Cranberry Orange Scones Recipe

Introduction

Cranberry Orange Scones are a delightful treat combining tart cranberries with bright orange zest for a fresh, flavorful bite. These tender, flaky scones are perfect for breakfast or afternoon tea and are finished with a sweet citrus glaze.

Ingredients

• 1 1/2 sticks (170 grams) unsalted butter, cold
• 1/3 cup (66 grams) granulated sugar
• 1 tablespoon freshly grated orange zest
• 3 cups (381 grams) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (240 grams) buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (110 grams) fresh or frozen cranberries
• Sparkling sugar, for topping (optional)
• 1 large egg (for egg wash)
• 1 teaspoon water
• 1 1/2 cups (188 grams) powdered sugar
• 2 ½ tablespoons orange juice
• 2 tablespoons (28 grams) unsalted butter, melted
• 1 teaspoon freshly grated orange zest (for glaze)

Instructions

1. Step 1: Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Step 2: Cut the cold butter into small cubes and keep it chilled while preparing the other ingredients.
3. Step 3: In a large bowl, rub together the granulated sugar and orange zest until fragrant. Whisk in the flour, baking powder, salt, and baking soda.
4. Step 4: In a separate bowl, whisk together buttermilk, 1 egg, and vanilla extract. Set aside.
5. Step 5: Add the cold butter to the dry ingredients and cut it in with a pastry cutter or fork until pieces are the size of large peas. Work quickly to keep the butter cold.
6. Step 6: Make a well in the dry mix and pour in the liquid mixture. Stir gently with a spatula until streaks of flour remain.
7. Step 7: Fold in the cranberries until just combined. The dough will be crumbly.
8. Step 8: Transfer dough to a floured surface and pat into a rough circle, pressing cranberries back in. Fold the dough in half, then fold again in the opposite direction for flaky layers.
9. Step 9: Divide dough in half. Pat each half into a 6-inch round about ¾-inch thick. Cut each round into 8 wedges and place on baking sheets, spacing 2 inches apart.
10. Step 10: (Make ahead) Freeze unbaked scones for up to 1 month by chilling on the baking sheet till firm, then transferring to an airtight container. When baking, brush with egg wash and add 2 minutes to baking time—no need to thaw.
11. Step 11: Whisk the remaining egg with 1 teaspoon water and brush over scones.
12. Step 12: Bake for about 13 minutes until lightly golden. Cool on a wire rack before glazing.
13. Step 13: For the glaze, whisk powdered sugar, orange juice, melted butter, and orange zest until smooth and pourable. Adjust thickness if needed.
14. Step 14: Drizzle glaze over cooled scones and sprinkle with sparkling sugar if desired. Let set before serving.

Tips & Variations

• Use frozen cranberries if fresh are not available; no need to thaw before mixing in the dough.
• For a nutty twist, add 1/2 cup chopped pecans or walnuts to the dough.
• Brush scones with heavy cream instead of egg wash for a softer crust.
• Substitute buttermilk with plain yogurt thinned with a splash of milk if needed.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven or toaster oven to restore flakiness. You can also freeze baked scones for up to 1 month; thaw at room temperature before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, dried cranberries can be used but they are much less tart and may absorb some moisture from the dough. Consider soaking them briefly in warm water or orange juice to plump before adding.

How do I make the scones dairy-free?

Substitute cold vegan butter for the unsalted butter and use a plant-based milk mixed with 1 tablespoon of lemon juice or vinegar as a buttermilk replacement.

Cranberry Orange Scones Recipe

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★★★★★

4.4 from 52 reviews

• Author: Harry
• Total Time: 33 minutes
• Yield: 16 scones 1x

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Description

These Cranberry Orange Scones are a delightful breakfast or snack treat featuring fresh tart cranberries and vibrant orange zest. Buttery and flaky, they’re topped with a sweet and tangy orange glaze that perfectly complements the tender crumb inside. Whether for a cozy morning or an elegant tea time, these scones bake up golden and just perfectly crumbly.

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Ingredients

Scale 1x2x3x

Scones

• 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
• 1/3 cup (66 grams) granulated sugar
• 1 tablespoon freshly grated orange zest
• 3 cups (381 grams) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (240 grams) buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (110 grams) fresh or frozen cranberries

Egg Wash

• 1 large egg
• 1 teaspoon water

Orange Glaze

• 1 1/2 cups (188 grams) powdered sugar
• 2 ½ tablespoons orange juice
• 2 tablespoons (28 grams) unsalted butter, melted
• 1 teaspoon freshly grated orange zest

Optional Topping

• Sparkling sugar, for sprinkling

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Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to ensure the scones do not stick.
2. Prepare the butter: Cut the cold unsalted butter into small cubes and keep it chilled in the fridge or freezer while preparing other ingredients. Cold butter is key for flaky scones.
3. Mix dry ingredients with sugar and zest: In a large bowl, combine granulated sugar and freshly grated orange zest. Rub them together with your fingers until fragrant to release the oils. Then whisk in the all-purpose flour, baking powder, salt, and baking soda to evenly distribute.
4. Combine wet ingredients: In a separate bowl, whisk together buttermilk, one large egg, and vanilla extract. Set aside for later incorporation.
5. Cut butter into dry mix: Add the cold butter cubes to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until pea-sized pieces remain. Work quickly to keep the butter cold for maximum flakiness.
6. Add wet ingredients: Make a well in the center of the dry mixture and pour in the wet buttermilk mixture. Stir gently with a spatula until you still see some streaks of flour—this prevents overmixing which can toughen scones.
7. Fold in cranberries: Carefully fold the fresh or frozen cranberries into the dough just until combined. The dough will appear crumbly and somewhat messy at this point, which is ideal.
8. Shape the dough: Transfer the dough onto a lightly floured surface. Pat it into a rough 6-inch circle. Fold the dough in half, then in half again in the opposite direction—this folding creates flaky layers.
9. Cut into wedges: Using a sharp knife, divide the dough in half. Pat each half into a 6-inch round about 3/4 inch thick. Cut each round into 8 wedges (like a pizza). Place wedges on lined baking sheets spaced about 2 inches apart.
10. Optional freezing for advance prep: You may freeze unbaked scones on the baking sheet uncovered for about 30 minutes until firm, then store in an airtight container for up to one month. Bake from frozen by adding 2 minutes to bake time.
11. Prepare egg wash: In a small bowl, whisk together the remaining large egg and one teaspoon water. Lightly brush this egg wash over the tops of the scones to give a beautiful golden finish.
12. Bake the scones: Bake in the preheated oven for approximately 13 minutes or until the tops turn lightly golden and the scones are cooked through. Transfer to a wire rack to cool before glazing.
13. Make the orange glaze: In a small bowl, whisk powdered sugar, orange juice, melted butter, and freshly grated orange zest until smooth and thick but pourable. Adjust consistency by adding more juice or sugar if needed.
14. Glaze and finish: Drizzle the glaze over the cooled scones. Sprinkle with sparkling sugar if desired for extra crunch and sparkle. Allow the glaze to set before serving.
15. Serve and enjoy: The scones are best enjoyed the same day for optimal freshness but can be reheated gently. Perfect for breakfast, brunch, or teatime treats.

Notes

• Keep butter as cold as possible to ensure flaky layers in the scones.
• If using frozen cranberries, do not thaw before folding them into the dough to avoid color bleeding.
• Glaze can be adjusted in thickness for drizzle or thicker coating by altering orange juice and powdered sugar ratios.
• Freezing unbaked scones is a convenient make-ahead option; bake directly from frozen adding a couple extra minutes.
• For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice and use dairy-free butter alternatives.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: cranberry scones, orange scones, breakfast scones, holiday scones, flaky scones, citrus glaze