Cranberry Orange Scones

I love starting the day with something sweet. If you do too, you’re going to want to make these golden brown, tender, lightly sweetened Cranberry Orange Scones asap.

Utah’s been having a bitter cold winter this year. The other day, when I was out running errands, I stopped by a local sandwich/bakery, Kneaders, to buy a hot chocolate to warm up.

The line to order is right in front of all the sweet treats and I couldn’t resist buying one of their cranberry orange scones to enjoy with my hot chocolate. I loved the combination and couldn’t wait to go home and recreate the scones at home for my family. 

Scones are super easy to make, the key is to not over work the dough so they’re tender.

You can cut the scones with a biscuit cutter, but the easiest way to make them is to shape the dough into a circle and cut the dough into wedges.

The glaze adds a little extra sweetness and a brighter orange flavor to the scones. And I think it just makes them look more fun.

Bring a little sunshine to your cold winter mornings with these Cranberry Orange Scones.

Cranberry Orange Scones

Yield: 8 servings

Print Recipe

Ingredients:

• 1/4 cup sugar
• Finely grated zest from 1 orange
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
• 1 cup heavy cream
• 1/2 cup dried cranberries
• 2 tablespoons milk or cream for glazing

Icing:

• 1 cup powdered sugar
• 2 tablespoons orange juice

Directions:

1. Preheat oven to 425°.
2. In a large mixing bowl, stir together sugar and orange zest until well blended. Add flour, baking powder, and salt; whisk to combine.
   Use a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Add cranberries.
3. Dump dough on a work surface and knead dough just until it comes together. Pat the dough into an 8-inch circle. Use a pizza cutter or sharp knife to cut dough into 8 wedges.
4. Place wedges on an ungreased or parchment lined baking sheet. Brush the top of the scones lightly with milk or cream. Bake 10 to 12 minutes, until scones are firm to the touch and the tops are light brown.
5. Prepare Icing: Whisk together powdered sugar and orange juice to create a thin glaze. Drizzle icing over warm scones.
6. Serve warm or at room temperature.

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