A batch of freshly baked cranberry orange scones sits on a wire cooling rack. The scones are golden brown and triangular, drizzled with an orange glaze that has lightly pooled underneath. Visible chunks of cranberries are scattered throughout the scones, and the glaze adds a shiny, citrusy finish.
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Tea Time Cranberry Orange Scones

Bright, citrusy, and bursting with cranberries, these Cranberry Orange Scones are the perfect treat to accompany your morning coffee or afternoon tea. The balance of sweet and tangy flavors will make these scones a new favorite in your baking repertoire. Plus, they’re simple enough to whip up in no time!

Four golden-brown cranberry orange scones sit on a wire cooling rack. Each scone is topped with a shiny drizzle of orange glaze, which has dripped slightly onto the rack below. The scones are triangular in shape with visible bits of cranberry peeking through the dough, offering a delicious balance of tart and sweet flavors.

Ingredients

For the Scones

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1/2 cup dried cranberries (or fresh/frozen cranberries)
  • 1 tablespoon orange zest
  • 1/2 cup heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh orange juice
A collection of ingredients for cranberry orange scones is arranged on a countertop. The ingredients include a carton of Organic Valley heavy whipping cream, an egg, an orange, a stick of Nellie’s Free Range unsalted butter, a bottle of organic vanilla extract, and jars labeled with baking powder, salt, and sugar. In the background, a bag of Bob’s Red Mill all-purpose flour and a package of dried cranberries are also visible. These are the essential components for preparing a batch of cranberry orange scones.

For the Glaze (optional):

  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest

Tools You’ll Need

  • Mixing bowls
  • Whisk
  • Pastry cutter (or your fingers)
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Bench scraper

Instructions

  1. Preheat and Prepare. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix the Dry Ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Incorporate the Butter. Add the cold, cubed butter to the dry mixture. Using a pastry cutter, or your fingers, work the butter into the flour until it resembles coarse crumbs.
  4. Add the Cranberries and Zest. Stir in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the mixture.
  5. Combine Wet Ingredients. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and orange juice.
  6. Form the Dough. Pour the wet ingredients into the dry ingredients. Stir until just combined—the dough should be slightly sticky.
  7. Shape the Scones. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, then shape it into a disk about 1 inch thick. Cut the disk into 8 wedges and place them on the prepared baking sheet.
  8. Brush and Bake. Brush the tops of the scones with a little heavy cream. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  9. Optional Glaze. While the scones cool slightly, prepare the glaze by whisking together powdered sugar, orange juice, and orange zest. Drizzle the glaze over the warm scones.
  10. Serve. Enjoy your Cranberry Orange Scones warm or at room temperature. Perfect with a hot beverage!
A round disk of cranberry orange scone dough is neatly cut into eight triangular wedges, ready for baking. The dough shows visible flecks of orange zest and bits of cranberries. Next to the dough is a metal bench scraper with a ruler on the edge, which was used to make clean, precise cuts. The dough is on a lightly floured surface, creating a clean and organized workspace for preparing the scones.

Betty’s Pro Tips

  • Keep the butter cold: Cold butter is key to achieving that perfect flaky texture in your scones. Avoid overworking the dough to keep it tender.
  • Substitute as needed: If you’re out of dried cranberries, fresh or frozen cranberries work just as well. You can even try other dried fruits like cherries or blueberries!
  • Don’t skip the glaze: While optional, the orange glaze adds a wonderful sweet-tangy finish that complements the scones beautifully.

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