Description
These Cranberry Orange Scones are a delightful combination of tart cranberries and bright orange zest, creating a perfect balance of sweet and citrusy flavors. Tender, flaky, and topped with a luscious orange glaze, these scones make an ideal treat for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (cold and cubed)
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
Fruit
- 1 cup fresh or dried cranberries
Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice (freshly squeezed)
- 1 teaspoon orange zest
Instructions
- Prepare the Dough: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter into the mixture until it resembles coarse crumbs, which will help create flaky scones.
- Mix Wet Ingredients: In a small bowl, whisk together the heavy cream, large egg, orange zest, and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Add Cranberries: Gently fold in the fresh or dried cranberries, distributing them evenly throughout the dough without overworking it to maintain a tender texture.
- Shape the Scones: Transfer the dough onto a lightly floured surface. Pat and shape it into a 1-inch-thick round disc. Using a sharp knife, cut the disc into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart to allow for expansion.
- Brush with Cream: Lightly brush the tops of the scones with a little heavy cream to help them brown beautifully during baking.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the scones are golden brown on top and fully cooked through. Remove from the oven and transfer to a wire rack to cool completely.
- Make the Glaze: While the scones cool, whisk together the powdered sugar, freshly squeezed orange juice, and orange zest until smooth and pourable.
- Glaze and Serve: Drizzle the orange glaze over the cooled scones. Serve warm or at room temperature with your favorite tea or coffee for a delightful treat.
Notes
- For a dairy-free option, substitute the heavy cream with coconut cream and use a plant-based butter.
- Fresh cranberries provide a tart flavor, but dried cranberries can be used for a sweeter note.
- Make sure the butter is very cold for flakier scones.
- Do not overmix the dough to keep the scones tender and light.
- These scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
