I’ve never been a huge fan of scones, mostly because of how dry I typically find them to be, but these Cranberry Orange scones are absolutely perfect! They’re packed with flavor without any of the crumbly dryness and topped with an orange glaze. Super easy to make as a dessert or breakfast pastry, and makes enough to share with friends!
Cranberry Orange Scones
Ingredients
- 2 cups all-purpose flour (250g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup unsalted butter (113g), frozen
- 1/2 cup heavy whipping cream + 1 tbsp, separated
- 1 cup frozen cranberries (125g)
- 1 large egg
- zest of 2 large oranges
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- coarse sprinkling sugar
Orange Glaze
- 1 cup powdered sugar (120g)
- 2-3 tbsp freshly squeezed orange juice
Instructions
- In a large bowl, add the flour, sugar, baking powder, salt, and orange zest. Whisk well to combine. Using a box grater, roughly grate the frozen butter into the dry ingredients. Then, using a pastry cutter, cut the butter into the dry ingredients until fully incorporated, with the butter about pea-sized. Place the bowl in the fridge to keep the butter chilled while prepping the wet ingredients.
- In a medium bowl, add the heavy cream (leaving behind 1 tbsp), egg, and vanilla extract. Whisk to combine. Remove the dry ingredients from the fridge, and drizzle the wet ingredients into the dry ingredients. Add the frozen cranberries, and then using a spatula, mix everything together until the dough is an evenly mixed. It'll be a bit crumbly and a bit sticky.
- Dump the dough out onto a floured work surface and work into a ball. Press the ball out into an 8" circle, and then using a bench scraper, cut the circle into 8 evenly sized wedges. Carefully move the wedges to a lined baking sheet, separated by a few inches. Brush the scones with the 1 tbsp heavy cream, and sprinkle coarse sugar over top. Refrigerate for 15 minutes before baking.
- While the scones are refrigerating, preheat the oven to 400°F. Once preheated, bake the scones for 20-25 minutes, until just starting to turn light brown on top. Remove from the oven and let cool in the pan.
Orange Glaze
- In a small bowl, whisk the orange juice and powdered sugar together. Adjust the sugar or juice a little bit if it's too thin or thick. Drizzle over the scones and enjoy!
