Cranberry Orange Scones

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4.67 from 3 votes

Flaky Cranberry Orange Scones that are the perfect brunch treat!

Prep Time30

Cook Time25

Resting Time30

Total Time55

Course: Breakfast

Cuisine: breakfast

Servings: scones

Calories: 500kcal

Author: Heather Perine

Equipment

Ingredients

To make the scone dough:

1 cup (240 mL) heavy cream
10 Tbsp (142 grams) unsalted butter cold
1/3 cup (100 grams) fresh or frozen cranberries *see note
1 tablespoon orange zest loosely packed
2 1/3 cups (300 grams) bread flour
1/4 cup (50 grams) granulated white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 Tbsp +1 teaspoon (28 grams) honey

To make the glaze:

1 1/2 cups (170 grams) powdered sugar (confectioners or icing)
1/4 cup (57 grams) (about juice of 1 orange)

Instructions

Make the dough:

At least 15 minutes before whipping into a medium metal bowl place the heavy cream. Cover and refrigerate with the mixers beaters alongside.
Whip the cream just until the soft peaks form when the beaters are lifted. Place in the refrigerator.
In a large bowl whisk together the flour, sugar, baking powder, salt, and orange zest.
Add the butter, and with a fork toss to coat it with the flour. Press the butter cubes between your fingers to form very thin flakes
Stir in the cranberries.
Make a well in the center. Pour the whipped cream and honey into the well and with silicone spatula. Stir the flour mixture with the cream mixture until its all moistened.
Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few times until its slightly stretchy and can be shaped into a smooth disc.
Line the 9-inch cake pan with plastic wrap and press the dough evenly into it, or shape the dough into a 9-inch (3/4 inch) disc if not using the pan. Press in any loose cranberries. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to overnight.
When ready to bake the scones, pre-heat the oven. Set an oven rack at the middle level. Set the oven to 375^oF/190^oC.
Lift out the dough using the plastic wrap. Using a sharp knife to cut the disc into 8 even wedges. Place them 2 inches apart on a prepared cookie sheet.
Bake for 10 minutes. For even baking, rotate the cookie sheets halfway around. Continue baking for 10 to 15 minutes. If baking frozen scones, bake first for 20 minutes, rotate the cookie sheet, then cover loosely with foil and continue baking for 10 minutes longer. If baking half sized scones, bake for 10 minutes, then rotate the pan and bake for 5 minutes longer.
Remove from the oven and set the cookie sheet, on a wire rack. Transfer to a cooling rack until to cool. These scones will be slightly moist. If you prefer a drier scone allow to sit overnight uncovered.

Make The Glaze:

In a small mixing bowl, stir together the powdered sugar and orange juice. If you want a thinner glaze, add less powdered sugar or more orange juice. If you like a thicker glaze, add more powdered sugar or less orange juice. Drizzle over cooled scones.

Notes

Storage: These cranberry orange scones can last 1 to 2 days properly stored at room temperature in an airtight container. You can also keep any leftover scones stored in the refrigerator for up to a week.
Freezing: Freeze any leftovers for up to 3 months in an airtight container. Once you cut them into wedges, you can freeze them by placing them on a cookie sheet. Then once frozen, wrap in either plastic wrap or store in a plastic bag. Freeze for 3 months. Then when ready to bake, no need to thaw, just bake frozen. You will just need to tack on a few extra minutes of baking time.
Cranberries: You can use fresh or frozen. If using frozen do no thaw. Or you can use dried cranberries, cut in half.
Half sized: You can make these half size by dividing the dough into two equal pieces (250 grams each) and then shape into a 6-inch disc. You can still shape these into a cake pan (just use a 6 inch pan). If using a cake pan to mold these, after shaping the first one, lift the first disc out wrap it and reline the pan to shape the disc. These half sized scones will take less baking time of course. After the first 10 minutes, rotate the pan in the oven and bake 5 minutes more.

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