Orange Cranberry Scones
Bake up a batch of these moist orange cranberry scones! With a sunny citrus flavor and a balance of tangy fresh and sweet dried cranberries.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 to 3 tablespoons orange zest ((from one medium orange))
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, (cold)
- 1/2 cup heavy whipping cream, (cold)
- 1/3 cup dried cranberries
- 1/3 cup fresh cranberries
- 2 teaspoons clear sanding sugar ((optional garnish))
- 3/4 cup powdered sugar ((optional))
- 1/4 cup orange juice ((optional))
Instructions
- 1
Preheat the oven to 375 degrees F and line a baking sheet with parchment.
- 2
Place the flour, sugar, orange zest, baking powder, and salt in the bowl of a food processor, and pulse to combine.
- 3
Cut the butter into pieces, and add to the food processor.
- 4
Pulse the food processor until the mixture resembles coarse crumbs.
- 5
With the food processor running on low speed, stream in the cream.
- 6
When the dough has gathered itself into a ball, turn off the food processor and turn it out onto a lightly floured surface.
- 7
Knead in the dried and fresh cranberries, and flatten the dough into a disc shape, about 1 1/2-inches thick.
- 8
Score the disc into 8 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
- 9
Sprinkle the unbaked scones with clear sparkling sugar, if using, and bake for 20 to 24 minutes, or until set in the centers and slightly golden on the bottoms.
- 10
To make the glaze (optional), stir the powdered sugar and orange juice together until smooth, then drizzle over the scones.