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Cranberry Orange Scone Wedge

These scones combine flaky layers with tart cranberries and bright orange zest, finished with a sweet glaze for a delightful morning treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour, spooned and leveled
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
Main Ingredients
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 cup fresh or frozen cranberries, roughly chopped If using frozen, do not thaw.
  • 1 tbsp orange zest
  • 1/2 cup heavy cream, cold, plus 1 tbsp for brushing
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • coarse turbinado sugar, for sprinkling
For the Glaze
  • 3/4 cup powdered sugar
  • 2-3 tbsp fresh orange juice

Method
 

Preparation
  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold cubed butter to the flour mixture and work it in until the mixture looks like coarse crumbs with a few pea-sized pieces of butter still visible.
  4. Toss in the chopped cranberries and orange zest, stirring gently to coat the fruit in flour.
  5. In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour this into the flour mixture and stir with a fork until a shaggy dough forms.
  6. Turn the dough onto a floured surface and gently pat it into an 8-inch circle about 1 inch thick. Cut the circle into 8 wedges.
Baking
  1. Transfer the wedges to the prepared baking sheet, brush with remaining heavy cream, and sprinkle with turbinado sugar.
  2. Bake for 18 to 20 minutes, until golden brown and a toothpick comes out clean. Let cool for 10 minutes.
  3. Whisk together powdered sugar and orange juice until smooth, then drizzle over the warm or cooled scones.

Notes

These scones are perfect for breakfast, brunch, or a sweet snack! They can be frozen unglazed for up to 2 months and reheated as needed.