Description
Buttery, flaky scones filled with tart dried cranberries and toasted pecans, finished with a bright orange citrus glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1 tablespoon orange zest
- 3/4 cup heavy cream
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold cubed butter using a pastry cutter until the mixture looks like coarse crumbs.
- Stir in dried cranberries, toasted pecans, and orange zest.
- Pour in heavy cream and stir gently until the dough just begins to form.
- Turn dough onto a floured surface and pat into a 1-inch thick disk.
- Cut the disk into 8 equal wedges.
- Place wedges on the baking sheet and bake for 15-20 minutes until golden brown.
- Whisk powdered sugar and orange juice together to create a glaze.
- Drizzle the glaze over cooled scones before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American