Go Back
+ servings
Print

Cranberry Orange Scones

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 16 mini-scones

Ingredients

Scones

  • 2 cups (280 g) flour
  • 1 tablespoon baking powder
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon salt
  • 1 egg
  • ½ cup (120 ml) whipping cream
  • 1 teaspoon vanilla extract
  • 6 tablespoons (84 g) cold butter, cubed
  • Zest of 1 organic orange
  • 1 ½ cups (150 g) fresh cranberries washed and patted dry

Glaze

  • 1 ½ cups (150 g) sifted powdered sugar
  • Freshly squeezed orange juice

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, granulated sugar and salt. Set aside.
  3. In a medium sized bowl, lightly beat egg. Whisk in cream and vanilla extract. Set aside.
  4. Add the cold butter to the flour mixture and quickly work butter into flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in orange zest and cranberries. Add the egg and cream mixture and lightly stir until dough is moistened.
  5. Turn dough onto a lightly floured work surface and bring it into a ball. For mini-scones, cut dough in half. Shape each half into a thick disk. Cut each disk into 8 triangles and place them on the baking sheet. Bake for 10-12 minutes until browned and firm to the touch. (For large scones, use all the dough to make one large disk, cut into 8 triangles and bake for about 13-15 minutes.)
  6. For the glaze, whisk orange juice a little at a time into powdered sugar until you have a runny-thick glaze. Drizzle or pipe glaze over warm or cooled scones.

Recipe Notes

Tips: The dough shouldn’t get warm so keep the ingredients as cold as possible, measure them out before starting and work quickly as the scones bake up more tender and flaky when the butter pieces in the dough are still solid. Don’t overwork or knead the dough. Work the dough only as much as you need to in order to shape it into disks. Butter pieces should still be visible. You can also freeze the raw dough triangles. Place frozen scone dough triangles onto baking sheet and bake them in a preheated oven and glaze as stated above.

Recipe adapted from Mom Loves Baking.