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Orange Cranberry Scones 1
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Orange Cranberry Scones

Making your own homemade cranberry orange 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. These super easy scones are sure to be a holiday hit.
Course Dessert/Snack
Cuisine Scottish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 412kcal
Author Imma

Ingredients

Orange Cranberry Scones

  • 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.

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.

Nutrition

Serving: 1scone | Calories: 412kcal | Carbohydrates: 43g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 312mg | Potassium: 258mg | Fiber: 1g | Sugar: 12g | Vitamin A: 843IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 2mg