Description
These Cranberry Orange Scones are tender, flaky, and bursting with bright citrus flavor and tart dried cranberries. Perfect for breakfast or an afternoon treat, they combine the richness of butter and cream with the fresh zest of orange and a sweet tangy glaze. Baked to golden perfection, these scones offer a delightful balance of sweetness and zest with a satisfying crumb texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 Tbsp grated orange zest (from 1/2 orange, plus more for glaze)
Wet Ingredients
- 1/2 cup (1 stick) cold butter, cut into chunks
- 1 large egg (lightly beaten)
- 1/2 cup heavy whipping cream + 1 Tbsp to brush the top
Add-ins and Toppings
- 3/4 cup dried cranberries
- 1 Tbsp coarse/raw sugar to sprinkle the top (optional)
Glaze
- 2/3 cup powdered sugar
- 1 Tbsp freshly squeezed orange juice
- Pinch of orange zest
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking. In a large bowl, sift together the flour, sugar, baking powder, salt, and 1/2 tablespoon grated orange zest to evenly distribute and aerate the dry ingredients.
- Incorporate Butter: Add the cold butter chunks to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse pea-sized crumbs, which will help ensure flaky layers in the scones.
- Add Cranberries and Form a Well: Toss the dried cranberries into the crumbly mixture and gently combine. Make a well in the center of the dry ingredients to prepare for the wet mixture.
- Combine Wet Ingredients and Mix Dough: In a separate medium bowl, whisk the lightly beaten egg with 1/2 cup heavy cream. Pour this liquid mixture into the well of the dry ingredients. Use a spatula to gently stir the mixture just until everything is moistened; avoid overmixing to keep scones tender.
- Shape and Cut the Dough: Turn the dough onto a generously floured surface. Gently pull the dough together and shape it into a round disk approximately 3/4 inch thick. Using a knife or dough cutter, cut the disk into 12 equal wedges and slightly pull them apart so they bake evenly.
- Prepare for Baking: Brush the tops of the scones with 1 tablespoon of heavy cream to encourage browning. Optionally, sprinkle the tops with coarse/raw sugar for extra crunch and sweetness.
- Bake: Place the scones on the prepared baking sheet and bake in the preheated oven for 15-17 minutes, until golden brown on top. For most ovens, 16 minutes is ideal.
- Cool and Prepare Glaze: Remove the hot scones from the oven and transfer them to a cooling rack. Let them cool for about 15 minutes before glazing, so the glaze doesn’t melt off completely.
- Make and Apply Orange Glaze: In a small bowl, whisk together 2/3 cup powdered sugar, 1 tablespoon freshly squeezed orange juice, and a pinch of orange zest. Adjust the consistency by adding more powdered sugar or orange juice if needed to reach desired thickness. Drizzle the glaze evenly over the cooled scones.
Notes
- Use cold butter straight from the refrigerator to ensure flaky texture.
- Do not overmix the dough; it should just come together.
- Line the baking sheet with parchment paper to prevent sticking and easy clean-up.
- Allow scones to cool before glazing to prevent glaze from melting.
- Dried cranberries can be substituted with fresh but expect some additional moisture in the dough.
- Optional sprinkling of coarse sugar adds a nice crunchy texture on top.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
