Cranberry Orange Scones (Print-Friendly Version)

Tender scones filled with tart cranberries and bright orange zest, ideal for breakfast or an afternoon bite.

# Ingredients Required:

01 - 240 grams all-purpose flour

02 - 67 grams granulated sugar

03 - 12 grams baking powder

04 - 2.5 grams salt

05 - 85 grams unsalted butter, cold and cubed

06 - 180 milliliters heavy cream

07 - 100 grams fresh or dried cranberries

08 - Zest of 1 large orange

01 - Preheat the oven to 200°C and line a baking sheet with parchment paper.

02 - Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until evenly mixed.

03 - Cut the cold, cubed butter into the dry ingredients using a pastry cutter or fingertips until the mixture takes on a coarse crumb texture.

04 - Gently fold the cranberries and orange zest into the crumb mixture to evenly distribute.

05 - Form a well in the center of the dry mixture, pour in the heavy cream, and stir gently until just combined without overworking the dough.

06 - Turn the dough onto a lightly floured surface, pat into a circle about 2.5 centimeters thick, and cut into eight wedges or desired shapes.

07 - Arrange scones on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes until golden brown.

01 - Use very cold butter to ensure a flaky texture and avoid overmixing to prevent tough scones.

02 - Soak dried cranberries in warm water for 10 minutes beforehand to plump them for better texture.

03 - Serve scones warm with butter or clotted cream for best flavor.