The fluffiest scones you will ever have! I am not a fan of the dense, even crunchy scone. I think scones need to be light and fluffy and these deliver! Inspired by Tyler Florence’s Mixed Berry Scones.
Cranberry Orange Scones with Orange Honey Butter
- 1 quart heavy cream
- zest of 2 oranges
- 1/4 cup honey
- pinch salt
- ~1/2 lb. fresh cranberries
- 2 cups all‐purpose flour
- 1 tsp + 3 tbsp sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 3/4 stick cold unsalted butter cubed
- 3/4 + cup buttermilk (leftover from orange butter)
Orange Honey Butter:
Add the cream, zest of 1 orange, honey, and pinch of salt to a food processor. Run for 4-5 minutes, until the liquid separates. The solids are the butter you will use to spread on the scones, and the liquid is the buttermilk you will use in the scones.
Strain over a bowl.
Cranberry Orange Scones:
Preheat to 350F. Put the cranberries on a baking tray. Roast 20 minutes. Toss with 1 tsp of sugar. Set aside.
Add the flour, sugar, baking powder, baking soda, salt, and cold cubes of butter to a food processor. Pulse until it is the texture of breadcrumbs.
Add the entire mixture to a large mixing bowl. Add 3/4 cup buttermilk. Mix to combine. Add the cranberries. Gently fold together. It will not be a liquidy or tight mixture.
Line a baking sheet. With a pastry brush, brush a small amount of buttermilk in the 6 spots you will put the scones. This will keep them from sticking.
Do not over-handle the mixture. Gently mold into 6 scones. Place on your sheet pan. Brush the tops of each scone with more buttermilk.
Bake 17-20 minutes.
Let cook on a wire rack.