Cranberry Orange Scones
Buttery, tender scones studded with tart cranberries and brightened with fresh orange zest. Perfect for breakfast, brunch, or afternoon tea.
Prep Time
20 min
Cook Time
18 min
Servings
8
Calories
385
Ingredients
- For the scones:
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
- 1 cup dried cranberries (or 3/4 cup fresh)
- Zest of 2 large oranges
- 3/4 cup cold buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- For the orange glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 3
Add cold butter cubes to flour mixture. Using a pastry cutter or two knives, cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
- 4
Stir in cranberries and orange zest.
- 5
In a measuring cup, whisk together buttermilk, egg, and vanilla. Pour over flour mixture and stir with a fork just until dough comes together. Don't overmix.
- 6
Turn dough onto a lightly floured surface and gently knead 4-5 times. Pat into an 8-inch circle about 1 inch thick.
- 7
Cut into 8 wedges using a sharp knife or bench scraper. Place wedges 2 inches apart on prepared baking sheet.
- 8
Bake for 15-18 minutes until golden brown on top and bottom. Cool on wire rack for 10 minutes.
- 9
For glaze: Whisk together powdered sugar, orange juice, and zest until smooth. Drizzle over warm scones.
Chef's Notes
For the best texture, handle the dough as little as possible and keep ingredients cold. You can freeze unbaked scones for up to 3 months - bake directly from frozen, adding 2-3 minutes to baking time.
Nutrition Information
385
Calories
5g
Protein
61g
Carbs
14g
Fat
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