Description
Yield: 8 large scones
Preparation: 20 minutes
Chilling: 20 minutes
Baking: 18–24 minutes
Cooling before glaze: 20–30 minutes
Total: Approximately 1¼–1½ hours
Oven: 400°F
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- ⅓ cup sugar
- 1 tablespoon orange zest
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 6 tablespoons cold unsalted butter, cubed
- ½ cup dried cranberries
- ½ cup white chocolate chips or small pieces
- ½ cup cold heavy cream, plus 1–2 tablespoons only if needed
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon cream for brushing
- 1–2 teaspoons coarse sugar, optional
Optional glaze: ½ cup powdered sugar, 1–2 tablespoons orange juice, and ¼ teaspoon zest if desired.
Instructions
- Rub zest into sugar. Whisk in flour, baking powder, and salt.
- Cut in cold butter until coarse crumbs and some pea-sized pieces remain.
- Toss in cranberries and chocolate.
- Whisk ½ cup cream, egg, and vanilla. Fold into the dry mixture until moist clumps form. Add extra cream by the teaspoon only if needed to bring together.
- Gently press into a 7–8-inch round about 1 inch thick. Cut into eight wedges.
- Arrange on a parchment-lined baking sheet and chill for 20 minutes. Preheat the oven to 400°F.
- Brush tops with cream and add optional sugar. Bake for approximately 18–24 minutes, until golden and baked through.
- Rest briefly on the tray, then cool on a rack.
- If glazing, whisk the glaze ingredients, adding juice gradually. Drizzle over cooled scones.