Cranberry Orange Scones
User Reviews
5
Cranberry Orange Scones
Description
The scones begin with a base of all-purpose flour, sugar, baking powder, and salt, into which cold butter pieces are cut until coarse crumbs form. This step is key to achieving the desired flaky texture. Dried cranberries and orange zest are folded into the dry mixture before incorporating eggs and heavy whipping cream to make a soft dough. The dough is gently kneaded just enough to come together, then shaped into an 8-inch circle and cut into wedges.
Brushed with milk and sprinkled with sugar, the scones bake at 400°F until golden on the bottom and lightly browned on top. The final step is drizzling an orange glaze made from powdered sugar, orange juice, and zest, which adds extra citrus tang and sweetness to balance the tart cranberries.
These scones combine a tender crumb with fruity brightness ideal for a morning treat, brunch, or afternoon snack.
For best results, keep the butter cold and minimize dough handling to maintain flakiness. Scones can also be frozen and baked directly from frozen by adding a few minutes to baking time.
Ingredients
Scones
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup butter cut into pieces, cold
- ½ cup dried cranberries
- 2 egg beaten
- ¾ cup heavy whipping cream
- 1 tablespoon orange zest
- milk to brush top of scone
- granulated sugar to sprinkle top of scone
Orange Glaze
- 3 tablespoon powdered sugar
- 1 tablespoon orange juice
- ¼ teaspoon orange zest (or to taste)
Instructions
Scones
- Preheat the oven to 400°F.
- Combine flour, baking powder, sugar, and salt in a medium bowl. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter, to mix in the butter until it resembles coarse crumbs, about the size of peas. Stir in cranberries and make a well in the center. Set aside.
- Combine eggs, whipping cream, and orange zest. Add the wet ingredients into the well in the flour mixture. Stir just until combined.
- On a lightly floured surface, knead the dough by folding and gently pressing dough for 10 to 12 strokes until nearly smooth. Pat or lightly roll dough into an 8-inch circle and use a sharp knife to cut it into 8 wedges.
- Place wedges 1-inch apart on an ungreased baking sheet. Brush the tops of the scones with milk and sprinkle with additional sugar.
- Bake for 18-22 minutes or until golden brown on the bottom. Remove scones from the baking sheet. Let slightly cool and top with icing.
Icing
- Combine all ingredients in a bowl.
- After scones are slightly cooled, place scones on a large plate and drizzle them with icing.
Notes
- Use cold butter cut into the flour for a flaky texture.
- Handle the dough minimally to avoid toughness.
- Pat the dough lightly and avoid adding excess flour to prevent density.
- Scones freeze well; bake from frozen, adding 5-7 minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358 | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 158mg | 7% |
| Potassium | 292mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 631IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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