These tender, flaky scones bursting with tart cranberries and bright orange zest are finished with a sweet lemon glaze, creating the perfect balance of flavors for breakfast or afternoon tea.
Recipe Details
Ingredients
- 240g all-purpose flour
- 50g granulated sugar
- 12g baking powder
- 3g fine sea salt
- 85g cold unsalted butter, cubed
- 80g dried cranberries
- 1 large orange freshly grated orange zest
- 80ml heavy cream
- 1 large egg
- 5ml pure vanilla extract
- 30ml heavy cream for brushing
- 15g coarse sugar for sprinkling
- 120g powdered sugar
- 30ml fresh lemon juice
- 1 lemon freshly grated lemon zest
Instructions
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside.
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In a large bowl, whisk together 240g all-purpose flour, 50g granulated sugar, 12g baking powder, and 3g fine sea salt. Add 85g cold unsalted butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
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Stir in 80g dried cranberries and 1 large orange freshly grated orange zest, tossing to distribute evenly throughout the flour mixture.
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In a separate bowl, whisk together 80ml heavy cream, 1 large egg, and 5ml pure vanilla extract. Pour this mixture over the flour mixture and gently fold together with a fork until the dough just comes together. Don't overmix - the dough should look slightly shaggy.
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Turn the dough out onto a lightly floured surface and gently pat it into a 7-inch circle about 1-inch thick. Using a sharp knife, cut the circle into 8 triangular wedges, like cutting a pizza.
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Transfer scones to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with 30ml heavy cream for brushing and sprinkle with 15g coarse sugar for sprinkling.
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Bake for 16-18 minutes until the tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
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For the lemon glaze, whisk together 120g powdered sugar, 30ml fresh lemon juice, and 1 lemon freshly grated lemon zest until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Add more lemon juice if too thick, or more powdered sugar if too thin.
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Once scones are completely cool, drizzle with lemon glaze and let set for 10 minutes before serving.
Tips
Cold Butter Secret: Keep your butter very cold for the flakiest scones. You can even freeze the cubed butter for 10 minutes before using. The cold butter creates steam pockets during baking, resulting in tender, flaky layers.
Gentle Mixing: Overworking the dough develops gluten, which makes tough scones. Mix just until the dough comes together - it should look slightly rough and shaggy, not smooth.
Cranberry Prep: If your dried cranberries are very hard, soak them in warm water for 5 minutes and pat dry. This prevents them from drawing moisture from the scones during baking.
Cutting Technique: Use a sharp knife and cut straight down without twisting. Twisting or using a dull knife can seal the edges and prevent proper rising.
Fresh vs. Dried: You can substitute fresh cranberries for dried, but reduce the amount to 1/3 cup and add an extra tablespoon of sugar to balance the tartness.
Storage: Store glazed scones covered at room temperature for up to 2 days, or freeze unglazed scones for up to 3 months. Thaw and glaze before serving.
Glaze Variations: Try orange glaze instead of lemon by substituting orange juice and zest, or add a pinch of cardamom to the glaze for a sophisticated twist.
Serving Suggestions: Serve with clotted cream and jam for traditional afternoon tea, or alongside fresh berries and whipped cream for a special breakfast treat.