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Cranberry Orange Scones

Cranberry Orange Scones

The coffee is on and the house needs something warm and bright. These tart cranberry orange scones with a simple glaze are that bake.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Baking/Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Scones
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest from 1 large orange
  • 1/2 cup unsalted butter cold, cut into small cubes
  • 1 cup fresh cranberries roughly chopped
  • 1 large egg
  • 1/2 cup heavy cream cold, plus more for brushing
  • 1 teaspoon vanilla extract
Orange Glaze
  • 2/3 cup powdered sugar
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon orange zest

Method
 

  1. Mix the dry ingredients. Whisk the flour, sugar, baking powder, salt, and orange zest together in a large bowl.
  2. Cut in the butter. Work the cold butter cubes into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized pieces.
  3. Add the cranberries. Stir the chopped cranberries through the flour mixture so they are coated and evenly distributed.
  4. Bring the dough together. Whisk the egg, heavy cream, and vanilla in a small bowl, pour it over the flour mixture, and stir just until a shaggy dough forms. Do not overmix.
  5. Shape and chill. Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick circle, and cut it into 8 wedges. Set the wedges on a parchment-lined baking sheet and chill for 15 minutes while the oven heats to 400°F.
  6. Bake. Brush the tops lightly with cream and bake for 18 to 22 minutes, until the tops are golden and the centers feel set.
  7. Glaze and serve. Whisk the powdered sugar, orange juice, and zest into a thin glaze, drizzle it over the warm scones, and serve within the hour for the best texture.