Description
Buttery, flaky scones bursting with fresh orange zest and tart cranberries, finished with a sweet citrus glaze.
Ingredients
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour, plus more for dusting
- 2/3 cup half-and-half cream (plus 2 tbsp for brushing)
- 6 tablespoons cold unsalted butter, cubed
- 1 cup cranberries (fresh or frozen)
- 1 tablespoon baking powder
- 5 tablespoons granulated sugar
- Zest of 1 large orange
- 1–2 tablespoons coarse sugar (optional)
- 2–3 tablespoons fresh orange juice (for glaze)
- 1 cup confectioners’ sugar (for glaze)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until uniform.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs with pea-sized butter chunks remaining.
- In a small bowl, whisk together the cream, vanilla extract, and orange zest. Drizzle this mixture over the flour and toss in the cranberries.
- Gently mix the ingredients until a shaggy dough forms. Turn it out onto a floured surface and knead gently 3-4 times just to bring it together.
- Pat the dough into a 1-inch thick circle. Cut into 8 wedges and arrange them on the baking sheet. Brush with extra cream and sprinkle with coarse sugar.
- Refrigerate the unbaked scones for 15 minutes. This step ensures they rise high and stay flaky.
- Bake for 18-22 minutes until the tops are golden brown. Remove and let cool on a wire rack.
- Whisk the confectioners’ sugar and fresh orange juice until smooth. Drizzle over the cooled scones and serve.
Notes
If using frozen cranberries, do not thaw them before adding to the dough to prevent color bleeding. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 18 min
- Chilling Time: 15 min
- Cook Time: 22 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: orange cranberry scones, breakfast scones, cranberry orange recipe, easy scone recipe, homemade pastries