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Small Batch Cranberry Orange Scones

Course Breakfast
Cuisine American
Keyword cranberry scones, holiday baking, orange glaze, scones for two
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4 scones
Four scones with fresh cranberries and orange zest, finished with an orange glaze.

Ingredients

Scones

  • 1 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 1 tsp baking powder
  • ¼ tsp kosher salt
  • ⅛ tsp baking soda
  • 4 Tbsp cold salted butter
  • ¼ cup 1% milk
  • 1 egg yolk
  • 1 Tbsp orange juice
  • 1 Tbsp orange zest
  • ½ cup fresh cranberries

Glaze

  • ½ cup sifted powdered sugar
  • 2 Tbsp heavy cream
  • 1 tsp orange juice

Directions

  • Heat the oven to 425°F and line a baking sheet with parchment.
  • Whisk the flour, sugar, baking powder, salt, and baking soda. Cut in the cold butter until the mixture looks like crumbs.
  • Whisk the milk, egg yolk, 1 tablespoon of orange juice, and zest. Stir it into the flour mixture just until the dough starts to come together, then fold in the cranberries.
  • On a floured surface, gently shape the dough into a 5-inch round about 1 inch thick and cut it into 4 wedges.
  • Bake for about 13 minutes, until golden. Let them sit on the pan for 5 minutes, then cool on a rack.
  • Whisk the powdered sugar, cream, and 1 teaspoon of orange juice and drizzle it over the cooled scones.

Nutrition

Serving: 114g | Calories: 353kcal | Carbohydrates: 49g | Protein: 4.8g | Fat: 16g | Saturated Fat: 9.6g | Trans Fat: 0.6g | Cholesterol: 86mg | Sodium: 411mg | Potassium: 93mg | Fiber: 1.4g | Sugar: 23g | Vitamin A: 574IU | Vitamin C: 4.6mg | Calcium: 107mg | Iron: 1.8mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 scones; yolk counted as raw egg yolk (one large yolk 17 g), ½ cup fresh cranberries counted as raw cranberries. Brands and portions vary, so use it only as an approximation.