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Irresistible Cranberry Orange Scones

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These cranberry orange scones offer a perfect balance of tart cranberries and zesty orange in a buttery, flaky pastry, ideal for cozy mornings or brunch.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup (50 g) granulated sugar plus 2 tablespoons for tossing with cranberries
  • ½ teaspoon salt
  • ¾ cup (170 g) cold unsalted butter, cut into small cubes
  • Zest of 1 large orange
  • ¾ cup (180 ml) heavy cream plus 1 tablespoon for brushing
  • 1 large egg, lightly beaten
  • ¾ cup (110 g) dried cranberries, tossed with 2 tablespoons sugar
  • 1 teaspoon vanilla extract (optional)
  • Coarse sugar for sprinkling on top (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, ¼ cup sugar, and salt until combined.
  3. Add cold cubed butter to the dry mix and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces.
  4. Stir in the finely grated orange zest evenly through the flour mixture.
  5. Toss dried cranberries with 2 tablespoons sugar in a small bowl.
  6. In a separate bowl, whisk together heavy cream, beaten egg, and vanilla extract if using.
  7. Pour wet ingredients into dry ingredients and gently fold until just combined; dough should be slightly sticky but hold together.
  8. Fold in the sugared cranberries evenly throughout the dough.
  9. Turn dough onto a lightly floured surface and pat into a 9-inch (23 cm) circle about ¾ inch (2 cm) thick.
  10. Cut the circle into 8 wedges using a sharp knife or bench scraper.
  11. Place wedges about 1 inch (2.5 cm) apart on the prepared baking sheet.
  12. Brush tops with 1 tablespoon heavy cream and sprinkle with coarse sugar if desired.
  13. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
  14. Let scones cool on the pan for 5 minutes before transferring to a wire rack. Serve warm.

Notes

Keep butter cold to ensure flaky layers. Do not overmix the dough to avoid tough scones. Use a microplane to zest the orange finely, avoiding the bitter white pith. Dough can be prepared the night before by mixing dry ingredients and zesting, then adding butter and wet ingredients in the morning. For dairy-free versions, substitute butter with coconut oil and heavy cream with coconut cream.

Nutrition

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Find it online: https://blairrecipes.com/irresistible-cranberry-orange-scones-recipe-easy-perfect-for-cozy-mornings/