Cranberry Orange Scones
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Pastry cutter or fork
- 1 Grater
- 1 measuring cup set
- 1 measuring spoon set
- 1 Rolling Pin
- 1 pastry brush
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter chilled and cubed
- 1/2 cup dried cranberries
- 1 tablespoon orange zest
- 1/2 cup heavy cream plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and knead gently.
- Roll the dough out to about 1-inch thickness.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops of the scones with additional heavy cream.
- Bake for 18-20 minutes, or until golden brown.
- Allow the scones to rest for 10 minutes before serving.
Notes
For the best results, make sure your butter is very cold before incorporating it into the flour mixture for a flakier texture. You can also freeze the cubed butter for a few minutes before use. Additionally, avoid overmixing the dough to prevent the scones from becoming tough.
Tried this recipe?Let us know how it was!