Cranberry Orange Scones
Flaky, tender cream scones studded with tart fresh cranberries and orange zest, finished with a sweet orange glaze. On the table in 40 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 8
Keep everything cold: chilled butter that melts in the oven is what makes the layers flaky. If your kitchen is warm, pop the cut scones in the freezer for 10 minutes before baking.
Method
-
Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
-
Whisk the flour, granulated sugar, baking powder, salt and orange zest in a large bowl.
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Add the butter and rub it in with your fingertips until the largest pieces are the size of peas. Toss in the cranberries.
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Whisk the 2/3 cup cream, egg and vanilla, pour it over the flour and stir with a fork until a shaggy dough forms.
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Turn out onto a floured counter, knead gently 3 or 4 times, and pat into a 7-inch round about 1 inch thick. Cut into 8 wedges and space them out on the baking sheet.
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Brush the tops with the remaining cream and bake , until golden.
-
Cool . Whisk the powdered sugar and orange juice into a thick glaze and drizzle it over the scones.
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