Cranberry Orange Scones
Brighten up your morning with these delightful Cranberry Orange Scones, where zesty citrus meets tart berries in a buttery, flaky pastry. Bursting with fresh cranberries and fragrant orange zest, these homemade scones are the perfect balance of sweet and tangy. A tender, crumbly texture is achieved by incorporating cold, cubed butter into a simple mixture of all-purpose flour and baking powder, while a touch of vanilla and a coarse sugar topping elevate the flavor and texture. Ready in just 35 minutes, these seasonal scones make a perfect treat for breakfast, brunch, or an afternoon snack. Serve them warm with a dollop of clotted cream or a smear of orange marmalade for an irresistible pairing. Perfect for holiday gatherings or cozy weekends, these easy-to-make scones are sure to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.333 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 1 cup fresh cranberries (roughly chopped)
- 1 tablespoon orange zest
- 0.5 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the chopped cranberries and orange zest, ensuring even distribution.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the dough just comes together (do not overmix).
Turn the dough onto a lightly floured surface and gently shape it into an 8-inch round, about 3/4-inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle the scones with coarse sugar for extra crunch.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These scones pair beautifully with butter, clotted cream, or a dollop of orange marmalade.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
