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Cranberry Orange Scones Recipe

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4.3 from 59 reviews

These Cranberry Orange Scones offer a delightful combination of tart cranberries and bright citrus flavors, perfectly tender with a flaky crumb. Ideal for breakfast or a cozy afternoon tea, they are glazed with a fresh orange icing for an extra burst of sweetness.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, cold and cubed
  • ½ cup heavy cream (plus extra for brushing)
  • 1 large egg
  • Zest of 1 large orange
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh or frozen cranberries (if frozen, do not thaw)

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • ½ teaspoon orange zest

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking your scones.
  2. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly combine the dry base of your scones.
  3. Cut in the butter: Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter or two knives, work the butter into the flour until pea-sized crumbs form, which helps create a flaky texture.
  4. Add the wet ingredients: In a separate small bowl, whisk the heavy cream, egg, orange zest, and vanilla extract together. Pour this mixture into the dry ingredients and mix gently until a shaggy dough forms.
  5. Fold in cranberries: Carefully fold in the fresh or frozen cranberries, making sure not to overmix so the berries stay whole and the dough retains its lightness.
  6. Shape the dough: Turn the dough onto a lightly floured surface and gather it into a disk approximately 1½ inches thick. Cut the disk into 8 equal wedges.
  7. Prepare for baking: Transfer the wedges to the prepared baking sheet. Brush the tops lightly with some heavy cream to help them brown beautifully.
  8. Bake the scones: Bake in the preheated oven for 16 to 18 minutes, or until the scones are lightly golden and fully cooked through. Let them cool slightly on a rack.
  9. Make the glaze: Whisk together powdered sugar, fresh orange juice, and orange zest until smooth.
  10. Glaze the scones: Drizzle the orange glaze over the warm scones to add a sweet citrus finish. Serve warm or at room temperature.

Notes

  • For best results, keep the butter cold before cutting it into the flour to ensure flaky scones.
  • Use frozen cranberries directly from the freezer to prevent the dough from becoming soggy.
  • The orange glaze can be adjusted in consistency by adding more orange juice or powdered sugar as needed.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to two days.

Find it online: https://justsosavory.com/cranberry-orange-scones-recipe/