baking sheets with parchment. Cube the butter small and keep it cold.
2. Rub the sugar and zest together with your fingers until fragrant, then whisk in the flour, baking powder, salt and baking soda.
3. Cut in the cold butter with a pastry cutter or your fingertips until the biggest pieces are pea-size.
4. Whisk the buttermilk, egg and vanilla, pour it in and stir until just shaggy. Fold in the cranberries.
5. Turn out onto a floured counter, divide in half and pat each into a 6-inch disk about 1 inch thick. Cut each into 8 wedges and space them on the sheets.
6. Brush with egg wash, sprinkle with sparkling sugar and bake about 18 to 20 minutes, until golden. Cool 10 minutes.
7. Whisk the glaze until smooth and drizzle it over the warm scones.

Written in our own words from Tessa Arias's recipe, with their quantities. The original: Cranberry orange scones, Handle the Heat.

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