Tart cranberry and bright orange zest flavors create a melt-in-your-mouth combination. Whether you need a snack on the go, an after-school treat, or a dessert to take to an event, these zesty scones hit the spot. This super easy recipe with step-by-step instructions makes it easy for you to enjoy this British classic in all its glorious flavors. A perfect treat for any gathering, you'll love how fast they go.
Make something delicious honey butter Pairs perfectly with these delicious scones.
Why our recipe?
- It only takes about 10 minutes to get them in the oven so you can enjoy the deliciousness whenever you're craving it.
The British have been enjoying scones for ages. In the US, the term “scone” may refer to a fried bread that resembles a doughnut, but that doesn't stop us Brits from enjoying the flaky pastry goodness. The British have scones that are less sweet and almost always round. Here in the US, they are slightly sweet and often served as a wedge. No matter how you slice it, it's still going to be a tasty little treat.
Material notes
- All-Purpose Flour: All intents and purposes are yours to go. Can use bread or pastry flour, but it will change the texture a bit.
- Sugar: Can reduce by half if you prefer less sweet scones.
- Cold Butter: Can use a cheese grater (small side), food processor or pastry cutter. Refrigerate for 15 minutes before grating to help grate it into smaller pieces.
- Large Egg: Adding eggs will make the scones lighter and richer. This is optional and you can leave it out if you want your scones to be thicker.
- Heavy Cream: If you are going to substitute, use buttermilk to maintain the same thickness.
- Cranberry: Be sure to opt for dried cranberries or craisins for this. Fresh cranberries won't pop fast enough to bake so quickly.
- Icing: The icing is optional, but it sure makes them look pretty and extra delicious.
Save for later
These scones freeze beautifully so you can pull them out of the freezer the night before and bake them fresh in the morning. Make dough, cut into wedges and freeze individually on a cookie sheet. Once frozen, wrap in parchment paper and store in a reusable plastic freezer bag. These will stay good for up to three months in the fridge. Thaw before baking.
Storage instructions
shop Baked scones in an airtight container at room temperature for up to 1 week.
