There’s something about the combination of cranberry and orange that always brings me back to the cozy holiday mornings in my grandmother’s kitchen. Every year, just before Thanksgiving, she’d start baking her famous cranberry orange scones. The smell of citrus filling the house, with bursts of tart cranberries tucked into soft, buttery scones—it was heaven. I’ve since adapted her recipe to make it my own, and I’m so excited to share it with you! Whether you're making these scones for a special brunch or just want a bright pick-me-up with your coffee, these cranberry orange scones are the perfect choice.
Step 1: Preheat and Prepare Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that everything is evenly distributed before you add the wet ingredients.
Step 3: Incorporate the Butter Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. The key here is to keep the butter as cold as possible—those tiny chunks will create steam in the oven, leading to flaky layers.
Step 4: Add the Flavor Stir in the cranberries, making sure they’re evenly dispersed throughout the dough.
Step 5: Combine the Wet Ingredients In a separate bowl, whisk together the wet ingredients. Pour this mixture into the dry ingredients, gently mixing until just combined. The dough should be a little sticky but not overly wet.
Step 6: Shape and Cut the Scones Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick. Cut into 8 wedges (like a pizza) and place them on the prepared baking sheet.
Step 7: Bake Bake the scones for 15-18 minutes, or until they’re golden brown and puffed. Let them cool slightly on the baking sheet before transferring them to a wire rack.
Step 8: Optional Glaze For a sweet finish, you can whisk together powdered sugar and orange juice to create a simple glaze to drizzle over the scones once they’ve cooled a bit.
1. Can I freeze these scones?
Absolutely. You can freeze the scones unbaked, then bake directly from frozen—just add a few extra minutes to the baking time. Alternatively, you can freeze baked scones and reheat them in the oven or microwave.
2. Can I substitute the heavy cream with something lighter?
If you’re looking for a lighter option, you can substitute half-and-half or even whole milk, but the scones may not be as rich and tender. For the best texture, I recommend sticking with heavy cream.
3. Why does my dough feel sticky?
The dough for scones is naturally a little sticky to create a tender crumb. However, if it feels too sticky to handle, try adding a bit more flour, one tablespoon at a time, until it's manageable.
4. How do I keep my scones from spreading too much?
Make sure your butter and cream are as cold as possible, and avoid overworking the dough. This will help the scones keep their shape and rise nicely without spreading too much.
The perfect blend of tart cranberries and bright citrus, these fluffy, buttery cranberry orange scones are easy to make and perfect for breakfast or a cozy afternoon treat.
2 cups all-purpose flour
6 Tablespoons granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, frozen
⅓ cup heavy whipping cream
¼ cup orange juice
1 large egg
1 teaspoon vanilla extract
2 teaspoons orange zest
1 cup frozen cranberries
⅔ cup powdered sugar
1 Tablespoon freshly squeezed orange juice
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