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Cranberry Orange Scones

Cranberry Orange Scones
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Bright, flavorful Cranberry Orange Scones with a tender crumb, zesty orange notes, and bursts of juicy cranberries. Perfectly balanced tart and sweet, these quick and easy scones make an ideal breakfast treat or cozy afternoon snack, customizable to fit various dietary needs.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free baking blend for gluten-free version)
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt

Fat

  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Add-ins

  • 1 cup fresh or frozen cranberries
  • 1 tablespoon freshly grated orange zest

Wet Ingredients

  • 3/4 cup heavy cream or buttermilk
  • 1 teaspoon vanilla extract
  • 1 large egg (optional)

Instructions

  1. Prep Your Ingredients: Gather and measure all ingredients. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour (or gluten-free blend), baking powder, sugar, and salt to create the foundation for the scones’ texture and rise.
  3. Cut in the Butter: Using a pastry cutter, two knives, or your fingertips, incorporate the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter bits. This step ensures flaky, tender scones.
  4. Add Cranberries and Orange Zest: Gently fold in the cranberries and freshly grated orange zest to evenly distribute tart and citrus elements throughout the dough.
  5. Mix Wet Ingredients: In a separate bowl or measuring cup, whisk together the heavy cream (or buttermilk), vanilla extract, and egg if using. Slowly pour this wet mixture into the dry ingredients, stirring just until combined to avoid overworking the dough.
  6. Shape the Dough: Turn the dough onto a lightly floured surface and gently pat it into a 7 to 8-inch circle about 1 inch thick. Avoid kneading to keep the dough tender.
  7. Cut and Arrange: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about an inch apart for even baking.
  8. Bake to Golden Perfection: Bake the scones in the preheated oven for 18-22 minutes, or until puffed and golden brown on top. Allow to cool a few minutes before serving to enjoy the full flavor.

Notes

  • Use cold butter to create flaky layers that melt during baking.
  • Do not overmix the dough; stir just until combined to avoid tough scones.
  • Grate orange zest just before using for the best aroma and flavor.
  • If using frozen cranberries, toss them in a tablespoon of flour before folding in to prevent bleeding.
  • For taller scones, make the dough circle thicker before cutting.
  • For a glossy finish, brush scones with a beaten egg or cream before baking.
  • To store leftovers, keep scones in an airtight container at room temperature for up to 2 days.
  • Freeze scones individually wrapped in plastic for up to 3 months; thaw and reheat as needed.
  • Reheat scones in a toaster oven or conventional oven at 300°F (150°C) for 5-7 minutes for best texture.

Nutrition

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Find it online: https://tastebudtrek.com/cranberry-orange-scones/