Cranberry Orange Scones Recipe

Introduction

Cranberry Orange Scones are a delightful treat that combines the tartness of cranberries with the bright, fresh flavor of orange zest. Perfect for breakfast or an afternoon snack, these scones are tender, buttery, and easy to make at home.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/2 cup dried cranberries
• 1 tablespoon orange zest
• 2/3 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
4. Step 4: Stir in the dried cranberries and orange zest.
5. Step 5: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Step 6: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the scones tough.
7. Step 7: Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
8. Step 8: Use a sharp knife or a dough cutter to cut the circle into 8 wedges.
9. Step 9: Place the scones on the prepared baking sheet, leaving a little space between each one.
10. Step 10: Bake for 15-18 minutes, or until the scones are golden brown on top.
11. Step 11: Allow the scones to cool slightly on a wire rack before serving. Enjoy!

Tips & Variations

• For a burst of fresh flavor, try substituting fresh cranberries for dried, adjusting the baking time slightly to ensure they cook through.
• Add a glaze made of powdered sugar and orange juice for extra sweetness and shine.
• Use cold butter straight from the fridge to achieve a flaky, tender texture.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones wrapped tightly in plastic wrap and place them in a freezer bag for up to 1 month. Reheat frozen scones in a 350°F (175°C) oven for about 10 minutes until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Yes, you can use fresh cranberries, but they contain more moisture and may affect the dough consistency. Consider reducing the cream slightly and bake the scones a few minutes longer to ensure they set properly.

What is the best way to keep scones tender?

Be careful not to overmix the dough and use cold butter to create a flaky texture. Also, avoid overbaking; remove them from the oven once they turn golden brown on top.

Cranberry Orange Scones Recipe

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★★★★★

5 from 124 reviews

These Cranberry Orange Scones are a delightful combination of tart dried cranberries and bright orange zest baked into buttery, tender scones. Perfect for breakfast, brunch, or an afternoon tea treat, they are easy to make and bursting with fresh flavors.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/2 cup dried cranberries
• 1 tablespoon orange zest
• 2/3 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Incorporate the butter. Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the texture resembles coarse crumbs with some pea-sized pieces.
4. Add cranberries and zest. Stir in the dried cranberries and freshly grated orange zest to distribute evenly throughout the mixture.
5. Combine wet ingredients. In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth.
6. Mix wet and dry ingredients. Pour the wet ingredients into the dry mixture and gently fold together until just combined. Avoid overmixing to keep the scones tender.
7. Shape the dough. Turn the sticky dough out onto a lightly floured surface. Pat and shape it into a 1-inch thick circle.
8. Cut into wedges. Using a sharp knife or dough cutter, slice the dough circle into 8 equal wedges, resembling pie pieces.
9. Arrange on baking sheet. Place the scone wedges onto the prepared baking sheet with a small gap between each to allow for slight expansion during baking.
10. Bake the scones. Bake in the preheated oven for 15 to 18 minutes until the scones turn golden brown on the top and are cooked through.
11. Cool and serve. Transfer the baked scones to a wire rack and allow them to cool slightly before serving. Enjoy warm or at room temperature.

Notes

• For a dairy-free version, substitute heavy cream with a thick non-dairy milk such as coconut cream, and use a plant-based butter alternative.
• Ensure the butter is very cold to achieve the perfect flaky texture.
• You can add a drizzle of glaze made from powdered sugar and orange juice for extra sweetness and presentation.
• Store leftovers in an airtight container and consume within 2 days for best freshness or freeze for longer storage.

Keywords: cranberry scones, orange zest, breakfast scones, baked scones, cranberry orange recipe, easy scones, brunch recipes