Cranberry orange scones recipe is a delicious buttery and moist meal, made from flour, orange zest, heavy cream, vanilla extract and other ingredients.
Cranberry orange scones are a delicious recipe, they have buttery and moist crispy edges that are soft with coarse sugar orange glaze that makes a perfect finish.
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:1 hour
Yield:8 large or 16 small scones
Ingredients
2 cups all-purpose flour, plus more for hands and work surface
½ cup granulated sugar
2 and ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons orange zest (about 1 orange)
½ cup unsalted butter, frozen
½ cup heavy cream
1 large egg
1 teaspoon pure vanilla extract
1 heaping cup frozen cranberries
1 Tablespoon heavy cream and coarse sugar, optional.
ORANGE GLAZE
1 cup confectioners’ sugar
2–3 Tablespoons fresh orange juice
How to make
Step 1:
In a large bowl, whisk flour, sugar, baking powder, salt, and orange zest together. Then grate the frozen butter and add it to the flour mixture and combine with a pastry cutter, or your fingers until the mixture comes together in pea-sized crumbs.
Step 2:
Place the mixture into the refrigerator or freezer as you mix the wet ingredients together. Then whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl, drizzle over the flour mixture, add the cranberries, then mix together until it is moistened.
Step 3:
Pour the mixture into the counter and roll the dough into a ball. You can add more flour if it seems like the dough is sticky. If it’s too dry, you can add 1-2 tbsp of heavy cream to balance it. Press into an 8-inch disc and cut into 8 wedges with a knife.
Step 4:
For extra crunch, brush the scones with the remaining heavy cream and sprinkle with coarse sugar. Then place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Step 5:
Preheat the oven to 400 degrees Fahrenheit and line the baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the baking sheet. Allow to bake for about 22-25 minutes or until golden brown around the edges and lightly browned on top.
Step 6:
Remove from the oven and allow to cool for a few minutes. To make the glaze, whisk the confectioners’ sugar to thicken or more juice to thin, then drizzle over scones.
Step 7:
You can keep leftover iced or un-glazed scones well at room temperature for 2 days or in the refrigerator for 5 days.
Tips and variations
You can freeze the scone dough wedges on a plate for 1 hour. Once it is frozen, layer them in a container and bake from frozen, adding a few minutes to the bake time. You can also unfreeze overnight, then bake as directed.
You can also bake overnight by preparing the scones. Cover and refrigerate overnight., then continue with the recipe the following day.