Cranberry Orange Scones

These cranberry orange scones taste like they just came fresh from the bakery. They are sweet and buttery, the best addition to breakfast or brunch.

Many gravitate towards the orange and cranberry flavor combination during the holiday season, but it’s a year around favorite for me. This is my all-time favorite scone flavor! Once you try it, you’ll understand why.

Growing up, I assumed scones were hard to make because they were a different texture from most sweet breakfast items, and we always just bought them from the store. Now that I’m in charge of the cooking in my house, I knew I wanted to learn how to make them. They are one of the easiest items to make at home! They don’t take long, they don’t contain weird, uncommon ingredients, and they are almost impossible to mess up.

These are great for breakfast, brunch, snack, or as an edible gift. They will keep for several days on the counter, and you have the option to freeze them.

Once you try a homemade scone, you won’t want any other kind!

Ingredients

• All Purpose Flour
• Granulated Sugar
• Baking Powder
• Salted Butter
• Fresh Cranberries
• Orange Zest
• Heavy Cream
• Egg
• Orange Juice
• Confectioners Sugar

Instructions

• Line a baking sheet with parchment paper and preheat the oven to 400 degrees.
• In a large mixing bowl, whisk together the flour, sugar, and baking powder.
• Cut the cold butter into very small pieces, pea sized or smaller, and stir into the dry ingredients. Make sure all the butter pieces are separated and coated in flour.
• Stir in the orange zest and cranberries.
• In a separate bowl, whisk together the egg, heavy cream, and orange juice. Add to the mixture and stir with a fork until the dough begins to form.
• Lightly flour a clean surface and form the dough into a ball. Then pressed the dough down into an 8-inch-wide disc. The disc should thick, that’s what you want. Cut into 8 wedges.
• Place the wedges on the lined baking sheet evenly spaced apart. Brush the top of the scones with the tablespoon of heavy cream and then lightly sprinkle some granulated sugar on top. Refrigerate for 15 minutes.
• Bake for 19 minutes or until golden brown.
• While the scones are cooling, make the glaze. Whisk together the orange zest, confectioners’ sugar, and orange juice. Use a spoon to drizzle over the scones once they have cooled most of the way off. Serve or store them in an airtight container.