Easy Cranberry Orange Pecan Scones
Brighten up your breakfast table with these *Easy Cranberry Orange Pecan Scones*—a delightful combination of zesty orange, sweet-tart dried cranberries, and buttery pecans baked into tender, golden perfection. This quick and simple recipe comes together in just over 30 minutes, making it a perfect choice for busy mornings or an elegant brunch spread. With a flaky texture and a hint of citrus zest, these scones are lightly sweetened and optionally topped with crunchy turbinado sugar for an irresistible finish. Serve them warm with a pat of butter or a dollop of clotted cream for a truly indulgent treat. Whether you're a seasoned baker or a scone novice, this recipe is your go-to for homemade bakery-quality scones with minimal effort.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 1 tablespoon fresh orange zest
- 0.5 cup dried cranberries
- 0.33 cup chopped pecans
- 0.67 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg (for brushing, optional)
- 2 tablespoons turbinado sugar (for sprinkling, optional)
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 all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until the texture resembles coarse crumbs.
Stir in the orange zest, dried cranberries, and chopped pecans until evenly distributed.
In a small bowl, whisk together the heavy cream and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead gently 2–3 times to combine. Pat the dough into a circle about 8 inches in diameter and 1 inch thick.
Use a sharp knife or bench scraper to cut the dough into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart.
If desired, beat the egg in a small bowl and brush the tops of the scones lightly with the egg wash. Sprinkle with turbinado sugar for added crunch.
Bake in the preheated oven for 16–18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature!
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 340.6 g | 124% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 141.1 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 120 mg | 9% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 552 mg | 12% | |
*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.
