Ingredients
For the scones
- 2 cups (250 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cubed
- ½ cup (60 g) dried cranberries
- 1 tablespoon freshly grated orange zest
- ⅔ cup (160 ml) cold heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the orange glaze
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons fresh orange juice
- ½ teaspoon orange zest, optional
Equipment you will need
- Large mixing bowl and a small bowl
- Pastry cutter, two forks or your fingertips
- Baking sheet and parchment paper
- Microplane or fine grater for the zest
- Wire cooling rack
Instructions
Follow these eight steps for tall, tender scones with a golden crust. Read through them once before you start, because timing and temperature matter.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. A hot oven is important: it sets the outside quickly and gives the scones a strong rise.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the orange zest and dried cranberries, then stir so the zest and fruit are spread evenly. Rubbing the zest into the sugar with your fingers for a few seconds first releases even more orange oil.
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it looks like coarse crumbs, with a few pea-sized pieces left. Those larger pieces are what make the scones flaky.
Tip: Keep the butter cold. If it starts to soften, pop the bowl in the fridge for 10 minutes.
In a separate bowl, whisk together the heavy cream, egg and vanilla extract. Pour the wet mixture into the dry ingredients and stir gently with a fork until a soft, slightly shaggy dough forms. A few dry spots are fine. Overmixing develops gluten and makes scones tough.
Transfer the dough to a lightly floured surface and gently bring it together. Pat it into a circle about 1 inch (2.5 cm) thick. Cut the circle into 8 wedges and place them on the prepared baking sheet, leaving a little space between each. Refrigerate for 15 minutes so the butter firms up before baking.
Bake for 18-22 minutes, until the edges are lightly golden and the tops are set. Let the scones cool on the baking sheet for 5 minutes, then move them to a wire rack.
In a small bowl, whisk together the powdered sugar and 1 tablespoon of orange juice. Add more juice a few drops at a time until the glaze is thick but pourable. Stir in the optional orange zest.
Once the scones have cooled slightly, drizzle the glaze over the tops. Let it set for a few minutes, then serve with coffee, tea or a glass of milk. Glazing while the scones are still hot makes the glaze melt and run off, so wait until they are just warm.