WHAT KIND OF CRANBERRIES TO USE FOR CRANBERRY SCONES?
I prefer using fresh cranberries for this recipe, but you can always substitute them with frozen or dried cranberries. Just keep in mind that fresh or frozen cranberries will have a more tart flavor, while dried cranberries are sweeter and chewier in texture. If you do plan to use dried cranberries, I recommend reducing the quantity to ¾ cup (instead of 1 full cup).
HOW TO MAKE SUPER FLAKY, TENDER SCONES
- Use Cold Ingredients: The key to achieving flaky scones is keeping all of your ingredients cold. When making scones, be sure to keep all of your ingredients in the fridge or freezer between steps and when not working with them.
- Avoid Over-mixing the Dough: Over-mixing the dough will activate the gluten in the flour and make your scones dense and tough.
- Fold the Dough 2 or 3 Times: After the dough has come together, gently flatten it out on a lightly floured surface and then fold the dough 2 or 3 times before shaping it into a disk. This creates additional layers in the dough, which puff up during baking — similar to the lamination process in puff pastry!
- Chill the Dough: Chill the finished dough in the freezer for about 15 minutes before baking. This allows the dough to rest and the butter time to chill. When placed in the hot oven, the cold butter releases steam, which helps the scones puff up beautifully.
HOW TO FREEZE SCONES
Once the scones are fully cooled, store them in an airtight container or a sealed plastic bag and freeze them for up to 3 months. When you’re ready to enjoy them, I recommend reheating them in the microwave to help them stay moist.
CUSTOMIZE YOUR SCONES
This scone recipe is super versatile, so feel free to swap out ingredients to suit your taste. Some of my favorite add-ins are blueberries (click for my homemade Blueberry Scones Recipe), strawberries, or even chunks of chocolate and nuts!
Start by preheat your oven to 400℉.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Next, add the chilled, cubed butter into the flour/sugar mixture.
Using your fingers, mix the butter into the flour mixture — by rolling the butter between your fingertips — until only pea-sized lumps of butter remain.
Stir in the cranberries and orange zest.
Set the flour/butter/cranberry mixture into the freezer or fridge while preparing the liquid ingredients.
In a small bowl or liquid measuring cup, whisk together the heavy cream and the egg until combined and smooth.
Remove the flour/butter/cranberry mixture from the freezer and pour in the liquid mixture. Using a rubber spatula (or your hands), mix them together gently until just combined. If there are any large dry patches of flour left in your dough, add in an additional tablespoon of cream until the dough just comes together.
Empty the dough out onto a very lightly floured surface, gently flatten it out, and fold the dough over onto itself 2 or 3 times. This creates layers that will create more “puff” in the oven and will produce a flakier scone.
Shape the dough into a disk about 1″ thick and 8″ to 9″ inches in diameter. Wrap it tightly in plastic wrap and place it on a plate or cutting board. Chill in the freezer for 15 minutes, or refrigerate for at least 30 minutes.
Once chilled, remove the disk from the freezer, and cut the circle into 8 equal wedges.
Place the wedges on a baking sheet lined with parchment paper and brush the tops (but not the sides!) with additional heavy cream, using a pastry brush or your fingers. Sprinkle the tops with Demerara sugar or just regular granulated sugar.
Place the scones into the centre of the oven and bake for 18 to 22 minutes, until they turn lightly golden brown.
Remove the scones from the oven, transfer them to a wire rack, and allow them to cool for at least 15 minutes before glazing.
PREPARING THE GLAZE
In a small bowl, combine the powdered sugar and orange juice (or water) with a fork until desired consistency.
Drizzle the glaze over the scones, allowing the glaze to set for 15 minutes before serving.
Cranberry Orange Scones
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp kosher salt (I use Diamond Crystal)
- ½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes
- 1 cup heavy cream, chilled
- 1 large egg, chilled
- 1 cup fresh cranberries, or frozen cranberries (or ¾ cup if using dried; see Note below)
- 1 Tbsp orange zest (about 1 large or 2 small oranges)
- Demerara sugar, or granulated sugar (for sprinkling)
For the Glaze
- 1 cup powdered (icing) sugar
- 2 Tbsp freshly squeezed orange juice, or water
Equipment
Instructions
- Preheat oven to 400℉.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.2 ½ cups all-purpose flour¼ cup granulated sugar1 Tbsp baking powder½ tsp kosher salt
- Add in chilled, cubed butter. Using your fingers, mix the butter into the flour mixture — by rolling the butter between your fingertips — until only pea-sized lumps of butter remain.½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes
- Stir in cranberries and orange zest.1 cup fresh cranberries, or frozen cranberries1 Tbsp orange zest
- Chill dry mixture in the freezer or fridge while preparing the liquid ingredients.
- In a small bowl or liquid measuring cup, whisk together heavy cream and the chilled egg until combined and smooth.1 cup heavy cream, chilled1 large egg, chilled
- Remove the dry mixture from the freezer and pour in the liquid mixture. Using a rubber spatula (or your hands), gently mix until just combined.Note: If there are any large, dry patches of flour in your dough, add in additional cream, 1 Tbsp at a time, until the dough just comes together.
- Pour out the dough onto a very lightly floured surface, gently flatten it out, and fold the dough over onto itself 2 or 3 times. (This creates additional layers that will "puff" up in the oven, resulting in a flakier scone.)
- Shape the dough into a disk about 1" thick and 8" to 9" in diameter. Tightly wrap in plastic wrap and set it on a plate or cutting board. Chill in the freezer for 15 minutes, or refrigerate for at least 30 minutes.
- Once chilled, remove the disk from the fridge/freezer, and cut the circle into 8 equal wedges. Set the wedges, spaced apart, on a baking sheet lined with parchment paper.
- Using a pastry brush (or your fingers), brush the tops (but not the sides!) with additional heavy cream. Sprinkle the tops with Demerara sugar (or additional granulated sugar).Demerara sugar, or granulated sugar
- Set the scones into the centre of the oven and bake until lightly golden brown (about 18 to 22 minutes).
- Remove the scones from the oven, transfer them to a wire rack, and allow to cool for at least 15 minutes before glazing.
Preparing the Glaze
- In a small bowl, and with a fork, combine powdered sugar and orange juice (or water) until desired consistency.1 cup powdered (icing) sugar2 Tbsp freshly squeezed orange juice, or water
- Drizzle the glaze over the scones, and allow to set for 15 minutes before serving.
Notes
- Using Fresh, Frozen, or Dried Cranberries: For this recipe you can use fresh, frozen, or dried cranberries. Fresh or frozen cranberries will be more tart, while dried cranberries will be sweeter and chewier in texture. If using dried cranberries, I recommend reducing the quantity to ¾ cup.
