Name: Cranberry Orange Scones for Thanksgiving Morning: Flaky and Make-Ahead
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 2 ½ cup all-purpose flour, 300 g; ⅓ cup sugar, 65 g; 1 tbsp baking powder; ½ tsp salt; ½ cup cold butter, 115 g, cubed; ¾ cup fresh cranberries, 100 g, halved or roughly chopped; 1 tbsp orange zest, about 1 large orange; ⅔ cup cold heavy cream, 160 ml, plus 1 tbsp for brushing; 1 egg, large; 1 cup powdered sugar, 120 g; 2 tbsp orange juice, plus more as needed

American Autumn Vegetarian 42 min 8 servings380 Calories

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Scones are a simple, buttery baked treat: part biscuit, part cake, with a crisp edge and a tender, flaky middle. These cranberry orange scones are tart, citrusy and lightly sweet, which makes them a perfect fit for Thanksgiving morning, when everyone is hungry but the oven is reserved for the turkey. Best of all, you can shape them days ahead and bake them straight from the freezer.

Why this recipe works for the holiday week

Fresh cranberries are in every supermarket right now, and their sharp flavour is balanced by sugar and orange zest. The dough is made with cold butter and cold cream, so it bakes up tall and flaky instead of dense. A quick orange glaze adds shine and a little extra sweetness.

Tips for flaky scones

Keep everything cold. Cold butter melts in the oven and creates steam pockets, which are what make the layers.
Do not overmix. Stir just until the dough holds together. A few dry streaks are fine; they disappear when you pat it out.
Chop the cranberries. Halving them keeps the dough from turning pink and stops whole berries from bursting and making it soggy.
Cut straight down. Pressing a knife straight through, without twisting, helps the scones rise evenly.
Chill before baking. Ten minutes in the freezer sets the butter and gives a taller scone.

Variations

Dried cranberries: use 3/4 cup and reduce the sugar slightly, as they are sweeter than fresh.
Add nuts: a handful of chopped pecans or walnuts adds crunch.
Spiced: add 1/2 teaspoon of cinnamon or cardamom to the flour.
Dairy-light: replace the cream with cold full-fat buttermilk for a slightly tangier scone.

Make-ahead and storage

Cut the unbaked scones, freeze them on a tray until solid, then keep them in a freezer bag for up to 2 months. Bake from frozen, adding 3 to 5 minutes. Baked scones keep at room temperature in an airtight container for 2 days and are best warmed for 5 minutes in a 160°C / 325°F oven. Glaze only after reheating.

Serving ideas for a holiday brunch

Serve warm with salted butter, orange marmalade or whipped cream, alongside scrambled eggs, fruit and a pot of coffee or hot spiced tea. They also work well on a Christmas morning table or as a tea-time treat all through the cranberry season.

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