Ingredients
For the Scones:
2 cups (250g) all-purpose flour
1/3 cup (65g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
Zest of 1 large orange
1/2 cup (115g) unsalted butter, cold and cubed
1/2 cup (120ml) heavy cream (plus more for brushing)
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen cranberries
For the Orange Glaze:
1 cup (120g) powdered sugar
2–3 tbsp fresh orange juice
1/2 tsp orange zest (optional, for extra flavor)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes
Instructions
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Step 4: Add Wet Ingredients
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet mixture into the dry ingredients and mix gently until just combined. Do not overmix.
Step 5: Fold in the Cranberries
Gently fold the cranberries into the dough, ensuring they are evenly distributed.
Step 6: Shape the Dough
Turn the dough out onto a lightly floured surface. Shape it into a circle about 1 inch thick.
Cut the circle into 8 wedges (like slicing a pizza) and transfer them to the prepared baking sheet.
Step 7: Bake
Brush the tops of the scones with a little heavy cream to encourage browning.
Bake for 18–20 minutes, or until the scones are golden brown and cooked through.
Step 8: Make the Orange Glaze
While the scones cool, whisk together the powdered sugar and orange juice in a small bowl until smooth. Add orange zest for extra flavor if desired.
Step 9: Glaze and Serve
Drizzle the orange glaze over the cooled scones.
Serve immediately and enjoy!
