Fresh Cranberry Orange Scones

These fresh cranberry orange scones are buttery and soft on the inside with a slightly crisp exterior and bursts of tangy cranberries! Topped with a light orange glaze, they're the perfect wintery breakfast treat!

Course Breakfast, Brunch, Dessert

Cuisine American, British

Prep Time 15

Cook Time 20

Freezing Time 1

Total Time 1 35

Servings scones

Calories 351kcal

Author Kyleigh Sage

Equipment

Ingredients

Cranberry Scones

½ cup unsalted butter cold
½ cup heavy cream
1 large egg
1 teaspoon vanilla extract
¼ teaspoon orange extract optional
½ cup granulated sugar
1 tablespoon orange zest
2 cups pastry flour
1 tablespoon baking powder
½ teaspoon kosher salt
¼ teaspoon cinnamon optional
1 cup fresh cranberries

Orange Glaze

½ cup powdered sugar
2 tablespoons orange juice more as needed

US Customary - Metric

Instructions

If using fresh cranberries, arrange in a single layer on a lined baking sheet and flash freeze in the freezer for at least 1 hour or until firm (this makes them easier to incorporate into the batter without bursting).
Place the butter in the freezer for at least 30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it. [If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.]
In a small bowl, whisk together the heavy cream, egg, vanilla, and orange extract then set aside.
In a medium bowl, add the sugar and orange zest. Then use your fingers to gently massage the orange zest into the sugar (this is optional, but helps infuse the sugar with even more orange flavor).
Then to the same bowl, add in the flour, baking powder, cinnamon, and salt and whisk together.
Add in the frozen grated butter and mix in until it's fully coated in the flour.
Add in the frozen cranberries and gently toss until coated in the flour.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more cream 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
Place the scones a few inches apart on the lined baking sheet. Lightly brush the tops with cream and sprinkle with a little granulated sugar if desired.
Place the cranberry scones in the freezer for at least 30 minutes before baking to firm up.
While the scones are chilling, preheat the oven to 400°F.
Bake at 400°F for 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.
To make the glaze, whisk together the powdered sugar and orange juice 1 tablespoon at a time until the glaze is a thick, but pourable consistency.
Drizzle the cranberry orange sconces with the orange glaze and garnish with a little extra orange zest if desired.

Notes

These scones are best eaten the same day, but they'll keep in an airtight container in the fridge for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

Nutrition