Orange cranberry scones have an orange taste, juicy cranberries, and a delicious orange icing on top! These are really festive and would be great for brunch or breakfast, especially on holidays. Cranberries and a generous amount of orange zest give these simple scones an irresistible freshness. With a cup of coffee or tea, this is the ideal treat!
What is the secret to making good scones?
Here are some of our favorite methods to help you attain royal wedding-worthy scones.
1. Use cold butter, or even frozen butter, for a greater rise. A cold bowl and pastry cutter are also recommended.
2. Don’t overmix the dough; only mix until it just comes together. And, while a food processor can help keep the temperature down, it’s easy to over-mix, so use a pastry cutter instead.
3. Use pastry flour for the lightest scones.
4. Chill the scones before baking once shaped. Preheat the oven so that the stove does not get hot during the preparation of the dough. Cooling will eventually stretch the gluten, creating a soft texture. It also cools the butter again, which is how you get that flaky texture.
5. Space the scones about one inch apart if they are separate wedges. If baking round scones, try baking them like cinnamon rolls.
6. If you’re adding fruit, don’t use super juicy fruit, and make sure you rinse and dry it well. If you’re using frozen fruit, you don’t have to thaw it if the fruit is individually frozen. If the fruit is in one big chunk, however, thaw, rinse and drain it as well as you can.
7. Don’t overbake.
Should scones be wet or dry?
The scone dough should be quite moist and sticky since this loose texture aids in the production of the lightest, fluffiest texture once baked. The less able your dough is to rise in the oven, the denser your scones will be.
How do I make my scones moister?
If the dough crumbles too much when placed on the cutting board, add a little extra buttermilk. Add more flour if the dough is too sticky when placed on the cutting board. Using floured hands, form a disc out of a bit of dough. A larger disc will result in a larger, moister scone.
What are the ingredients for baking orange cranberry scones?
Prepare for 15 minutes + 30 minutes to chill. Bake for 18-22 minutes to yield 12 scones.
Here are the ingredients for the scones:
- 2 c. all-purpose flour + ¼ c. for work surface – 2 cups all-purpose flour is common for homemade scones, but leave aside a little extra for the work area and your hands.
- 3 t. baking powder – This adds lift.
- ½ c. granulated sugar – For this dough, use around 1/2 cup white granulated sugar. Feel free to reduce the amount slightly, but keep in mind that the flavor and texture of the scones will change slightly.
- ¼ t. salt – This is to add flavor.
- ½ c. cold unsalted butter – Flavor, flakiness, crisp edges, and rise are all added by this ingredient.
- ½ c. heavy cream – Stick to a thick liquid like heavy cream for the best-tasting pastries. Buttermilk can also be used. Use full-fat canned coconut milk for a non-dairy alternative. Avoid using thinner liquids like milk or almond milk because the scones will be dry, bland, and flat.
- ¼ c. sour cream – Lends the richness of heavy cream.
- 1 large egg – One egg provides flavor, lift, and structure to the dish.
- 1 t. vanilla extract – To add flavor.
- ¼ t. orange extract – This produces a distinct orange flavor.
- 1 t. orange zest, preferably organic – One orange zest adds a vibrant note to the dish, which goes well with the acidic cranberries.
- 1 c. craisins – Fresh or dried works.
Here are the ingredients for the glaze:
- 2/3 c. powdered sugar – This adds a touch of sweetness.
- 1-2 T. fresh orange juice – To make it fresh and delicious.
How to make Orange Cranberry Scones?
Using parchment paper or a Silpat® baking mat, line a large, rimmed baking sheet then set aside.
In a large mixing basin, combine two cups of flour, baking powder, sugar, and salt. With a fork, break up the butter into pea-sized bits.
Next, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest in a separate basin by whisking them together.
Just combine the wet and dry components by folding them together. Stir in the raisins until they are evenly distributed.
On a clean work area, sprinkle 14 cups of flour. Lightly knead the scone batter into a ball on a floured surface. Make a 12” high rectangle out of the dough (about 6” x 10”). Cut in half lengthwise, then into three rectangles from each half. Then, to make triangle-shaped pieces, cut each rectangle diagonally.
After that, place the scones on the prepared baking sheet, spacing them out 1-2” apart. Before baking, chill for at least 30 minutes.
Preheat the oven to 400°F and place the baking sheet inside when it’s ready. Bake the scones for 18-22 minutes, or until golden brown and thoroughly cooked. Remove from the oven and set aside for 5-10 minutes to cool.
Lastly, prepare the orange glaze while the scones are cooling by whisking together the powdered sugar and orange juice in a small bowl until thoroughly blended.
Serve warm scones with an orange glaze sprinkled on top. Enjoy!
Orange Cranberry Scones
Now that you know all the things needed, it is time to print the recipe with the exact ingredients.
These orange cranberry scones are so festive and delicious! With a cup of coffee or tea, this is the ideal treat for brunch or breakfast.
- 2 c. all-purpose flour + ¼ c. for work surface
- 3 t. baking powder
- ½ c. granulated sugar
- ¼ t. salt
- ½ c. cold unsalted butter
- ½ c. heavy cream
- ¼ c. sour cream
- 1 large egg
- 1 t. vanilla extract
- ¼ t. orange extract
- 1 t. orange zest, preferably organic
- 1 c. craisins
- 2/3 c. powdered sugar
- 1-2 T. fresh orange juice
1.Line a large, rimmed baking parchment paper or a Silpat® baking mat. Set aside.
2.Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.
3.In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
4.Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
5.Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball. Press the dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
6.Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
7.Pre-heat oven to 400°F, then add the baking sheet to oven when ready. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and cool for 5-10 minutes.
8.While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
9.Serve the scones warm drizzled with some of the orange glaze on top. Enjoy!
Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 182mgCarbohydrates: 29gFiber: 1gSugar: 25gProtein: 1g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.