Orange Cranberry Scones

Get ready for the most heavenly scent to fill your kitchen! These Orange Cranberry Scones are about to become your new weekend breakfast obsession. With a perfectly crisp exterior and tender, buttery center, they’re everything a proper scone should be.

The magic happens when fresh orange zest meets tart cranberries in these perfectly flaky treats. Each bite delivers a burst of bright citrus followed by pops of cranberry, all wrapped in layers of buttery pastry that practically melts in your mouth.

Ingredients

For the Scones:

• 1/3 cup (66g) sugar
• 1 tablespoon orange zest (from 1 orange)
• 3 cups (360g) all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 10 tablespoons (140g) cold unsalted butter, cubed
• 1 1/2 cups (130g) cranberries, fresh or frozen
• 1 large egg
• 1 cup heavy cream, plus 2 tablespoons for brushing

For Finishing:

• Powdered sugar, for dusting

Steps

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier.
2. In a large bowl, combine 1/3 cup sugar with orange zest. Use your fingertips to massage the zest into the sugar until fragrant – this releases the essential oils for maximum flavor.
3. Add 3 cups flour, 4 teaspoons baking powder, and 1/2 teaspoon salt to the orange sugar. Whisk until thoroughly combined.
4. Work the cold butter cubes into the flour mixture using your fingertips until it resembles coarse crumbs with some pea-sized pieces remaining. This texture is crucial for flaky scones.
5. Gently fold in the cranberries until evenly distributed.
6. Whisk together 1 egg and 1 cup heavy cream in a separate bowl. Pour into the flour mixture, stirring just until a shaggy dough forms. Don’t overmix or your scones will be tough.
7. Turn dough onto a lightly floured surface and divide in half. Pat each half into a 6-inch diameter circle, about 1 inch thick.
8. Cut each circle into 6 wedges and transfer to the prepared baking sheet, spacing 1 inch apart.
9. Brush tops with remaining 2 tablespoons cream. Place in freezer for 15-30 minutes – this helps maintain shape during baking.
10. Bake for 20-22 minutes until golden brown and a toothpick inserted comes out clean. Cool on pan for 10 minutes.
11. Dust warm scones with powdered sugar and serve immediately while still warm.