Description
These Cranberry Orange Scones are the perfect combination of buttery, tender scones filled with tart cranberries and bright, zesty orange flavor. Topped with a sweet orange glaze, they make a delightful breakfast or tea-time treat. Whether you’re enjoying them fresh out of the oven or as a make-ahead option, these scones are sure to impress with their irresistible flavor and melt-in-your-mouth texture.
Ingredients
For the Scones:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (cold and cubed)
1/2 cup heavy cream (plus more for brushing)
1 large egg
1 tablespoon orange zest
1/2 teaspoon vanilla extract
1 cup fresh or dried cranberries
For the Orange Glaze:
1 cup powdered sugar
2 tablespoons orange juice (freshly squeezed)
1 teaspoon orange zest
Instructions
- Prepare the Dough:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a small bowl, whisk together heavy cream, egg, orange zest, and vanilla extract. Add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the cranberries, being careful not to overwork the dough.
- Shape the Scones:
- Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick disc. Cut into 8 wedges and place them on the prepared baking sheet, spacing them slightly apart.
- Brush the tops with a little heavy cream.
- Bake:
- Bake for 15-18 minutes, or until the scones are golden brown and cooked through. Let them cool on a wire rack.
- Make the Glaze:
- Whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle over cooled scones.
- Serve and Enjoy:
- Enjoy these fresh scones with a cup of tea or coffee. They’re perfect for breakfast, brunch, or a sweet treat anytime!
Notes
Dried Cranberries: If using dried cranberries, chop them into smaller pieces for an even distribution in the dough.
Make-Ahead: Prepare the dough up to 24 hours ahead, refrigerate, then bake when ready to serve.
Freezing: Freeze the unbaked scones for up to 3 months. Bake directly from the freezer for a warm, fresh scone anytime.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast Brunch Tea-Time Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 scones
- Calories: 260 kcal per scone