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Cranberry Orange Scones Recipe

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★★★★★

5 from 83 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/cranberry-orange-scones-recipe/