Cranberry Orange Spice Scones
Brighten your breakfast table with these irresistible Cranberry Orange Spice Scones, a perfect blend of tart, zesty, and warm flavors. Bursting with fresh, juicy cranberries and aromatic orange zest, these tender scones are infused with hints of cinnamon and nutmeg that evoke cozy, seasonal delights. Made with chilled butter for flaky layers and brushed with cream for a golden, crisp finish, these scones are as visually stunning as they are delicious. A sprinkle of turbinado sugar adds a delightful crunch, making them the ultimate treat for brunch, holiday gatherings, or a quick indulgence with your morning coffee. With just 15 minutes of prep, you'll have bakery-quality scones ready to enjoy in no time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, cold and cubed
- 3/4 cup Fresh cranberries, roughly chopped
- 1 tablespoon Orange zest
- 1/2 cup Heavy cream, chilled
- 1 unit Egg, large
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk or heavy cream (for brushing)
- 1 tablespoon Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
Gently fold in the chopped cranberries and orange zest, being careful not to crush the cranberries too much.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or spatula just until the dough begins to come together. Be careful not to overmix.
Transfer the dough to a floured surface and gently knead it 2-3 times to bring it together. Pat it into a 1-inch thick circle, approximately 7-8 inches in diameter.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Place the scone wedges on the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops with a little milk or heavy cream and sprinkle with turbinado sugar for added crunch and sweetness, if desired.
Bake the scones for 16-18 minutes, or until they are golden brown on the edges and the tops feel firm to the touch.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, clotted cream, or your favorite jam.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 11.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 58 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.
