Tender Candied Orange Cranberry (Printer View)

Buttery scones studded with candied orange peel and cranberries, ideal for a cozy brunch.

# 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

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold butter cubes and rub in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in cranberries, candied orange peel, and orange zest.
05 - In a separate bowl, whisk together cream, egg, and vanilla. Pour over dry ingredients and mix gently until just combined without overworking.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick disc. Cut into 8 wedges.
07 - Arrange wedges on prepared baking sheet with spacing between each piece. Brush tops with extra cream.
08 - Bake for 16 to 18 minutes until golden brown. Cool on a wire rack.
09 - Whisk powdered sugar and orange juice until smooth. Drizzle over cooled scones if desired.

# Expert Advice:

01 -
  • They taste elegant enough for company but come together faster than you'd expect, which means less stress and more time enjoying conversation.
  • The tartness of cranberries plays perfectly against sweet candied orange, creating a flavor complexity that feels indulgent without being heavy.
  • Cold butter creates those tender, slightly flaky layers that make people ask for your secret—which you can now keep or generously share.
02 -
  • Overworking the dough is the most common mistake—it's tempting to knead and mix, but resist that urge completely because it turns scones tough and dense instead of tender and crumbly.
  • Keep every ingredient cold, especially the butter and cream, because warmth melts the butter before the oven can, which prevents those delicate flaky layers from forming.
03 -
  • Chill your mixing bowl and even your baking sheet before assembling and baking—this simple step keeps the butter cold and ensures maximum flakiness.
  • If you're making these for a crowd, you can prepare the dough the night before, cut it into wedges, and refrigerate them overnight; just add a minute or two to the baking time and brush with cream right before baking.
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