Cranberry Orange Scones
Cranberry orange scones offer a delightful combination of tartness and sweetness, perfect for breakfast or tea time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup buttermilk Can substitute with milk or a milk alternative.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg egg wash Beaten with a tablespoon of water (optional)
Other Ingredients
- 1/2 cup unsalted butter, chilled and cubed Ensure butter is very cold for flaky texture.
- 1 cup fresh or frozen cranberries, roughly chopped Do not thaw if using frozen.
- Zest of 1 orange
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in the cranberries and orange zest until evenly distributed.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix just until combined. Be careful not to overwork the dough.
- Turn the dough onto a lightly floured surface and gently knead it two to three times. Shape it into a circle about 1 inch thick.
- Cut the dough into wedges (like a pizza) and place each scone on the prepared baking sheet. Brush the tops with the egg wash for a nice golden crust, if desired.
- Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on top.
- Remove from the oven and allow to cool slightly before serving.
Notes
Serve warm with whipped cream, butter, or a mix of cream cheese, orange zest, and honey for a sweet topping. For variations, consider adding nuts, different fruits, or spices like cinnamon.