Cranberry Orange Scones
Tender, buttery scones studded with dried cranberries and orange zest, finished with a simple orange glaze.
- Makes
- 8 scones
- Prep
- 15 min
- Cook
- 20 min
- Total
- 50 min
- Oven
- 400°F205°C
Ingredients
For the scones
For the glaze
Equipment
- Baking sheet
- Parchment paper
Instructions
Heat the oven to 400°F and line the baking sheet with parchment.Heat the oven to 205°C and line the baking sheet with parchment.
Whisk the flour, sugar, baking powder, salt and orange zest in a large bowl. Rub in the cold butter with your fingertips until the biggest pieces are the size of small peas. Stir in the cranberries.
Whisk the cream and egg together, pour into the bowl and stir with a fork until the dough just holds together when squeezed.
Turn the dough onto a floured counter, pat it into a 7-inch round about 1-inch thick and cut it into 8 wedges. Set them on the sheet with space between and brush the tops with cream.Turn the dough onto a floured counter, pat it into a 18 cm round about 2.5 cm thick and cut it into 8 wedges. Set them on the sheet with space between and brush the tops with cream.
Bake until golden and firm at the edges, 18–20 minutes. Cool on the sheet for 10 minutes.
Whisk the powdered sugar with enough orange juice to make a thick but pourable glaze, then drizzle it over the warm scones and let it set for 10 minutes.
Notes
- Freeze unbaked wedges on a tray, then bag them. Bake from frozen, adding 3 to 5 minutes.
- Scones are best the day they’re baked; refresh day-old ones in a warm oven for a few minutes.
My notes
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Nutrition estimate
- Calories
- 395
- Protein
- 5 g
- Carbs
- 56 g
- Fat
- 18 g
Per scone, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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