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Buttery, tender scones bursting with tart cranberries and bright orange zest. A perfect treat for breakfast or afternoon tea, ready in under 30 minutes and topped with a simple orange glaze.
For 8 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and orange zest until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
Stir in the dried cranberries. In a separate small bowl, whisk together 180ml (3/4 cup) of the cold heavy cream and the large egg.
Pour the wet cream mixture into the dry ingredients. Use a fork or spatula to gently mix until a shaggy, slightly sticky dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead just 2-3 times to bring it together. Pat the dough into an 8-inch circle, about 3/4-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Place the wedges on the prepared baking sheet, spacing them about 1-2 inches apart. Brush the tops with the remaining 15ml (1 tbsp) of heavy cream.
Buttery, tender scones bursting with tart cranberries and bright orange zest. A perfect treat for breakfast or afternoon tea, ready in under 30 minutes and topped with a simple orange glaze.
This american recipe takes 47 minutes to prepare and yields 8 servings. At 442.66 calories per serving with 4.69g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or dessert.
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Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the scones cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and fresh orange juice until a smooth, drizzling consistency is reached. Add more juice or sugar if needed to adjust.
Once the scones are completely cool, drizzle the orange glaze over the tops. Allow the glaze to set for about 15-20 minutes before serving.
Replace dried cranberries with dried cherries, blueberries, or chopped apricots. For a nutty texture, add 1/2 cup of toasted pecans or walnuts.
Use lemon zest and juice instead of orange for a Lemon Cranberry Scone. Add 1/2 teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm, spiced flavor.
For a simpler finish, skip the glaze and serve the warm scones with clotted cream, butter, or orange marmalade.
Cranberries are rich in proanthocyanidins, and oranges provide a significant amount of Vitamin C, both of which are powerful antioxidants that help protect the body against damage from free radicals.
The carbohydrates from the flour and sugar, along with the fat from the butter and cream, provide a quick and satisfying source of energy, making these scones a filling breakfast or snack.
Each scone, including the glaze, contains approximately 420-450 calories. This can vary based on the exact size and ingredients used.
Cranberry Orange Scones are best considered an indulgent treat. They are high in refined carbohydrates, sugar, and saturated fat. However, the cranberries and orange provide some antioxidants and Vitamin C. They can be enjoyed in moderation as part of a balanced diet.
Yes. You can freeze the unbaked, shaped scones on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the baking time. Baked scones can also be frozen and reheated.
The most common reasons for dry scones are overmixing the dough, which overdevelops the gluten, or adding too much flour. Mix only until the ingredients are just combined. Also, ensure you don't overbake them, as that will dry them out.
Yes, you can. If using fresh or frozen (do not thaw) cranberries, coarsely chop them and toss with a tablespoon of the flour mixture before adding to the dough. This prevents them from sinking. You may need to add a few extra minutes to the baking time.
You can try substituting the butter with a cold, solid plant-based butter and the heavy cream with a full-fat coconut cream (the solid part from a chilled can). The texture may be slightly different but should still be delicious.
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