Cranberry Orange Scones
Servings: 8 Scones
Ingredients
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 1 orange
- ¼ cup unsalted butter cold, cubed
- 1 cup fresh cranberries or frozen cranberries
- ¾ cup plus 1 tablespoon heavy cream divided
- 1 large egg lightly beaten
- 2 to 3 tablespoons orange juice
For the Orange Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice
Instructions
- Preheat the Pan: Line a baking sheet with parchment paper, and set aside.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.2 cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, Zest of 1 orange
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.¼ cup unsalted butter
- Add the cranberries: Gently toss the cranberries into the butter-flour mixture until evenly distributed.1 cup fresh cranberries
- Combine wet ingredients: In a separate bowl, whisk together ¾ cup of heavy cream, egg, and orange juice.1 large egg, 2 to 3 tablespoons orange juice
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overwork the dough. The dough should be a little bit tacky but not be overly sticky. Add additional flour, a tablespoon at a time, if the dough is too wet.
- Shape the dough: Turn the dough out onto a floured surface. Shape it into a circle about 1-inch (2.5cm) thick and cut it into 8 wedges.
- Prepare for baking: Transfer the wedges to the prepared baking sheet, leaving space between each one. Brush the tops with the remaining heavy cream.
- (Optional) Refrigerate: Place the unbaked scones into the refrigerator for 30 minutes to an hour and allow the butter time to firm up.
- Preheat the Oven: When you're ready to bake the scones, preheat the oven to 400°F (200°C).
- Bake: Bake for 16-19 minutes or until the scones are light golden brown. Let them cool on a wire rack.
- Make the glaze: While the scones cool, whisk together the powdered sugar and orange juice in a small bowl until smooth. Adjust the orange juice amount to achieve your desired glaze consistency.1 cup powdered sugar, 2 to 3 tablespoons orange juice
- Drizzle the glaze: Once the scones have cooled, drizzle the orange glaze over the top.
Notes
- This recipe makes 8 scones, with 1 scone per serving. Calorie counts may vary based on ingredients used.
- We use fresh squeezed orange juice. Usually 1 medium-large orange is enough for the zest and juice.
Nutrition Facts
Cranberry Orange Scones
Serving Size
1 scone
Amount per Serving
Calories
349
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
61
mg
20
%
Sodium
320
mg
14
%
Potassium
92
mg
3
%
Carbohydrates
51
g
17
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
5
g
10
%
Vitamin A
560
IU
11
%
Vitamin C
6
mg
7
%
Calcium
115
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
