Description
Buttery, flaky scones packed with tart fresh cranberries, sweet diced apples, and aromatic orange zest, finished with a hint of cinnamon.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup fresh cranberries, halved if large
- 1/2 cup Granny Smith apple, finely diced
- 1 tablespoon orange zest
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1 large egg, beaten
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- Cut in the cold cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Fold in the halved cranberries, diced apples, and orange zest until evenly distributed.
- Stir in the heavy cream and beaten egg until a shaggy dough forms. Do not over-mix.
- Turn dough onto a floured surface and gently pat into a 1-inch thick circle.
- Cut the circle into 8 equal wedges.
- Place wedges on the baking sheet and brush the tops with heavy cream.
- Bake for 18-22 minutes until golden brown on top and edges.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American