Description
Cranberry orange scones elevate breakfast with a zesty twist of citrus and tart berries. Rich, buttery pastries offer a delightful morning treat that will quickly become a cherished recipe you crave.
Ingredients
Scale
Cranberry Orange Scones
Main Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1 cup (100 grams) fresh or frozen cranberries
- 1 large egg
Dairy and Fat Components:
- 1/2 cup (113 grams) cold unsalted butter, cut into small cubes
- 1/2 cup (120 milliliters) heavy cream, plus extra for brushing
Flavor and Seasoning Ingredients:
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest (from about 1 large orange)
- 2 tablespoons fresh orange juice
Instructions
- Prepare workspace and preheat oven to 400°F, ensuring rack is positioned in the center.
- Combine flour, sugar, baking powder, and salt in a spacious mixing bowl, creating a uniform dry foundation.
- Using a pastry cutter or cold knife, incorporate chilled butter into the flour mixture until it resembles textured, coarse breadcrumbs.
- Gently fold in vibrant, chopped cranberries and fragrant orange zest, distributing them evenly throughout the mixture.
- Create a well in the center of the dry ingredients and pour in beaten cream and eggs, stirring minimally to prevent overworking the dough.
- Transfer the slightly sticky dough onto a lightly floured surface and delicately knead, forming a circular disk approximately 1-inch thick.
- Slice the disk into symmetrical wedges, separating them slightly to ensure even baking.
- Delicately brush the scone surfaces with additional cream and sprinkle with granulated sugar for a golden, crisp exterior.
- Place scones on a parchment-lined baking sheet and bake for 16-18 minutes until edges turn a rich, warm golden brown.
- Remove from oven and allow to cool on a wire rack for optimal texture and flavor development.
Notes
- Swap dried cranberries for fresh ones to boost tartness and texture, ensuring they’re chopped to distribute evenly throughout the dough.
- Grate orange zest finely to prevent large bitter pieces and maximize citrusy flavor without overwhelming the scones.
- Freeze butter beforehand and use a box grater for easier incorporation, creating flakier, more tender scones with better butter distribution.
- For gluten-free variation, replace all-purpose flour with a 1:1 gluten-free baking blend, adding xanthan gum if the blend doesn’t already include it to maintain proper scone structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 286
- Sugar: 8.4g
- Sodium: 112mg
- Fat: 16.3g
- Saturated Fat: 10.2g
- Unsaturated Fat: 6.1g
- Trans Fat: 0g
- Carbohydrates: 34.7g
- Fiber: 1.5g
- Protein: 3.9g
- Cholesterol: 40mg