Cranberry Orange Scones

Cranberry Orange scones with a sweet orange glaze.

This simple recipe will give you buttery scones for your fall mornings... or any morning if you are like me and love cranberries year-round.

Serves: 8-12
Prep Time: 1 hr
Total Time: 1 hr. 28 min.


Scones:

2.5 cups flour
1/3 cup sugar
3/4 cup unsalted butter
1 cup cranberries halved
1 cup heavy cream
1 tbsp baking powder
3/4 tbsp kosher salt
1 orange for juice and zest


Orange Glaze:
1 cup confectioner's sugar
1 tbsp orange juice

Instructions:

In a large bowl, whisk flour, sugar, baking powder and salt.

Cut butter into cubes and work it into the dry ingredients using a blender or your fingers. The mixture should resemble coarse sand.

Zest the orange using a grater and squeeze out 1 1/2 tsp of juice. Stir the orange zest and juice into the mixture

Put aside 2 tbsp from the cup of cream and set aside. You will pour the remaining cream into the mixture and stir to combine.

Slice the cranberries in half and fold into the dough. (I used my hands to fold the dough)

Place the dough onto a lightly floured surface and knead together until a soft dough forms. Form the dough into a disc that is approximately 1 inch thick. Wrap in plastic wrap and place in the refrigerator for at least 1 hr.

Unwrap dough and slice into 8-12 wedges. Place the scones onto a large baking sheet lined with parchment paper. Brush with the reserved cream and sprinkle with raw sugar.

Bake at 375 degrees for 25-28 minutes. You should see the scones turn a little golden brown.

Unwrap dough and slice into 8-12 wedges. Place the scones onto a large baking sheet lined with parchment paper. Brush with the reserved cream and sprinkle with raw sugar.

Bake at 375 degrees for 25-28 minutes. You should see the scones turn a little golden brown.