Ridiculously Easy Orange Cranberry Scones
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12
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Calories
321 kcal
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Cuisine
American, French-American Fusion
Ridiculously Easy Orange Cranberry Scones
Description
The scones start by chilling heavy cream while melting butter, which are then combined until small clumps form. Dry ingredients include flour, sugar, baking powder, salt, orange zest, and chopped cranberries to add bursts of tartness. The wet mixture is stirred into the dry to form a dough that bakes into soft, golden scones at a high temperature (400°F). Using parchment-lined baking sheets keeps the bottoms tender.
The glaze consists of powdered sugar mixed with milk and fresh orange juice to create a sweet, citrus-flavored coating that is drizzled over cooled scones. This glaze adds moisture and a complementary tartness.
These scones are quick to make and bake, suitable for breakfast or an afternoon snack. Chilling the cream ensures the butter clumps properly for a flaky texture. Chopping the cranberries prevents large, wet pockets in the dough. The recipe notes include tips for ingredient substitutions and details to ensure success.
Ingredients
For the scones:
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- orange zest of 1
- 1 ¼ cups cranberries chopped, fresh
For the glaze:
- 2 cups powdered sugar
- 1 tablespoon milk or half and half
- 3 tablespoons orange juice maybe a bit more, fresh
Instructions
- For the scones:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.
- Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer for about 10 minutes.) Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, sugar, zest and salt in a medium-size bowl. Add the chopped cranberries (see the note above in the post on chopping cranberries) and stir to combine.
- After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
- Add butter/cream mixture to dry ingredients and stir with a rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. The batter will be very thick, like cookie dough. Don’t over mix it, but you do want all the little flour bits to be incorporated.
- Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. Space the scones at least 2-inches apart to allow for some spreading.
- Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
- Bake for 20-22 minutes or until light golden brown. Transfer to a wire cooling rack.
- For the glaze:
- While the scones are baking, make the orange glaze. Combine the powdered sugar, milk (or half and half) and orange juice in a medium-size bowl. Whisk well until smooth to make a thick, but drizzle-able glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)
- Drizzle glaze over scones. If you can wait, let scones sit for 15 minutes to let glaze set before serving.
Notes
- Chill the heavy cream before mixing to help the butter form small clumps for a flaky scone texture.
- Chop fresh cranberries finely to avoid large wet pockets in the dough.
- Use parchment paper on baking sheets to prevent sticking and promote even baking.
- For the glaze, adjust orange juice quantity to achieve desired consistency and flavor intensity.
- Refer to detailed café tips in the recipe post for substitutions and extra instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 174mg | 7% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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