Taking You to England with Orange Cranberry Scones - A Recipe

It's been a while since I've featured a delicious, global recipe here on the blog, so today I'm bringing you a sweet treat associated with England's afternoon tea tradition...scones! 

I just love scones and I had the opportunity to try some amazing scones during an afternoon tea at The Tea Room in London's famed Harrods department store.  

Here are a few photos from my 2007 trip to England and my wonderfully memorable afternoon tea at Harrods in London. 

While doing a bit of research I learned that we can thank England for connecting afternoon tea with scones, but it was Scotland that actually invented the scone.  So here's a special "Thank You" to Scotland and England!  Once you try the amazing orange-cranberry scone recipe below, you'll see exactly why this is a thank-able, and oh so delicious baked creation.  

So, without further ado, here is awesome home renovation & food blogger, Brooke of Be Fed Again blog.  

My name is Brooke Fedigan, and I blog over at Be Fed Again.  I am so excited to be working with my friend Jacquin, as a Food Contributor for Interiors by Jacquin. 

Cooking is my passion.  I am happy to spend hours working on a recipe until it is just right, and share with everyone to enjoy.  Today, I am going to share with you my Orange-Cranberry Scone recipe! Read on for this great recipe!

ORANGE-CRANBERRY SCONE

Ingredients:

3 cups all purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 Tablespoon plus 1 teaspoon grated orange peel

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces

1 cup dried cranberries

1 cup buttermilk

1/2 cup plus 1 Tablespoon orange juice

1/4 cup confectioners sugar

Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.  Sift flour, sugar, baking powder, salt and baking soda into large bowl.  Mix in 1 Tablespoon orange peel.  Add butter and mix in with pastry cutter until mixture resembles coarse meal.  Mix in dried cranberries. Gradually add buttermilk and 1 Tablespoon orange juice, tossing with fork until noise clumps form.  Turn dough out onto lightly floured surface.  Knead briefly to bind dough, maybe 4 turns.  Form dough into 1 inch thick rectangle. Cut rectangle in half lengthwise, then cut out squares. Then, cut squares at a diagonal making a triangle.  Transfer wedges to prepared baking sheet, spacing 2 inches apart.  Bake until tops of scones are golden brown, about 25 minutes.

While the scones are baking, make the glaze.  Combine 1/2 cup orange juice, 1 teaspoon grated orange zest and confectioners sugar.  Mix well.

Once scones are golden brown, remove from oven and let stand on baking sheet for 5 minutes.  Spoon orange glaze over each scone and let stand another 5 minutes.  Serve warm or at room temperature.

These are so delicious and can be stored in an air-tight container for up to 4 days.

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