Description
These Cranberry Orange Scones are a delightful breakfast or snack treat featuring a tender, flaky texture infused with fresh orange zest and sweet-tart cranberries. Topped with a luscious orange-glaze, these scones balance citrusy brightness and berry sweetness, perfect for sharing or enjoying with your morning coffee.
Ingredients
Dough
- 1/3 cup sugar
- Zest of two medium oranges
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter (frozen)
- 1/2 cup sour cream
- 1 large egg
- 3 tablespoons milk
- 1 cup fresh or frozen cranberries, or 1/2 cup dried cranberries
Glaze
- 3 tablespoons unsalted butter, melted
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed orange juice
Instructions
- Preheat and prepare baking sheet: Adjust the oven rack to the lower-middle position and preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix sugar and orange zest: In a medium bowl, combine the sugar and orange zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and slightly moist, releasing the citrus oils for enhanced flavor.
- Combine dry ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the sugar and zest mixture. Stir until all dry ingredients are evenly incorporated.
- Incorporate butter: Using a box grater with large holes, grate the frozen unsalted butter into the flour mixture. With your fingers, quickly work the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter visible.
- Whisk wet ingredients: In a small bowl, whisk together the sour cream, large egg, and milk until smooth and fully combined.
- Add cranberries and combine dough: Toss the cranberries into the flour and butter mixture to distribute evenly. Pour the wet sour cream mixture over the dry ingredients. Using a fork, gently stir until large dough clumps form. Then use your hands to press and gather the dough into a sticky but cohesive ball. Press the dough against the side of the bowl to bring it all together.
- Shape and slice dough: Lightly flour a clean surface and place the dough on it. Pat the dough into a 7-inch circle, approximately 3/4-inch thick. Using a sharp knife, cut the circle into 8 equal triangles. Place the triangles about 1 inch apart on the prepared baking sheet.
- Bake scones: Bake the scones in the preheated oven for 17 to 20 minutes, or until they are golden brown on top and cooked through. Remove from the oven and allow to cool for 10 minutes before glazing.
- Prepare glaze: In a medium bowl, whisk together the melted butter, sifted confectioners’ sugar, pure vanilla extract, and freshly squeezed orange juice until smooth and glossy.
- Glaze scones: Dip the top of each warm scone into the prepared glaze, allowing excess to drip off. Place glazed scones back on the baking sheet or wire rack to let the glaze harden. Optionally, dip again for a double-layered glaze for extra sweetness and shine.
Notes
- Use frozen butter to achieve the perfect flaky texture in scones by creating pockets of steam during baking.
- If using dried cranberries, reduce the quantity since they are more concentrated in flavor.
- Do not overmix the dough to avoid tough scones; mix just until combined.
- For fresh orange zest, thoroughly wash the oranges before zesting to avoid bitterness.
- The glaze can be refrigerated and gently warmed before serving if prepared in advance.
- For a vegan version, substitute butter with coconut oil, sour cream with a non-dairy alternative, and use a flax egg.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
