Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 tablespoon orange zest (about 1 large orange)
- 1 cup cranberries (fresh or dried)
- 1 teaspoon vanilla extract
- Coarse sugar for topping (optional)
Instructions
- Step 1: Prep the Oven and Dry Ingredients: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the fresh orange zest to the dry mixture and use your fingers to rub the zest into the sugar. This process releases the natural oils and ensures every bite has a vibrant citrus flavor.
- Step 2: Cut in the Cold Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining. Keeping the butter cold is the secret to achieving those coveted flaky layers in your scones.
- Step 3: Mix the Wet Ingredients and Fruit: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Gently fold the cranberries into the dry ingredients. Pour the wet mixture into the flour and butter mixture. Use a rubber spatula to fold the ingredients together until a shaggy dough begins to form. Do not overmix, as this will lead to tough scones.
- Step 4: Shape and Cut: Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times just until it holds together. Pat the dough into an 8-inch circle, about 1 inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 even wedges. Place the wedges onto the prepared baking sheet, leaving about 2 inches of space between them.
- Step 5: Bake to Golden Perfection: Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar if desired. Bake for 18 to 22 minutes, or until the tops are golden brown and the edges are firm. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
- Cook Time: 35 minutes