Description
Bake these Cranberry Orange Scones for a warm, cozy brunch treat. The bright citrus zest pairs perfectly with tart cranberries, making a delightful winter pastry.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup dried cranberries
- Zest of 1 large orange
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest.
- In a separate small bowl, whisk together the eggs, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
- Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
- Brush the tops lightly with a little extra cream and sprinkle with granulated sugar.
- Bake for 15-18 minutes, or until golden brown.
- Cool slightly on a wire rack before serving warm.
Notes
- For extra flavor, you can drizzle a simple glaze (powdered sugar mixed with a touch of orange juice) over the cooled scones.
- Make sure your butter is very cold for the best flaky texture.
- You can substitute fresh cranberries if you soak them in warm water for 10 minutes first, then pat them dry.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: Approx. 280
- Sugar: Approx. 10g
- Sodium: Approx. 200mg
- Fat: Approx. 14g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: Approx. 34g
- Fiber: Approx. 1g
- Protein: Approx. 5g
- Cholesterol: Approx. 60mg