Cranberry Orange Scones
These cranberry orange scones combine tart cranberries and zesty oranges for a delightful breakfast or snack treat, featuring a crispy outside and soft inside.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Ensure the butter is cold for a flaky texture.
- 1 cup fresh or frozen cranberries, chopped If using frozen, toss in a bit of flour.
- Zest of 1 large orange
- 1/2 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir together until well mixed.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gently fold in the chopped cranberries and orange zest until evenly distributed.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface. Knead gently for a few seconds until it holds together and pat into a circle about 1-inch thick.
- Cut the dough into 8 equal wedges and place them on the prepared baking sheet, spacing apart.
Baking
- Bake for 15-20 minutes, or until the scones are golden brown.
- Remove from oven and allow to cool slightly on a wire rack before serving.
Notes
Serve warm or at room temperature. For added flavor, serve with butter or a light orange glaze. Scones can be stored in an airtight container for 2-3 days or frozen for up to 3 months.