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Cranberry Orange Scones

Prep Time 10 min
Cook Time 18 min
Yields 10

Cranberry orange scones are buttery and zesty with a touch of sweetness—perfect for holiday brunches.

Brought to you by: If You Give a Blonde a Kitchen

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, cold and cut into 1/2" cubes
  • 3/4 cup dried cranberries
  • 1 Tbsp. orange zest
  • 3/4 cup to 1 cup heavy cream
  • 1 Tbsp. Simply Orange Juice
Orange Glaze:
  • 1/2 cup confectioners’ sugar, sifted
  • 1-2 Tbsp. Simply Orange juice

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a food processor, whisk together (or pulse a couple times) flour, sugar, baking powder and salt. Add the cubed butter to the dry ingredients and pulse until mixture is crumbly, about 30-60 seconds. The mixture should resemble dry, coarse sand. Transfer mixture to a large bowl. Stir in cranberries and orange zest.
  3. In a separate bowl, whisk together heavy cream and 1 tablespoon Simply Orange juice. Slowly pour the cream mixture into the flour mixture. Use a wooden spoon or spatula to stir until combined. If mixture is dry, add another tablespoon or 2 of heavy cream. Dough should be firm and slightly sticky. Avoid overworking it with your hands so it remains cold.
  4. Put some flour on your work surface and place dough on top. Add some flour onto the top of the dough, and then pat it out into a disk, about 8-9" in diameter and 1" thick. Use a 3" round cookie cutter to cut circular scones. Reform the dough scraps and cut again until you have 10 scones.
  5. Place scones on baking sheet about 2" apart. As an option, you can brush the scones with a tablespoon of heavy cream and sprinkle with granulated sugar. Bake for 18-20 minutes. When scones are golden, remove from oven and let cool.
  6. Prepare the glaze as the scones cool. Whisk together the confectioners' sugar and 1 tablespoon Simply Orange juice. Drizzle orange glaze over the scones and serve.
Notes:

Scones are best when eaten the day they are baked; however, they may be kept in an airtight container at room temperature for up to 3 days. You can also individually wrap and freeze the scones for up to a month. Defrost and reheat in a 325°F oven until warm to the touch. Add glaze after defrosting.