Go Back
–+ servings
Orange Cranberry Scones

Orange Cranberry Scones

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Author: Adapted from Bon Appetit
Print Recipe

Ingredients

  • 2 cups all purpose flour
  • ⅓ cup sugar
  • 2 tablespoons grated orange or tangerine peel
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup 1 stick chilled unsalted butter, cut into small pieces
  • 1 cup dried cranberries
  • ¼ cup crème fraîche or sour cream
  • 3 tablespoons fresh orange or tangerine juice
  • 1 large egg
  • 2 teaspoons unsalted butter melted
  • 2 teaspoons raw sugar*

Instructions

  • Preheat oven to 425°F.
  • Line baking sheet with parchment paper.
  • Whisk flour, ⅓ cup sugar, peel, baking powder, and salt in bowl to blend. Add ½ cup chilled butter.
  • Using fingertips, rub in until mixture resembles coarse meal.
  • Mix in cranberries.
  • Whisk crème fraîche, orange/tangerine juice, and egg in medium bowl to blend.
  • Gradually add to flour mixture, using fork to toss until moist clumps form.
  • Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round.
  • Cut into 8 equal wedges.
  • Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
  • Bake until golden brown, about 13-15 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze.
  • Serve at room temperature.)