Going through my archives a few days ago, I realized that for the last few years I’ve been posting a muffin recipe prior to Mother’s Day. I decided to change it up a bit this year with orange cranberry scones. Don’t worry, they’re still easy to make. Even for little hands.
Scones and biscuits are basically kissin’ cousins. They’re very similar in ingredients and technique, but the texture should be slightly different. A scone shouldn’t flake like a biscuit, is (only ever so slightly) drier than a biscuit and has a finer crumb than a biscuit. This makes it perfect for the addition of other tasty ingredients. If you remove the zest, extract and cranberries from this recipe, you will have a blank scone canvas. From there you can add any flavorings you want, savory or sweet.
Orange Cranberry Scones
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 3 cups all-purpose flour, plus more for dusting
- ½ cup (1 stick) butter, cold and cut into small pieces
- 1 large egg, beaten
- ½ tsp orange extract
- 1¼ cup heavy cream, cold. plus more for brushing
- Demerara sugar for sprinkling
- 3 T confectioners sugar
- 1 tsp orange juice