Cranberry and Orange Scones

These scones are a delightful way to enjoy the tartness of cranberries and the zest of oranges. Perfect for a fall breakfast or tea time.

By Julienne

Cranberry and Orange Scones

Cook time: 20 minutes

Servings: 8

Ingredients

  • 250 grams all-purpose flour
  • 10 grams baking powder
  • 50 grams granulated sugar
  • 2 grams salt
  • 75 grams unsalted butter cold, cubed
  • 100 grams fresh cranberries chopped
  • 1 tablespoon orange zest finely grated
  • 120 milliliters heavy cream
  • 1 large egg beaten
  • 5 milliliters vanilla extract

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Oven is preheated and baking sheet is prepared.
  2. In a large mixing bowl, combine 250 grams of all-purpose flour, 10 grams of baking powder, 50 grams of granulated sugar, and 2 grams of salt. Mix well. Dry ingredients are well combined.
  3. Add 75 grams of cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Butter is incorporated and mixture resembles coarse crumbs.
  4. Stir in 100 grams of chopped fresh cranberries and 1 tablespoon of finely grated orange zest until evenly distributed. Cranberries and zest are evenly mixed into the flour mixture.
  5. In a separate bowl, whisk together 120 milliliters of heavy cream, 1 beaten egg, and 5 milliliters of vanilla extract. Wet ingredients are well combined.
  6. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the mixture just comes together to form a dough. Do not overmix. Dough is formed and just combined.
  7. Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Cut the dough into 8 wedges. Dough is shaped and cut into wedges.
  8. Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Scones are golden brown and toothpick comes out clean.
  9. Remove the scones from the oven and let them cool slightly on a wire rack before serving. Scones are cooled slightly and ready to serve.
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