Cranberry Orange Scones
These Cranberry Orange Scones are crumbly and dense with a soft inside filled with orange flavor and bursting with fresh cranberries. Cover them in an orange glaze or heat them up for a delicious treat.
Servings: 8 Servings
- 3 cups All-Purpose Flour spooned and leveled
- 1/3 cup Sugar
- 1 tablespoon Baking Powder
- 1 tablespoon Orange Zest
- 1/2 teaspoon Salt
- 1/2 cup Butter super cold
- 1 large Egg
- 3/4 cup Heavy Cream
- 2 teaspoons Vanilla Extract
- 1 teaspoon Orange Extract optional
- 1½ cups Fresh Cranberries
- 1 tablespoon Coarse Sugar
- 1/2 cup Powdered Sugar
- 2 tablespoons Heavy Cream
- 1 teaspoon Orange Zest
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Orange Extract
Preheat the oven to 425ºF.
In a large mixing bowl whisk the flour, sugar, baking powder, orange zest, and salt together until combined.
Grate the butter using a cheese grater on one of the smaller hole sides and then using a pastry cutter or 2 forks cut the butter into the flour mixture. The mixture should resemble a coarse meal.
In a medium bowl mix the egg, heavy cream, vanilla extract, and orange extract. Pour into the dry ingredients and mix. Knead together using your hands until the dough is sticky. Don't worry if it looks and feels sticky. Carefully use your hands to mix in the cranberries.
Turn the dough out onto a floured surface, roll it into a ball, and then press it flat until it's about 2 inches in height. Using a butter knife cut the dough into 8 slices and place 1-inch apart on a rimless baking sheet.
Brush the tops of each scone with heavy cream and then sprinkle the coarse sugar on top.
Bake for 12 to 15 minutes until the tops of the scone have turned a golden brown.
Serving: 1serving | Calories: 451kcal | Carbohydrates: 57g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 268mg | Potassium: 243mg | Fiber: 2g | Sugar: 18g | Vitamin A: 783IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 2mg