Cranberry Orange Scones
Delightful cranberry orange scones that are tender, flaky, and perfect for breakfast or an afternoon snack.
Servings: 8 scones
Calories: 250kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour (240g)
- 1/2 cup sugar (100g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed (113g)
- 1/2 cup fresh cranberries, chopped
- 1 tablespoon orange zest
- 1/2 cup heavy cream (120ml)
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar (120g)
- 2-3 tablespoons fresh orange juice (30-45ml)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt with a good whisk.
- Cut in the cold, cubed butter until the mix resembles coarse crumbs.
- Gently fold in the chopped cranberries and orange zest.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients, stirring until just combined—be careful not to overwork the dough.
- Turn the dough onto a lightly floured surface and knead it gently a few times.
- Shape it into a circle about 1 inch thick and cut it into wedges, or use a biscuit cutter for fun shapes.
- Place the scones on your prepared baking sheet and bake for 15-20 minutes or until they turn a lovely golden brown.
Glazing
- For the glaze, mix the powdered sugar and orange juice until smooth.
- Drizzle this over the warm scones as soon as you take them out of the oven.
Notes
Storage: Keep any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the baked scones and reheat them when ready to serve. Flavor Variations: Feel free to swap out the cranberries for dried cherries or other berries if you prefer! Adding a sprinkle of chopped nuts can bring added texture.