Description
These Best Cranberry Orange Scones are a delightful breakfast treat featuring a perfect balance of tart cranberries and bright orange zest. Flaky and tender with a sweet orange glaze drizzle, they make an ideal brunch or afternoon snack, bursting with citrusy flavor and a buttery crumb.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- â…“ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (cold and cubed)
- 1 tablespoon orange zest
- ½ cup dried cranberries
- â…” cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Orange Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- ½ teaspoon orange zest
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.
- Combine dry ingredients and cut in butter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the orange zest and dried cranberries evenly.
- Mix wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until combined smoothly.
- Form the dough: Pour the wet ingredients into the dry ingredients and mix gently just until a dough forms. Avoid overmixing to keep the scones tender.
- Shape and cut scones: Turn the dough onto a lightly floured surface and knead it gently a few times. Pat the dough into a 1-inch thick circle. Using a sharp knife, cut the dough into 8 equal wedges and transfer them to the prepared baking sheet. Brush the tops lightly with a bit of heavy cream.
- Bake the scones: Bake in the preheated oven for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack.
- Prepare and drizzle glaze: While the scones cool, whisk together powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle the glaze over the cooled scones before serving for a bright finishing touch.
Notes
- For an extra citrus punch, soak dried cranberries in fresh orange juice before adding to the dough.
- These scones freeze well; wrap tightly and freeze before glazing.
- To serve from frozen, thaw and warm them gently in the oven or microwave.
