Just like any killer scone, these Cranberry Orange Scones are soft and tender on the inside with a nice crunchy edge.
Each bite is packed with tart cranberries and a whiff of orange, plus that sprinkle of powdered sugar on top makes them look downright magical.
No sweat here:just mix the dough by hand, shape it into two flat rounds, and slice ’em into wedges. Once they hit the oven, your place is gonna smell like pure bliss.
These buttery, flaky scones, paired with your favourite drink, will totally lift your spirits on a chilly morning. Seriously, they’re the perfect baking project for a snow day or a breezy weekend when all you wanna do is chill and stay cozy.
- Servings 8 servings
- Prep time 15 minutes
- Cooking time 15 minutes
- Calories 347 kcal
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, frozen
- ⅓ cup sour cream (light, regular, or you can use plain Greek yogurt)
- ⅓ cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 cup fresh cranberries, halved
- For the glaze:
- ⅔ cup powdered sugar
- 1 tablespoon freshly squeezed orange juice
Directions
- Preheat to 400°F. Now get out a baking sheet, and line it with parchment paper. Set that aside for later.
- Now to a big bowl, measure in flour, sugar, baking powder, and salt, then whisk it all together.
- Now get out that frozen butter, grate over the dry ingredients in your bowl.
- Mix it up using a pastry cutter or fork until it’s the texture of coarse meal. Put that bowl into the fridge so its occupants get chilly while you prepare the wet stuff.
- In a small bowl, whisk together sour cream, heavy cream, egg, vanilla extract, and orange zest. Pour this over the flour mixture and gently stir to just moisten. Fold in those cranberries. Flour or grease your hands, and then work the dough gently until it just comes together. Dump onto a floured surface and press out into a circle about 1 inch thick.
- Cut that dough into 8 wedges. Place the scones on your baking sheet and brush the tops with a little heavy cream. Bake 15-18 minutes till golden.
- When they are done, remove scones from hot baking sheet and let ’em cool at least 10 minutes before drizzling on the glaze.
- Mix in powdered sugar with freshly squeezed orange juice in order to get a smooth glaze. You can add powdered sugar or orange juice in more quantities if you want it to become thicker and be good for drizzling.
Notes
- Cranberries: Use fresh, frozen or dried cranberries-whatever you’ve got on hand!
- Storing Instructions: You can enjoy these cranberry scones fresh on the day of baking, but you can keep any leftover scones at room temperature or in the refrigerator for up to two days.
- Freezer Instructions: Omit the glaze and let these scones cool completely. Place them into a container or freezer bag, then freeze for up to 3 months. You can also freeze the dough after you push it into the circle shape; just be sure to cover it well and freeze for up to 3 months. Then thaw completely in the refrigerator when you’re ready to use them, cut them into wedges and bake like normal.
- Scone Flavors Want to mix it up? Try my Peach Scones or check out my basic Homemade Scones recipe for all kinds of tasty add-ins!
