Description
Buttery and flaky scones featuring tart fresh cranberries and aromatic orange zest. Perfect for holiday brunches or a cozy winter breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 tablespoon orange zest
- 1 cup fresh cranberries, roughly chopped
- 3/4 cup heavy cream
- 1 egg, beaten (for wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold cubed butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter chunks remaining.
- Stir in the orange zest and the chopped fresh cranberries until evenly distributed.
- Pour in the heavy cream and stir gently with a fork until the dough just begins to clump together. Do not overmix.
- Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick.
- Cut the circle into 8 equal wedges.
- Place wedges on the prepared baking sheet and brush the tops with the beaten egg.
- Bake for 18-22 minutes or until the tops are golden brown.
- Allow to cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American