Bright Orange Cranberry Scones

To truly appreciate scones, it's essential to understand their rich history. Originating in the United Kingdom, scones are believed to have first appeared in the early 16th century. Traditionally, they were made with oats and baked on a griddle, evolving over the years into the flour-based pastries we know today. The introduction of baking powder in the 19th century revolutionized scone recipes, allowing them to rise and achieve their iconic texture.

Indulge in the delightful flavors of Bright Orange Cranberry Scones, a perfect addition to your breakfast or tea time. With their crumbly texture and buttery richness, these scones combine the citrusy zing of orange zest and the tartness of cranberries for a refreshing treat. Ideal for any occasion, whether it's a holiday brunch or a cozy morning at home, this recipe is easy to follow and sure to impress your family and friends. Enjoy the joy of baking and the delicious aroma that fills your kitchen!

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Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup fresh or dried cranberries

Zest of 1 large orange

1/2 cup heavy cream

1 large egg

1 teaspoon pure vanilla extract

1/4 cup orange juice

1/4 cup coarse sugar (for topping, optional)

1 egg wash (1 egg mixed with 1 tablespoon water, for brushing)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs with pea-sized butter pieces.

Add Cranberries and Zest: Gently fold in the cranberries and the orange zest, ensuring they are evenly distributed.

Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and orange juice. This will be your wet mixture.

Form the Dough: Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. If the dough is too sticky, dust with a little flour.

Shape the Scones: Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat it into a circle about 1-inch thick. Cut the circle into 8 wedges (like a pizza) or use a round cutter for a different shape.

Prepare for Baking: Transfer the wedges to the prepared baking sheet. Brush the tops with the egg wash and sprinkle with coarse sugar if using.

Bake the Scones: Bake in the preheated oven for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Once baked, let the scones cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 8 scones