Description
A delightful treat that combines the tartness of cranberries with the bright, zesty flavor of oranges, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream plus extra for brushing
- 1 cup fresh cranberries, chopped if large
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- Stir in the heavy cream, fresh cranberries, orange zest, and vanilla extract until just combined.
- Turn the dough out onto a lightly floured surface, pat it into a circle about 1-inch thick, and cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, brush with extra heavy cream, and sprinkle with granulated sugar.
- Bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean.
Notes
- Store leftover scones in an airtight container at room temperature for up to 2 days.
- To reheat, pop them in the oven at 350°F (175°C) for about 5-10 minutes.
- Freeze unbaked scones for up to 2 months and bake straight from the freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cranberry, Orange, Scones, Recipe, Baking