Description
These Best Cranberry Orange Scones are a delightful breakfast treat featuring a tender, buttery dough infused with fresh orange zest and bursting with tart cranberries. Topped with a sweet orange glaze and a sprinkle of coarse sugar, they offer a perfect balance of sweet and tangy flavors baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
- 1 cup fresh or dried cranberries (if using dried, soak in warm water for 10 minutes)
Topping and Glaze
- 1 tablespoon coarse sugar (for topping)
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest (optional, for glaze)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This ensures flakiness.
- Prepare Wet Ingredients: In a separate bowl, whisk together the egg, heavy cream, vanilla extract, and orange zest to combine.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the scones tender.
- Fold in Cranberries: Gently fold the fresh or soaked dried cranberries into the dough to evenly distribute them.
- Shape Dough: Turn the dough onto a lightly floured surface. Gently knead it a few times just to bring it together, then pat it into a 1-inch thick disk.
- Cut Wedges: Using a sharp knife, cut the disk into 8 even wedges, resembling pizza slices.
- Arrange on Baking Sheet: Place the scones on the prepared baking sheet, spacing them about 2 inches apart to allow for rising.
- Add Topping: Sprinkle the tops of the scones with coarse sugar to add a delightful crunch and sparkle.
- Bake: Bake in the preheated oven for 18-20 minutes until the scones turn golden brown on the edges and are cooked through.
- Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, which helps set their texture.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, fresh orange juice, and optional orange zest until smooth and pourable but not too thin.
- Glaze Scones: Once the scones have cooled, drizzle the orange glaze over each one. Allow the glaze to set before serving for the best flavor and presentation.
Notes
- Use fresh cranberries for a tart flavor or dried cranberries soaked in warm water for 10 minutes to plump them up.
- Ensure the butter is cold and work quickly to keep the dough flaky.
- Do not overmix the dough to avoid tough scones.
- The glaze can be customized by adjusting the amount of orange juice for desired consistency.
- Scones are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.
