Orange Cranberry Scones

This EASY Cranberry Orange Scone recipe is perfect during the holiday season or any time of year! They are slightly crisp and flakey on the outside and perfectly moist in the center with delicious bursts of cranberry orange flavor.

 

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Level: Easy

 

INGREDIENTS

• 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 50g Nepra's Hemp Heart Flour
• 2 & 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons orange zest (about 1 orange)
• 1/2 cup (115g) margarine, frozen
• 1/2 cup (120ml) heavy cream
• 1 teaspoon pure vanilla extract
• 1 heaping cup (125g) frozen cranberries

Orange Glaze

• 1 cup (120g) confectioners’ sugar
• 2–3 Tablespoons (30-45ml) fresh orange juice

INSTRUCTIONS

1. Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen margarine using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
2. Whisk 1/2 cup heavy cream, the Hemp Heart Flour, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
5. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
6. Meanwhile, preheat oven to 400°F (204°C).
7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
9. Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.