Candied Orange Cranberry Scones (Print)

Buttery scones studded with candied orange peel and tart cranberries, ideal for a cozy brunch.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Fruits & Flavorings

05 - 1/2 cup dried cranberries
06 - 1/3 cup candied orange peel, finely chopped
07 - Zest of 1 orange

→ Wet Ingredients

08 - 1/2 cup cold unsalted butter, cut into cubes
09 - 2/3 cup heavy cream, plus extra for brushing
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract

→ Optional Glaze

12 - 1/2 cup powdered sugar
13 - 1 to 2 tablespoons fresh orange juice

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold butter cubes. Using a pastry cutter or fingertips, rub in the butter until the mixture resembles coarse crumbs.
04 - Stir in cranberries, candied orange peel, and orange zest.
05 - In a separate bowl, whisk together cream, egg, and vanilla. Pour over dry ingredients. Mix gently until just combined—do not overwork the dough.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick disc. Cut into 8 wedges.
07 - Arrange wedges on prepared baking sheet, spacing them apart. Brush tops with extra cream.
08 - Bake for 16 to 18 minutes, until golden. Cool on a wire rack.
09 - For the glaze, whisk powdered sugar and orange juice until smooth. Drizzle over cooled scones if desired.

# Expert Advice:

01 -
  • They're ready in under 40 minutes, which means you can have warm scones on the table before anyone's even finished their coffee.
  • The combination of tart cranberries and bright candied orange feels sophisticated but tastes like pure comfort.
02 -
  • The temperature of your butter matters more than you'd think—if it starts to soften, your scones lose their flakiness and become more cake-like, so keep everything cold until the very moment you mix.
  • Don't be tempted to knead or overwork the dough; gentle is the secret to scones that are tender rather than tough.
03 -
  • If you don't have a pastry cutter, two forks work perfectly well for cutting the butter into the flour—it just takes a little more patience and a lighter touch.
  • Brushing the tops with cream instead of milk or egg wash gives you a more matte, sophisticated finish while still creating that beautiful color.
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