Cranberry Orange Scones
Bake cranberry orange scones with a tender crumb and optional orange glaze. Learn how to handle fresh or dried cranberries for autumn brunch.
Servings 8 scones
Calories 220kcal
Equipment
- Large bowl
- Pastry blender
- Baking Sheet
- Oven
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 large egg
- 1/3 cup half-and-half
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the dried cranberries and orange zest to the dry ingredients and stir to combine.
- Use a pastry blender or your fingers to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, half-and-half, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- Pat the dough into an 8-inch round disk, about 1 inch thick.
- Use a sharp knife or pastry cutter to cut the disk into 8-10 wedges.
- Place the wedges on the prepared baking sheet, leaving about 1 inch of space between each scone.
- Brush the tops of the scones with a little extra half-and-half and sprinkle with granulated sugar.
- Bake the scones for 15-20 minutes, or until they are golden brown.
Notes
Nutritional information:
- Calories: 220
- Protein: 3g
- Carbohydrates: 30g
- Fat: 10g
- Saturated fat: 6g
- Cholesterol: 20mg
- Sodium: 200mg
- Potassium: 0mg
- Fiber: 1g
- Sugar: 10g