Description
These scones combine tart cranberries and bright orange zest for a flavorful breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup dried cranberries
- 1 tablespoon orange zest
- 2/3 cup cold heavy cream
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest.
- Make a well in the center and pour in the heavy cream. Mix until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick disk.
- Cut the disk into 8 wedges.
- Place the wedges on the prepared baking sheet.
- Brush the tops with the beaten egg wash and sprinkle with coarse sugar, if desired.
- Bake for 15-20 minutes, or until golden brown.
- Let cool on a wire rack.
Notes
- For a stronger orange flavor, you can add 1 teaspoon of orange extract to the heavy cream.
- These scones are best served fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cranberry orange scones, scone recipe, breakfast pastry, quick bread, fruit scones