Description
Cranberry orange scones are a variation of the traditional British scone, but with a fresh twist. The addition of cranberries and orange zest adds a bright, refreshing flavor to the rich and buttery texture of the scone. The citrus glaze drizzled on top provides a perfect balance, offering a sweet and tangy finish that enhances the natural flavors of the scone.
Ingredients
For the Scones:
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2 cups all-purpose flour: The base of your scones, providing the necessary structure.
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½ cup granulated sugar: Adds sweetness to balance the tart cranberries.
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1 tbsp baking powder: Helps the scones rise and become light and fluffy.
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½ tsp salt: Enhances the flavor of the scones.
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½ cup unsalted butter, frozen and grated: The key to creating flaky scones; frozen butter ensures the perfect texture.
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½ cup heavy cream: Provides richness and moisture to the dough.
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1 large egg: Helps bind the ingredients together and adds structure.
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Zest of 1 orange: Adds a fresh citrusy flavor to complement the cranberries.
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1 ½ cups fresh or frozen cranberries: The star ingredient, providing a tangy burst of flavor in each bite.
For the Citrus Glaze:
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1 cup powdered sugar: The base of your glaze, providing sweetness and smooth texture.
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2 tbsp fresh orange juice: Adds a refreshing citrus flavor to the glaze.
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2 tbsp fresh lemon juice: A touch of tartness to balance the sweetness of the glaze.
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent the scones from sticking.
In a large mixing bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 1 tbsp baking powder, and ½ tsp salt. This mixture will form the base of your scone dough.
Grate ½ cup unsalted butter (ensure it’s frozen for best results) using a box grater. Add the grated butter into the dry ingredients, mixing it in until the texture resembles coarse crumbs. The butter should be well distributed but not fully incorporated into the flour mixture, which creates that flaky texture you love in scones.
In a separate bowl, whisk together ½ cup heavy cream, 1 large egg, and the zest of 1 orange. The cream and egg will help bind the dough together, while the orange zest adds a citrusy fragrance.
Gradually add the wet ingredients to the dry ingredients, stirring gently to combine. Fold in 1 ½ cups fresh or frozen cranberries. Be careful not to overmix, as this can result in tough scones. The dough should be slightly sticky but workable.
Turn the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick. Using a sharp knife or a dough cutter, slice the dough into 8 wedges. Place the wedges onto the prepared baking sheet, spacing them slightly apart to allow for expansion during baking.
Bake the scones in the preheated oven for 18-22 minutes, or until they are golden brown on top and firm to the touch. Keep an eye on them, as baking times can vary depending on your oven.
While the scones are baking, prepare the citrus glaze by whisking together 1 cup powdered sugar, 2 tbsp fresh orange juice, and 2 tbsp fresh lemon juice in a small bowl. The glaze should be smooth and drizzle easily.
Once the scones are out of the oven, let them cool slightly on a wire rack. Once they are cool enough to handle, drizzle the citrus glaze generously over the scones. Serve immediately or store in an airtight container for later enjoyment.
Notes
These scones are best enjoyed fresh out of the oven with a hot cup of tea or coffee. You can store leftovers in an airtight container for up to 2 days, and gently reheat before serving. For an extra festive touch, add a sprinkle of orange zest or crushed pistachios over the glaze. Enjoy every bite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cranberry Orange Scones with Citrus Glaze