Description
Enjoy these delightful Cranberry Orange Scones, a quick and easy recipe perfect for a 30-minute bake. They’re ideal for a cozy breakfast or afternoon tea, offering a burst of seasonal flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup fresh or frozen cranberries, chopped if large
- 1/4 cup finely chopped orange zest (from about 2 oranges)
- 3/4 cup heavy cream, plus more for brushing
- 1 tablespoon coarse sugar, for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the cranberries and orange zest.
- Make a well in the center and pour in the heavy cream. Stir gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round.
- Cut the round into 8 wedges.
- Place the wedges onto the prepared baking sheet.
- Brush the tops with a little extra heavy cream and sprinkle with coarse sugar, if desired.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- Let cool slightly on a wire rack before serving.
Notes
- Using cold butter is key to achieving flaky scones.
- You can substitute buttermilk for heavy cream for a slightly tangier flavor.
- These scones are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 scone
- Calories: Approx. 300-350 kcal (will vary based on exact ingredients and portion size)
- Sugar: Approx. 10-15g
- Sodium: Approx. 300-400mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 9-12g
- Unsaturated Fat: Approx. 6-8g
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 2-3g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 40-50mg