Cranberry Orange Scones
Delight in these tender, flaky cranberry orange scones bursting with zesty citrus and tart cranberries, perfect for a cozy breakfast or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 large egg
- 2/3 cup heavy cream, plus extra for brushing
- Zest of 1 large orange
- 1 cup fresh or frozen cranberries
- 1 teaspoon vanilla extract
- Optional: coarse sugar for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, beat the egg with heavy cream, orange zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the cranberries carefully to avoid breaking them up too much.
- Turn the dough onto a floured surface and shape into a 7-inch circle, about 1-inch thick.
- Cut the circle into 8 wedges and transfer them to the prepared baking sheet.
- Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool slightly before serving warm or at room temperature.
Notes
For an extra burst of flavor, drizzle with a simple orange glaze made from powdered sugar and fresh orange juice once cooled.