Cranberry Orange Scones Recipe
User Reviews
5
Cranberry Orange Scones Recipe
Description
The Cranberry Orange Scones Recipe combines all-purpose flour, cold butter, dried cranberries, and orange zest to create a textured, tender scone dough. The orange zest and juice impart fresh citrus notes that complement the tartness of the cranberries. Baking the scones at 400˚F results in a crisp exterior and soft interior. Brushing the tops with heavy cream before baking promotes browning, and sprinkling coarse sugar adds an optional crunch. After baking, a simple glaze of powdered sugar and orange juice is whisked to drizzle over the scones, enhancing their sweet and tangy profile. These scones are well-suited for serving alongside coffee or tea as a morning or midday treat, offering a pleasant contrast of flavors and textures.
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 Tbsp orange zest from 1/2 orange, plus more for glaze, grated
- 1/2 cup butter cold, 1 stick, cut into chunks
- 1 egg lightly beaten, large
- 1/2 cup heavy cream plus 1 Tbsp for brushing the top
- 3/4 cup dried cranberries
- 1 Tbsp sugar optional, coarse/raw, to sprinkle the top
- 2/3 cup powdered sugar
- 1 Tbsp orange juice freshly squeezed
Instructions
- Preheat oven to 400˚F. Line a large baking sheet with parchment paper. In a large bowl, sift together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt and 1/2 Tbsp grated orange zest.
- Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
- Toss in 3/4 cup dried cranberries and stir gently to combine. Make a well in the center and set aside.
- In a medium bowl, whisk together 1 eggs and 1/2 cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
- Turn dough out onto a generously floured surface and pull it together into a round disk, about 3/4" thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired. Bake 15-17 min until golden (mine took 16 min).
- Remove scones from the hot baking sheet and let cool 15 min then whisk together 2/3 cup powdered sugar, 1 Tbsp freshly squeezed orange juice and a pinch of orange zest. Add more or less powdered sugar or orange juice to reach desired thickness then drizzle over scones.
User Reviews
Overall Rating
5
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