Cranberry Orange Scones Recipe

Ingredients

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, plus more for glaze)
1/2 cup 1 stick cold butter, cut into chunks
1 large egg (lightly beaten)
3/4 cup dried cranberries
Baking Glaze
1/2 cup heavy whipping cream + 1 Tbsp to brush the top
1 Tbsp coarse/raw sugar to sprinkle the top (optional)
Scone Glaze
2/3 cup powdered sugar
1 Tbsp freshly squeezed orange juice

Directions

  1. Preheat oven to 400F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, sift together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt and 1/2 Tbsp grated orange zest.
  4. Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
  5. Toss in 3/4 cup dried cranberries and stir gently to combine. Make a well in the center and set aside.
  6. In a medium bowl, whisk together 1 eggs and 1/2 cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
  7. 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.
  8. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired. Bake 15-17 min until golden (mine took 16 min).
  9. Remove scones from the hot baking sheet and let cool for 15 minutes.
  10. ***Scone Glaze***
  11. Whisk together 2/3 cup powdered sugar, 1 Tbsp freshly squeezed orange juice, and a pinch of orange zest. Add more or less powdered sugar or orange juice to reach the desired thickness, then drizzle over scones.

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