Disney Eats: Orange-Cranberry Scone Recipes from The Garden View Lounge. Just last week we were invited to the The Garden View Lounge — Tea Experience to learn more about it and review it. The scone was hands down, one of our favorite items we got to try that day and now we have the recipe to make them at home. 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
Instructions
- Combine orange zest, dried apricots, dried cranberries, and orange liqueur in a small bowl. Cover and refrigerate overnight.
- Whisk heavy cream, crème fraîche, and sugar together in a small bowl and set aside.
- 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.
- 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.
- 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.
- Freeze for at least 30 minutes before preheating oven.
- 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
Instructions
- Combine orange zest, dried apricots, dried cranberries, and orange liqueur in a small bowl. Cover and refrigerate overnight.
- Whisk rice milk, applesauce, and sugar together in a small bowl and set aside.
- 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.
- 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.
- 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.
- Freeze for at least 30 minutes before preheating oven.
- 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.
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