Quick Cranberry Orange Scones
Crispy on the outside and tender on the inside, these scones blend the tartness of fresh cranberries with the refreshing brightness of orange zest.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup cold butter, cubed Keep butter cold for a flaky texture.
- 1 cup fresh cranberries, chopped
- 1 zest of an orange
- 1/2 cup orange juice
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well combined.
- Add in the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Stir in the chopped fresh cranberries and orange zest, ensuring they are evenly distributed.
Mixing
- In a separate bowl, whisk together the orange juice, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined; be cautious not to overmix.
Shaping and Baking
- Turn the dough out onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut into desired shapes.
- Place the scones on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
- Let them cool for a few minutes on a wire rack before serving warm or at room temperature.
Notes
To store, place in an airtight container at room temperature for up to three days. They can be frozen for about a month. Reheat in the oven at 350°F (175°C) for 5-10 minutes.