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Cranberry ricotta scones with orange glaze, red cranberries and orange zest visible throughout the golden baked tops.

Cranberry Ricotta Scones with Orange Glaze

Tender cranberry ricotta scones with orange glaze, ready in 30 minutes and serving 8. A simple baked breakfast or snack made with fresh or frozen cranberries.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

For the scones:
  • 2 1/2 cups all-purpose flour 300 g
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar 100 g
  • 1 tsp orange zest
  • 1 stick unsalted butter 4 oz / 113 g, very cold and cut into tiny pieces
  • 1 large egg beaten
  • 1/2 cup whole milk ricotta cheese 124 g
  • 3 tbsp whole milk
  • 1 cup cranberries 100 g, fresh or frozen (if using frozen, do not thaw first), roughly chopped
  • 1 large egg beaten
  • 1 tsp milk or water
  • 2 tbsp sugar 25 g, for sprinkling
For the glaze:
  • 2 tbsp fresh orange juice
  • 1/2 tsp orange zest
  • Pinch of salt
  • 3/4 cup confectioners sugar 90 g, more if needed

Method
 

For the scones:
  1. Set oven to 400°F (205°C). Prepare a large baking sheet by lining it with parchment paper; leave aside.
  2. In a large bowl, combine the flour, salt, baking powder, baking soda, sugar, and orange zest.
  3. Cube the butter, then using two forks or a pastry cutter, rapidly incorporate it into the dry mixture until it looks like coarse meal. Set aside.
  4. In a small bowl, beat together the egg, ricotta cheese, and milk. Pour into the flour-butter mixture and stir with a fork until just moistened.
  5. Add the chopped cranberries and gently fold them into the dough with a spatula.
  6. Turn the shaggy dough out onto a clean, lightly floured surface and pat into an 8-inch circle. Slice into 8 wedges and carefully move them to the prepared sheet. Allow about an inch between each scone as they will spread slightly.
  7. Brush each scone lightly with the egg wash, then sprinkle sugar over the top of each.
  8. Bake for 18-20 minutes, or until the tops are lightly golden brown. Let scones cool on the pan for 10 minutes, then add glaze and serve warm.
For the glaze:
  1. In a small bowl, whisk together the orange juice, zest, salt, and confectioners sugar. Drizzle over warm scones and serve immediately.