Get ready to meet the perfect pairing for that morning coffee or afternoon tea—orange cranberry ginger scones. The infusion of orange zest adds a citrusy element while the notes of cranberry and ginger cut through the sweetness, resulting in a flavor balance that’s truly spot-on. But the best part about this recipe is the little kick that our hard cider adds to these treats.

Start the fun by first making the dough. The zesty orange and tartness of the Clarksburg Cranberry Ginger Hard Cider blend together with the other ingredients to make a flawless mixture. PRO TIP: With scones, you want to be sure to ONLY mix until well combined. When you overmix or start kneading the dough, your scones will come out tough and rubbery instead of light and fluffy.

Next, you’ll want to get that dough rolling onto a lightly floured surface. After you cut into wedges and place on a pan, the baking process itself only takes about 12–15 minutes at 475°. It’s the perfect amount of time to get started on the sweet, orange drizzle.

As the warm, scone-filled scent of deliciousness fills your kitchen, grab the OJ and powdered sugar and get mixing. You’ll want to add a bit more OJ if your drizzle is looking too thick. Or, if it’s on the thin side, throw in some more powdered sugar.

Once your scones are out of the oven and fully cooled, it’s time to drizzle. Then, you’ll want to let them stand for a bit until they set. Once they’re set, it’s time to dig in! If you don’t immediately devour these scrumptious little wedges, just throw them in the fridge. But, make sure to enjoy them within one to two days.
Prep time: 10 minutes
Total time: 45 minutes
Yield: 8 scones
For the scones:
3 c. flour plus a pinch
A pinch of salt
7 oz. Clarksburg Cranberry Ginger Hard Cider
7 oz. cold heavy cream
Zest of 1 orange

For the glaze:
¼ c. fresh orange juice
1 c. powdered sugar
Step 1
Preheat your oven to 475ºF.

Step 2
In a large mixing bowl, sift the flour and salt together.

Step 3
Add orange zest and mix until evenly incorporated.

Step 4
Make a well in the center of the bowl. Gently pour in the cream and cider, working together until combined. Do not knead this dough as your scones will become tough.

Step 5
Using a lightly floured surface, pat out the mixture to approximately one-inch thick, cut into wedges, and place onto a lined baking tray.

Step 6
Brush with a little milk or cream, and bake for 12-15 minutes, until light and fluffy.

Step 7
While scones are cooling, mix together orange juice and powdered sugar. Glaze should be thin enough to drizzle but thick enough that it doesn’t run off. If it’s too thin, add some powdered sugar. If it’s too thick, add orange juice.

Step 8
Once scones have completely cooled, drizzle glaze on top and let stand until set.

Step 9
Best enjoyed on the same day, or within 1-2 days after.

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