Cranberry Orange Scones – Making homemade tartly sweet, melt-in-your-mouth scones is not hard. So breathe easy and crank up the oven for the perfect breakfast or snack. Cranberries and orange zest get together for an unforgettable fall flavor that will surely be a holiday hit.
One of my favorite pastimes is meeting up with friends at the local coffee shop for a cup of coffee and a scone. Since cranberry orange scones usually are more common during the holidays, the shop doesn’t always have these fantastic creations. However, when they do, I don’t waste any time deciding what I want with my cuppa joe.
And it’s not just the drool-worthy sweet and tart together; they’re beautiful with flecks of red from the cranberries and orange from the zest. Not quite cake and not quite a biscuit, they’re perfect for any holiday celebration.
Melt-in-Your-Mouth Cranberry Orange Scones
Hats off to the Scots for this lovely quick bread. However, I’ve heard them complain about their ancestors turning over in their graves because Americans use an egg and glaze. Sorry guys, I like the egg because it adds fat and holds the scones together better. And that’s my secret to a super easy version of this deliciousness. And the glaze? Well, what can I say? It’s super scrumptious, but you can leave it off if you’re a purist.
Recipe Ingredients
- All-Purpose Flour – This is an essential ingredient for any bread, especially these scones. Don’t worry if you don’t have all-purpose flour. Check out my complete list of flour substitutes to take care of it. Friends that need gluten-free have all told me that this recipe works great with the same amount of an all-purpose gluten-free flour mix.
- Granulated Sugar – A pantry staple that sweetens up our lives. You can replace it 1:1 with brown sugar if you want to make it slightly healthier. Just remember to pack it down when measuring. Even better, go by weight (1.75 ounces or 50 grams).
- Baking Powder – The perfect leavening agent for these scones. No waiting for a good rise makes for faster melt-in-your-mouth goodness.
- Orange Zest – The citrusy taste combines so well with cranberries. You can use a few drops of orange extract if you don’t have zest.
- Unsalted Butter – Buttery goodness gives welcome moisture to this recipe. Fat has been demonized, but I disagree. I’m not a medical expert, but my great grandparents did just fine with real lard and butter.
- Dried Cranberries – The tartness perfectly matches the sweetness and goes so well with the orange. If you want to use fresh or frozen, go for it. I might chop them coarsely first, so the sour flavor explosion isn’t overwhelming.
- Heavy Cream – Real cream is heavenly. It adds a pleasant mouthfeel and helps hold this baby together. Half-and-half or sour cream will work in a pinch.
- Eggs – This ingredient is not in the original recipe, but that’s okay. It holds it all together and gives the scones a little extra flavor. It also makes this recipe easier to make than the original version.
- Orange Glaze – Orange zest and juice, confectioners sugar, and butter give the glaze an amazing zing.
How to Make Cranberry Orange Scones
Make the Scones
- Preheat the oven to 400°F/205℃.
- Mix the Dry Ingredients – Whisk flour, sugar, baking powder, salt, and orange zest in a large mixing bowl.
- Cut in Cold Butter – Quickly cut your butter into the flour mixture using your fingertips until the mixture resembles coarse crumbs; this might take 3-5 minutes. Alternatively, you can use a pastry cutter to blend in the butter.
- Add the Cranberries – Carefully fold in the cranberries.
- Add the Wet Ingredients – Make a well in the center of the bowl and add heavy cream and eggs. Stir with your hands or a rubber spatula until it forms a rough ball; do not overmix (about one minute).
- Lightly Knead Dough – Transfer dough onto a floured board or surface; then knead about 3-4 times- just enough for it to come together.
- Form Scones – Gently press the dough flat until it’s about an inch thick. Then using a 2-inch round cookie cutter or glass, cut your scones into thick circles, press the remaining scraps into another whole piece, and cut again until the dough has been used up. You can also cut dough into eight wedges, like traditional scones, using a knife or bench scraper.
- Bake at 400°F/205℃ for 15-20 minutes or more until lightly browned. Start checking after 12 minutes.
- Allow to Cool – Remove it from the oven, let it cool on a wire rack for about 5 minutes, and serve warm or let it cool completely before proceeding with the glaze.
Orange Glaze
- Mix the Glaze Ingredients – Whisk together confectioner sugar, orange juice, and orange zest in a small bowl until smooth.
- Adjust the Consistency – Add more sugar or juice, if needed, to your reach desired consistency. It should be slightly thick.
- Finishing Touches – Glaze the cooled scones and let them sit for about a minute before serving.
Recipe Variations
- Citrus Swap – Lemon zest and juice instead of orange is spectacular. Mandarins (tangerines) also give this recipe a pleasant twist on the orange.
- Dried Fruit – Dried cherries with almond extract, diced dried apricots with lemon and a dash of peach pie spice, or dried chopped pineapple with the standby orange sound delicious. I also have a good recipe for raspberry white chocolate scones that are out of this world. It’s all good. 😁
Tips and Tricks
- Freeze the butter before grating or chopping it. In fact, have all the ingredients as cold as possible before throwing them all together. The results will be lighter and fluffier. I’m sure scientists have an explanation, but I’m into cooking, not science. 😉
- You can chill the scones 15 minutes before baking to help them keep their shape.
- In my recipe, I use my hands to mix in the butter. However, if you have a pastry cutter, you can use it instead so that the butter doesn’t warm up before you’re done.
- Make mini scones by cutting each triangle into two triangles, and reduce the baking time by just a tad.
Make-Ahead Instructions
If you want to make the scones the night before (keep them in the fridge) and bake them in the morning, you can do that. Just don’t expect them to rise as well.
They can go in the freezer before baking. Let the scones sit at room temperature while the oven is preheating, then pop them in. You may need to bake them a minute or two longer than if they weren’t frozen. And, of course, they may not rise as well as fresh.
Serving and Storage Instructions
Cranberry orange scones, or any scone for that matter, are best fresh out of the oven and drizzled with glaze. That with a pot of coffee, and you’re good to go. Oh, you could use a plate, but mine never make it that far.
If you do have some left, they’ll keep for a couple of days at room temperature if they’re wrapped up good and tight. And you can freeze them for two or three months.
Reheating them in the oven or toaster oven just until warm, about 5 minutes, will make them almost as good as when they came out of the oven the first time. You could use the microwave but be careful because more than 10-15 seconds makes it tough.
FAQs
1. One reason could be that the dough was too dry or too wet. The dough should be moist enough to stick together but not so wet it sticks to your hands.
2. Another reason may be that there wasn’t enough baking soda. If you suspect that’s the reason, add an extra ¼ teaspoon.
3. Don’t let the dough sit too long before baking the scones. Baking soda is activated as soon as the wet and dry ingredients are mixed together. You can chill the dough for up to 15 minutes, but the longer you wait to put it in the oven, the less potent the baking soda will be.
4. Make sure to preheat the oven. In some recipes, it’s not so important, but with scones, it’s crucial.
My recipe uses real butter and heavy cream. Sorry you guys on a diet, but fat is what makes delicious scones that are moist and melt in your mouth. However, if your dough seems a little dry, add a tablespoon of milk, and that should help.
Really cold butter and getting all the ingredients together as quickly and smoothly as possible. Another secret to good scones is getting the dough to the right moisture content. Not too dry, and not too wet.
What to Serve With Cranberry Orange Scones
Honestly, these are perfect with a cup of coffee or your favorite tea. You can complete the incredible fall flavors with Pumpkin Spice Latte or Chai Tea Latte.
If you would like a wider variety of sweets for a special occasion, these Cinnamon Rolls are awesome.
More Incredible Bread Recipes to Try
- Raspberry and White Chocolate Scones
- Strawberry Banana Bread
- Sweet Potato Bread
- Hawaiian Sweet Rolls
- Cinnamon Monkey Bread
Conclusion
If you haven’t tried a top-quality scone yet, you don’t know what you’re missing. Have you tried homemade scones yet? Don’t forget to comment on how it turned out or any flavor additions you tried. ❤️
Watch How to Make It
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Orange Cranberry Scones
Ingredients
Orange Cranberry Scones
- 2½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoon orange zest, zest from about one orange
- 8 tablespoon unsalted butter, cold (or frozen) and cut in small chunks
- ½ cup dried cranberry
- ½ cup heavy cream, plus more for brushing the scones
- 2 large egg
Orange Glaze
- 1 tablespoon orange zest
- 2-3 tablespoon orange juice
- 1 cup confectioners' sugar, sifted
- 1 tablespoon unsalted butter, softened
Instructions
Orange Cranberry Scones
- Preheat oven to 400°F/205℃.
- Whisk flour, sugar, baking powder, salt, and orange zest in a large mixing bowl.
- Quickly cut butter into flour mixture using your fingertips until the mixture resembles coarse crumbs; this might take about 3 to 5 minutes. Alternatively, you can use a pastry cutter to blend in the butter.
- Carefully mix in the dried cranberries. (You can use fresh or frozen if you prefer.)
- Make a well in the center of the bowl and add heavy cream and eggs. Stir with hands or rubber spatula until it forms a rough ball; do not over mix, about one minute.
- Transfer dough onto a floured board or surface; then knead about 3-4 times- just enough for it to come together.
- Gently press the dough down to 1 inch thick, use a 2-inch round cookie cutter or a glass to cut out the scones into thick circles, press remaining scraps into another whole piece, and cut again until the dough has been used up. You can also cut dough into eight wedges, liking traditional scones using a knife or bench scraper.
- Bake at 400°F/205℃ for 15-20 minutes or more until lightly browned. Start checking after 12 minutes.
- Remove, let it cool on a wire rack for about 5 minutes and serve warm or let it cool completely before proceeding with glaze.
Orange Glaze
- Whisk together orange juice, orange zest, confectioner's sugar, and softened butter in a small bowl until smooth.
- Add more sugar or juice, if needed, to your reach desired consistency. It should be slightly thick.
- Glaze the cooled scones and let them sit for about a minute before serving.
Tips & Notes:
- Freeze the butter before grating or chopping it. In fact, have all the ingredients as cold as possible before throwing them all together. The results will be lighter and fluffier.
- You can chill the scones 15 minutes before baking to help them keep their shape.
- In my recipe, I use my hands to mix in the butter. However, if you have a pastry cutter, you can use it instead so that the butter doesn’t warm up before you’re done.
- Make mini scones by cutting each triangle into two triangles, and reduce the baking time by just a tad.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Janet Gregory says
Good basic scone mixture, but needed more cranberries and orange zest.
Imma says
Thanks, Janet! yes, you can have more if you like this way:)