Candied Orange Cranberry Scones (Print Version)

Buttery scones studded with candied orange peel and tart cranberries for a festive brunch treat.

# Components:

→ 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 oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add cold butter cubes to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the texture resembles coarse crumbs.
04 - Stir in cranberries, candied orange peel, and orange zest until evenly distributed throughout the mixture.
05 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until well combined.
06 - Pour the wet ingredients over the dry mixture and gently fold together until just combined. Avoid overworking the dough to maintain tender scones.
07 - Transfer dough to a lightly floured work surface and gently pat into a 1-inch thick disc. Cut into 8 equal wedges.
08 - Place wedges on the prepared baking sheet with adequate spacing between each piece. Brush the tops with extra heavy cream.
09 - Bake for 16 to 18 minutes until the tops are golden brown. Transfer to a wire rack to cool completely.
10 - If glazing, whisk powdered sugar and fresh orange juice together until smooth. Drizzle over cooled scones as desired.

# Expert Advice:

01 -
  • They're buttery and tender without being fussy—no chilling overnight or scary lamination required.
  • The candied orange peel and cranberries create this sophisticated sweet-tart moment that tastes like you spent hours on them when you really didn't.
  • They freeze beautifully, so you can feel virtuous having homemade scones ready to warm up whenever the mood strikes.
02 -
  • Don't skip the cooling step before glazing—I learned this the hard way when my first batch looked like it had melted slightly, and it taught me that five minutes of patience makes the difference between rustic and regrettable.
  • The colder your butter is, the more tender your scones will be—this is the one rule that actually matters, and it's worth chilling your mixing bowl if your kitchen is warm.
03 -
  • Keep your ingredients, bowl, and even your fingertips cool—I warm my bowl with hot water then dump it out before using, which sounds silly but genuinely helps keep the butter cold during the rubbing-in process.
  • The glaze is completely optional and honestly the scones are perfect without it, but if you're making them for someone, that little drizzle of orange-sweetness on top feels like a small act of kindness.
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