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Cranberry Orange Scones

Delightful scones with a tender, flaky texture, featuring the vibrant sweetness of cranberries and refreshing zest of oranges, perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The base that creates a fluffy and light texture.
  • 1/4 cup granulated sugar Adds a touch of sweetness without overpowering the other flavors.
  • 1 tablespoon baking powder Essential for that perfect rise.
  • 1/2 teaspoon salt Balances the sweetness and enhances flavor.
  • 1/2 teaspoon ground cinnamon A warm, aromatic spice that pairs beautifully with citrus.
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Creates a wonderfully flaky texture.
  • 1/2 cup heavy cream Adds richness and moisture.
  • 1 large egg Provides structure and helps bind ingredients together.
  • 1 teaspoon vanilla extract Enhances all the flavors beautifully.
  • 1 tablespoon orange zest Brings a burst of bright citrus flavor.
Main Ingredients
  • 1 cup fresh cranberries, chopped if large The star ingredient providing tartness.
  • 2 tablespoons turbinado sugar For a delightful crunch on top.
  • 1/2 cup powdered sugar (for glaze) For a sweet finish.
  • 1-2 tablespoons fresh orange juice (for glaze) Brightens up the glaze and ties in the orange flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon until well blended.
  3. Cut the cold, cubed butter into the dry mixture using a pastry cutter or your hands until it resembles coarse crumbs.
  4. In another bowl, whisk together heavy cream, egg, vanilla extract, and orange zest.
  5. Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Fold in the cranberries delicately.
  6. Turn the dough onto a floured surface and pat into a 1-inch thick disc. Slice the disc into 8 wedges.
  7. Place the wedges on the prepared baking sheet. Brush the tops with cream or milk and sprinkle turbinado sugar on top.
Baking
  1. Place the baking sheet in the oven and bake for 15-18 minutes, or until golden brown.
  2. Allow the scones to cool for about 5 minutes on the baking sheet before transferring them to a wire rack.
  3. For the glaze, whisk together powdered sugar and fresh orange juice until smooth. Drizzle it over the cooled scones.

Notes

Chill butter for a perfect flaky texture. Use fresh cranberries for tartness. Freeze cut scones before baking for later use. Add nuts for crunch.