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Orange Cranberry Scones

featured in Boozy Iced Blueberry Lavender London Fog & Orange Cranberry Scones

These flaky Orange Cranberry Scones are perfect for breakfast or an afternoon snack. Made with fresh orange zest, tangy cranberries, and a touch of sugar, they’re sure to satisfy your sweet tooth. Serve them warm with a dollop of butter and a hot cup of tea for a cozy treat.

Orange Cranberry Scones
Orange Cranberry Scones

Ingredients

for 8 servings

Scones

  • 1 cup dried cranberries (140 g)
  • boiling water, for soaking cranberries
  • 2 ½ cups all purpose flour (310 g), plus more for dusting
  • ⅓ cup granulated sugar (65 g)
  • 2 ½ teaspoons baking powder
  • 8 tablespoons Private Selection® Salted French Butter, cubed and chilled
  • 2 large eggs
  • ½ cup heavy cream (120 mL), plus 2 tablespoons, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest

Egg Wash

  • 1 large egg
  • 1 tablespoon cream

Orange Drizzle

  • ¾ cup powdered sugar (80 g)
  • 1 orange, zested
  • 2 tablespoons orange juice

Preparation

  1. Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
  2. In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
  3. In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
  5. Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
  6. Preheat the oven to 400°F (200°C)
  7. Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
  8. Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
  9. Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
  10. Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
  11. Enjoy!
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