Cranberry Orange Scones
Moist and flaky cranberry orange scones loaded with fresh juicy cranberries and citrus flavor from oranges and topped with a sweet orange glaze. They are a delicious blend of sweet and tart in one bite.
Print
Pin
Servings: 8 scones
Ingredients
For The Scones
- 2 cups (260g) all-purpose flour, plus more for work surface
- 1/4 cup (100g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1/4 teaspoon salt
- 2 teaspoons orange zest (from 1 medium orange)
- 1/2 cup (1 stick/113g) very cold unsalted butter, cut into 1/4-inch pieces
- 1/4 cup (60ml) heavy cream, plus 1 tablespoon for brushing
- 1/4 cup (60ml) freshly squeezed orange juice*
- 1 large egg
- 1 teaspoon orange blossom water*
- 1 cup (140g) fresh cranberries, thaw if you use frozen cranberries
For Orange Glaze
- 1 cup (125g) powdered sugar, sifted
- 1 tablespoon (45ml) freshly squeezed orange juice
- 1/2 teaspoon orange blossom water
Instructions
- Preheat the oven to 400°F/204°C. Line a baking sheet with parchment paper. Set aside.
- To Make Scones: In a large bowl, whisk together flour, baking powder, orange zest and sugar. Add the butter to the flour mixture and combine them using a pastry blender, food processor or your fingertips until the mixture comes together in fine crumbs. I usually use a pastry cutter or with my hands and work the dough as little as possible.
- Whisk together egg, heavy cream, orange juice, and orange water blossom (use vanilla extract if you don’t have one) until the mixture is combined. Gradually add wet mixture to the flour mixture. If the dough is too dry, add more milk, one tablespoon at a time as needed. Do not overmix. Gently mix in cranberries.
- Transfer dough to a floured surface with floured hands, work dough into a ball. If it’s too sticky, add a bit more flour. Press dough into an 8-inch circle, about 1-inch thick. Use a sharp knife or a scraper to cut into 8 wedges. I recommend chill the dough wedges in the fridge for 15-20 minutes before baking for less spreading in the oven.
- Place scones on a prepared baking sheet and brush tops with a bit of heavy cream and sprinkle with coarse sugar (optional). Bake for 23-25 minutes or until golden around the edges. Remove from oven then transfer scones to a wire rack and allow it to cool.
- To Make Orange Glaze: In a small bowl, whisk together powdered sugar, orange blossom water and orange juice until combined. If you would like a thicker glaze, add more powdered sugar and if you would like a thinner glaze, add additional orange juice. Once scones are completely cool, drizzle over the top.
- Leftovers can be kept up to 5 days in the fridge or frozen for up to 2 months. Serve scones warm or at room temperature.
Notes
*Orange Blossom Water: substitute with vanilla extract
*Cranberries: I prefer to use fresh cranberries but frozen or dried work, so you can enjoy them year round. Frozen might bleed into your dough.
*Juice: I prefer to use freshly squeezed orange juice from the same one I have zested, but store bought will work too.
Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!