Cranberry Orange White Chocolate Scones

This quick-bread recipe, Cranberry Orange White Chocolate Scones, leans on fresh orange zest, baking powder and baking soda. It makes 8 large scones and takes about 40 minutes.

• Yield 8 large scones
• Ready in 40 minutes
• Prep 25 minutes
• Cook 15 minutes

Ingredients

Scones

• 3 ½ cups ( 497 g ) all-purpose flour
• ⅓ cup ( 71 g ) granulated sugar
• 1 tablespoon fresh orange zest
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup ( 170 g ) cold salted butter, cut into tablespoon-sized pieces
• 1 cup ( 242 g ) cold buttermilk
• ½ teaspoon vanilla extract
• 1 ½ cups ( 240 g ) dried cranberries (i.e. craisins)
• ½ cup ( 85 g ) white chocolate chips (optional)
• 2 tablespoons butter, melted
• 2 tablespoons coarse sugar, for sprinkling

Glaze

• ½ cup ( 57 g ) powdered sugar
• 1 teaspoon fresh orange zest
• 1 tablespoon fresh orange juice (plus more, if needed, for consistency)

Instructions

1. Preheat oven to 400 degrees F. Line a half sheet pan with parchment paper. Set aside.
2. In a large bowl, add the flour, sugar, orange zest, baking powder, baking soda, and salt. Whisk to combine.
3. Add the butter and use a pastry blender or two butter knives to cut the butter into the dry ingredients until the butter is in small pea-size pieces.
4. Add the buttermilk and vanilla and mix until the dough starts to come together. Add the dried cranberries and white chocolate chips (if using). Mix and fold the dough together until evenly combined and no dry streaks remain. Don't over mix or the scones might be tough and dry. Mix just until everything comes together.
5. On a lightly floured counter, pat or roll the dough into a 9-inch circle. Use a bench knife, regular knife, or pizza cutter to cut the dough into eight equal-size triangles.
6. Place the scones an inch apart on the prepared baking sheet. Brush the tops with the melted butter and sprinkle with coarse sugar.
7. Bake for 15 to 17 minutes until lightly golden on the bottom and there are no doughy spots inside. Let the scones cool for 10 to 15 minutes before glazing.
8. Whisk together all the glaze ingredients, adding more orange juice (or more powdered sugar) until a thick but pourable consistency is achieved.
9. Drizzle the glaze over the scones. Serve warm or at room temperature.

Cool the bake on a rack until the crumb sets, then slice.