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Cranberry Orange Scones

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Cranberry orange scones are tender, buttery, and bursting with the flavors of sweet oranges and tart cranberries. Perfect for breakfast, brunch, or afternoon tea, these scones are quick to make and delicious served warm with butter or clotted cream.

Ingredients

Scale

For the scones:

  • 2 cups (250 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1/2 cup (120 ml) heavy cream, plus extra for brushing
  • 1 large egg
  • Zest of 1 orange
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (90 g) fresh or dried cranberries

For the orange glaze (optional):

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest

Instructions

  1. Preheat the oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix the dry ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the butter:
    • Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Combine wet ingredients:
    • In a small bowl, whisk together the heavy cream, egg, orange zest, and vanilla extract.
  5. Mix the dough:
    • Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the cranberries. Avoid overmixing to keep the scones tender.
  6. Shape the scones:
    • Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place them on the prepared baking sheet.
  7. Brush and bake:
    • Brush the tops of the scones with a little heavy cream. Bake for 15–18 minutes, or until the tops are golden brown.
  8. Prepare the glaze (optional):
    • While the scones are baking, whisk together the powdered sugar, orange juice, and orange zest until smooth.
  9. Glaze and serve:
    • Let the scones cool for a few minutes, then drizzle with the orange glaze. Serve warm or at room temperature.

Notes

  • For a nuttier flavor, add 1/2 cup (50 g) chopped pecans or walnuts.
  • Substitute dried cranberries with fresh cranberries for a tangier flavor.
  • Store scones in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Reheat in the oven for a fresh-baked texture.

Find it online: https://ukfinda.com/cranberry-orange-scones/