Cranberry Orange Scones
Tender cranberry orange scones with dried cranberries, fresh orange zest, cold butter, and a simple citrus glaze.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 31 minutes
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 Tbsp orange zest from 1/2 orange, plus more for glaze
- 1/2 cup (1 stick) cold butter cut into chunks
- 1 large egg lightly beaten
- 1/2 cup heavy whipping cream plus 1 Tbsp to brush the tops
- 3/4 cup dried cranberries
- 1 Tbsp coarse raw sugar for sprinkling
- 2/3 cup powdered sugar
- 1 Tbsp fresh orange juice
Instructions
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment. Sift the flour, sugar, baking powder, salt, and orange zest together in a large bowl.
- Add the cold butter and cut it into the flour mixture with a pastry cutter or two knives until coarse, pea-sized crumbs form.
- Stir in the dried cranberries, then make a well in the center.
- Whisk the egg and 1/2 cup cream together. Pour into the flour mixture and stir with a spatula just until moistened.
- Turn the dough onto a generously floured surface and gather it into a 3/4-inch-thick round. Cut it into 12 wedges and pull them slightly apart. Brush with the remaining cream and sprinkle with raw sugar if using. Bake 15–17 minutes, until golden.
- Move the scones off the hot baking sheet and cool for 15 minutes. Whisk powdered sugar, orange juice, and a pinch of orange zest into a drizzle, adjusting the thickness with small additions of sugar or juice, then drizzle over the scones.