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Cranberry Orange Scones

Cranberry orange scones bake up with golden tops, tender centers, and tart bursts of fresh cranberry. Chilling the shaped wedges before baking helps them hold their shape.
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Prep Time 15 minutes
Cook Time 22 minutes
Chilling and resting 25 minutes
Total Time 1 hour 2 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 1 tbsp orange zest finely grated
  • 6 tbsp unsalted butter cold, cut into small cubes
  • 1 cup fresh cranberries coarsely chopped
  • 1 egg large
  • 0.5 cup heavy cream

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, salt, and orange zest together in a large bowl.
  4. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are about the size of peas.
  5. Stir in the cranberries.
  6. Whisk the egg and heavy cream together in a small bowl.
  7. Pour the egg and cream mixture into the flour mixture and stir just until a shaggy dough forms.
  8. Transfer the dough to the prepared baking sheet.
  9. Pat it into a 7-inch round about 3/4 inch thick.
  10. Cut the dough into 8 wedges.
  11. Space the wedges slightly apart.
  12. Chill the scones on the baking sheet for 15 minutes.
  13. Bake for 18–22 minutes, until the tops are golden and the centers are set.
  14. Let the scones rest on the baking sheet for 10 minutes before serving.

Notes

For tender scones, handle the dough gently and stop stirring as soon as it forms. Store covered in the refrigerator for up to 2 days; freeze baked scones for up to 2 months. For a dairy-free variation, use plant-based butter and dairy-free cream.