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Cranberry Orange Scones: The Ultimate Guide to Baking Perfection


  • Total Time: 75 minutes
  • Yield: 8-12 scones 1x

Description

Flaky and tender cranberry orange scones, perfect for breakfast or brunch. Bursting with tart cranberries and bright orange flavors, optionally topped with a sweet orange glaze.


Ingredients

Scale
  • 4 cups all-purpose flour, plus more for dusting
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup dried cranberries
  • 1 large orange, zested (about 2 tablespoons zest)
  • 1 cup buttermilk, cold
  • 1 large egg, lightly beaten (for brushing)
  • Turbinado sugar, for sprinkling (optional)
  • 1 cup powdered sugar
  • 23 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest

Instructions

  1. Combine the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Incorporate the Cranberries and Orange Zest: Gently fold in the dried cranberries and orange zest.
  4. Add the Wet Ingredients: In a separate bowl, whisk together the cold buttermilk. Pour the buttermilk into the flour mixture. Using a wooden spoon or spatula, gently stir until just combined.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a 2-3 inch round cookie cutter (or a sharp knife) to cut out the scones.
  6. Prepare for Baking: Place the scones onto a baking sheet lined with parchment paper.
  7. Chill the Scones (Important!): Cover the baking sheet with plastic wrap and refrigerate the scones for at least 30 minutes.
  8. Preheat the Oven: Preheat your oven to 400°F (200°C).
  9. Brush with Egg Wash: Remove the scones from the refrigerator. In a small bowl, lightly beat the egg. Brush the tops of the scones with the egg wash.
  10. Sprinkle with Sugar (Optional): If desired, sprinkle the tops of the scones with turbinado sugar for a little extra sweetness and sparkle.
  11. Bake the Scones: Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  12. Cool the Scones: Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  13. Combine the Ingredients: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency.
  14. Glaze the Scones: Once the scones are completely cool, drizzle the orange glaze over the tops. Let the glaze set for a few minutes before serving.

Notes

  • Use cold ingredients for flaky scones.
  • Don’t overmix the dough.
  • Chilling the dough is crucial.
  • Handle the dough gently.
  • Bake at a high temperature.
  • Adjust sweetness to taste.
  • Add nuts for texture and flavor.
  • Make ahead: Dough can be refrigerated for 24 hours or frozen for 2 months.
  • Serving suggestions: Serve warm with butter, jam, or clotted cream.
  • Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes