This is a classic cream/butter scone, meaning you get both flakiness from the butter and moist tenderness from the cream. The orange zest perfumes the whole dough so you don’t need artificially strong extracts, and the cranberries add a perfect tart burst. If you want to make them ahead, freeze the cut triangles on a sheet pan then bake straight from frozen. It actually improves the texture because colder fat = better steam = better lift! They take glaze like champs, but they are also excellent without it.
Yield: 8 large scones
Total Time: 33 to 35 minutes
Prep Time: 15 minutes
Cook Time: 18 to 20 minutes
Ingredients
For the Scones:
- 2 cups (240 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- Zest of 1 large orange (about 1 tablespoon)
- 8 tablespoons (113 g) cold unsalted butter, diced
- ¾ cup fresh or frozen cranberries (if frozen, don’t thaw)
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
- 1 large egg
For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
Preparation
Step 1
Heat oven to 400°F / 205°C. Line a sheet pan with parchment.
Step 2
In a large bowl whisk flour, sugar, baking powder, salt, and orange zest. Add butter and cut it in with fingers or a pastry cutter until you have small pea-ish bits. Stir in cranberries.
Step 3
Whisk cream, egg, vanilla together. Add to flour/butter mix. Stir just until clumpy and shaggy. Dump onto counter, gently press into a thick 6 to 7 inch round, then cut into 8 wedges. Transfer wedges to sheet pan and chill for 10 minutes.
Step 4
Brush tops with a little cream or milk. Bake 18 to 20 minutes until lightly golden and edges are set. Cool 10 minutes.
Step 5
For the glaze: Whisk powdered sugar and orange juice to desired drizzle consistency and drizzle over scones while still slightly warm.