Cranberry Orange Scones Recipe

Introduction

Cranberry Orange Scones are a delightful treat perfect for breakfast or afternoon tea. These tender, buttery scones combine fresh cranberries and bright orange zest for a refreshing flavor contrast. The sweet orange glaze adds the perfect finishing touch.

Ingredients

• ½ cup (1 stick / 113 g) cold unsalted butter
• 2 ½ cups (312.5 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¾ teaspoon kosher salt
• 1 tablespoon baking powder
• 1 cup (100 g) fresh cranberries, roughly chopped
• 2 large eggs, room temperature
• 1 teaspoon orange zest
• ¾ cup (178.5 g) heavy whipping cream
• 2 tablespoons heavy whipping cream (for brushing)
• 1 cup (125 g) confectioners’ sugar
• 2-3 tablespoons orange juice

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Using a fine grater, grate the cold butter onto a sheet of parchment paper. Place it in the freezer while preparing the other ingredients.
3. Step 3: In a large mixing bowl, whisk together the flour, granulated sugar, kosher salt, and baking powder.
4. Step 4: Remove the grated butter from the freezer and use a fork to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
5. Step 5: Add the chopped cranberries and gently mix to combine.
6. Step 6: In a separate bowl, whisk together the eggs, orange zest, and ¾ cup of heavy whipping cream until smooth.
7. Step 7: Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to overwork the dough.
8. Step 8: Transfer the dough to the lined baking sheet and shape it into a circle about ¾-inch thick. Use a little flour on your hands to prevent sticking.
9. Step 9: Cut the dough into 6 to 8 wedges using a bench scraper or sharp knife. Separate each wedge slightly to create about a ½-inch space between them.
10. Step 10: Brush the tops and edges of the scones with the remaining 2 tablespoons of heavy cream.
11. Step 11: Bake for 18 to 23 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
12. Step 12: While the scones bake, prepare the glaze by whisking the confectioners’ sugar with 2 to 3 tablespoons of orange juice until smooth. Adjust the consistency by adding more orange juice if needed.
13. Step 13: Once the scones are slightly cooled, drizzle the orange glaze over the top. Serve and enjoy!

Tips & Variations

• For a dairy-free version, substitute butter and cream with non-dairy alternatives like coconut oil and almond milk.
• Try adding a teaspoon of vanilla extract to the wet ingredients for extra flavor.
• Swap fresh cranberries for dried ones if fresh are unavailable, but reduce sugar slightly to balance sweetness.
• Use a food processor to quickly incorporate butter into the dry ingredients if preferred.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones individually wrapped for up to 1 month. Reheat in a warm oven for best texture before serving. The glaze is best added fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries, but be sure to thaw and drain them well to prevent excess moisture in the dough.

How do I prevent scones from becoming dry?

Mix the dough just until combined and avoid overworking it to keep scones tender. Also, brushing with cream before baking helps maintain moisture.

Cranberry Orange Scones Recipe

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These Cranberry Orange Scones are a delightful combination of tart fresh cranberries and bright orange zest baked into tender, flaky scones. Perfect for breakfast or an afternoon treat, they feature a buttery texture with a sweet citrus glaze drizzled on top, bringing a refreshing twist to a classic favorite.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6–8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups (312.5 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¾ teaspoon kosher salt
• 1 tablespoon baking powder

Fruit

• 1 cup (100 g) fresh cranberries, roughly chopped

Butter

• ½ cup (1 stick / 113 g) cold unsalted butter

Wet Ingredients

• 2 large eggs, room temperature
• 1 teaspoon orange zest
• ¾ cup (178.5 g) heavy whipping cream

For Brushing and Glaze

• 2 tablespoons heavy whipping cream (for brushing)
• 1 cup (125 g) confectioners’ sugar
• 2–3 tablespoons orange juice

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Set this aside to prepare for baking.
2. Grate the cold butter: Using the fine edge of a grater, grate cold unsalted butter onto a sheet of parchment paper. Place this in the freezer to keep it very cold while you prepare the other ingredients.
3. Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, kosher salt, and baking powder until evenly combined.
4. Incorporate cold butter: Remove the grated butter from the freezer, then using a fork, fold it into the dry ingredients. This helps create the flaky texture by coating the flour with cold butter bits.
5. Add cranberries: Gently fold the roughly chopped fresh cranberries into the flour and butter mixture to evenly distribute them.
6. Mix wet ingredients: In a separate bowl, whisk together the eggs, orange zest, and ¾ cup heavy whipping cream until smooth and combined.
7. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix to maintain scone tenderness.
8. Shape the dough: Lightly flour your hands and shape the dough into a circle about ¾-inch thick directly on the prepared baking sheet.
9. Cut the dough: Using a bench scraper or large knife, cut the dough into 6 to 8 wedges. Gently separate the wedges to create about a ½-inch gap between each scone for even baking.
10. Brush with cream: Brush the top and exposed edges of each scone with 2 tablespoons of heavy whipping cream. This will give them a beautiful golden crust when baked.
11. Bake: Place the baking sheet in the preheated oven and bake the scones for 18 to 23 minutes, or until they turn golden brown on top and a toothpick inserted in the center comes out clean.
12. Prepare glaze: While the scones bake, whisk together 1 cup confectioners’ sugar with 2 to 3 tablespoons of orange juice in a small bowl until smooth. Add more orange juice to reach your desired drizzle consistency.
13. Glaze and serve: Once the scones have cooled slightly, drizzle the orange glaze evenly over them. Serve warm or at room temperature and enjoy your fresh cranberry orange scones!

Notes

• Use fresh cranberries for the best texture and flavor; frozen cranberries may add extra moisture.
• Make sure the butter is very cold when grating and mixing to achieve flaky layers.
• Do not overmix the dough to prevent tough scones.
• Brush the scones with cream before baking for a shiny, golden crust.
• The glaze can be adjusted in sweetness and thickness by varying the amount of orange juice.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: cranberry scones, orange scones, breakfast scones, flaky scones, citrus glaze, fresh cranberries, homemade scones