Cranberry Orange Scones
Cranberry orange scones combine the tart sweetness of cranberries with the bright flavor of oranges, creating a delightful baked treat that's perfect for breakfast or tea time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Keep cold for best texture.
- 1/2 cup heavy cream For added richness.
- 1 teaspoon vanilla extract
- 1 egg, for egg wash (optional) Use for a golden finish.
Mix-ins
- 1/2 cup fresh or frozen cranberries, chopped Do not thaw if using frozen.
- Zest of 1 orange For flavor.
Instructions
Preparation
- 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 until evenly combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the chopped cranberries and orange zest, making sure to distribute them evenly.
- In a separate bowl, mix the heavy cream and vanilla extract. Pour this mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.
Shaping and Baking
- Turn the dough onto a lightly floured surface. Gently knead the dough a few times until it holds together.
- Shape the dough into a circle about 1-inch thick. Cut into wedges or use a round cutter to create individual scones.
- Place the scones on the prepared baking sheet. If desired, brush the tops with beaten egg for a golden finish.
- Bake for 15-20 minutes until the scones turn lightly golden brown. Remove from the oven and let cool on a wire rack.
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Notes
Store scones in an airtight container for up to three days at room temperature or freeze for up to three months. Thaw at room temperature and reheat in the oven for best texture.