Go Back

Quick Cranberry Orange Scones

Delightfully flaky scones infused with zesty orange and tart cranberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Brunch
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides the base structure for the scones.
  • 1/2 cup sugar Sweetness to balance the tart cranberries.
  • 1 tablespoon baking powder Helps the scones rise and become fluffy.
  • 1/2 teaspoon salt Enhances all the flavors.
Wet Ingredients
  • 1/4 cup cold butter, cubed Adds richness and flakiness.
  • 1/2 cup heavy cream Keeps the dough moist.
  • 1 large egg Binds everything together.
Add-ins
  • 1/2 cup fresh cranberries, chopped The star ingredient—tart and tasty.
  • 1 tablespoon orange zest Fresh zest adds brightness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk them together to evenly distribute the ingredients.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
  4. Gently fold in the chopped cranberries and orange zest, ensuring they’re well distributed throughout the mixture.
  5. In a separate bowl, whisk together the heavy cream and egg. Gradually pour this into your dry ingredients, stirring until just combined. Be careful not to overmix!
  6. Transfer the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut the circle into eight wedges.
  7. Place the wedges on a lightly greased baking sheet and bake for 15-20 minutes, or until golden brown.
  8. Let the scones cool slightly before enjoying! They’re perfect served warm or at room temperature.

Notes

Ensure your butter is cold to create desired flaky layers. Feel free to swap cranberries for dried fruits like apricots or blueberries. Avoid overmixing to prevent tough scones. Store in an airtight container for up to three days or freeze for up to three months.