Description
Tender, buttery cranberry orange scones with fresh orange zest, brushed with cream and finished with a sweet orange glaze, perfect for Christmas morning.
Ingredients
2 cups (250 g) all-purpose flour, plus more for dusting
1/3 cup (67 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon finely grated orange zest (from 1 large orange)
1/2 cup (113 g) cold unsalted butter, cubed
1 cup (about 120 g) cranberries, dried or chopped fresh
1/2 cup (120 ml) cold heavy cream, plus 1 tablespoon for brushing
1 large egg
1 teaspoon vanilla extract
For the glaze: 1 cup (120 g) powdered sugar
For the glaze: 2 to 3 tablespoons fresh orange juice
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk the flour, sugar, baking powder, salt, and orange zest.
3. Add the cold butter and cut it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces of butter.
4. Stir in the cranberries.
5. In a small bowl, whisk the 1/2 cup cream, egg, and vanilla. Pour into the dry ingredients and stir with a fork just until the dough comes together. Do not overmix.
6. Turn the dough onto a lightly floured surface and gently pat it into a round about 1 inch (2.5 cm) thick and 8 inches (20 cm) across.
7. Cut the round into 8 wedges and place them on the baking sheet about 2 inches (5 cm) apart. Brush the tops with the remaining cream.
8. Bake for 18 to 20 minutes, until the scones are risen and golden brown.
9. Cool on a wire rack for 10 minutes.
10. Whisk the powdered sugar with enough orange juice to make a thick but pourable glaze. Drizzle over the scones and serve warm or at room temperature.
Notes
Based on the Cranberry Orange Scones (Easy Holiday Brunch Recipe) published by The Suburban Soapbox (2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, orange zest, 1/2 cup cold butter, 1/2 cup heavy cream, 1 egg, 1 teaspoon vanilla, 1 cup cranberries, a 400°F oven, and brushing with cream are from the source), with the orange glaze and 15 to 22 minute bake range from other published cranberry orange scone recipes. The amount of orange zest, the 18 to 20 minute bake time, the yield of 8 scones, the shaping, and the glaze quantities are estimates, and the recipe has not been tested.
Keep the butter and cream cold for tall, flaky scones.
Do not overmix the dough, or the scones will be tough.
If using fresh cranberries, chop them and add an extra tablespoon of sugar.
Nutrition is an approximate estimate per scone (8 scones), including the glaze.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 419
- Sugar: 34g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 72mg