Cranberry Orange Scones
Bake tender cranberry orange scones with bright citrus flavor and tart cranberries. Perfect for breakfast, brunch, or afternoon tea with clotted cream.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1 tablespoon orange zest
- 1/2 cup dried cranberries
- 1/2 cup heavy cream
- 1 large egg beaten (for egg wash)
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the orange zest and dried cranberries.
- In a separate bowl, whisk together the heavy cream and egg.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disc.
- Use a sharp knife or biscuit cutter to cut the dough into 8 wedges or rounds.
- Arrange the scones on the prepared baking sheet.
- Brush the tops of the scones with egg wash and sprinkle with turbinado sugar, if using.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on a wire rack before serving.
Notes
Nutrition:
(Nutritional information will vary based on specific ingredients used)
- For best results, use cold butter and avoid overmixing the dough.
- Store cooled scones in an airtight container at room temperature for up to 2 days.
- Freeze for longer storage.