The Best Cranberry Scones Ever
Elevate your morning routine with "The Best Cranberry Scones Ever," a mouthwatering treat that combines buttery, flaky layers with the tart burst of cranberries and the bright citrusy aroma of orange zest. These homemade scones are incredibly easy to make, requiring just 15 minutes of prep time, and they bake to golden perfection in under 20 minutes. Crafted with cold, cubed butter for a delightfully tender texture and finished with a sprinkling of coarse sugar for a satisfying crunch, these scones strike the perfect balance of sweet and tangy. Whether you enjoy them fresh from the oven or at room temperature, these artisan-style scones are ideal for breakfast, brunch, or an indulgent snack. Pair with your favorite tea or coffee and savor the ultimate homemade bakery experience! Keywords: cranberry scones, orange zest scones, easy cranberry scone recipe, homemade breakfast pastry.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.333 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.5 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (roughly chopped)
- 1 teaspoon orange zest
- 2 tablespoons coarse 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 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.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the chopped cranberries and orange zest, being careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut the dough into 8 equal wedges.
Place the wedges on the prepared baking sheet, leaving some space between each one.
Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 77.8 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 181 mg | 14% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 538 mg | 11% | |
*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.
