Description
Bright, tender cranberry orange scones bursting with citrus and tart berries, perfect for tea time or breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup fresh or dried cranberries
- 1 tablespoon orange zest
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 egg (for washing)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the cranberries and orange zest.
- Whisk the heavy cream, 1 egg, and vanilla extract in a separate bowl. Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Turn the dough onto a lightly floured surface and gently knead it a few times. Pat the dough into a circle about 1 inch thick. Cut into 8 wedges.
- Place the scones on the prepared baking sheet, spacing them about 1 inch apart. Beat the second egg and brush the tops lightly.
- Bake the scones for 15–20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Cool slightly before serving.
Notes
Serve warm with butter or clotted cream. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 312
- Sugar: 8g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg