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Cozy Cranberry Orange Scones Recipe: Easy & Delicious

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These cranberry orange scones are the kind of thing that makes you slow down and actually enjoy your morning coffee. They’re not fussy or complicated, but they taste like you spent hours in the kitchen.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, very cold
  • ½ cup (120ml) heavy cream, plus more for brushing
  • 1 large egg
  • 1 cup (100g) fresh cranberries
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Grate your cold butter on the large holes of a box grater. Toss the grated butter with about a tablespoon of flour to keep it from clumping. Pop it back in the freezer while you mix the dry ingredients.
  3. In a large bowl, whisk together the 2 ½ cups (315g) all-purpose flour, ½ cup (100g) granulated sugar, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
  4. Add the frozen grated butter to the flour mixture. Use your fingers or a fork to toss the butter pieces into the flour until they’re all coated. The mixture should look like coarse meal with some pea-sized butter pieces still visible.
  5. Toss in the 1 cup (100g) fresh cranberries and 2 tablespoons orange zest. Gently stir them through the flour mixture so they’re evenly distributed.
  6. In a small bowl or liquid measuring cup, whisk together the ½ cup (120ml) heavy cream, 1 large egg, and 1 teaspoon vanilla extract.
  7. Make a well in the center of the flour mixture and pour in the cream mixture. Use a fork or your hands to gently mix everything together until it just comes together. The dough will look a little shaggy.
  8. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about ¾-inch thick.
  9. Use a sharp knife or bench scraper to cut the circle into 8 wedges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
  10. Brush the tops of the scones with a little extra heavy cream.
  11. Bake for 15-18 minutes, until the scones are golden brown on the bottom and the edges look crisp. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  12. While the scones are cooling, whisk together 1 cup (120g) powdered sugar, 2 tablespoons heavy cream, and ½ teaspoon vanilla extract. Add another tablespoon of cream if you want a thinner glaze.
  13. Once the scones are completely cool, drizzle the glaze over the tops. Let the glaze set for about 10 minutes before serving.

Notes

Keep everything cold for flaky layers. Don’t overwork the dough. Use fresh baking powder. Let scones cool completely before glazing. Freeze cranberries for 10 minutes before adding to prevent color bleeding.

Nutrition

Keywords: cranberry orange scones, easy scone recipe, bakery-style scones, fall breakfast, holiday brunch

Find it online: https://willarecipes.com/cozy-cranberry-orange-scones-recipe-easy-and-delicious/