Description
These Cranberry Orange Scones are a delightful blend of tangy cranberries and bright orange zest folded into a tender, flaky dough. Perfect for a cozy breakfast or afternoon tea, they are quick to prepare and baked to golden perfection with a sweet orange glaze finishing each scone.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 6 Tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (frozen)
- 1/3 cup sour cream (light, regular, or Plain Greek Yogurt)
- 1/3 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- zest of 1 orange
Additional
- 1 cup fresh cranberries (halved)
Glaze
- 2/3 cup powdered sugar
- 1 Tablespoon freshly squeezed orange juice
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside to ensure easy removal and clean-up after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined to form the base of your scone dough.
- Incorporate frozen butter: Grate the frozen unsalted butter directly into the dry ingredients. Using a pastry blender or fork, work the butter into the flour mixture until it resembles coarse meal with pea-sized pieces of butter. This method ensures flakiness. Chill this mixture in the fridge while preparing the wet ingredients.
- Combine wet ingredients: In a small bowl, whisk together the sour cream, heavy whipping cream, egg, vanilla extract, and orange zest. This mixture adds moisture and flavor to the dough.
- Form the dough: Pour the wet ingredients over the chilled flour and butter mixture. Gently stir just until everything is moistened—do not overmix to maintain texture. Fold in the halved fresh cranberries carefully to distribute evenly.
- Shape scones: Lightly flour or grease your hands, then gently bring the dough together. Transfer it onto a floured surface and press or roll the dough into a circle about 1 inch thick.
- Cut and arrange: Cut the dough circle into 8 wedges and place them on the prepared baking sheet. Brush the tops lightly with heavy cream to help create a golden crust during baking.
- Bake: Bake the scones in the preheated oven for 15-18 minutes, or until they are puffed and the tops turn golden brown.
- Cool: Remove the scones from the oven and let them cool on the baking sheet for at least 10 minutes before applying the glaze to prevent it from melting off.
- Prepare and drizzle glaze: In a small bowl, whisk together powdered sugar and freshly squeezed orange juice until smooth. Adjust the consistency by adding more juice or powdered sugar as needed. Drizzle the glaze over the cooled scones to finish.
Notes
- Use frozen butter for a flakier texture; it creates steam pockets as it melts during baking.
- Fresh cranberries can be halved or chopped for easier distribution and bites.
- Do not overmix the dough to keep scones tender and flaky.
- The glaze can be made thicker or thinner depending on your desired finish.
- Store scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
