Cranberry Orange Scones (Bakery-Style)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
8 Scones
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Course
Breakfast
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Cuisine
Australian, British
Cranberry Orange Scones (Bakery-Style)
Description
Cranberry Orange Scones (Bakery-Style) combine a blend of all-purpose flour, sugars, citrus zest, warming spices, and cold butter broken into pea-sized pieces to create a flaky yet tender texture. Fresh or frozen cranberries provide bursts of tartness that contrast with the sweet dough. The dough includes eggs, heavy cream, and both vanilla and orange extracts, adding richness and layered flavor. After mixing ingredients until just combined, the dough is shaped into a disc, cut into wedges, and baked on parchment-lined sheets to achieve a golden exterior and tender crumb.
The baked scones are finished with an optional glaze made from confectioners' sugar, orange juice, vanilla extract, and zest, cutting through the richness with a bright citrus note. An egg wash applied before baking and a dusting of sparkling sugar create a shiny, sweet crust on top.
These scones work well for breakfast, brunch, or a teatime treat, offering a balance of tart and sweet flavors and a tender, flaky texture enhanced by the spices and orange zest.
Ingredients
For the Cranberry Orange Scones:
- 2 and 3/4 cups (330g) all-purpose flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 Tablespoon orange zest finely grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 10 Tablespoons (140g) butter VERY cold and cut into tiny pieces, unsalted
- 1 large egg cold
- 1 large egg cold, yolk
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon orange extract optional but highly recommended
- 1 cranberries 1/2 cup, fresh or frozen, do not thaw
For the egg wash:
- 1 egg large, beaten
- 1 teaspoon water
- 2 Tablespoons Sparkling Sugar optional
For the Glaze:
- 1 cups confectioners' sugar sifted
- 2 tablespoons orange juice
- 1 teaspoon orange zest, finely grated
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt optional but recommended to cut the sweetness
Instructions
For the Cranberry Orange Scones:
- Preheat oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, salt, baking powder, granulated sugar, brown sugar, orange zest, cinnamon, and cardamom, mix well to combine.
- Cut the butter into small cubes then, using your fingers, two forks, or a pastry cutter, work it into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
- In a glass measuring cup whisk together the egg and yolk, cream, vanilla, and orange exact.
- Pour the liquid mixture into the center of the flour mixture. Then add in the cranberries. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks shaggy!
- Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc.
- Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
- Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using.
- Bake for 18 to 20 minutes, or until light golden brown.
- Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm!
For the egg wash:
- In a small bowl whisk together the egg and water until well combined.
For the Glaze:
- In a small bowl combine the confectioners' sugar, orange juice, orange zest, and vanilla extract. Drizzle over scones.
User Reviews
Overall Rating
4.9
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