Cranberry Cornmeal Orange Scones

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Tangy cranberries and tons of orange flavor take these rustic cranberry cornmeal orange scones to the next level! Easy to make for holiday brunch and SO pretty on a brunch table!

Prep Time 10

Cook Time 18

Total Time 28

Servings scones

Calories 357kcal

Ingredients

2-1/2 cups white whole wheat flour
3/4 cup yellow cornmeal
2/3 cup cane sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cold butter, shredded on a box grater and frozen
1/2 cup half and half
1 large egg
1/4 cup orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1 cup fresh cranberries, halved
Melted butter and granulated sugar for topping

Instructions

Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in frozen butter chunks until crumbly.
In a small bowl, whisk half and half, egg, orange juice, zest, and vanilla extract. Pour over flour mixture and fold with a spatula until a shaggy dough forms. Gently knead in cranberries.
Turn dough onto a floured surface and pat into a 1-in thick circle. Using a 1-in biscuit cutter, cut out scones, rerolling dough as necessary. Place scones 1-in apart on prepared baking sheet.
Brush scones with melted butter and sprinkle with sugar. Bake scones at 375F 15-18 minutes, turning pan once halfway through baking. Let scones cool 5 minutes, then transfer to a wire cooling rack. Serve warm and enjoy!

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