Description
Delightful scones blended with tart cranberries and zesty orange, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup fresh cranberries, chopped
- 1 tablespoon orange zest
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg (for egg wash) optional
- Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Cut in the cold butter until it resembles coarse crumbs.
- Stir in the chopped cranberries and orange zest. In a separate bowl, whisk the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Turn the dough onto a floured surface, knead, and form into a circle about 1 inch thick. Cut into wedges and place them on the prepared baking sheet.
- Brush with egg wash if desired and sprinkle with turbinado sugar. Bake for 15-20 minutes or until golden brown. Allow to cool slightly before serving.
Notes
Serve warm with butter or whipped cream. Store in an airtight container for up to 2 days or refrigerate for up to a week. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg