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Cranberry Orange Scones Recipe

★★★★★

4.4 from 52 reviews
  • Author: Harry
  • Total Time: 33 minutes
  • Yield: 16 scones 1x

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.

Ingredients

Scale

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

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

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