Cranberry Orange Scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1 cup fresh or frozen cranberries
• 1 tablespoon fresh orange zest
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. 3

   Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.

4. 4

   Stir in the cranberries and orange zest.

5. 5

   In a separate small bowl, whisk the cream, egg, and vanilla, then fold into the dry ingredients until just combined.

6. 6

   Turn dough onto a floured surface, pat into an 8-inch circle, and cut into 8 wedges.

7. 7

   Place wedges on the baking sheet and bake for 18-20 minutes until golden brown.

The Story Behind Cranberry Orange Scones

Scones find their roots in the Scottish tradition of quick breads, originally baked on griddles using oats. Over centuries, they evolved into the oven-baked treats served during high tea. The combination of tart cranberries and bright citrus is a modern classic that highlights the natural affinity between bitter-sweet berries and floral orange oils.

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Discover Cranberry Orange Scones

Mary Berry

As a leading authority on British baking, Mary Berry emphasizes the importance of a 'light touch' when incorporating butter into flour. She consistently demonstrates that achieving a soft, airy scone relies on minimal handling of the dough.