Cranberry Orange Scones
Delightful scones combining tart cranberries and zesty orange, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and diced Use cold for a tender texture.
- 1 cup fresh cranberries, chopped Frozen cranberries can be used if needed.
- 1 tablespoon orange zest
- 1/2 cup heavy cream Can substitute with buttermilk or milk.
- 1 large egg
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons orange juice Adjust for desired consistency.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- Cut in the cold diced butter until the mixture resembles coarse crumbs.
- Stir in the chopped cranberries and orange zest.
Mixing
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
Shaping and Baking
- Turn the dough onto a floured surface and knead gently. Pat into a circle about 1 inch thick and cut into wedges.
- Place the wedges on the prepared baking sheet and bake for 15-20 minutes or until lightly golden.
Glazing
- While the scones bake, prepare the glaze by mixing powdered sugar and orange juice until smooth.
- Drizzle the glaze over the warm scones and enjoy!
Notes
Store in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Use cold butter for a tender texture and don’t overmix the dough.