Here’s a delicious recipe for Cranberry Orange Scones. These scones are light, flaky, and have a wonderful balance of tart cranberries and sweet orange flavor.
Ingredients:
- 2 cups all-purpose flour (can substitute with gluten-free flour if desired)
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for extra flavor)
- 1/2 cup cold unsalted butter, cut into small cubes (or dairy-free butter for a dairy-free version)
- 1 cup fresh cranberries (or frozen, chopped if large)
- 1 tablespoon orange zest (from about 1 orange)
- 1/2 cup heavy cream (or milk, or dairy-free alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice (from about 1/2 an orange)
For the glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons orange juice (for the glaze)
- 1/4 teaspoon orange zest (optional, for extra flavor)
Instructions:
- Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. - Prepare the dry ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). - Cut in the butter:
Add the cold butter cubes to the dry ingredients. Use a pastry cutter, fork, or your hands to work the butter into the flour mixture until it resembles coarse crumbs, with pea-sized pieces of butter throughout. - Add cranberries and orange zest:
Gently fold in the chopped cranberries and orange zest. Be careful not to overmix, as you want to keep the dough light. - Mix wet ingredients:
In a separate bowl, whisk together the egg, heavy cream, vanilla extract, and orange juice. - Combine wet and dry ingredients:
Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula until just combined. The dough should be somewhat sticky but still hold together. If it’s too dry, add a tablespoon of cream or milk. - Shape the scones:
Turn the dough out onto a lightly floured surface and gently knead it a couple of times to bring it together. Pat the dough into a round disk about 1 inch thick. Use a sharp knife or a pizza cutter to cut the dough into 8 wedges (like a pizza). - Bake the scones:
Transfer the scone wedges to the prepared baking sheet. Leave a little space between each one. Bake for about 18-22 minutes, or until the scones are golden brown on top and cooked through. - Make the glaze:
While the scones are baking, whisk together the powdered sugar, orange juice, and orange zest (if using) in a small bowl. Add more orange juice if needed to reach a drizzling consistency. - Cool and glaze:
Once the scones are done, remove them from the oven and let them cool on a wire rack for about 10 minutes. Drizzle the glaze over the scones before serving.
Tips:
- Cranberries: If using frozen cranberries, there’s no need to thaw them. Just chop them up and fold them into the dough.
- Flour: You can use a gluten-free flour blend, but be sure it includes xanthan gum or another binder for the best texture.
- Storage: Scones are best the day they’re made but can be stored in an airtight container for up to 2 days. They can also be frozen for up to a month. Just thaw and reheat in the oven before serving.
These cranberry orange scones are perfect for breakfast, brunch, or an afternoon tea! Enjoy!