Cranberry Orange Bisconies
These cranberry orange bisconies are delightful mini scones bursting with fresh flavors, perfect for brunch, holiday gatherings, or afternoon tea.
Servings: 12 bisconies
Calories: 200kcal
Ingredients
Dry Ingredients
- 2.5 cups 2 1/2 cups all-purpose flour Sifted
- 1/3 cup 1/3 cup sugar
- 1.5 tsp 1 1/2 tsp. baking powder
- 1 tsp 1 tsp. salt
- 1/2 tsp 1/2 tsp. baking soda
Wet Ingredients
- 1 cup 1 cup buttermilk Can substitute with regular milk mixed with vinegar or lemon juice.
- 11 Tbsp 11 Tbsp. cold unsalted butter Divided into pieces
- 1 tsp 1 tsp. orange zest
Fruits
- 3/4 cup 3/4 cup cranberries (halved) Fresh or frozen, thawed
For Topping
- 2 Tbsp Turbinado sugar For sprinkling on top
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Slice the fresh cranberries in half and set them aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- Cut 9 tablespoons of cold butter into small cubes. Work the butter into the dry mixture until it resembles coarse crumbs.
- Pour in the buttermilk, add the halved cranberries, and sprinkle in the orange zest. Mix until just combined.
- On a floured surface, gently knead the bisconie dough with your hands until a soft dough forms.
- Roll the dough out to a thickness of 1 inch and cut 3-inch circles using a biscuit cutter.
- Transfer the bisconies to a baking sheet lined with parchment paper.
- Melt the remaining 2 tablespoons of butter in a small bowl and brush it over the tops of the bisconies. Sprinkle with turbinado sugar.
Baking
- Bake in the preheated oven for 30-35 minutes, or until golden brown.
- Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
These bisconies are best served warm or at room temperature. They pair well with cream cheese, tea, or coffee. Consider garnishing with fresh orange slices or cranberries for presentation.