Description
Make flaky, tender cranberry orange scones at home with a simple citrus glaze. This recipe delivers bakery-quality results for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup dried cranberries
- 1 teaspoon orange zest
- 1/2 cup cold heavy cream, plus more for brushing
- 1 large egg
- 1 tablespoon milk
- For the Glaze: 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the dried cranberries and orange zest.
- In a small bowl, whisk together the heavy cream and egg. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined; do not overmix. The dough will be shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
- Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops lightly with a little extra heavy cream.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled scones.
Notes
- For the flakiest scones, keep all your ingredients, especially the butter and cream, very cold.
- If you prefer a softer crumb, you can add 1/4 cup of white chocolate chips along with the cranberries.
- To make a lemon cranberry variation, substitute the orange zest and juice with fresh lemon zest and juice.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
- Cholesterol: 65