Description
Start your day with these moist and crumbly Cranberry Orange Scones. Bursting with tart cranberries and fresh orange zest, they are perfect for breakfast, brunch, or an afternoon treat. Easy to make and full of flavor, this recipe yields 8 scones that are sure to impress.
Ingredients
Scones
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup cold butter, cut into pieces
- ½ cup dried cranberries
- 2 eggs, beaten
- ¾ cup heavy whipping cream
- 1 tablespoon orange zest
- Milk, for brushing tops
- Granulated sugar, for sprinkling
Orange Glaze
- 3 tablespoons powdered sugar
- 1 tablespoon orange juice
- ¼ teaspoon orange zest (or to taste)
Instructions
Scones
- Preheat oven to 400°F.
- In a medium bowl, combine flour, sugar, baking powder, and salt.
- Cut cold butter into small cubes and mix with flour using a pastry cutter until coarse crumbs form.
- Stir in cranberries and create a well in the center.
- In a separate bowl, combine eggs, heavy cream, and orange zest.
- Pour wet ingredients into the well and stir until just combined.
- On a lightly floured surface, knead dough by folding and pressing 10–12 times until nearly smooth.
- Pat or roll dough into an 8-inch circle and cut into 8 wedges.
- Place wedges 1 inch apart on an ungreased baking sheet.
- Brush tops with milk and sprinkle with granulated sugar.
- Bake for 18–22 minutes or until golden brown.
- Remove from oven and let cool slightly before glazing.
Glaze
- Combine powdered sugar, orange juice, and orange zest in a bowl.
- Drizzle over slightly cooled scones.
Notes
Serving Tips
- Serve warm with butter, honey, or your favorite jam.
- Pair with coffee, tea, or fresh orange juice for a complete breakfast.
- Sprinkle additional powdered sugar or cinnamon sugar on top for extra sweetness.
- Serve with fresh fruit for a colorful brunch spread.
Storage Tips
- Store baked scones in an airtight container at room temperature for up to 2 days.
- Keep in the refrigerator for up to 5 days.
- Freeze unglazed scones in a freezer-safe bag for up to 3 months.
- Reheat in the oven at 350°F for 5–10 minutes or microwave for 20–30 seconds.