Cranberry Orange Scones
User Reviews
5
Cranberry Orange Scones
Description
The scones use all-purpose flour, sugar, baking powder, and salt as a base, with frozen butter grated in and combined until the mixture resembles coarse meal. Sour cream and heavy cream mixed with egg and vanilla add richness and moisture to the dough. Orange zest in the wet mixture imparts fresh citrus aroma that complements the cranberries.
Once the cranberries are folded in, the dough is shaped into a circle, cut into wedges, and brushed with cream before baking. Baking at 400°F yields scones that are golden on the outside with a soft crumb inside. The final glaze of powdered sugar and orange juice brightens the scones and adds a lightly sweet finish.
These scones are well suited to be served fresh for breakfast or afternoon tea. They offer a balance of sweet and tart flavors against a tender, slightly crumbly texture. The orange zest and glaze provide a refreshing contrast to the berries’ tang.
Fresh, frozen, or dried cranberries can be used, though fresh or frozen give the best texture. The dough or baked scones can be frozen for longer storage, with the glaze applied after thawing. Variations can be made by substituting the orange zest or using different mix-ins for flavor changes.
Ingredients
- 2 cups all-purpose flour
- 6 Tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter FROZEN, unsalted
- 1/3 cup sour cream , light, regular, or sub Plain Greek Yogurt
- 1/3 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- orange zest of 1
- 1 cup cranberries halved, fresh
For the glaze:
- 2/3 cup powdered sugar
- 1 Tablespoon orange juice freshly squeezed
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- Grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick the flour mixture in the fridge while you combine the wet ingredients.
- In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.
- Fold in the cranberries. Flour or grease your hands and then gently work the dough together and pour it out onto a floured surface. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick.
- Cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream. Bake for 15-18 minutes, until golden.
- Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.
- To make the glaze, combine the powdered sugar and freshly squeezed orange juice and stir together until smooth. Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.
Notes
- Use fresh, frozen, or dried cranberries depending on availability.
- For best texture, add the glaze after thawing if freezing baked scones.
- The dough can also be frozen after shaping into a circle; thaw fully before cutting and baking.
- Serve scones fresh the day of baking for optimal taste and texture; store leftovers up to two days at room temperature or refrigerated.
- Substitute sour cream with plain Greek yogurt if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 67mg | 22% |
| Sodium | 164mg | 7% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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