Description
These Cranberry Orange Scones are dense yet flaky, bursting with tart cranberries and fresh orange zest, perfect for cozy gatherings or weekend brunches.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh cranberries, chopped
- Zest of 1 orange
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt until well combined.
- Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the chopped cranberries and orange zest, ensuring they are evenly distributed.
- Combine the heavy cream and vanilla extract in a separate bowl. Slowly fold this mixture into the dry ingredients until just combined; be careful not to overmix.
- Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together.
- Pat the dough into a circle about 1-inch thick. Using a sharp knife, cut it into wedges.
- Place the scones on the prepared baking sheet, spacing them slightly apart, and brush the tops gently with the beaten egg.
- Bake for 15-20 minutes or until the scones are golden brown and fragrant.
- Allow to cool slightly before serving, enjoying them warm either plain or with a pat of butter.
Notes
For a lemony twist, swap the orange zest for lemon zest. You can also add in chocolate chips or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg