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Orange-Cranberry Scones with White Chocolate Chips

Yields42 Servings

 4 cups all-purpose flour
 2 tbsp baking powder
 1 tsp salt
 6 tbsp sugar
 10 tbsp unsalted butter, cold
 2 cups heavy cream (note: if desired, add the juice of the orange used for zest to a measuring cup then add the heavy cream to the measuring cup until you have 2 cups total of liquid)
 1 cup dried cranberries, soaked in water or orange juice and drained, snipped into smaller pieces
 1 cup white chocolate chips or chopped white chocolate
 zest of 1 orange
 ¼ tsp orange extract
 ¼ tsp vanilla extract
 ¾ cup powdered sugar
 3 tsp heavy cream (use up to 5 tsp if needed)
 3 tsp water (use up to 5 tsp if needed)
  tsp orange extract

Preheat oven to 400 degrees F.


Mix together dry ingredients in a large bowl; flour, baking powder, salt, sugar, and orange zest. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs. Make a well in the center of the bowl and pour in the heavy cream, orange extract, and vanilla extract.


Fold everything together just to incorporate as much of the flour as possible; do not overwork. Fold the cranberries (make sure to drain off any extra liquid from the cranberries) and chopped white chocolate into the dough.


Dump the dough out of the bowl onto a floured surface. Knead the dough lightly until it comes together and there are no more streaks of flour in the dough.


Pat the dough out into a 16 in. x 9 in. rectangle. Using a bench cutter, make cuts along the longer side at every 2 inches, and along the shorter side at every 3 inches. You will end up with around 42 small scones if cut this way. If you want larger scones, cut along the longer side every 4 inches and the the shorter side every 3 inches. For either size, then cut each resulting rectangle along the diagonal to make triangles.


Use the bench cutter to transfer each scone to cookie sheets lined with parchment paper. Brush the top of each scone with heavy cream and bake the scones one sheet at a time on the center rack of the oven for 12 - 15 minutes (15-20 minutes if making the larger scones), until golden brown.


Let scones cool on a wire rack before drizzling glaze over them.

To make the icing drizzle:

To make the icing, mix together 3/4 cup powdered sugar, 3 tsp of heavy cream, and orange extract. Add 1 tsp of water at a time and mix until the icing is your desired consistency.

Nutrition Facts

Serving Size 1

Servings 42