Cranberry Orange Scones Recipe
Total Time
31 mins
Prep Time
15 mins
Cook Time
16 mins
Rating
4.95 out of 5 stars
(119)
Ingredients
12 scones
- 2 cups all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 Tbsp grated orange zest (from 1/2 orange)
- 1/2 cup (1 stick) cold butter, cut into chunks
- 1 large egg, lightly beaten
- 1/2 cup heavy whipping cream + 1 Tbsp to brush the top
- 3/4 cup dried cranberries
- 1 Tbsp coarse/raw sugar to sprinkle the top, optional
- 2/3 cup powdered sugar
- 1 Tbsp freshly squeezed orange juice plus a pinch of orange zest
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Preparation
Step 1
Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
Step 2
In a large bowl, stir together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt and 1/2 Tbsp grated orange zest. Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
Step 3
Toss in 3/4 cup dried cranberries and stir gently to combine. Make a well in the center and set aside.
Step 4
In a medium bowl, whisk together the egg and 1/2 cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
Step 5
Turn dough out onto a generously floured surface and pull it together into a round disk, about 3/4″ thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of scones with 1 Tbsp heavy cream and sprinkle the top with raw sugar if desired. Bake 15-17 min until golden.
Step 6
Remove scones from the hot baking sheet and let cool 15 min then whisk together 2/3 cup powdered sugar and 1 Tbsp freshly squeezed orange juice, adding more or less to desired thickness then drizzle over cranberry scones.
Step 7
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Chef's notes
Tip:
don’t wash the dish with your cream/egg mix. Add a little cream to it and use it to brush the scone in the next step!
