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Cranberry Orange Scones

Delicate pastries that combine the tartness of cranberries with the zest of orange, perfect for brunch or afternoon tea.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup heavy cream, cold
  • 1 tsp vanilla extract
  • 1 large egg, beaten (for egg wash)
Other Ingredients
  • 1/2 cup unsalted frozen butter, grated
  • 1 cup fresh cranberries, chopped
  • Zest of 1 medium orange

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the grated frozen butter and mix until the mixture resembles fine crumbs.
  4. Fold in the chopped cranberries and the zest of orange.
  5. In a separate bowl, mix the cold heavy cream and vanilla extract.
  6. Combine the wet ingredients with the dry ingredients and stir until just combined.
  7. Turn the dough out onto a lightly floured surface and knead gently a few times.
  8. Pat the dough into a circle about an inch thick.
  9. Cut the dough into 8 wedges and arrange them on the prepared baking sheet.
  10. Brush the tops with the beaten egg.
  11. Bake for 15-20 minutes until golden brown.
  12. Let them cool before serving.

Notes

For best results, serve warm with clotted cream or butter. Store in an airtight container at room temperature for 2 days or freeze for longer storage.