Description
These Best Cranberry Orange Scones are a delightful blend of tangy cranberries and bright orange zest, baked to golden perfection. Ideal for breakfast or a cozy afternoon treat, these scones feature a tender, buttery crumb topped with a sweet orange glaze that adds a refreshing citrus twist.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
Mix-ins and Toppings
- 1 cup fresh or dried cranberries (if using dried, soak in warm water for 10 minutes)
- 1 tablespoon coarse sugar (for topping)
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon to combine all the dry components uniformly.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces remaining for a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, heavy cream, vanilla extract, and orange zest. This mixture will add moisture and citrus flavor to the dough.
- Mix Wet and Dry: Pour the wet ingredients into the dry flour mixture and gently stir until just combined. Avoid overmixing to keep the scones tender and flaky.
- Fold in Cranberries: Gently fold in the cranberries evenly throughout the dough for bursts of tart flavor.
- Shape Dough: Turn the dough onto a lightly floured surface and knead very gently a few times until it holds together. Pat it into a 1-inch thick round disk.
- Cut Scones: Use a sharp knife to slice the disk into 8 equal wedges, like cutting a pizza.
- Prepare for Baking: Place the scones on the prepared baking sheet spaced about 2 inches apart to allow for expansion.
- Add Topping: Sprinkle the tops with coarse sugar to create a crunchy, sparkling finish once baked.
- Bake: Bake the scones in the preheated oven for 18-20 minutes until golden brown on the edges and fully cooked inside.
- Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, which prevents sogginess.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, fresh orange juice, and optional orange zest until smooth. Adjust to a pourable but not overly thin consistency.
- Glaze Scones: Drizzle the prepared orange glaze over the cooled scones evenly and allow it to set before serving for a sweet, citrusy finishing touch.
Notes
- For best results use cold butter, as this helps produce flaky scones.
- If using dried cranberries, soak them in warm water for 10 minutes to plump them up before folding into the dough.
- Do not overmix the dough to keep scones tender and light.
- Feel free to adjust sugar topping based on your preferred sweetness and texture.
- Orange zest in the glaze is optional but enhances the citrus flavor beautifully.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
