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Cranberry Orange Scones
Soft and tender bakery-style scones with dried cranberries and a sweet orange glaze! These scones are easy to make and a great treat for breakfast or brunch!
Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 8
Calories: 401 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1 teaspoon orange zest
- 6 tablespoons cold unsalted butter, into 1/4-inch cubes
- 1 cup heavy cream, plus 1 tablespoon for brushing the scones
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fresh orange juice
- 1/2 cup dried cranberries
- 1 tablespoon turbinado sugar
For the orange glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons fresh orange juice
- 1/4 teaspoon orange zest
Instructions
- Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, combine the flour, baking powder, and salt.
- In a small bowl, combine the sugar and orange zest. Rub together you’re your fingers until fragrant. Add the sugar mixture to the dry ingredients and whisk until combined.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream, vanilla, and orange juice. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the dried cranberries
- Transfer dough to a floured countertop and gently knead dough by hand just until it forms a ball. Don’t overwork the dough. Form scones by patting the dough into a 1-inch thick circle. Use a sharp knife to cut the scones into 8 triangles.
- Transfer the scones to the prepared baking sheet and put in the freezer for 15 minutes. Freezing before baking will prevent them from spreading.
- Preheat the oven to 400 degrees F.
- Remove the scones from the freezer. Using a pastry brush, brush scones lightly with the additional heavy cream. Sprinkle with turbinado sugar. Bake scones for 15-20 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the orange glaze. In a small bowl, whisk the confectioners' sugar, 2 tablespoons orange juice, and zest together until smooth. Add another tablespoon of orange juice if the glaze is too thick. Drizzle glaze over the cooled scones.
Cup of Yum
Notes
- The scones are best the day they are made, but you can keep them in an air-tight container for up to 2 days. Ours never last more than a day.
Nutrition Information
Calories
401kcal
(20%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
234mg
(10%)
Potassium
224mg
(6%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
710IU
(14%)
Vitamin C
3mg
(3%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 401
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 234mg | 10% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.