Our good friend Lauren has been working for the delicious Hartford Baking Co. as their social media gal, so when she told us that they were sharing their scone recipe online, we knew we needed to grab it! The baking team had just spent the afternoon carefully converting their weight measurements to volume measurements so that this recipe could be available to the general public, and we are SO happy they did! Their scones are to die for, and as much as we love stopping by to grab one, having them at home is just so much more convenient.
We adapted the recipe from their post on Connecticut Food & Farm.
Cranberry Orange Scones
(Yields 8 round scones)
1 ½ sticks of butter, cold
1 ²⁄³ cups all-purpose flour
1 tablespoon sugar
½ tablespoon + ½ teaspoon baking powder
1 teaspoons salt
1 orange, zested and juiced
½ cup heavy cream
½ cup dried cranberries
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine (chopped) cold butter, flour, sugar, orange zest, baking powder and salt in a stand (or hand) mixer until the mixture forms into small, pea-sized clumps.
3. In a separate bowl, combine eggs, heavy cream, and dried cranberries.
4. Slowly pour the liquids in as the mixer continues to run.
5. Once all ingredients are incorporated, turn the mixer off and scoop dough onto a floured surface.
6. Knead the dough just enough to bring it together and create one smooth surface (without seams or folds).
7. Flour top lightly, roll the dough out to 1.25” and cut using a fluted round cutter. (For best cuts, dip the cutter into flour between each cut, press down hard and give slight twist.) *Note // if you don’t have a cutter on hand, a round glass or tin will work as well.
8. Place scones on a parchment-lined sheet pan and bake for 15-18 minutes.
9. While the scones bake, prepare the glaze
For the glaze:
1 ½ cups powdered sugar, sifted
½ cup fresh orange juice
Allow the scones to slightly cool before drizzling with the glaze. Then sit back and enjoy some buttery flaky goodness.