Cranberry Orange Scones Recipe
Prep time: 15 mins
Cook time: 16 mins
Total time: 31 mins
Serving: 12 sconesIngredients
Prep time: 15 mins
Cook time: 16 mins
Total time: 31 mins
Serving: 12 sconesIngredients
- 2½ cups all-purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ¼ tsp salt
- ½ Tbsp grated orange zest (from ½ orange)
- ½ cup (1 stick) cold butter, cut into chunks
- 2 large eggs, lightly beaten
- ½ cup heavy whipping cream + 1 Tbsp to brush the top
- ¾ cup dried cranberries
- 1 Tbsp coarse/raw sugar to sprinkle the top, optional
- ⅔ cup powdered sugar
- 1 Tbsp freshly squeezed orange juice
- Preheat oven to 400˚F. Line a large baking sheet with parchment paper (I use a scone pan).
- In a large bowl, stir together 2½ cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, ¼ tsp salt and ½ Tbsp grated orange zest.
- Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
- Toss in ¾ cup dried cranberries and stir gently to combine. Make a well in the center and set aside.
- In a medium bowl, whisk together 2 eggs and ½ cup heavy cream.
- Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
- Turn dough out onto a generously floured surface and pull it together into a round disk, about ¾" thick. Cut disk into 12 equal wedges and pull apart slightly. 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).
- Remove scones from the hot baking sheet and let cool 15 min then whisk together ⅔ cup powdered sugar and 1 Tbsp freshly squeezed orange juice, adding more or less to desired thickness then drizzle over scones