Cranberry Orange Scones
These Cranberry Orange Scones are the perfect treat for breakfast or a holiday brunch. Bursting with bright citrus and tart cranberries, they’re sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/2 cup dried cranberries
- Zest of 1 orange
- 3/4 cup buttermilk
- 1 large egg, lightly beaten
- 2 tbsp heavy cream, for brushing
- Turbinado sugar, for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest.
- In a separate bowl, whisk together buttermilk and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick disc.
- Use a sharp knife or a biscuit cutter to cut the disc into 8 wedges or circles.
- Place the scones onto the prepared baking sheet.
- Brush the tops with heavy cream and sprinkle with turbinado sugar, if desired.
- Bake for 18-20 minutes, or until golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve these scones warm with a pat of butter or a dollop of clotted cream for an extra special treat.
Find it online: https://busymomsimplenutrition.com/cranberry-orange-scones/