Easy Cranberry Orange Pecan Scones

Brighten up your breakfast table with these *Easy Cranberry Orange Pecan Scones*—a delightful combination of zesty orange, sweet-tart dried cranberries, and buttery pecans baked into tender, golden perfection. This quick and simple recipe comes together in just over 30 minutes, making it a perfect choice for busy mornings or an elegant brunch spread. With a flaky texture and a hint of citrus zest, these scones are lightly sweetened and optionally topped with crunchy turbinado sugar for an irresistible finish. Serve them warm with a pat of butter or a dollop of clotted cream for a truly indulgent treat. Whether you're a seasoned baker or a scone novice, this recipe is your go-to for homemade bakery-quality scones with minimal effort.

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 0.33 cup granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter (cold, cubed)
• 1 tablespoon fresh orange zest
• 0.5 cup dried cranberries
• 0.33 cup chopped pecans
• 0.67 cup heavy cream
• 1 teaspoon vanilla extract
• 1 large egg (for brushing, optional)
• 2 tablespoons turbinado sugar (for sprinkling, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until the texture resembles coarse crumbs.

Step 4

Stir in the orange zest, dried cranberries, and chopped pecans until evenly distributed.

Step 5

In a small bowl, whisk together the heavy cream and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring gently with a fork until the dough just comes together. Be careful not to overmix.

Step 6

Turn the dough out onto a lightly floured surface and knead gently 2–3 times to combine. Pat the dough into a circle about 8 inches in diameter and 1 inch thick.

Step 7

Use a sharp knife or bench scraper to cut the dough into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart.

Step 8

If desired, beat the egg in a small bowl and brush the tops of the scones lightly with the egg wash. Sprinkle with turbinado sugar for added crunch.

Step 9

Bake in the preheated oven for 16–18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Step 10

Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature!

Nutrition Facts

Serving size	(793.8g)

Amount per serving	% Daily Value*
Calories	3199.1

Total Fat 184.6g	0%
Saturated Fat 97.6g	0%
Polyunsaturated Fat g
Cholesterol 642.3mg	0%
Sodium 2700.0mg	0%
Total Carbohydrate 340.6g	0%
Dietary Fiber 15.0g	0%
Total Sugars 141.1g
Protein 35.8g	0%

Vitamin D 49.2IU	0%
Calcium 119.8mg	0%
Iron 13.4mg	0%
Potassium 552.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 4.5%

Carbs: 43.0%