Bakery-style citrus berry pastries (Print Version)
# Ingredients:
→ Scone Ingredients
01 -
2 cups all-purpose flour
02 -
⅓ cup granulated sugar
03 -
½ teaspoon salt
04 -
1 tablespoon baking powder
05 -
½ cup (1 stick) unsalted butter, grated and very cold or frozen
06 -
½ cup buttermilk or heavy cream, plus more for brushing on top
07 -
1 large egg
08 -
2 teaspoons vanilla extract
09 -
1 cup fresh, or frozen cranberries
10 -
1 tablespoon orange zest
→ Vanilla Glaze
11 -
1 cup powdered sugar
12 -
1 to 2 tablespoons orange juice, or milk
13 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, whisk together flour, sugar, salt and baking powder. Using a pastry blender or your hands, cut in butter until mixture is crumbly.
02 -
In a small bowl, whisk together egg, buttermilk and vanilla extract. Add liquid ingredients, cranberries, and orange zest to the dry ingredients and stir until moistened, and mixture is well combined and holds together in a ball.
03 -
Sprinkle a small amount of flour onto parchment paper or counter. Press dough into 8 inch circle, about ¾ inch thick. Brush top with additional buttermilk.
04 -
Using a sharp knife, cut circle into 8 wedges. Divide triangles and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving enough space for the scones to expand when cooked.
05 -
Place scones in refrigerator for 20 minutes. While scones chill, preheat oven to 400°F.
06 -
Bake scones for 20 to 25 minutes, or until golden brown. Remove from oven and cool slightly.
07 -
In a small bowl, whisk together powdered sugar, orange juice and vanilla extract until smooth. For even more orange flavor in your glaze, feel free to add orange zest as well.
08 -
Drizzle the tops of each scone generously with glaze. Serve warm or let cool completely before storing.
# Notes:
01 -
Make Ahead: Prep the dough the night before, wrap it tightly, and store in the fridge for up to 24 hours. Cut, brush, and bake fresh when ready.
02 -
Store: Transfer completely cooled scones to an airtight container and store at room temperature for up to 4 days.
03 -
Freeze Unbaked: Place cut scones on a baking sheet and freeze solid, then transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
04 -
Freeze After Baking: Double wrap each scone in plastic wrap and then store in an airtight freezer safe container. Freeze for up to 3 months. Thaw in fridge overnight or at room temperature for about an hour.