Description
Delight in these tender and flaky Cranberry Orange Scones, perfectly balanced with tart cranberries and bright orange zest. Lightly sweetened and finished with a zesty orange glaze, these scones are ideal for breakfast, brunch, or an afternoon treat paired with tea or coffee.
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
- 1 cup fresh or dried cranberries
For the 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 facilitate easy cleanup.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and seasonings.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs, which ensures flaky scones.
- Mix Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, orange zest, and vanilla extract until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir gently just until combined to avoid overworking the dough and toughening the scones.
- Fold in Cranberries: Carefully fold in the fresh or dried cranberries, maintaining the dough’s light texture and even distribution of fruit.
- Shape the Scones: Transfer the dough onto a lightly floured surface and gently pat it into a 1-inch-thick disc. Cut the disc into 8 equal wedges and place them spaced apart on the prepared baking sheet.
- Brush with Cream: Lightly brush the tops of the wedges with a little heavy cream to promote golden browning during baking.
- Bake: Place the baking sheet in the preheated oven and bake the scones for 15-18 minutes, or until they turn a beautiful golden brown and are cooked through. Remove and let cool on a wire rack.
- Make the Glaze: While the scones cool, whisk together powdered sugar, freshly squeezed orange juice, and orange zest until smooth and pourable.
- Glaze and Serve: Drizzle the glaze generously over the cooled scones. Serve warm or at room temperature alongside your favorite tea or coffee for a perfect treat.
Notes
- For best texture, use cold butter straight from the fridge to create flaky layers.
- Fresh cranberries provide a tart burst, while dried cranberries offer more sweetness; choose according to preference.
- Ensure not to overmix the dough to keep the scones tender and light.
- The glaze can be adjusted in thickness by adding more powdered sugar or orange juice as needed.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
