Description
These Cranberry Orange Scones are tender, buttery, and bursting with tart cranberries and fresh citrus flavor, topped with a sweet orange glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh cranberries, halved or whole
- Zest of 1 large orange
- 1/4 cup fresh orange juice
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- In another bowl, whisk together heavy cream, orange juice, and vanilla extract. Pour into the dry ingredients and mix gently until just combined.
- Fold in cranberries. Turn dough onto a floured surface and gently knead into a 7–8 inch circle. Cut into 8 wedges.
- Place wedges on prepared baking sheet. Bake for 18–22 minutes or until golden brown. Let cool for 5 minutes.
- Optional: Drizzle with a glaze made from powdered sugar and orange juice while scones are still slightly warm.
Notes
- Use very cold butter and don’t overmix to ensure flaky, tender scones.
- Chill the dough before baking for extra height and structure.
- Add a sprinkle of sugar on top before baking for a crunchy crust.