Description
These mini Cranberry Orange Scones are soft, flaky, and full of holiday flavor. Bursting with tart cranberries and citrusy orange zest, they’re finished with a sweet orange glaze and candied peel for a bakery-style touch. Perfect for brunch, gifting, or cozy mornings with coffee.
Ingredients
2 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
Zest of 1 large orange
½ cup cold unsalted butter, cubed
½ cup dried cranberries (or fresh if chopped)
⅔ cup heavy cream (plus more for brushing)
1 large egg
For the Glaze:
1 cup powdered sugar
2–3 tablespoons fresh orange juice
Candied orange peel, for garnish
Instructions
Preheat oven to 400°F and line a baking sheet with parchment.
In a large bowl, whisk flour, sugar, baking powder, salt, and orange zest.
Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
Stir in cranberries.
In a small bowl, whisk cream and egg; add to dry mix and gently combine.
Turn dough onto a floured surface and pat into a 1-inch thick circle. Cut into mini wedges or rounds.
Place on baking sheet, brush with cream, and bake for 12–15 minutes or until golden.
Cool slightly, then drizzle with orange glaze and sprinkle with candied peel.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert