Cranberry Orange Scones combine the sweetness of sugar, the tartness of cranberries, and the citrusy brightness of orange zest.The glaze on top adds a final touch of sweetness and a burst of orange flavor, making it a perfect treat for breakfast, brunch, or enjoyed with a cup of coffee or tea! And, they are not hard to make! If you prefer the original, I have an easy-to-follow Scones recipe you may want to try, too! Ingredients & Substitutions Butter: Cold, grated unsalted butter is key to making scones.Use the fine side of the grater and grate butter over a sheet of parchment paper.

Be sure to spray the grater with non-stick spray before grating.Then pop it in the freezer.Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier.

The frozen butter stays cold until baking time, which will keep the scones from spreading out, and losing that flaky and moist texture.If using salted butter, you may want to lessen the amount of salt in the recipe.Flour: I used all-purpose flour in the scones.

If using gluten-free flour, substitute at a 1:1 ratio.Heavy Cream: Heavy cream is used in both the dough and to brush over the top of the dough.Using cream adds more moisture and flavor to the scones.

Brushing it over the dough gives the scones a slight sheen and enhances their golden color when baked.Cranberries: Chop up fresh cranberries to add to the dough.You could substitute frozen cranberries (unthawed) or dr

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