Description
Simple recipe for making sweet and tart breakfast scones with cranberries and orange zest.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried cranberries
- 1 teaspoon orange zest
- 3/4 cup heavy cream
- 1 large egg
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest.
- In a separate small bowl, whisk the heavy cream and egg together.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges or squares. Place them on the prepared baking sheet.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For a glaze, mix 1/2 cup powdered sugar with 1 tablespoon orange juice and drizzle over cooled scones.
- Use frozen butter for the best texture.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 12
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 60
Keywords: cranberry, orange, scones, breakfast, pastry, quick bread