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Cranberry Orange Scones

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These Cranberry Orange Scones combine tart cranberries with fresh orange zest for a bright, delicious breakfast treat that’s flaky and tender.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup fresh or frozen cranberries
  • Zest of 1 orange
  • 2/3 cup heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: coarse sugar for sprinkling

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Using a pastry cutter or fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  4. Stir in the orange zest and cranberries gently.
  5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  6. Add the wet ingredients to the dry mixture and stir just until combined; the dough will be slightly sticky.
  7. Turn dough onto a floured surface and gently knead 2-3 times. Pat into a 1-inch thick circle.
  8. Cut the dough into 8 wedges and place them spaced apart on the baking sheet.
  9. Brush the tops with heavy cream and sprinkle with coarse sugar if desired.
  10. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  11. Cool on a wire rack before serving.

Notes

For an extra glaze, drizzle with simple orange icing made from powdered sugar and fresh orange juice once cooled.

Find it online: https://momsgate.com/cranberry-orange-scones/