Cranberry Orange Scones Recipe
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
Calories: 451kcal
Equipment
- Baking Sheet
- Cheese Grater
- Pastry Cutter
- Pastry Brush
Ingredients
- 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
Orange Glaze
- 1/2 cup Powdered Sugar
- 2 tablespoons Heavy Cream
- 1 teaspoon Orange Zest
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Orange Extract
Instructions
- Preheat the oven to 425º F and set out a baking sheet without parchment. You don't need to spray it with cooking spray or oil either.
- In a large mixing bowl whisk the flour, sugar, baking powder, orange zest, and salt together until combined.
- Using a cheese grater, grate the butter on one of the smaller-holed sides into the flour mixture. Cut the butter into the flour mixture using a pastry cutter or the back of a fork until a texture that resembles a coarse meal forms.
- In a medium bowl mix the egg, heavy cream, vanilla extract, and orange extract together. Pour the mixture into the dry ingredients and stir using a wooden spoon or spatula.
- Using your hands gently knead the dough until it forms a very sticky, but a well-combined mixture. Carefully fold in the cranberries.
- Turn the dough out onto a lightly floured work surface and roll it into a ball. Press or roll it into a flat disc that's about 2-inches in height. Using a sharp knife or a straight edge cut the disc into 8 slices and place them 1 inch apart on the baking sheet.
- Using a pastry brush coat the tops of the scones with heavy cream and sprinkle coarse sugar on top.
- Place the scones on the middle rack in the oven to bake for 12 to 15 minutes or until the tops and edges begin to turn a golden brown.
Orange Glaze
- In a small bowl whisk all the orange glaze ingredients together until smooth. If the glaze is too thick then you can add more heavy cream to dilute it 1 teaspoon at a time. Drizzle on top of each scone.
Notes
- Spoon and level the flour when measuring it. Scooping out your flour using the measuring cup will cause you to end up with too much flour, which will ruin the cranberry scones. To do this use a spoon to scoop out the flour instead and dump it into your measuring cup. Then use a butter knife to level off the excess.
- Grate the butter. Flash-freeze the butter first in the freezer for 10 minutes. Then use the smaller holed side of a cheese grater to grate the butter into the flour mixture.
- Keep your wet ingredients cold. To get extra flaky and crumbly scones keep all your ingredients, especially the butter, chilled when preparing this cranberry orange scones recipe. You can also chill the scones for 10 minutes before placing them in the oven to bake.
Storage and or Freezing Instructions
- How to store scones: Place the scones in an air-tight container or bag and keep it stored in the pantry or on your counter for up to 3 days.
- To freeze the dough: In order to freeze your scones just after slicing the dough into triangles wrap each one individually in parchment paper and place in a plastic bag to keep in the freezer. The unbaked scones will last up to 3 months in the freezer.
Nutrition
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