Cranberry Scones Made Simple
Buttery, tender cranberry scones with a hint of orange and a crunchy sugared top. Easy enough for weekdays, special enough for brunch.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 0.33 cup granulated sugar
- 2.5 tsp baking powder
- 0.5 tsp kosher salt
- 1 tsp orange zest finely grated
- 4 oz unsalted butter, cold cut into small cubes
- 1.25 cup cranberries fresh or frozen; roughly chopped
- 1 tsp vanilla extract
- 0.75 cup heavy cream, cold
- 1 tbsp heavy cream for brushing
- 1 tbsp turbinado sugar for sprinkling
- 2 tbsp all-purpose flour for dusting the counter
Instructions
Preparation Steps
- Heat oven to 400°F and line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, salt, and orange zest in a large bowl.
- Cut in the cold butter until the mix looks like coarse crumbs with pea-sized bits.
- Fold in the chopped cranberries to distribute evenly.
- Stir vanilla into the cold cream, then pour over the dry mix and gently combine until just moistened.
- Turn dough onto a lightly floured surface and pat into a 7–8 inch round, about 1 inch thick.
- Cut into 8 wedges and move them to the prepared sheet, spacing slightly apart.
- Brush tops with cream and sprinkle with turbinado sugar.
- Bake 16–18 minutes, until golden at the edges. Cool on the pan 10 minutes before serving.
Notes
Variation: Add 1/2 cup white chocolate chips or swap lemon zest for orange. For a simple glaze, whisk 1/2 cup powdered sugar with 1–2 tsp orange juice and drizzle over cooled scones. Storage: Keep airtight at room temperature up to 2 days, or freeze up to 2 months and rewarm in a 325°F oven.
This recipe is an original creation inspired by classic Cranberry Scones Made Simple flavors. All ingredient ratios and instructions are independently developed.