Ingredients
For the Scones
- 2 cups (250 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) cold unsalted butter, cubed
- ¾ cup (75 g) fresh or frozen cranberries, roughly chopped
- 1 tbsp orange zest
- ½ cup (120 ml) heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
For the Orange Glaze
- ½ cup (60 g) powdered sugar
- 1–2 tbsp fresh orange juice
Ingredient Notes
All-purpose flour. This is the backbone of the scone. All-purpose flour has the right protein level to give structure without making the scones tough. For best accuracy, weigh your flour with a kitchen scale. If you use measuring cups, spoon the flour into the cup and level it off instead of scooping straight from the bag, which packs in too much flour and leads to dry, dense scones.
Granulated sugar. Just enough sweetness to balance the tart cranberries. The scones are intentionally not overly sweet, because the glaze adds a second layer of sweetness on top.
Baking powder. This is your leavening agent and the reason these scones rise tall and fluffy. Check the date on your container. Baking powder loses strength over time, and old powder is one of the most common reasons scones turn out flat.
Instructions
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper. A hot oven is essential for scones. The high heat causes a fast burst of steam from the butter, which gives you that tall, flaky rise.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Whisking ensures the baking powder is evenly distributed so every scone rises consistently.
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. Work quickly so the butter does not warm up and melt. Those little butter pieces are what create flaky layers.
Stir in the chopped cranberries and orange zest until evenly distributed. Coating the cranberries in the flour mixture also helps keep them from sinking or bleeding too much color into the dough.
In a separate bowl, whisk together the heavy cream, egg and vanilla extract. Pour the wet mixture into the dry ingredients and gently mix with a spatula or fork until a shaggy dough forms. It should look a little rough and slightly crumbly. Avoid overmixing. Overworking develops gluten, which makes scones tough instead of tender.
Transfer the dough to a lightly floured surface. With floured hands, gently pat and shape it into a circle about 1 inch (2.5 cm) thick. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges. Press straight down when cutting rather than dragging or sawing the knife, which can seal the edges and limit the rise.
Arrange the wedges on the prepared baking sheet with a little space between each one. Brush the tops lightly with heavy cream, which gives the scones a beautiful golden color and slightly crisp top. Bake for 18–22 minutes, until the edges are golden brown and the tops are lightly browned.
While the scones bake, whisk the powdered sugar with fresh orange juice. Add the juice gradually, starting with 1 tablespoon, until the glaze is smooth and drizzleable. It should flow off a spoon in a thick ribbon.
Let the scones cool for 10–15 minutes on the baking sheet or a wire rack. Glazing them while they are too hot will cause the glaze to melt and run off. Drizzle the orange glaze over the tops and let it set for a few minutes. Enjoy with coffee, tea or a glass of milk!