Cranberry Orange Scones Recipe

“These Cranberry Orange Scones are buttery, flaky, and bursting with bright citrus flavor! Made with fresh orange zest, tangy dried cranberries, and a sweet orange glaze, they’re perfect for breakfast, brunch, or a cozy afternoon treat. This easy scone recipe comes together quickly with simple ingredients, creating bakery-style scones with a golden, tender crumb. Serve them warm with coffee or tea for the ultimate indulgence. Plus, they’re freezer-friendly, making them a great make-ahead breakfast option!”

Ingredients:

• 2 cups all-purpose flour
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 Tbsp grated orange zest (from 1/2 orange), plus extra for glaze
• 1/2 cup (1 stick) cold butter, cut into chunks
• 1 large egg, lightly beaten
• 1/2 cup heavy whipping cream, plus 1 Tbsp for brushing
• 3/4 cup dried cranberries
• 1 Tbsp coarse/raw sugar (optional, for topping)
• 2/3 cup powdered sugar
• 1 Tbsp freshly squeezed orange juice

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, sift together the flour, sugar, baking powder, salt, and orange zest.
3. Add the cold butter and use a pastry cutter or two knives to cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in the dried cranberries, then make a well in the center of the mixture.
5. In a separate bowl, whisk together the egg and 1/2 cup heavy cream.
6. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
7. Transfer the dough onto a floured surface and shape it into a round disk about 3/4-inch thick.
8. Cut into 12 equal wedges and slightly separate them on the baking sheet.
9. Brush the tops with 1 Tbsp heavy cream and sprinkle with coarse sugar if using.
10. Bake for 15-17 minutes, or until golden brown. Let cool on a wire rack for 15 minutes.
11. For the glaze, whisk together the powdered sugar, orange juice, and a pinch of orange zest. Adjust consistency with more sugar or juice if needed.
12. Drizzle the glaze over cooled scones and serve.

Tips

• Use very cold butter for the flakiest scones.
• Don’t overmix the dough to keep the scones tender.
• Chill the dough for 15 minutes before baking for a better texture.
• Adjust the glaze thickness by adding more sugar for a thicker drizzle or more juice for a thinner consistency.

Variations and Substitutions

• Swap dried cranberries for fresh or frozen cranberries (lightly coat fresh ones in flour to prevent sinking).
• Use buttermilk instead of heavy cream for a slight tangy flavor.
• Add chopped nuts like pecans or almonds for extra crunch.
• Try lemon zest and juice instead of orange for a citrusy twist.

FAQs

Can I make these scones ahead of time?
Yes! You can prepare the dough, shape the scones, and freeze them unbaked. Bake straight from frozen, adding a couple of extra minutes to the baking time.

How do I store leftover scones?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slightly before serving.

Can I make these scones gluten-free?
Yes, substitute a 1:1 gluten-free flour blend, but the texture may be slightly different.

Serving Suggestions

• Pair with a cup of coffee or tea for a delightful breakfast or snack.
• Serve with clotted cream or butter for added richness.
• Enjoy warm with an extra drizzle of glaze for a sweeter treat.

Why You’ll Love This Recipe

• Buttery, flaky, and bursting with citrus and cranberry flavor.
• Easy to make with simple ingredients.
• Perfect for breakfast, brunch, or an afternoon treat.
• Freezer-friendly for convenient baking anytime!