Cranberry Orange Scones

Cranberry Orange Scones are a delicious combination of tart cranberries and sweet, citrusy orange zest. They’re perfect for breakfast, brunch, or a sweet afternoon treat. Here’s a simple recipe to make them:

Cranberry Orange Scones

Ingredients:

• 2 cups all-purpose flour

• 1/4 cup granulated sugar (plus extra for sprinkling)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup cold unsalted butter, cubed

• 1 large egg

• 1/2 cup heavy cream (plus extra for brushing)

• 1 teaspoon vanilla extract

• Zest of 1 orange

• 1 cup fresh or dried cranberries (if using dried, you can soak them in water for a few minutes to plump them up)

• 1 tablespoon fresh orange juice (optional, for extra flavor)

Instructions:

1. Preheat the oven:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Make the dry ingredients:

   • In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Cut in the butter:

   • Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

4. Add the wet ingredients:

   • In a separate bowl, whisk together the egg, heavy cream, vanilla extract, and orange zest.

   • Pour the wet mixture into the dry ingredients and stir gently with a fork until just combined. Be careful not to overwork the dough.

5. Add the cranberries:

   • Gently fold the cranberries into the dough. If you’re using fresh cranberries, make sure they’re evenly distributed, but try not to crush them.

6. Shape the scones:

   • Turn the dough out onto a floured surface and gently knead it just a couple of times to bring it together. Pat the dough into a circle that’s about 1-inch thick.

   • Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet, leaving a little space between each one.

7. Brush and sprinkle:

   • Brush the tops of the scones with a little extra heavy cream and sprinkle with a bit of granulated sugar for a golden, sweet finish.

8. Bake:

   • Bake the scones for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

9. Cool and serve:

   • Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Glaze (for extra sweetness):

• 1/2 cup powdered sugar

• 2 teaspoons fresh orange juice

• 1/2 teaspoon orange zest

In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Drizzle the glaze over the cooled scones for a sweet finishing touch.

Tips:

• Make ahead: You can prepare the dough ahead of time and refrigerate it for up to 1 day. Just bake them when you’re ready for fresh scones.

• Substitutions: If you don’t have fresh cranberries, dried cranberries work just fine. You can also add a bit of chopped pecans or walnuts for extra texture.

• Storage: Store scones in an airtight container for up to 2 days, or freeze them for longer storage.

These Cranberry Orange Scones are flaky, tangy, and full of fresh flavors—perfect for any occasion! Enjoy them fresh out of the oven with a hot cup of tea or coffee!