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Cranberry Orange Scones

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Tender, buttery scones bursting with bright orange zest and tart cranberries, finished with a sweet citrus glaze. Perfect for breakfast, brunch, or a cozy snack with coffee or tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1/2 cup unsalted butter, very cold (grated)
  • 2/3 cup heavy cream (or half-and-half)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries (do not thaw if frozen)
  • Optional: 1/2 cup chopped walnuts or pecans
  • For the glaze:
  • 3/4 cup powdered sugar
  • 2–3 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Rub orange zest into the sugar until fragrant.
  3. Grate cold butter into the flour mixture. Toss lightly to coat the butter strands. (Alternatively, use a pastry cutter to blend butter into flour until mixture resembles coarse crumbs.)
  4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  5. Pour wet mixture into dry ingredients and gently fold to combine.
  6. Fold in cranberries and, if using, nuts. Do not overmix; dough should be shaggy.
  7. Turn dough onto a lightly floured surface and pat into a 7-inch circle, about 1 inch thick.
  8. Cut dough into 8 equal wedges and place on prepared baking sheet, spacing about 2 inches apart.
  9. Brush tops with a little cream.
  10. Bake for 18–22 minutes, until golden and firm to the touch.
  11. Transfer scones to a wire rack and cool for 10–15 minutes.
  12. For the glaze: Whisk powdered sugar, orange juice, and orange zest until smooth. Drizzle over warm scones and let set for about 10 minutes.

Notes

For best results, use cold butter and cream. Handle dough gently for tender scones. You can substitute gluten-free flour or dairy-free alternatives as needed. Soak dried cranberries in orange juice if using instead of fresh. Scones can be prepped ahead and baked fresh in the morning. Store leftovers in an airtight container for up to 2 days at room temperature, or freeze for up to 2 months.

Nutrition

Keywords: cranberry orange scones, breakfast scones, citrus scones, brunch, easy scone recipe, homemade scones, fruit scones, orange glaze, holiday baking

Find it online: https://jodierecipes.com/cranberry-orange-scones-recipe-easy-homemade-breakfast-treat/