This Cranberry Orange Scone recipe is perfect for fall or holiday breakfast or brunch. Fresh orange and cranberry are an uplifting start to the day in these flaky scones!
Course Breakfast, Brunch
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 6
Calories 393kcal
Author Robin Gagnon
Ingredients
1 ¾cupall-purpose flour
½cupbrown sugar
1 ½teaspoonbaking powder
¼teaspoonsalt
½cupunsalted butterfrozen and grated
¼cupheavy creamcold
2large eggscold
Zest of 1 orange
1cupfresh cranberrieswashed and dried
Sweet Orange Glaze
¾cuppowdered sugar
2tablespoonsorange juiceMake freshly squeezed orange juice from the orange you just zested.
Instructions
Preheat oven to 350°F/175 C. Line a baking sheet with parchment or a non-stick baking sheet
Wash and dry cranberries. Remove any that are mushy.
Combine flour, baking powder, brown sugar, and salt in a large mixing bowl.
Work the grated cold butter into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.
In a small bowl, whisk together the eggs, cream, and orange zest.
Pour egg mixture into the flour mix. Stir gently to incorporate until dough forms a shaggy mass. Add the cranberries, mixing in with your hands.
Bring together into a ball using your hands, work just enough for it to hold together, and flatten into a circle ~1” thick on a lightly floured surface.
Cut into 6 equal segments. Place on the prepared baking sheet and bake for 30-35 minutes until lightly golden brown. Allow to cool on the baking sheet before moving to cooling rack.
Stir the orange juice into the powdered sugar until a thick glaze forms. While scones are still warm, pour the glaze over them. Allow to harden.
Can be served slightly warm or at room temperature. Best the same day.