Cranberry Orange Breakfast Scones

These scones were inspired by a memorable breakfast at a New England bed and breakfast during peak fall foliage season. The innkeeper served freshly baked scones bursting with cranberries and orange zest, paired with steaming cups of coffee. I’ve spent years perfecting my version, focusing on achieving the perfect tender crumb while maintaining those bright cranberry-orange flavors that evoke autumn mornings.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried cranberries
• 1 tablespoon orange zest (from 1 large orange)
• 1/2 cup heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice
• 1/2 teaspoon orange zest

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter cubes and cut in using a pastry cutter or your fingers until mixture resembles coarse crumbs.
4. Stir in cranberries and orange zest.
5. In a small bowl, whisk together heavy cream, egg, and vanilla.
6. Pour wet ingredients into dry ingredients and stir just until dough comes together.
7. Turn dough onto a lightly floured surface and pat into an 8-inch circle, about 3/4-inch thick.
8. Cut into 8 wedges and place on prepared baking sheet, leaving 2 inches between scones.
9. Brush tops with a little heavy cream.
10. Bake for 18-20 minutes until golden brown.
11. Cool on a wire rack for 10 minutes.
12. For the glaze, whisk together powdered sugar, orange juice, and zest until smooth.
13. Drizzle glaze over slightly cooled scones.
14. Allow glaze to set before serving.

Recipe Notes

• Keep butter very cold for the flakiest texture – you can even freeze it and grate it into the flour.
• Don’t overwork the dough; handle it as little as possible for tender scones.
• Fresh cranberries can be substituted when in season – chop them and add 2 extra tablespoons of sugar.
• Scones are best enjoyed the day they’re baked but will keep in an airtight container for up to 2 days.

Prep time: 15 minutes | Cook time: 20 minutes | Yield: 8 scones