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Fresh Cranberry Scones
4.5 from 51 votes

Fresh Cranberry Scones

Fresh Cranberry Scones combine all-purpose flour, fresh or frozen cranberries, and orange zest into a tender, slightly sweet scone dough. The cold butter incorporated into the flour creates flaky layers, while the orange zest and turbinado sugar topping add citrus brightness and a sweet crunch. These scones offer a soft crumb with bursts of tart cranberry and a golden crust.

Servings: 10 -12 scones
Course: Breakfast
Cuisine: Canadian

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 tablespoon orange zest
  • 1/2 cup butter cut into small pieces, unsalted, cold
  • 3/4 cup half and half
  • 2 egg large
  • 1/2 teaspoon vanilla extract
  • 1 cup Cranberry fresh or frozen
  • Topping:
  • 2 tablespoons half and half
  • turbinado sugar

Instructions

    Cup of Yum
  1. 1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
  2. 2. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.
  3. 3. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.
  4. 4. In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.
  5. 5. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.
  6. *Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.