Cranberry Orange Scones
These delightful cranberry orange scones offer a perfect balance of sweetness and tartness, ideal for breakfast or afternoon tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Other Ingredients
- 1/2 cup unsalted butter, cold and cubed Best if butter is chilled or frozen slightly before use.
- 1/2 cup fresh cranberries, chopped
- Zest of one orange
- Additional sugar for sprinkling (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk them together until well mixed.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Stir in the chopped cranberries and orange zest until evenly distributed.
Mixing
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
Shaping and Baking
- Turn the dough out onto a floured surface and gently knead it a couple of times until it forms a shaggy dough.
- Pat the dough into an 8-inch circle, about 1-inch thick. Cut the circle into 8 equal wedges.
- Place the scones on the prepared baking sheet. If desired, sprinkle additional sugar on top for added sweetness.
- Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on a wire rack before serving.
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Notes
For a crispy exterior, brush the tops of the scones lightly with cream or milk before baking. Store cooled scones in an airtight container at room temperature for up to three days or freeze for up to three months.