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cranberry orange scones ready to serve
Vagner Carvalho

Cranberry Orange Scones with Crisp Edges

These cranberry orange scones have a gently sweet crumb, tart dried fruit and enough orange zest to perfume the dough without adding excess juice. Cold butter and minimal handling keep them tender.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting 15 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: British-inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (240 g) all-purpose flour
  • 1/3 cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 tablespoon finely grated orange zest
  • 6 tablespoons (85 g) cold unsalted butter, cubed
  • 3/4 cup (90 g) dried cranberries
  • 1/2 cup (120 ml) cold heavy cream, plus 1 tablespoon for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar, optional

Equipment

  • Sheet pan and mixing bowls

Method
 

  1. Heat oven to 400°F (200°C). Line a sheet pan. Whisk flour, sugar, baking powder, salt and zest. Cut in cold butter until the mixture contains pea-size pieces. Stir in cranberries.
  2. Whisk cream, egg and vanilla separately. Pour into the flour and fold just until a shaggy dough forms. If dry flour remains after gentle mixing, add cold cream 1 teaspoon at a time. Do not knead until smooth.
  3. Pat into a 7-inch round about 1 inch thick on a lightly floured surface. Cut into 8 wedges and place apart on the pan. Chill for 15 minutes. Brush with cream and add coarse sugar if using.
  4. Bake for 18–22 minutes until tops are golden and centers feel set. Cool for at least 10 minutes before serving.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for 1 scone, without spreads.