Cranberry Orange Scones
Cranberry Orange Scones are the perfect treat for any occasion, featuring a delightful combination of tart cranberries and zesty oranges.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Pastry Cutter
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Ensure correct measurement to avoid dry scones.
- 1/4 cup Granulated sugar Adds sweetness to balance tartness.
- 1 tablespoon Baking powder Leavening agent for fluffy texture.
- 1/2 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1/2 cup Unsalted butter Cold and cubed for flaky texture.
- 1/2 cup Heavy cream Adds richness and moisture.
- 1 large Egg Acts as a binder.
- 1 zest Orange Provides citrus flavor.
- 1 cup Fresh or dried cranberries Star ingredient for tangy sweetness.
Optional
- as needed Extra cream For brushing to achieve golden-brown finish.
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Line a baking sheet with parchment paper.
- 3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 4. Cut in the cold butter until the mixture resembles coarse crumbs.
- 5. Fold in the cranberries and orange zest.
- 6. In a separate bowl, whisk together the heavy cream and egg.
- 7. Pour the wet mixture into the dry ingredients and stir gently until just combined.
- 8. Turn the dough onto a floured surface and knead gently. Pat into a circle about 1-inch thick.
- 9. Cut the dough into 8 wedges.
- 10. Place the scones on the prepared baking sheet.
- 11. Brush the tops with extra cream if desired.
- 12. Bake for 15-20 minutes until lightly golden brown.
- 13. Cool slightly on a wire rack and serve warm or at room temperature.
Notes
Store leftover scones in an airtight container for up to 2 days.