These scones are a delightful twist on the classic cranberry orange flavor, perfect for breakfast or brunch.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the flour, sugar, baking powder, salt, and orange zest.
Mixing the dry ingredients first ensures even distribution.
Add the cold butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
Cold butter creates flaky layers in the scones.
In a separate bowl, whisk together the eggs and heavy cream.
Whisking combines the wet ingredients evenly.
Gradually add the wet ingredients to the dry mixture, mixing until just combined.
Avoid overmixing to keep the scones tender.
Fold in the dried cranberries gently.
Folding prevents crushing the cranberries.
Turn the dough onto a floured surface and roll it to a 3/4-inch thickness.
Flouring the surface prevents sticking.
Cut out circles using a 3-inch cutter and place them on a parchment-lined baking pan.
Press straight down with the cutter for clean edges.
Brush the tops with beaten egg and sprinkle with coarse sugar.
This step adds a golden color and crunch.
Bake for 20-25 minutes until golden brown.
Check for doneness by tapping the tops; they should sound hollow.
Cool the scones for 15 minutes.
Cooling helps set the texture.
Mix confectioners' sugar with orange juice to make a glaze and drizzle over the scones.
Adjust the glaze consistency by adding more juice or sugar.
Serve the scones warm or at room temperature.
Pair with your favorite tea or coffee for a delightful treat.
Continue in our app for the best experience
