Cranberry Orange Scones Recipe
Introduction
Cranberry Orange Scones are a delightful treat perfect for breakfast or an afternoon snack. These tender, flaky scones combine tart cranberries with bright orange zest, finished with a sweet citrus glaze. They’re easy to make and sure to impress your family or guests.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (1 stick) unsalted butter, grated and very cold or frozen
- 1/2 cup buttermilk or heavy cream (plus more for brushing on top)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen cranberries
- 1 tablespoon orange zest
- 1 cup powdered sugar
- 1 to 2 tablespoons orange juice or milk
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Using a pastry blender or your hands, cut in the cold butter until the mixture is crumbly.
- Step 2: In a small bowl, whisk together the egg, buttermilk, and vanilla extract. Add the liquid ingredients, cranberries, and orange zest to the dry ingredients. Stir until moistened and the mixture holds together in a ball.
- Step 3: Lightly flour a surface or parchment paper. Press the dough into an 8-inch circle about ¾ inch thick. Brush the top with additional buttermilk.
- Step 4: Using a sharp knife, cut the circle into 8 wedges. Separate the wedges and place them on a baking sheet lined with parchment paper or a silicone mat, spacing them apart to allow for expansion.
- Step 5: Chill the scones in the refrigerator for 20 minutes. Meanwhile, preheat your oven to 400°F (200°C).
- Step 6: Bake the scones for 20 to 25 minutes, or until golden brown. Remove from the oven and allow to cool slightly.
- Step 7: In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Drizzle the glaze generously over each warm scone. For extra orange flavor, add some orange zest to the glaze.
- Step 8: Serve scones warm or let cool completely before storing.
Tips & Variations
- Use frozen cranberries if fresh aren’t available; no need to thaw before mixing in.
- For a dairy-free version, substitute buttermilk with a mixture of milk and lemon juice or use plant-based milk.
- Add chopped nuts like pecans or walnuts for extra crunch.
- Brush the tops with a beaten egg instead of buttermilk for a shiny finish.
Storage
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze scones in a sealed bag or container for up to 3 months. Reheat scones in a 350°F oven for 5–7 minutes or until warmed through. Avoid microwaving to keep them flaky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried cranberries instead of fresh?
Yes, you can substitute dried cranberries, but they will be sweeter and less tart. Consider reducing the sugar slightly if you use dried cranberries.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
Print
Cranberry Orange Scones Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These Cranberry Orange Scones are a delightful blend of tart cranberries and bright citrus zest, creating a perfect balance of flavors in a tender, flaky scone. Ideal for breakfast or a cozy afternoon treat, they are topped with a sweet orange glaze that adds a luscious finishing touch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, grated and very cold or frozen
- 1/2 cup buttermilk or heavy cream (plus more for brushing on top)
- 1 large egg
- 2 teaspoons vanilla extract
Flavorings & Add-ins
- 1 cup fresh or frozen cranberries
- 1 tablespoon orange zest
Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons orange juice or milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Mixture: In a large bowl, whisk together flour, sugar, salt, and baking powder to evenly distribute all dry ingredients.
- Cut in Butter: Using a pastry blender or your fingers, cut the cold grated butter into the dry mixture until it resembles coarse crumbs, ensuring a flaky texture.
- Combine Wet Ingredients: In a small bowl, whisk together the egg, buttermilk, and vanilla extract to prepare the liquid mixture.
- Mix Dough: Add the wet ingredients along with cranberries and orange zest to the dry ingredients. Stir gently until the dough is moistened and forms a cohesive ball, taking care not to overmix.
- Shape Dough: Lightly flour a surface or parchment paper and press the dough into an 8-inch circle about ¾ inch thick. Brush the top with additional buttermilk to help with browning.
- Cut Scones: Use a sharp knife to cut the circle into 8 equal wedges. Separate the wedges and place them onto a baking sheet lined with parchment paper or a silicone mat, leaving enough space between for expansion.
- Chill Dough: Refrigerate the scones for 20 minutes to allow the butter to firm up, ensuring a tender flaky texture during baking.
- Preheat Oven: While chilling, preheat your oven to 400°F (205°C) to the correct baking temperature.
- Bake: Bake the scones for 20 to 25 minutes or until they turn golden brown and firm to the touch. Remove from oven and allow them to cool slightly.
- Prepare Glaze: Whisk together powdered sugar, orange juice (or milk), and vanilla extract until smooth. Optionally, add additional orange zest for more vibrant flavor.
- Glaze Scones: Drizzle the glaze generously over the warm scones for a sweet and tangy finish.
- Serve or Store: Serve the scones warm or let them cool completely before storing to keep them fresh.
Notes
- For the best texture, use very cold or frozen butter.
- Frozen cranberries can be used but do not thaw before mixing to prevent color bleeding.
- Chilling the dough before baking helps the scones hold their shape and ensures flakiness.
- The glaze can be customized by adjusting the consistency with more or less orange juice or milk.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cranberry scones, orange zest scones, breakfast scones, baked scones, citrus scones
