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Cranberry Orange Scones Recipe

The texture of these cranberry orange scones is phenomenal - billowy soft and crumbly. And they are not overly sweet.

Prep Time
15 mins
Cook Time
15 mins
Total Time
31 mins
Servings: 12 scones
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 Tbsp grated orange zest from 1/2 orange, plus more for glaze
  • 1/2 cup 1 stick cold butter, cut into chunks
  • 1 large egg lightly beaten
  • 1/2 cup heavy whipping cream + 1 Tbsp to brush the top
  • 3/4 cup dried cranberries
  • 1 Tbsp coarse/raw sugar to sprinkle the top optional
  • 2/3 cup powdered sugar
  • 1 Tbsp freshly squeezed orange juice

Instructions

    Cup of Yum
  1. 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.
  2. Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
  3. Toss in 3/4 cup dried cranberries and stir gently to combine. Make a well in the center and set aside.
  4. 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.
  5. 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).
  6. 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.