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Cranberry Orange Scones Recipe

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★★★★★

4.6 from 402 reviews

These Cranberry Orange Scones are a delightful breakfast or snack treat featuring a tender, buttery crumb infused with bright orange zest and studded with sweet dried cranberries. Topped with a tangy orange glaze, these scones are perfect for cozy mornings or afternoon tea.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 Tbsp grated orange zest (from 1/2 orange, plus more for glaze)

Wet Ingredients

  • 1/2 cup (1 stick) cold butter, cut into chunks
  • 1 large egg (lightly beaten)
  • 1/2 cup heavy whipping cream + 1 Tbsp to brush the top

Additional Ingredients

  • 3/4 cup dried cranberries
  • 1 Tbsp coarse/raw sugar to sprinkle the top (optional)
  • 2/3 cup powdered sugar
  • 1 Tbsp freshly squeezed orange juice

Instructions

  1. Preheat Oven and Prepare Dry Mix: Preheat your oven to 400˚F (200˚C). Line a large baking sheet with parchment paper. In a large bowl, sift together the flour, sugar, baking powder, salt, and grated orange zest to ensure even distribution and a light texture.
  2. Cut in Butter: Add the cold butter chunks to the dry mixture. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse pea-sized crumbs. This helps create flaky layers in the scones.
  3. Add Cranberries: Toss in the dried cranberries and gently stir to distribute them evenly without breaking them.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten egg and 1/2 cup of heavy cream until fully combined.
  5. Combine and Form Dough: Pour the egg and cream mixture into the flour and butter mixture. Stir gently with a spatula just until the dough is moistened and starts to pull together; avoid overmixing to keep scones tender.
  6. Shape and Cut Scones: Turn the dough out onto a generously floured surface. Gently pat and pull the dough together into a round disk about 3/4 inch thick. Using a sharp knife or bench scraper, cut the disk into 12 equal wedges, then slightly pull them apart on the parchment-lined baking sheet to allow space for rising.
  7. Brush and Sprinkle: Brush the tops of the scones with 1 tablespoon of heavy cream. Optionally, sprinkle coarse or raw sugar on top for an added crunchy sweetness.
  8. Bake: Bake the scones in the preheated oven for 15-17 minutes, or until they turn golden brown. The recipe’s scones took 16 minutes, so adjust accordingly depending on your oven.
  9. Cool and Glaze: Remove the scones from the oven and transfer them to a cooling rack for about 15 minutes. Meanwhile, whisk together the powdered sugar, freshly squeezed orange juice, and a pinch of orange zest in a small bowl. Adjust the glaze thickness by adding more powdered sugar or orange juice as needed.
  10. Drizzle and Serve: Drizzle the orange glaze over the cooled scones for a tangy, sweet finish. Serve warm or at room temperature and enjoy!

Notes

  • Use cold butter for a flakier scone texture.
  • Do not overmix the dough to keep the scones tender and crumbly.
  • The glaze consistency can be adjusted to your liking by varying powdered sugar or juice quantities.
  • Fresh or frozen cranberries can be used as an alternative to dried cranberries, but dried are preferred for texture.
  • If desired, add chopped nuts like pecans or walnuts to the dough for extra crunch.
  • Scones are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.

Keywords: cranberry orange scones, scones recipe, breakfast scones, cranberry scones, orange zest scones, baked scones

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