Cranberry Orange Scones
Light, fluffy, and slightly sweet cranberry orange scones that are perfect for breakfast or an afternoon snack.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Pastry Cutter
- Wire Rack
Ingredients
Dry Ingredients
- 2.25 cups All-purpose flour
- ⅓ cup Granulated sugar
- 1 tablespoon Baking powder
- ¼ teaspoon Salt
Wet Ingredients
- ½ cup Heavy cream
- ¼ cup Sour cream
- 1 large Egg
- 2 tablespoons Orange juice
- 1 tablespoon Orange zest
- 1 teaspoon Pure vanilla extract
- ½ cup Unsalted butter, fridge cold
- 1 cup Cranberries, chopped
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Line a baking sheet with parchment paper.
- Step 3: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Step 4: Cut the cold butter into small cubes and add it to the dry ingredients. Blend until it resembles coarse crumbs.
- Step 5: In another bowl, whisk together the heavy cream, sour cream, egg, orange juice, orange zest, and vanilla extract.
- Step 6: Pour the wet mixture into the dry ingredients and gently stir until just combined.
- Step 7: Fold in the chopped cranberries.
- Step 8: Transfer the dough onto a lightly floured surface and form it into a circle about 1 inch thick. Slice into 8 wedges.
- Step 9: Place the dough wedges on the prepared baking sheet and bake for 15-20 minutes until golden brown.
- Step 10: Let the scones cool on a wire rack for a few minutes before serving.
Notes
Keep the butter cold for flaky scones. You can freeze the butter for a few minutes before cutting it into the flour.