In the kitchen

Cranberry Orange Scones

Tender, flaky scones for the holiday table, with Bog & Peel in both the dough and the glaze.

Eight scones45 min

Ingredients

Scones

  • 2 cups (250 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • Finely grated zest of 1 orange
  • ½ cup (113 g) cold unsalted butter, cut into small cubes
  • ¾ cup (90 g) dried cranberries
  • ½ cup (120 mL) heavy cream, plus more for brushing
  • 1 large egg
  • 2 teaspoons Bog & Peel

Glaze

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons fresh orange juice
  • ½ teaspoon Bog & Peel

Method

  1. Heat the oven to 400°F and line a baking sheet with parchment.
  2. Whisk the flour, sugar, baking powder, salt and orange zest. Rub in the butter with fingertips until the largest pieces are the size of small peas. Stir in the cranberries.
  3. Whisk the cream, egg and Bog & Peel. Pour over the flour and stir with a fork until a shaggy dough forms.
  4. Turn onto a floured counter, pat into a 7 in round about 1 in thick, and cut into eight wedges.
  5. Space the wedges on the sheet, brush with cream, and bake 17 to 20 minutes, until golden at the edges.
  6. Whisk the glaze until smooth. Cool the scones 10 minutes, then drizzle the glaze over them.