Name: Cranberry Orange Scones Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 46 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3 Tbsp sugar; 1 Tbsp baking powder; 1/2 tsp salt; 1/2 Tbsp grated orange zest (from 1/2 orange, plus more for glaze); 1/2 cup (1 stick) cold butter, cut into chunks; 1 large egg (lightly beaten); 1/2 cup heavy whipping cream + 1 Tbsp to brush the top; 3/4 cup dried cranberries; 1 Tbsp coarse/raw sugar to sprinkle the top (optional); 2/3 cup powdered sugar; 1 Tbsp freshly squeezed orange juice

Ingredients

2 cups all-purpose flour

3 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 Tbsp grated orange zest (from 1/2 orange, plus more for glaze)

1/2 cup (1 stick) cold butter, cut into chunks

1 large egg, lightly beaten

1/2 cup heavy whipping cream + 1 Tbsp to brush the top

3/4 cup dried cranberries

1 Tbsp coarse/raw sugar to sprinkle the top (optional)

2/3 cup powdered sugar

1 Tbsp freshly squeezed orange juice

Instructions

Step 1: Preheat your oven to 400˚F and line a large baking sheet with parchment paper. In a large bowl, sift together the flour, sugar, baking powder, salt, and grated orange zest.

Step 2: Add the cold butter pieces to the flour mixture. Use a pastry cutter or two knives to cut the butter into the dry ingredients until the texture resembles coarse pea-sized crumbs.

Step 3: Stir in the dried cranberries gently to combine evenly. Make a well in the center of the mixture and set aside.

Step 4: In a separate bowl, whisk together the egg and 1/2 cup of heavy cream. Pour this wet mixture into the flour mixture and use a spatula to stir just until the dough is moistened. Avoid overmixing.

Step 5: Turn the dough onto a generously floured surface. Gently pull it together into a round disk about 3/4 inch thick. Cut the disk into 12 equal wedges, then separate them slightly on the baking sheet.

Step 6: Brush the tops of the scones with 1 tablespoon of heavy cream and sprinkle with coarse/raw sugar if desired. Bake for 15 to 17 minutes, or until golden brown (around 16 minutes is typical).

Step 7: Remove the scones from the oven and allow them to cool on the baking sheet for about 15 minutes. Meanwhile, whisk together the powdered sugar, orange juice, and a pinch of orange zest to make the glaze.

Step 8: Adjust the glaze consistency by adding more powdered sugar or orange juice as needed, then drizzle it over the cooled scones before serving.

Tips & Variations

For a burst of fresh flavor, try adding chopped toasted pecans or walnuts into the dough along with the cranberries.

Use fresh cranberries if you prefer, but chop them finely to distribute evenly and maintain moisture.

Make sure your butter is very cold to achieve a flaky texture in the scones.

Swap the orange zest and juice for lemon for a different citrus twist.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze scones wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Reheat gently in a toaster oven or regular oven at 300°F until warmed through to restore their texture. Add the glaze after reheating.

FAQs

Can I use frozen cranberries instead of dried?

Using frozen cranberries is possible, but they may add more moisture to the dough, which can affect the scones’ texture. If you use frozen, consider patting them dry and reducing any added liquid slightly.

How can I make these scones dairy-free?

Replace the butter with a dairy-free margarine or coconut oil chilled and cut into chunks. Substitute the heavy cream with a non-dairy milk like almond or oat milk, and use a suitable egg replacement if needed.