30-Minute Cranberry Orange Scones
Flaky, tender scones infused with fresh cranberries and bright orange zest, lightly sweetened and drizzled with a citrus glaze. Quick to prepare and perfect for breakfast, brunch, or holiday gatherings
Equipment
- 1Pastry Blender
- 1 Chef’s Knife
- 1 Mixing Bowl Set
- 1 Baking Sheet with Parchment Paper
- 1 Microplane Zester
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter frozen
- ⅓ cup sour cream or Greek yogurt
- ⅓ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 cup fresh cranberries halved
For the glaze:
- ⅔ cup powdered sugar
- 1 tablespoon freshly squeezed orange juice
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 400°F (200°C) to ensure even baking. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Having the oven fully heated before placing the scones inside ensures they rise properly and develop a golden, slightly crisp exterior. Set the prepared baking sheet aside while you assemble the dough.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. These dry ingredients form the base of the scones and provide structure and sweetness. Properly incorporating them helps achieve a light, flaky texture, preventing clumps of flour or uneven rising during baking.
- Incorporate Butter: Grate the frozen butter directly into the dry mixture using a box grater or food processor. Then, use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. The cold butter creates pockets in the dough that melt during baking, giving the scones their signature flakiness. Refrigerate this mixture briefly while preparing the wet ingredients.
- Combine Wet Ingredients and Form Dough: In a separate bowl, whisk together the sour cream (or Greek yogurt), heavy cream, egg, vanilla extract, and orange zest until smooth and well blended. Pour the wet mixture into the flour-butter mixture and gently stir until just combined. Fold in the halved cranberries carefully to prevent crushing. Turn the dough out onto a floured surface, and with floured hands, gently press or roll it into a circle approximately 1 inch thick.
- Shape and Bake Scones: Using a sharp knife or bench scraper, cut the dough circle into 8 even wedges. Transfer them to the prepared baking sheet, spacing slightly apart, and brush the tops lightly with a bit of heavy cream for a golden finish. Bake in the preheated oven for 15–18 minutes until the scones are lightly browned and firm to the touch. Remove from the oven and allow them to cool for at least 10 minutes before drizzling with the orange glaze.
- Prepare and Apply Glaze: While the scones cool, combine the powdered sugar and freshly squeezed orange juice in a small bowl, stirring until smooth. Adjust consistency by adding more juice or sugar if needed. Drizzle the glaze over the cooled scones using a spoon or small piping bag for even coverage. Serve immediately for the best flavor and texture, or store as instructed for later enjoyment.
Notes
- Use fresh or frozen cranberries for the best flavor; if using frozen, do not thaw to prevent excess moisture.
- Grate the butter while still frozen to ensure a flaky scone texture.
- Avoid overmixing the dough; gently fold ingredients to maintain tenderness and flakiness.
- The scones are best served fresh from the oven with the glaze applied afterward.
- Experiment with mix-ins like chopped nuts, white chocolate chips, or other citrus zest for variety.