Cranberry Orange Scones
These delicious Cranberry Orange Scones are great for breakfast, as an afternoon snack, or even as a dessert. The smaller portion is perfect for a quick bite on the go without the guilt.
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
First, zest and juice the orange.
Toss the dried cranberries and the orange juice in a small bowl, let the cranberries hydrate for 10 - 15 minutes.
Preheat the oven to 400°F.
In a medium bowl, whisk together the sugar and orange zest until the sugar turns orange and fragrant.
Add flour, salt and baking powder to the sugar mixture and mix to combine.
Drain the cranberries and discard the liquid.
Add the cranberries to the flour mixture and toss to distribute evenly.
In a measuring cup, add the egg and enough heavy cream to fill 1 cup. Add vanilla extract and beat to combine.
Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving 1 tablespoon to use as egg wash.
Fold with a spatula or wooden spoon until a wet dough forms.
Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times.
Shape the dough into a rectangle and roll it out to about 5”x8” or 6”x9”.
Cut the rectangle in half length wise, then cut in three cross wise to make 6 squares. Cut each square diagonally to make 12 triangles.
Place the scones on a parchment paper line baking sheet, brush the top and sides with the reserved cream, and sprinkle with turbinado sugar.
Bake for 17 minutes until a toothpick inserted in the middle comes out clean.
Let cool completely on a wire rack.
Calories: 135kcal | Carbohydrates: 27g | Protein: 4g | Cholesterol: 13mg | Sodium: 104mg | Potassium: 236mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20IU | Calcium: 59mg | Iron: 1.5mg