Savor the Perfect Balance of Tartness and Sweetness

Cranberry Orange Scones take morning elegance to a new level. With a delicate crumb and crunchy edges, these scones are elevated by the combination of tart cranberries and the aromatic essence of oranges. A light dusting of powdered sugar adds a touch of magic, making these scones more than just breakfast fare.

The Art of Making Scones

Creating these Cranberry Orange Scones is a simple and enjoyable process. A quick mix of basic ingredients forms the dough, which is then shaped into two rounds, cut into wedges, and baked. As the scones bake, your home fills with the delightful aroma of fresh scones, setting the stage for a cozy morning.

Crafting Flaky, Flavorful Scones

To begin, infuse sugar with orange zest for a burst of citrus flavor. Keeping ingredients cold—such as butter, egg, and heavy cream helps create the flaky layers that scones are known for. Use your hands to gently flatten the cold butter into the dough for a textured, laminated finish.

Cranberries: A Pop of Tartness

Both fresh and frozen cranberries work in this recipe, but remember not to defrost frozen cranberries. Whole cranberries provide delightful bursts of tartness, but you can also chop them for a different texture.

Customize Your Scones

Feel free to personalize this recipe by swapping lemon zest for orange or experimenting with different dairy options like buttermilk, yogurt, sour cream, or crème fraiche. Adjust thickness with milk as needed and consider a pinch of baking soda for a perfect rise if using cultured dairy.

Why This Recipe Stands Out

Our recipe is quick and efficient, taking only 30 minutes from start to finish. The cranberry-orange combination makes these scones a refreshing choice for the holidays. The perfect texture—a crisp outer layer with a moist, tender inside sets these scones apart from typical coffee shop or bakery offerings

Discover Endless Scone Variations

While Cranberry Orange Scones are a standout, you can experiment with other scone variations by adding fresh or dried fruits, oats, cornmeal, or whole wheat flour. Try different toppings or glazes to add an extra touch of flavor.

Freeze or Bake Fresh: Your Choice

Whether you like to plan ahead or bake on the fly, our recipe accommodates both. Freeze uncooked scones for later use or bake them straight from the freezer. Leftovers can be stored and reheated for a fresh, just-baked experience.

Keeping Scones Fresh

Scones are best enjoyed fresh, but if you have leftovers, they can stay fresh for up to two days at room temperature or longer if frozen. Reheating in the oven or toasting will bring back their original freshness, ensuring no crumb goes to waste.

Cranberry Orange Scones

Recipe by Cookingpoint.net

4.6 from 14 votes

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

347

kcal

Total time

30

minutes

Embark on a delightful culinary journey with our easy-to-follow Cranberry Orange Scones recipe, designed to bring a touch of magic to your breakfast routine. Savor the harmonious blend of tart cranberries and zesty orange, encased in a scone that boasts a slightly crisp exterior and a perfectly moist center.

Ingredients

• 2 cups all-purpose flour

• 6 Tablespoons granulated sugar

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, FROZEN

• 1/3 cup sour cream (light, regular, or sub Plain Greek Yogurt)

• 1/3 cup heavy whipping cream

• 1 large egg

• 1 teaspoon vanilla extract

• Zest of 1 orange

• 1 cup fresh cranberries (halved)

• For the glaze:

• 2/3 cup powdered sugar

• 1 Tablespoon freshly squeezed orange juice

Directions

• Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Grate the frozen butter into the bowl, and use a pastry blender or fork to combine until the mixture resembles coarse meal. Chill the mixture in the fridge while you prepare the wet ingredients.
• In a small bowl, combine sour cream, heavy cream, egg, vanilla extract, and orange zest. Pour this mixture over the flour mixture, gently stirring until just moistened.
• Fold in the halved cranberries. Flour or grease your hands, gently work the dough into a ball, then press it (or use a rolling pin) into a 1-inch thick circle.
• Cut the dough into 8 wedges, place them on the prepared baking sheet, and brush the tops with a bit of heavy cream.
• Bake for 15-18 minutes or until golden. Remove from the baking sheet and let them cool for at least 10 minutes before drizzling the glaze.
• For the glaze: Combine powdered sugar and freshly squeezed orange juice, adjusting until you achieve your desired thickness.

Notes

• Cranberries: Fresh, frozen, or dried cranberries may be used.
• Storing Instructions: Best served fresh, but leftover scones can be stored at room temperature or in the fridge for up to two days.
• Freezing Instructions: Skip the glaze and let scones cool completely. Freeze in an airtight container or freezer bag for up to 3 months. Thaw completely in the fridge, then cut into wedges and bake as directed.

Nutrition Facts

• Calories: 347kcal
• Fat: 16g
• Sodium: 164mg
• Potassium: 198mg
• Carbohydrates: 46g
• Fiber: 1g
• Sugar: 19g
• Protein: 5g
• Calcium: 81mg