Description
These Cranberry Orange Scones are a wonderfully fresh and flavorful treat perfect for breakfast or brunch. Bursting with tart cranberries and bright orange zest, these scones are tender, buttery, and easy to make. A drizzle of sweet and tangy orange glaze adds the perfect finishing touch.
Ingredients
Scones
- 2 cups all purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 6 tablespoons unsalted butter, very cold, cut into small cubes
- 1 cup cranberries, fresh or frozen
- 3 tablespoons orange zest
- ¾ cup heavy cream, very cold
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream, very cold (for brushing)
- 2 tablespoons sanding sugar (optional, for topping)
Orange Glaze
- ¾ cup powdered sugar
- 2 teaspoons orange zest
- 2 to 4 tablespoons orange juice
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute all the dry components.
- Cut in Butter: Using a pastry cutter, incorporate the cold, cubed unsalted butter into the flour mixture until mostly pea-sized bits of butter remain, which will create a flaky texture.
- Add Cranberries and Zest: Stir in the cranberries and orange zest gently, ensuring the cranberries are lightly coated with the flour mixture for even baking.
- Mix Wet Ingredients: In a separate bowl, whisk the cold heavy cream, egg, and vanilla extract until fully combined.
- Combine Wet and Dry: Pour the cream mixture into the flour mixture and stir carefully with a fork just until the dough comes together, avoiding overmixing.
- Shape the Dough: Turn the dough out onto a lightly floured surface and pat it into a 6-inch round disc. Using a knife or bench scraper, cut the disc into 6 even wedges.
- Prepare for Baking: Transfer the scones onto your prepared baking sheet. Brush the tops with cold heavy cream and sprinkle with sanding sugar if desired for a sweet crunchy finish.
- Bake: Bake the scones for 16 to 19 minutes, until they are golden brown and cooked through. Rotate the baking sheet halfway through baking for even browning.
- Make the Orange Glaze: While the scones bake, whisk together the powdered sugar, orange zest, and 2 tablespoons of orange juice in a small bowl until smooth. Adjust the consistency by adding more powdered sugar to thicken or more orange juice to thin, as needed.
- Serve: Drizzle the orange glaze over warm or room temperature scones before serving. Store any leftovers in an airtight container and enjoy best on the day they are baked.
Notes
- Use very cold butter and cream for flaky, tender scones.
- Frozen cranberries can be used if fresh are not available; no need to thaw.
- Do not overmix the dough to keep the scones light and tender.
- Sanding sugar adds a nice crunch and sparkle on top but is optional.
- The orange glaze is adjustable in thickness and sweetness—feel free to customize to taste.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
