Cranberry Orange Scones

Spread of cran-orange scones with sliced oranges and cranberries.

5 from 2 votes

The classic flavor combination of cranberry and orange is a match made in heaven for delicious, flaky scones that only take 10 minutes to get into the oven.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch, Dessert

Cuisine: British

Keyword: Cranberry Orange Scones

Servings: scones

Author: Rachel Farnsworth

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 cup heavy cream
3/4 cup dried cranberries
2 tablespoons orange zest

Icing

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Grate 1/2 cup cold butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Stir in 1 cup heavy cream, 3/4 cup dried cranberries, and 2 tablespoons orange zest until it just comes together.
Turn the dough out onto a clean countertop and use your hands to form it into a ball.
Press the dough flat until it is 2-inch thick circle. Use a butter knife to cut the circle into 8 wedges.
Bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned.
While the scones are baking make the glaze by whisking 1 cup powdered sugar together with 2 tablespoons milk, and 1 teaspoon vanilla extract in a small bowl.
Remove the scones from the oven and transfer to a wire cooling rack. Drizzle the tops with the glaze and let cool.

Video

[yeetvid]

Nutrition