Description
These Cranberry Orange Cream Scones are a delightful blend of tart cranberries and zesty orange, enriched with a luscious cream base that creates a tender, flaky texture. Perfect for breakfast or a cozy afternoon treat, these scones offer a perfect balance of sweet and citrus flavors with a buttery crumb.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
- 3/4 cup fresh or frozen cranberries
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and orange zest until smooth.
- Form Dough: Pour the wet ingredients into the dry ingredients and gently fold together just until the dough starts to come together. Be careful not to overmix. Gently fold in the cranberries.
- Shape Scones: Turn the dough out onto a lightly floured surface. Pat it into a 7-inch circle about 1 inch thick. Using a sharp knife, cut the dough into 8 equal wedges.
- Bake: Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Bake for 18-22 minutes or until scones are golden brown and a toothpick inserted comes out clean.
- Prepare Glaze: While the scones bake, whisk together powdered sugar, orange juice, and orange zest until smooth and pourable.
- Glaze Scones: Remove scones from the oven and let them cool slightly on the baking sheet for about 10 minutes. Drizzle the orange glaze over the warm scones.
- Serve: Enjoy these scones warm or at room temperature for a deliciously tender treat.
Notes
- For best texture, keep the butter and cream chilled before mixing.
- Fresh cranberries provide a nice tartness; frozen can be used but might bleed a bit.
- Do not overmix the dough to keep the scones light and flaky.
- Orange glaze can be adjusted for thickness by adding more juice or powdered sugar as needed.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
