Cranberry Orange Scones
These Cranberry Orange Scones are a delightful twist on the classic British teatime treat. Perfect as a dessert, brunch or cozy breakfast, they combine the tartness of cranberries with the zesty brightness of orange.
Ingredients
- 2 cups 250g all-purpose flour
- ⅓ cup 67g granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup 113g cold unsalted butter, cut into small cubes
- ½ cup 120ml heavy cream, plus extra for brushing
- 1 large egg
- 1 tablespoon orange zest from about 1 large orange
- 2 tablespoons fresh orange juice
- 1 cup 100g fresh or frozen cranberries (if using frozen, do not thaw)
Instructions
- Preheat your oven to 400°F (200°C).
- Mix dry ingredients in a large bowl.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in cranberries and orange zest.
- Whisk cream and eggs, then add to the dry mixture.
- Gently knead the dough, shape into a circle, and cut into wedges.
- Brush with cream and sprinkle with sugar.
- Bake for 15-20 minutes until golden brown.
Notes
Tips for ideal texture and flavor: Use cold ingredients, don't overmix, and let the dough rest in the fridge for 15 minutes before baking for extra flakiness.
Time-saving techniques: Prep your ingredients the night before, or freeze unbaked scones to pop in the oven whenever the craving hits!