Description
These Cranberry Orange Scones are tender, buttery, and bursting with the bright flavors of fresh orange zest and sweet dried cranberries. Perfectly golden and glazed with a citrusy orange icing, they make an ideal breakfast or brunch treat that’s both festive and easy to prepare.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried cranberries
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons orange juice
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and orange zest until well combined. This forms the base for your scones and distributes the orange flavor evenly.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or clean fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces. This step is crucial for a flaky texture.
- Add cranberries: Stir in the dried cranberries to the crumbly mixture, ensuring they are evenly distributed throughout the dough.
- Combine wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well blended.
- Form the dough: Pour the wet ingredients into the dry mixture and gently stir just until combined. Avoid overmixing to keep the scones tender.
- Shape and cut scones: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Using a sharp knife or bench scraper, cut the circle into 8 even wedges. Carefully transfer the wedges onto the prepared baking sheet, spacing them slightly apart to allow for rising.
- Bake: Place the baking sheet in the preheated oven and bake for 16–18 minutes, or until the scones are lightly golden on top and a toothpick inserted comes out clean.
- Prepare the glaze: While the scones bake, whisk together the powdered sugar and orange juice until smooth and pourable. Adjust the orange juice quantity to reach desired consistency.
- Glaze and serve: Remove the baked scones from the oven and allow to cool slightly. Drizzle the orange glaze over warm or cooled scones before serving for a bright, sweet finish.
Notes
- You can substitute fresh cranberries for dried cranberries; simply chop them and toss with a teaspoon of sugar to balance their tartness.
- These scones freeze well; wrap them tightly and reheat in the oven to refresh their texture.
