Description
Delight in these tender and flaky Cranberry Orange Scones, perfectly balanced with the bright zest of fresh orange and the tart sweetness of dried cranberries. These scones are ideal for breakfast, brunch, or a cozy afternoon treat, featuring a luscious orange glaze that adds a perfect finishing touch.
Ingredients
Scale
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)
- 1 Tbsp coarse/raw sugar to sprinkle the top (optional)
- 2/3 cup powdered sugar (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
- 1 Tbsp freshly squeezed orange juice (for glaze)
Other
- 3/4 cup dried cranberries
Instructions
- Preheat and Prepare: Preheat your oven to 400ËšF (204ËšC) and line a large baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, sugar, baking powder, salt, and grated orange zest to evenly distribute the leavening and flavor.
- Cut in Butter: Add the cold butter chunks and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse pea-sized crumbs, ensuring a flaky texture.
- Add Cranberries: Gently toss in the dried cranberries, stirring just enough to combine them evenly throughout the mixture.
- Combine Wet Ingredients: In a separate medium bowl, whisk the egg with the heavy cream until well blended. Pour this mixture into the flour and butter mixture and carefully stir with a spatula until just moistened, avoiding overmixing.
- Form Dough: Turn the dough out onto a generously floured surface. Gently gather and press it into a round disk about 3/4 inch thick to maintain fluffiness.
- Cut Scones: Slice the disk into 12 equal wedges. Slightly separate the wedges on the baking sheet to allow for expansion during baking.
- Prepare for Baking: Brush the tops of the scones with 1 tablespoon of heavy cream and, if desired, sprinkle with coarse sugar to add a crunchy topping.
- Bake: Place the scones in the preheated oven and bake for 15–17 minutes until they turn golden brown; approximately 16 minutes is ideal.
- Cool and Glaze: Remove the scones from the oven and transfer them from the baking sheet to a rack, letting them cool for about 15 minutes before glazing.
- Make Glaze and Drizzle: Whisk together powdered sugar, orange juice, and a pinch of orange zest in a small bowl. Adjust consistency by adding more powdered sugar or juice as needed. Drizzle the glaze over the cooled scones for a sweet, citrusy finish.
Notes
- Use cold butter to help create flaky layers in the scones.
- Do not overmix the dough to keep the scones tender.
- Fresh orange zest enhances the citrus flavor significantly; freshly grated is best.
- The glaze can be thinned or thickened by adjusting the orange juice and powdered sugar proportion.
- Store leftover scones in an airtight container for up to 2 days; reheat slightly before serving.
- For a dairy-free version, substitute heavy cream with coconut cream and use a vegan butter alternative.
