Here’s a full recipe for Cranberry Orange Zest Scones – buttery, flaky, tangy, and slightly sweet:
Cranberry Orange Zest Scones
Yield: 8 scones
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Ingredients
2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (113g) cold unsalted butter, cubed
1 tbsp orange zest (from 1 large orange)
2/3 cup (160ml) heavy cream (plus extra for brushing)
1 large egg
1 tsp vanilla extract
1 cup dried cranberries (or fresh/frozen if preferred)
Optional Glaze
1/2 cup (60g) powdered sugar
1–2 tbsp orange juice
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in orange zest.
Cut in butter: Add cold cubed butter and cut it into the flour with a pastry cutter or your fingers until the mix resembles coarse crumbs.
Add wet ingredients: In a separate bowl, whisk together cream, egg, and vanilla. Pour into dry mix and stir until just combined.
Add cranberries: Fold in dried (or fresh/frozen) cranberries gently.
Shape scones: Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
Brush tops: Lightly brush with cream for a golden top.
Bake: 18–22 minutes or until golden brown and cooked through. Let cool on a wire rack.
Add glaze (optional): Mix powdered sugar with orange juice to desired consistency. Drizzle over cooled scones.
Tips:
For extra flakiness, chill shaped scones for 15 minutes before baking.
Use fresh cranberries for a tart contrast (toss with a little sugar first).
