Cranberry Orange Scones
The BEST Cranberry Orange Scones recipe loaded with flavor! Flaky and buttery scones loaded with cranberries, orange zest, and topped with a sweet citrus glaze.
- 8 Tbsp unsalted butter, divided
- 2 1/2 cups all-purpose flour, measured then sifted
- 1 Tbsp baking powder
- 1/2 cup granulated sugar
- 2 large eggs
- 3 Tbsp orange juice
- 2 Tbsp fresh orange zest
- 1/4 cup heavy whipping cream
- 1 1/4 cups fresh cranberries
Preheat oven to 375°F. Line baking sheet with parchment paper and set aside.
Cube 7 Tbsp butter and place into the freezer until needed, reserving 1 Tbsp.
Combine the flour with the baking powder. Add in the frozen butter and with a pastry cutter mix until crumbly. Don't overmix.
Whisk together the sugar and eggs. Add in orange juice and zest, heavy whipping cream and whisk. Add in the cranberries and stir.
Create a well in the center of the flour mixture and pour in the wet mixture. Mix until the mixture begins to crumble.
Sprinkle workspace with flour and add the scone batter mixture onto the workspace and shape an 8-inch disk. The mixture should be crumbly, don't overmix.
Using a pastry scraper, divide the batter into eight even-sized scones. Transfer the scones onto baking sheet. Melt reserved 1 Tbsp of butter and brush the top of scones, then top with coarse sugar.
Bake scones 16-18 minutes, until tops are golden.
Meanwhile, whisk the powdered sugar and orange juice for the glaze.
Allow scones to cool before drizzling with the glaze.