Cranberry Scones
These Cranberry Scones are tender, buttery, and filled with fresh cranberries and orange zest, then finished with a simple citrus glaze. They are bright, flaky, and perfect for breakfast, brunch, or an afternoon coffee break.
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Servings: 12
Ingredients
For the Scones
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup plus 2 tablespoons heavy cream
- 1 1/2 cups fresh cranberries
- 5 tablespoons cold butter cut into pieces
- 4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups unbleached all-purpose flour
For the Glaze
- 1 tablespoon orange juice
- 1/2 cup plus 2 tablespoons powdered sugar
Instructions
Preheat the oven.
- Preheat the oven to 425°F.
Prepare the dry ingredients.
- Place the flour, baking powder, salt, and 3 tablespoons of sugar into the bowl of a food processor. Pulse 6 times for 1 second each to combine.
Cut in the butter.
- Distribute the cold butter pieces evenly over the flour mixture. Cover the bowl and pulse 12 times for 1 second each, until the butter is incorporated and the mixture resembles coarse crumbs.
Combine the dough.
- Transfer the mixture to a large mixing bowl. Add the orange zest, vanilla extract, and 1 cup of heavy cream. Fold together gently with a spatula until just combined.
Lightly knead the dough.
- Turn the dough onto a lightly floured surface. Using floured hands, knead the dough approximately 6 times.
Roll and fold the dough.
- Roll the dough out to approximately a 12-inch square. Fold it into thirds to form a smaller rectangle.
Chill the dough.
- Transfer the dough to a plate dusted with flour and place it in the freezer for 5 minutes.
Roll the dough again.
- Return the dough to a lightly floured surface and roll it out into a 12-inch square once more.
Add the cranberries.
- Sprinkle the cranberries evenly over the dough, pressing them lightly into the surface. If desired, additional orange zest may also be added at this stage.
Shape the dough.
- Roll the dough tightly into a log shape. Place it seam side down and gently press it into a rectangle measuring approximately 12 x 4 inches.
Cut the scones.
- Cut the rectangle into 4 equal sections. Then cut each section diagonally to form triangles. Place the triangles on a parchment-lined baking sheet.
Prepare for baking.
- Brush the tops of the scones with the remaining heavy cream mixed with the remaining sugar.
Bake the scones.
- Bake for 18 to 25 minutes, or until golden brown.
Cool the scones.
- Transfer the baked scones to a cooling rack.
Prepare the glaze.
- In a small bowl, whisk together the orange juice and powdered sugar until smooth.
Glaze and serve.
- Drizzle the glaze over the cooled scones before serving.
Notes
To make this recipe gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum, or add xanthan gum if your chosen blend does not include it. Also confirm that the baking powder, vanilla extract, powdered sugar, and any packaged ingredients are certified gluten free or free from cross-contact concerns. Because gluten-free dough can be slightly more delicate, chill it thoroughly before shaping and handle it gently when rolling and cutting. If the dough feels too soft, dust the work surface lightly with additional gluten-free flour as needed.