Description
These amazing Orange Cranberry Scones are a perfect blend of tart cranberries and bright orange zest, creating a flavorful, tender, and slightly sweet treat. Crispy on the outside and soft on the inside, they come together easily with simple ingredients and a delicious orange glaze drizzle that enhances their fruity freshness. An ideal bakery-style scone for breakfast or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons granulated sugar
- Zest of 1 large orange
- 1 1/4 cups fresh cranberries, finely chopped
Wet Ingredients
- 1 cup cold heavy cream
- 8 tablespoons unsalted butter, melted and slightly cooled
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
- 1 tablespoon milk
Instructions
- Prepare the oven and baking sheet: Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, fine sea salt, granulated sugar, and fresh orange zest until well combined and evenly distributed.
- Add cranberries: Gently stir the finely chopped fresh cranberries into the dry mixture, ensuring they are well coated and evenly dispersed through the flour blend.
- Combine butter and cream: In a separate bowl, stir the melted unsalted butter with cold heavy cream until small pieces of butter remain visible throughout the mixture, which helps create flaky layers in the scones.
- Form the dough: Pour the cream and butter mixture into the dry ingredients and stir gently just until a thick dough forms with no dry flour patches, being careful not to overmix to keep the scones tender.
- Shape the scones: Using a spoon or ice cream scoop, divide the dough into 8 to 10 equal mounds and place them on the prepared baking sheet, spacing each at least 2 inches apart to allow for spreading during baking.
- Chill the dough: Refrigerate the shaped scones for 15 minutes, which helps them maintain their shape and enhances the texture.
- Bake the scones: Bake in the preheated oven for 20 to 22 minutes until the scones are lightly golden brown on top and set in the center, using a toothpick or gentle press to test for doneness.
- Prepare the glaze: While the scones bake, whisk together powdered sugar, fresh orange juice, and milk until smooth to create a glossy and flavorful glaze.
- Glaze and serve: Drizzle the orange glaze over the warm scones and let it set for about 10 minutes before serving to enhance the sweetness and add a beautiful finish.
Notes
- For best results, use fresh cranberries and chop them finely to distribute evenly in the dough.
- Keep the cream cold and butter slightly cooled for a flaky texture.
- Do not overmix the dough, as this can make the scones tough.
- Adjust the orange juice in the glaze to get your preferred consistency, adding more for a thinner glaze or less for thicker icing.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
