Cranberry Orange Scones
Tender, buttery scones packed with dried cranberries and fresh orange zest, finished with a quick orange glaze. Perfect for weekend breakfasts and holiday mornings.
Chef's note Rubbing the zest into the sugar is my favorite trick; you get orange in every bite instead of just a whiff.
Chef's note Rubbing the zest into the sugar is my favorite trick; you get orange in every bite instead of just a whiff. Unbaked scones freeze beautifully. Bake them straight from the freezer and add 3 to 4 minutes.
Ingredients
- 2 cups all-purpose flour 240 g
- ⅓ cup granulated sugar 65 g
- 1 tbsp baking powder
- ½ tsp fine salt
- 1 orange
- ½ cup unsalted butter 1 stick (113 g), cold
- ¾ cup dried cranberries 90 g
- ⅔ cup heavy cream 160 g, cold
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp heavy cream for brushing
- ½ cup powdered sugar 60 g
Steps
Heat the oven to 400°F and line a sheet pan with parchment.
Whisk 2 cups all-purpose flour, ⅓ cup granulated sugar, 1 tbsp baking powder and ½ tsp fine salt in a large bowl. Grate the zest of 1 orange into the bowl and rub it into the flour and sugar with your fingers to release the oils. Save the orange for the glaze.
Cut ½ cup unsalted butter into small cubes and work it in with your fingertips or a pastry blender until it looks like coarse crumbs with some pea-size pieces. Stir in ¾ cup dried cranberries.
Whisk ⅔ cup heavy cream, 1 large egg and 1 tsp vanilla extract. Pour into the flour and stir with a fork until the dough just comes together, then knead 3 or 4 times in the bowl.
Pat into a 7-inch round about 1 inch thick on the pan and cut into 8 wedges; pull them slightly apart. Freeze 15 minutes so they hold their shape, then brush with 1 tbsp heavy cream.
Bake 18 to 22 minutes, until golden. Cool 10 minutes. Whisk ½ cup powdered sugar with juice squeezed from the zested orange, a little at a time, until thick but pourable, and drizzle over the scones.
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