Cranberry Orange Scone Recipe

Preheat & prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt until evenly combined.

Cut in butter

Cut 1/2 cup (1 stick) cold unsalted butter into small cubes. Add the cold butter to the dry ingredients and, using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 pulls with a cutter).

Combine wet ingredients

In a small bowl or liquid measuring cup, whisk together 3/4 cup heavy cream, 1 large egg, 1 tablespoon fresh orange zest, and 2 tablespoons fresh orange juice until smooth.

Make a well in the center of the dry mixture and pour about two-thirds of the wet mixture into the well. Reserve the remaining wet mixture to add later if needed. Use a fork or rubber spatula to gently fold until the dough just comes together. It will be shaggy and slightly sticky; do not overmix.

Fold in 1 cup dried cranberries, distributing them evenly without overworking the dough. If the dough seems very dry and doesn't hold together when pressed, add the reserved wet mixture 1 tablespoon at a time until it holds together (dough should be moist but not sticky).

Shape the scone

Turn the dough out onto a lightly floured surface and gently pat it into a 7- to 8-inch round about 1 inch thick. Use a bench scraper or a sharp knife dusted with flour to cut the round into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.

Brush and sugar

Brush the tops of the wedges lightly with a little heavy cream (from the reserved amount) and sprinkle with 1 tablespoon coarse sanding sugar for a shiny, crunchy top.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pan halfway through, until the scones are golden brown on top and a toothpick inserted into the center of a wedge comes out clean or with a few moist crumbs. Remove from oven and transfer scones to a wire rack to cool for at least 10 minutes.

Optional glaze

If making the glaze, whisk 3/4 cup powdered sugar with 1 tablespoon fresh orange juice until smooth. Drizzle the glaze over cooled scones or dip the tops; allow glaze to set for 10–15 minutes before serving.