Cranberry Orange Scones have become a staple in my kitchen, especially during the holiday season. This delightful recipe yields light, flaky, buttery scones bursting with flavor in just 35 minutes! Perfect for holiday brunches and cozy weekend mornings, these scones pair beautifully with coffee or tea. Whether you’re hosting a festive gathering or enjoying a quiet morning at home, these scones will elevate your breakfast experience.
Why You’ll Love This Cranberry Orange Scones
These Cranberry Orange Scones are not just a treat; they are a celebration of flavors. Here are some reasons why you’ll adore them:
- Light and flaky texture that melts in your mouth.
- Bright citrus notes from fresh orange zest enhance the flavor.
- Sweet and tart cranberries provide a delightful contrast.
- Perfect for breakfast or brunch gatherings.
- Easy to make with simple ingredients.
- Can be customized into gluten-free or dairy-free versions.
Enjoy these Cranberry Orange Breakfast Treats on special occasions or just because! They truly capture the essence of homemade goodness and are a must-try.
Ingredients for Cranberry Orange Scones
Gather these items:
- 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
- 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
How to Make Cranberry Orange Scones Step-by-Step
- Step 1: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Step 2: Cut the butter into small cubes. Keep it in the fridge or freezer while you prepare the other ingredients.
- Step 3: In a large bowl, combine the sugar and zest. Rub them together with your fingers until fragrant. Whisk in the flour, baking powder, salt, and baking soda.
- Step 4: In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract. Set aside.
- Step 5: Add the cold butter to the dry ingredients and cut with a pastry cutter or a fork until the butter pieces are the size of large peas. Work quickly to keep the butter cold.
- Step 6: Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir with a spatula until streaks of flour remain.
- Step 7: Gently fold in the cranberries until barely combined. The dough will look crumbly and messy at this point.
- Step 8: Transfer the dough onto a floured surface. Pat into a rough circle, pressing any loose cranberries back in. Fold the dough in half, then fold in half again the opposite direction. This helps create flaky, tall layers.
- Step 9: Using a sharp knife, divide the dough in half. Pat each half into a 6-inch round, about ¾-inch thick. Cut each round into 8 wedges. Place the wedges on the prepared baking pans, spacing about 2 inches apart.
- Step 10: At this stage, you can freeze the unbaked scones for up to 1 month. Place the baking sheet in the freezer and freeze uncovered for about 30 minutes, or until firm. Then transfer to an airtight container or freezer bag. When ready to bake, brush with egg wash and add about 2 minutes to the baking time (no need to thaw).
- Step 11: In a small bowl, whisk together the remaining egg with 1 teaspoon water. Brush lightly over the scones.
- Step 12: Bake for about 13 minutes, or until the tops are lightly golden. Cool on a wire rack before glazing.
- Step 13: In a small bowl, whisk together the powdered sugar, orange juice, melted butter, and orange zest until smooth. It should be thick but pourable. Add more orange juice if too thick, or more powdered sugar if too thin.
- Step 14: Drizzle over cooled scones. Sprinkle with coarse sugar if using. Let set before serving.
- Step 15: Scones are best enjoyed the same day they’re baked.
Pro Tips for the Perfect Cranberry Orange Scones
Keep these in mind:
- Store in an airtight container for up to 2 days.
- For best results, use cold butter.
- Experiment with different fruits or extracts.
- Try adding a hint of almond extract for an extra flavor boost!
Best Ways to Serve Cranberry Orange Scones
These scones are delicious on their own, but you can elevate your serving experience:
- Pair them with a dollop of clotted cream for a touch of luxury.
- Serve with a hot cup of tea or coffee for a cozy brunch.
- Consider adding a side of fresh fruit or a citrus salad for a refreshing contrast.
How to Store and Reheat Cranberry Orange Scones
To keep your scones fresh, store them in an airtight container at room temperature. They are best enjoyed the same day they’re baked, but you can reheat them in a 350°F oven for about 5-7 minutes for that fresh-out-of-the-oven taste.
Frequently Asked Questions About Cranberry Orange Scones
What’s the secret to perfect Cranberry Orange Scones?
The secret lies in using cold butter and not overmixing the dough. This ensures a flaky, tender scone every time!
Can I make Cranberry Orange Scones ahead of time?
Absolutely! You can prepare the dough in advance and freeze unbaked scones for up to a month. Just brush them with egg wash before baking.
How do I avoid common mistakes with Cranberry Orange Scones?
Be careful not to overwork the dough as this can lead to tough scones. Also, always measure your ingredients accurately for the best results.
Variations of Cranberry Orange Scones You Can Try
Feel free to customize your scones! Here are a few ideas:
- Make Dairy-free Cranberry Orange Scones by substituting buttermilk with almond or oat milk.
- Create Gluten-free Cranberry Orange Scones using a gluten-free flour blend.
- Add chopped nuts or chocolate chips for a unique twist.
- For a festive touch, try incorporating spices like cinnamon or nutmeg.
With these variations, your scones can be tailored to any dietary preference or occasion!
For more delicious recipes, check out our Lemon Pepper Chicken Thighs or Cozy Apple Kringle.
For additional tips on baking, you can refer to King Arthur Baking for expert advice and recipes.
Print
Cranberry Orange Scones: 16 Deliciously Flaky Treats
- Total Time: 38 minutes
- Yield: 16 scones 1x
- Diet: Vegetarian
Description
My from-scratch Cranberry Orange Scones recipe yields light, flaky, buttery scones bursting with flavor in just 35 minutes! Perfect for holiday brunches and cozy weekend mornings.
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
- 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
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Cut the butter into small cubes. Keep it in the fridge or freezer while you prepare the other ingredients.
- In a large bowl, combine the sugar and zest. Rub them together with your fingers until fragrant. Whisk in the flour, baking powder, salt, and baking soda.
- In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract. Set aside.
- Add the cold butter to the dry ingredients and cut with a pastry cutter or a fork until the butter pieces are the size of large peas. Work quickly to keep the butter cold.
- Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir with a spatula until streaks of flour remain.
- Gently fold in the cranberries until barely combined. The dough will look crumbly and messy at this point.
- Transfer the dough onto a floured surface. Pat into a rough circle, pressing any loose cranberries back in. Fold the dough in half, then fold in half again the opposite direction. This helps create flaky, tall layers.
- Using a sharp knife, divide the dough in half. Pat each half into a 6-inch round, about ¾-inch thick. Cut each round into 8 wedges. Place the wedges on the prepared baking pans, spacing about 2 inches apart.
- At this stage, you can freeze the unbaked scones for up to 1 month. Place the baking sheet in the freezer and freeze uncovered for about 30 minutes, or until firm. Then transfer to an airtight container or freezer bag. When ready to bake, brush with egg wash and add about 2 minutes to the baking time (no need to thaw).
- In a small bowl, whisk together the remaining egg with 1 teaspoon water. Brush lightly over the scones.
- Bake for about 13 minutes, or until the tops are lightly golden. Cool on a wire rack before glazing.
- In a small bowl, whisk together the powdered sugar, orange juice, melted butter, and orange zest until smooth. It should be thick but pourable. Add more orange juice if too thick, or more powdered sugar if too thin.
- Drizzle over cooled scones. Sprinkle with coarse sugar if using. Let set before serving.
- Scones are best enjoyed the same day they’re baked.
Notes
- Store in an airtight container for up to 2 days.
- For best results, use cold butter.
- Experiment with different fruits or extracts.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg