Cranberry Orange Scones Recipe

Introduction

These Cranberry Orange scones are a delightful combination of tart dried cranberries and bright orange zest, perfect for a cozy breakfast or afternoon tea. They bake up golden and flaky with a tender crumb that melts in your mouth.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 1/4 cup dried cranberries
• 1 tablespoon orange zest
• 2/3 cup cold milk
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Step 4: Stir in the dried cranberries and orange zest.
5. Step 5: In a separate small bowl, whisk together the milk, egg, and vanilla extract.
6. Step 6: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
7. Step 7: Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle.
8. Step 8: Cut the circle into 8 wedges.
9. Step 9: Place the wedges on the prepared baking sheet.
10. Step 10: Bake for 15-18 minutes, or until golden brown.

Tips & Variations

• Use cold butter straight from the fridge to ensure flaky scones.
• For extra fruity flavor, soak dried cranberries in orange juice for 10 minutes before adding.
• Swap dried cranberries with fresh or frozen ones, adjusting baking time slightly.
• Add a light glaze made from powdered sugar and orange juice for a glossy finish.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped tightly for up to 1 month. Reheat in a warm oven or microwave briefly before serving to regain their fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries can be used, but they may add more moisture and require a slightly longer baking time. Consider tossing them in a little flour to reduce excess moisture before mixing into the dough.

What can I use instead of orange zest?

If you don’t have orange zest, lemon zest works well as a substitute. It will give a slightly different but still bright and citrusy flavor to your scones.

Cranberry Orange Scones Recipe

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★★★★★

4.7 from 73 reviews

This Cranberry Orange scone recipe combines tart dried cranberries and bright orange zest in a tender, buttery dough. Perfect for breakfast or an afternoon treat, these scones are lightly golden and flaky with a hint of citrus to complement the sweetness of cranberries. They bake quickly in the oven, making for a delightful homemade pastry that’s both easy and impressive.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-35 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack, Pastry
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Wet & Other Ingredients

• 1/2 cup cold unsalted butter, cut into cubes
• 1/4 cup dried cranberries
• 1 tablespoon orange zest
• 2/3 cup cold milk
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
3. Incorporate Butter: Cut the cold unsalted butter into the dry mixture using a pastry blender or your fingertips until it resembles coarse crumbs. This step creates the flaky texture of the scones.
4. Add Cranberries and Orange Zest: Stir the dried cranberries and orange zest into the crumbly mixture, distributing them evenly throughout.
5. Combine Wet Ingredients: In a separate small bowl, whisk together the cold milk, large egg, and vanilla extract until smooth.
6. Mix Wet into Dry: Pour the wet ingredients into the dry mixture and gently mix until just combined. Avoid overmixing to keep the scones light and tender.
7. Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle, maintaining an even thickness for uniform baking.
8. Cut into Wedges: Using a knife or bench scraper, cut the circle into 8 equal wedges to form individual scones.
9. Arrange on Baking Sheet: Place the wedges on the prepared baking sheet, spaced slightly apart to allow for expansion during baking.
10. Bake: Bake in the preheated oven for 15-18 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean.

Notes

• Use cold butter and cold milk to help create a flaky texture.
• Do not overmix the dough; mix until just combined to avoid tough scones.
• For extra sweetness, you can brush the tops with a touch of milk and sprinkle with sugar before baking.
• Leftover scones can be stored in an airtight container for up to 3 days or frozen for longer storage.
• Reheat scones in a warm oven before serving for best texture and flavor.

Keywords: cranberry orange scones, breakfast scones, easy scone recipe, citrus baked goods, dried cranberry pastries