Description
Flaky, buttery scones packed with tart fresh cranberries, fragrant orange zest, and a hint of cinnamon. Perfect for holiday brunches or a cozy morning treat.
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 unsalted butter, cold and cubed
- 1 cup fresh cranberries, roughly chopped
- 1 tablespoon orange zest
- 1/2 cup heavy cream
- 1 large egg
- 1 tablespoon melted butter (for brushing)
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 cold cubed butter into the flour using a pastry cutter or forks until coarse crumbs form with some pea-sized pieces remaining.
- Fold in the chopped fresh cranberries and orange zest until evenly distributed.
- Whisk heavy cream and egg together, then stir into the dry ingredients until just combined.
- Turn dough onto a floured surface and pat into a 1-inch thick disk.
- Cut the disk into 8 equal wedges.
- Place wedges on the baking sheet and brush tops with melted butter.
- Bake for 18-22 minutes until golden brown.
- Cool on a wire rack for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American