Cranberry Orange Scones
Cranberry Orange Scones
Ingredients
For the Scones
- 2 cups all-purpose plain flour, spooned and leveled
- 1/2 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon coarse salt
- 1 tablespoon orange zest, from one orange
- 6 tablespoons unsalted butter, cold, cut into tiny cubes
- 1 cup fresh cranberries
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- as needed flour, for dusting
For the Orange Glaze
- 1 cup powdered sugar
- 1 tablespoon orange zest
- 1 teaspoon orange juice
- 2 tablespoons heavy cream
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, coarse salt, and 1 tablespoon of orange zest.
⏱️ 2 min
- 3
Add the cold, cubed unsalted butter to the dry mixture. Using your hands, press the butter into the flour until a coarse crumb texture is achieved.
⏱️ 4 min
- 4
Stir in the fresh cranberries until evenly distributed. Create a well in the center of the mixture.
⏱️ 1 min
- 5
In a separate small bowl, whisk together the large egg and vanilla extract. Then, whisk in the heavy cream until fully combined.
⏱️ 2 min
- 6
Pour the wet mixture into the well of the dry ingredients. Stir with a wooden spoon until just combined, being careful not to overmix. The dough will be very wet and sticky.
⏱️ 3 min
- 7
Turn the dough out onto a lightly floured work surface. Gently fold the dough together just a few times until it comes together, adding extra flour as needed to manage stickiness. Pat the dough into a 1-inch thick circular shape.
⏱️ 4 min
- 8
Using a knife or a bench scraper, cut the circular dough into 8 equal wedges. Place the scone wedges on the prepared parchment-lined baking sheet, ensuring there is space between each scone.
⏱️ 3 min
- 9
Bake for 14 to 18 minutes, or until the scones are golden on the bottom and cooked through.
⏱️ 18 min•🌡️ 400
- 10
While the scones cool, prepare the orange glaze. In a bowl, whisk together the powdered sugar, 1 tablespoon of orange zest, 1 teaspoon of orange juice, and 2 tablespoons of heavy cream. If the glaze is too thick, add additional heavy cream or orange juice one tablespoon at a time until a thick but pourable consistency is achieved.
⏱️ 4 min
- 11
Once the scones have cooled, dunk the top of each scone into the prepared orange glaze. Return them to the parchment-lined baking sheet to allow the glaze to set and harden completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Orange Scones
Ingredients
For the Scones
- 2 cups all-purpose plain flour, spooned and leveled
- 1/2 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon coarse salt
- 1 tablespoon orange zest, from one orange
- 6 tablespoons unsalted butter, cold, cut into tiny cubes
- 1 cup fresh cranberries
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- as needed flour, for dusting
For the Orange Glaze
- 1 cup powdered sugar
- 1 tablespoon orange zest
- 1 teaspoon orange juice
- 2 tablespoons heavy cream
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, coarse salt, and 1 tablespoon of orange zest.
⏱️ 2 min - 3
Add the cold, cubed unsalted butter to the dry mixture. Using your hands, press the butter into the flour until a coarse crumb texture is achieved.
⏱️ 4 min - 4
Stir in the fresh cranberries until evenly distributed. Create a well in the center of the mixture.
⏱️ 1 min - 5
In a separate small bowl, whisk together the large egg and vanilla extract. Then, whisk in the heavy cream until fully combined.
⏱️ 2 min - 6
Pour the wet mixture into the well of the dry ingredients. Stir with a wooden spoon until just combined, being careful not to overmix. The dough will be very wet and sticky.
⏱️ 3 min - 7
Turn the dough out onto a lightly floured work surface. Gently fold the dough together just a few times until it comes together, adding extra flour as needed to manage stickiness. Pat the dough into a 1-inch thick circular shape.
⏱️ 4 min - 8
Using a knife or a bench scraper, cut the circular dough into 8 equal wedges. Place the scone wedges on the prepared parchment-lined baking sheet, ensuring there is space between each scone.
⏱️ 3 min - 9
Bake for 14 to 18 minutes, or until the scones are golden on the bottom and cooked through.
⏱️ 18 min•🌡️ 400 - 10
While the scones cool, prepare the orange glaze. In a bowl, whisk together the powdered sugar, 1 tablespoon of orange zest, 1 teaspoon of orange juice, and 2 tablespoons of heavy cream. If the glaze is too thick, add additional heavy cream or orange juice one tablespoon at a time until a thick but pourable consistency is achieved.
⏱️ 4 min - 11
Once the scones have cooled, dunk the top of each scone into the prepared orange glaze. Return them to the parchment-lined baking sheet to allow the glaze to set and harden completely.
⏱️ 2 min