Cranberry Orange Scones

4.50 from 2 votes

Homemade cranberry orange scones are everything a scone should be! Buttery and flaky on the inside with golden crisp edges, and the orange zest and vanilla are the perfect match to the tart cranberries!

Prep Time10

Cook Time20

Resting Time15

Total Time45

Course: Breakfast

Cuisine: English

Servings: scones

Author: James Delmage and Tara

Ingredients

2 cups (240g) all-purpose flour plus more for bench flour
1/2 cup (100g) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (113g) unsalted butter frozen
2 tablespoons orange zest
1 1/4 cup (125g) cranberries frozen
1/2 cup (113g) sour cream
1 large egg
2 teaspoons vanilla extract
1 teaspoon orange blossom water optional
2 tablespoons heavy cream for brushing
turbinado sugar optional, for topping

Instructions

Preheat your oven to 400f and set the rack to the middle level. Line a baking sheet with parchment paper.
In a large bowl mix the flour, sugar, baking powder, baking soda, and salt.
Using the large holes of a box grater, grate the frozen butter and add it to the flour mixture.
Using your hands or a pastry cutter, work the butter into the flour until a coarse meal is formed.
Add the frozen cranberries and orange zest to the flour mixture and stir until incorporated.
In a small bowl, whisk together the sour cream, egg, vanilla, and orange blossom water.
Pour the sour cream mixture onto the flour and mix gently with a fork until large clumps form.
Flour your hands and use them to shape the dough into a ball, then place the ball on a lightly floured surface and shape it into an 8-inch circle.
Using a sharp knife, slice the dough into 8 triangles and place them on the parchment paper-lined baking sheet about 3 inches apart and allow to chill in the refrigerator for at least 15 minutes.
Remove the scones from the refrigerator and brush each one with the heavy cream and if using the sugar, add a sprinkle of sugar to the top.
Bake in the oven for 17-20 minutes or until the edges are golden and the top is lightly browned.
Allow the scones to rest for 5 minutes before serving. Serve with butter and enjoy!

Notes

The uncooked scones should chill for a minimum of 15 minutes in the refrigerator but can be chilled overnight.
You won't be able to grate the entire stick of butter so when you get near the end of the stick, cut the remaining part into small pieces.
We used frozen cranberries because they hold up better than fresh during the dough-making process and are more widely available, especially outside of Fall. Dried or fresh cranberries can also be used.
This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Scones can be stored for 2 days in an airtight container at room temperature, or in the refrigerator for 5 days.

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