Wake up to Cranberry Orange Scones flaky tangy and delightfully creamy layers that elevate breakfast and spark your morning curiosity Try one today
Ingredients
Scale
2 cups all-purpose flour (240 g)
1/4 cup granulated sugar (50 g)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup heavy cream (120 ml)
1 large egg
1 teaspoon vanilla extract
Zest of 1 orange
1 cup fresh cranberries, coarsely chopped (or 1/2 cup dried cranberries)
1 tablespoon cornstarch (optional)
Powdered sugar glaze (optional): 1/2 cup powdered sugar and 1–2 tablespoons orange juice
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easy release.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
Add the cold butter and cut it in with a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized bits of butter still visible.
Stir in the orange zest and chopped cranberries, tossing to coat them in flour and keep them from sticking together.
In a separate bowl, whisk the heavy cream, egg, and vanilla (if using). Pour the liquid into the dry ingredients and mix just until the dough starts to come together; it will be shaggy and sticky in spots.
Turn the dough onto a lightly floured surface. Gently knead 4–6 times, just enough to bring it into a rough mass. Pat into a 1-inch (2.5 cm) thick circle.
Cut the circle into 8 wedges and place them about 2 inches apart on the prepared sheet. Brush the tops with a touch of cream if you like, and think about a light sprinkle of granulated sugar for sparkle.
Bake 15–20 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. If the bottoms brown too quickly, rotate the pan or tent with foil for the last few minutes.
Cool on a rack for about 10 minutes. If using glaze, drizzle over the warm scones for a glossy finish and extra citrus-kiss aroma.
