Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1 tablespoon orange zest
- 3/4 cup fresh cranberries
- 1/2 cup heavy cream
- 1 large egg
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in orange zest and cranberries.
- In another bowl, combine cream and egg; mix well.
- Pour wet ingredients into dry and mix until just combined.
- Knead lightly on a floured surface; form into an 8-inch round disc, about 1-inch thick.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush tops with heavy cream.
- Bake for 15-18 minutes until golden brown; cool on a wire rack.
- For glaze, whisk powdered sugar and orange juice until smooth; drizzle over cooled scones.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (55g)
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg