These Cranberry-Orange Scones are perfect for a cozy breakfast or brunch. The combination of tart cranberries and citrusy orange is unique and delicious, and the turbinado sugar adds a nice crunch to the tops of the scones. Enjoy them warm with a cup of tea or coffee!
Ingredients :
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup dried cranberries
- 2 tablespoons orange zest
- 2/3 cup heavy cream, plus more for brushing
- 1 large egg
- Turbinado sugar, for sprinkling
Instructions :
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the bowl and use a pastry cutter or your hands to mix it into the flour mixture until it resembles coarse crumbs.
- Add the dried cranberries and orange zest to the bowl and mix until evenly distributed.
- In a separate bowl, whisk together the heavy cream and egg until well combined.
- Pour the cream mixture into the flour mixture and mix until just combined. Be careful not to overmix, as this will result in tough scones.
- Turn the dough out onto a floured surface and shape it into a circle about 1 inch thick.
- Use a sharp knife or a biscuit cutter to cut the dough into 8 equal wedges.
- Place the scones onto the prepared baking sheet and brush the tops with a little bit of heavy cream.
- Sprinkle the tops of the scones with turbinado sugar.
- Bake the scones for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
