Description
A buttery and flaky scone featuring tart fresh cranberries, aromatic orange zest, and warm cinnamon. Perfect for holiday mornings or a cozy winter brunch.
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
- 3/4 cup heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together 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 lumps.
- Stir in the chopped fresh cranberries and orange zest until evenly distributed.
- Pour in the heavy cream and stir with a spatula until the dough just comes together. Do not over-mix.
- Turn dough onto a floured surface and pat into a 1-inch thick disc.
- Cut the disc into 8 equal wedges using a sharp knife.
- Place wedges on the baking sheet and brush the tops with beaten egg.
- Bake for 18-22 minutes until the tops are golden brown.
- Cool on a wire rack for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American