cranberry orange scones
Cranberry orange scones are delightful baked goods that offer a perfect balance of tartness from cranberries and refreshing citrus from orange. These scones make for a wonderful breakfast or a tasty snack paired with tea.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 whisk
- 1 pastry cutter or fork
- 1 rolling pin
- 1 knife or bench scraper
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter Cold and cubed.
- 1/2 cup dried cranberries
- Zest of 1 orange
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg for egg wash Mixed with 1 tablespoon of cream for brushing.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add in the cold, cubed butter. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest until evenly distributed.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and shape it into a disc, about 1 inch thick.
- Use a knife or bench scraper to cut the disc into 8 equal wedges.
- Place the scones on the prepared baking sheet and brush the tops with the egg wash.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown.
- Remove from the oven and allow them to cool on a cooling rack for a few minutes before serving.
Notes
For a sweeter scone, you may sprinkle some coarse sugar on top just before baking.
You can substitute fresh cranberries for dried cranberries, but adjust the sugar amount if using fresh, as they are more tart.
These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.