The scent of citrus zest, freshly baked dough, and tart cranberries mingling in the oven… is there anything that signals the start of a cozy weekend morning better? It’s a memory from childhood, helping my grandmother in her sun-drenched kitchen, that I cherish. Her secret? A generous hand with the butter and a little bit of love baked into every bite. These cranberry orange scones evoke that same feeling – warm, comforting, and a little bit special.
What sets this recipe apart is the perfect balance of flavors and textures. The bright, tangy orange zest complements the tartness of the cranberries, all nestled within a tender, slightly crumbly scone. They’re not overly sweet, making them ideal to enjoy with a smear of clotted cream or a pat of butter and a steaming cup of tea. These cranberry orange scones are perfect for a holiday brunch, a cozy afternoon treat, or even a bake sale.
Why You’ll Love This Recipe
- Ready in under an hour – a quick and easy treat!
- Bursting with fragrant orange zest and juicy cranberries. The cranberry orange scones make your taste buds sing.
- Tender, crumbly texture that melts in your mouth.
- Perfect for breakfast, brunch, afternoon tea, or a simple snack.
- Uses simple ingredients you likely already have in your pantry.
- Easily customizable with different citrus fruits or dried berries.
- Freezes beautifully for a make-ahead treat.
Ingredients Breakdown
The success of these cranberry orange scones hinges on a few key ingredients. Let’s break them down:
- All-Purpose Flour: The foundation of any good scone. For a slightly more tender crumb, you can substitute 1/4 cup of all-purpose flour with cake flour.
- Granulated Sugar: Adds sweetness and a touch of moisture.
- Baking Powder: The leavening agent that gives the scones their rise. Be sure yours is fresh!
- Salt: Enhances the flavors of all the other ingredients.
- Cold Unsalted Butter: The key to flaky scones. The colder the butter, the better! Cut it into small cubes and keep it chilled until ready to use. You can even freeze it for 15 minutes before using.
- Orange Zest: Essential for that bright, citrusy flavor. Use fresh oranges and zest carefully, avoiding the bitter white pith.
- Dried Cranberries: Add a burst of tartness and chewy texture. Ensure they’re plump and not overly dried out.
- Heavy Cream: Provides richness and moisture. You can substitute with half-and-half or whole milk, but the texture won’t be quite as tender.
- Egg: Used for the egg wash, which gives the scones a golden-brown sheen.
- Turbinado Sugar (Optional): Adds a touch of sparkle and crunch to the tops.
Kitchen Tools Needed
- Large Mixing Bowl
- Pastry Blender or Food Processor
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Grater or Zester (for the orange zest)
- Wire Rack
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While a pastry blender is ideal for cutting in the butter, a food processor works beautifully, too!
How to Make Cranberry Orange Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Work quickly to keep the butter cold!
- Stir in the orange zest and dried cranberries. Distribute evenly throughout the flour mixture.
- In a separate bowl, whisk together the heavy cream and egg.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix! The dough should be slightly shaggy.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disc.
- Use a sharp knife or biscuit cutter to cut the dough into 8 wedges or rounds.
- Arrange the scones on the prepared baking sheet, leaving some space between each one. Image: Show scones arranged on a baking sheet ready to go into the oven.
- Brush the tops of the scones with egg wash and sprinkle with turbinado sugar, if using. This is what gives them that golden-brown color. Image: Scones brushed with egg wash and sprinkled with sugar.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them.
- Let the scones cool on a wire rack before serving. The tantalizing aroma will make it hard, but try to resist! Image: Close-up of a cooled scone, showing the tender crumb and cranberries.
Pro Tips for Success
- Keep the butter cold! This is the most important tip for flaky scones.
- Don’t overmix the dough. Overmixing will develop the gluten and result in tough scones.
- Handle the dough gently. Avoid squeezing or compressing it too much.
- Bake on a preheated baking sheet. This will help the scones rise evenly.
- For extra flavor, try adding a teaspoon of vanilla extract to the wet ingredients.
- Cranberry Orange Scones are best enjoyed fresh from the oven!
- For longer storage, freeze baked and cooled cranberry orange scones.
Variations & Dietary Swaps
- Gluten-Free: Use a gluten-free all-purpose flour blend. You may need to add a little more liquid to the dough.
- Vegan: Substitute the butter with a vegan butter alternative, the heavy cream with a plant-based milk (like almond or soy), and the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). It works well.
- Lemon Poppy Seed: Replace the orange zest with lemon zest and add 1 tablespoon of poppy seeds to the dry ingredients.
- Blueberry: Substitute the cranberries with an equal amount of fresh or frozen blueberries.
Serving Suggestions
- Serve warm with clotted cream, jam, or butter.
- Pair with a cup of tea or coffee. You can go wrong with a classic Earl Grey.
- Add a dollop of whipped cream and a sprinkle of orange zest for a decadent treat.
- Make a mini scone bar with different toppings and spreads.
- Serve alongside a brunch buffet with cranberry orange scones.
Storage & Reheating
Store cooled cranberry orange scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. To reheat, thaw the scones overnight in the refrigerator or microwave for a few seconds until warmed through. You can also re-crisp them in a low oven (300°F/150°C) for a few minutes. Be aware that reheating can slightly dry out the scones, but serving them with a generous helping of clotted cream solves that!
Frequently Asked Questions
These cranberry orange scones are a delightful treat that’s perfect for any occasion. The bright flavors and tender texture are sure to please everyone who tries them. Mastering the cranberry orange scones is a great bake.
Now, it’s your turn! Bake up a batch of these delicious scones and share your creations with me. What are your favorite scone variations? Let me know in the comments below! Don’t forget to tag on social media so I can see your beautiful bakes!
Related Recipes
- Lemon Poppy Seed Muffins: For another bright and citrusy treat.
- Classic Buttermilk Biscuits: A simple and versatile recipe that’s perfect for breakfast or brunch.
- Apple Crumble: A warm and comforting dessert that’s easy to make.
Cranberry Orange Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1 tablespoon orange zest
- 1/2 cup dried cranberries
- 1/2 cup heavy cream
- 1 large egg beaten (for egg wash)
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the orange zest and dried cranberries.
- In a separate bowl, whisk together the heavy cream and egg.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disc.
- Use a sharp knife or biscuit cutter to cut the dough into 8 wedges or rounds.
- Arrange the scones on the prepared baking sheet.
- Brush the tops of the scones with egg wash and sprinkle with turbinado sugar, if using.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on a wire rack before serving.
Notes
- For best results, use cold butter and avoid overmixing the dough.
- Store cooled scones in an airtight container at room temperature for up to 2 days.
- Freeze for longer storage.