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Cranberry Orange Scones

Home cooks, taken with iPhone 15 Pro. Close-up slight angle of freshly prepared Cranberry Orange Scones on white plate. Warm appetizing --ar 4:3 --style raw --s 230
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These Cranberry Orange Scones are tender and flaky with a zesty citrus aroma and bursts of tart cranberry, perfect for a delightful breakfast or afternoon treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 3/4 cup fresh or frozen cranberries
  • 1 tablespoon orange zest
  • 2/3 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: coarse sugar for topping

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  4. Fold in cranberries and orange zest gently to distribute evenly.
  5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  6. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
  7. Turn dough onto a lightly floured surface and shape into a 7-inch circle about 1-inch thick.
  8. Cut dough into 8 wedges and place on prepared baking sheet.
  9. Brush tops with additional cream and sprinkle with coarse sugar if desired.
  10. Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
  11. Cool slightly before serving warm or at room temperature.

Notes

For an extra touch, drizzle with a simple orange glaze made of powdered sugar and fresh orange juice after baking.

Find it online: https://foodiedishes.com/cranberry-orange-scones/