Hey, friends! So, here we are. It’s Mother’s Day, and even though we all saw it coming from a mile away, somehow it still managed to sneak up on us. If you are looking for something a little last-minute to do with or for Mom today, I’ve got a sweet Disney-inspired idea to share with you.
A little while ago, Disney released the recipe for the Orange-Cranberry Scones from the Grand Floridian Tea Room at Disney’s Grand Floridian Resort & Spa, and I’ve been saving it for the perfect occasion. These cozy little treats are the sort of thing that go perfectly with a slow afternoon, tea, coffee, and good company. Even better, Disney included both the standard and gluten-free versions of the recipe, which makes it even easier to share with the people you love.
Whether you decide to spend the afternoon baking together or quickly whip up a batch to drop off at someone’s front door, it’s such a lovely way to bring a little Disney magic into the day. And this doesn’t only have to be for Mom. Grandma, your favorite aunt, a family friend, or even Dad if he’s the one always showing up for everyone else, today feels like the perfect excuse to slow down and say thank you with something homemade and thoughtful.
Now, Disney also shared a few expert tips to help these turn out just right, so we’ll leave everything you need below!
- 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.
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 temperaturesoaked fruit
- 1 egg, beaten
- 2 teaspoons water
Instructions
Soaked Fruit
- Combine orange zest, dried apricots, dried cranberries, and orange liqueur in a small bowl. Cover and refrigerate overnight.
Cranberry-Orange Scones
- 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
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 temperaturesoaked fruit
Instructions
Soaked Fruit
- Combine orange zest, dried apricots, dried cranberries, and orange liqueur in a small bowl. Cover and refrigerate overnight.
Cranberry-Orange Scones
- 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.
Enjoy! And to all the Mums out there, Happy Mother’s Day!
