DISNEY RECIPES: Orange-Cranberry Scones from The Garden View Lounge

April 21 is National Tea Day. In honor of this most import of national holidays, Disney has released the recipe for their Orange-Cranberry Scone from The Garden View Lounge. Fair warning, these are amazing. If you’re not into pastries that taste absolutely delicious there’s a recipe for a plant-based version below as well. Guest can enjoy these treats as part of the Tea Experience at Garden View Lounge. You can find more information on the Tea Experience by clicking here.

Here are the details from cast member Katie Wilson:

Happy National Tea Day! It’s the perfect day to enjoy a warm cup of tea and a freshly baked scone. If you’re looking for a delicious scone recipe – you’re in luck. We’re sharing the Orange-Cranberry Scone recipe from The Garden View Lounge — Tea Experience at Disney’s Grand Floridian Resort & Spa with you today.

The chefs provided both the traditional and plant-based versions of the recipe. I had the pleasure of testing and eating both, and have a few tips to share:

• • Freezing the scones for at least 30 minutes is important for achieving a high rise and flaky texture, so plan ahead for chilling time.
  • Scones can be cut into 2-inch circles. Make sure to press the cookie cutter straight down so that scones rise properly.
  • Use the juice from the zested orange as the liquid in the soaked fruit.

Let’s get to the recipe!

Orange Cranberry Scone Recipe

Makes 12 scones

Ingredients

Soaked Fruit

• • • zest of 1 orange
    • 1/2 cup dried apricot, chopped
    • 1/2 cup dried cranberries
    • 3 tablespoons orange liqueur or orange juice

Cranberry-Orange Scones

• • • 3 tablespoons heavy cream
    • 3 tablespoons crème fraîche
    • 6 tablespoons sugar
    • 2 cups cake flour
    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 cup butter, at room temperature
    • soaked fruit
    • 1 egg, beaten
    • 2 teaspoons water

Instructions

Soaked Fruit

1. 1. 1. Combine orange zest, dried apricots, dried cranberries, and orange liqueur in a small bowl. Cover and refrigerate overnight.

Cranberry-Orange Scones

1. 1. 1. Whisk heavy cream, crème fraîche, and sugar together in a small bowl and set aside.
      2. Sift cake flour, all-purpose flour, baking powder, and baking soda together in the bowl of an electric mixer. Cut room temperature butter into small cubes and add to flour mixture.
      3. Mix with paddle attachment on low speed until coarse crumbs form. Add reserved cream mixture and mix on low speed until a rough dough forms and flour is no longer crumbly. Add Soaked Fruit with any remaining liquid and gently mix until dough is soft and starts to pull away from sides of the bowl. Do not overmix.
      4. Place dough on a floured cutting board and shape into a 6×8-inch rectangle that is 1-inch thick. Cut into 2-inch squares and place on a parchment-lined baking sheet.
      5. Freeze for at least 30 minutes before preheating oven.
      6. Preheat oven to 400°F. Set scones out of freezer while oven is preheating. Combine beaten egg and water in a small bowl. Brush on top of scones. Bake for 15-18 minutes, until golden brown.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Plant-Based Cranberry-Orange Scone Recipe

Makes 12 scones

Ingredients

Soaked Fruit

• • • zest of 1 orange
    • 1/2 cup chopped dried apricots
    • 1/2 cup dried cranberries
    • 3 tablespoons orange liqueur or orange juice

Cranberry-Orange Scones

• • • 3 tablespoons rice milk
    • 3 tablespoons applesauce
    • 6 tablespoons sugar
    • 3 cups gluten-free flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 cup plant-based butter substitute, at room temperature

Instructions

Soaked Fruit

1. 1. 1. Combine orange zest, dried apricots, dried cranberries, and orange liqueur in a small bowl. Cover and refrigerate overnight.

Cranberry-Orange Scones

1. 1. 1. Whisk rice milk, applesauce, and sugar together in a small bowl and set aside.
      2. Sift gluten-free flour, baking powder, and baking soda together in the bowl of an electric mixer. Cut plant-based butter substitute into small cubes and add to flour mixture.
      3. Mix with paddle attachment on low speed until coarse crumbs form. Add rice milk mixture and mix on low speed until a rough dough forms and flour is no longer crumbly. Add Soaked Fruit with any remaining liquid and gently mix until dough is soft and starts to pull away from sides of the bowl. Do not overmix.
      4. Place dough on a cutting board dusted with gluten-free flour and shape into a 6×8-inch rectangle that is 1-inch thick. Cut into 2-inch squares and place on a parchment-lined baking sheet.
      5. Freeze for at least 30 minutes before preheating oven.
      6. Preheat oven to 400°F. Set scones out of freezer while oven is preheating. Bake for 15-18 minutes, until golden brown.

Cook’s Note: This recipe calls for gluten-free flour. To ensure a gluten-friendly recipe, make sure all ingredients are gluten-free.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.