Description
These Cranberry Orange Scones are the perfect balance of tart cranberries, zesty orange, and buttery pastry, topped with a sweet orange glaze. They make a delightful addition to any breakfast or brunch spread.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- â…“ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Additional Ingredients:
- ½ cup unsalted butter (cold and cubed)
- 1 tablespoon orange zest
- ½ cup dried cranberries
- â…” cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the orange glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- ½ teaspoon orange zest
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the flour until mixture resembles coarse crumbs. Stir in orange zest and cranberries.
- Combine wet ingredients: In a separate bowl, whisk cream, egg, and vanilla. Pour into dry ingredients and mix until dough forms.
- Knead dough: Turn dough onto floured surface, gently knead, pat into 1-inch thick circle, cut into wedges.
- Bake: Transfer to baking sheet, brush with cream, bake for 16–18 minutes until golden.
- Prepare glaze: While scones cool, whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled scones.
Notes
- For extra citrus punch, use fresh orange juice-soaked cranberries instead of dried.
- Scones freeze well—wrap tightly and freeze before glazing. Thaw and warm before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
