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Homemade Fresh Cranberry Orange Scones are a treat you can make easily and these little treats are perfect shareable! Made with fresh cranberries, orange zest and orange juice, these cranberry scones will be a hit!

Fresh Cranberry Orange Scones


  • Author: Madison | A Joyfully Mad Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 scones 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Homemade Fresh Cranberry Orange Scones are a treat you can make easily and these little treats are perfect shareable! Made with fresh cranberries, orange zest and orange juice, these cranberry scones will be a hit!


Ingredients

  • 2 1/2 cups all-purpose flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Zest from one medium orange
  • 1/2 cup unsalted butter COLD, cut into chunks
  • Juice from half an orange
  • 2 eggs
  • 3/4 cup fresh cranberries
  • 1/2 cup heavy cream

For the glaze

  • Juice from half an orange
  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream

Instructions

  1. Gather ingredients.
  2. Whisk together dry ingredients, reserving cranberries.
  3. Place cold cubed butter in flour mixture. Use a pastry blender to cut butter into the flour until pea sized pieces of the butter are left.
  4. Gently toss cranberries into flour mixture.
  5. Create a space in the middle of the flour and set bowl aside. Whisk together liquid ingredients.
  6. Pour in liquid ingredients and use a flexible pastry scraper to start bringing the dough together, folding it over itself and repeating. Once the dough isn’t fully liquid, you can start kneading the dough outside of the bowl on a clean surface with your hands.
  7. Fold the dough over and knead it until it’s come together.
  8. Form dough into a large circle, about an inch thick.
  9. Use the pastry blender or a pizza cuter to divide the scones dough into 10 pieces.
  10. Move scones to a baking sheet and brush tops with milk.
  11. Bake at 400 for 16-18 minutes or until tops are golden brown.
  12. When scones are fully cooked, let cool on baking pan for 2 minutes, then move to a wire cooling rack and make your glaze.

For the glaze

  1. Whisk together ingredients. Consistency should be like thin pancake batter.
  2. Drizzle over cooled scones.

Notes

Your butter should be COLD. I always cut mine up first, then put it back in the fridge (or even the freezer) for a few minutes before I start working with it.

There may be leftover glaze depending on how much you want on the scones. You can also skip this step and use spread butter on the scone before eating, too.

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