When it comes to delightful baked goods, scones hold a special place in our hearts. And when you infuse them with the vibrant flavors of orange and the tartness of cranberries, you get a truly irresistible treat. Our Orange cranberry scone recipe is perfect for breakfast, brunch, or a delightful afternoon snack. The combination of zesty citrus and tangy cranberries creates a burst of brightness that will awaken your taste buds.
These scones are delicious served warm or at room temperature. Enjoy them plain, or pair them with a dollop of clotted cream, a spread of orange marmalade, or a pat of butter. These scones are a delightful addition to any breakfast or brunch table, and they are equally delightful as an afternoon treat with a cup of tea or coffee.
To keep your scones fresh, store them in an airtight container at room temperature for up to 2-3 days. If you have leftovers (which is unlikely!), you can also freeze the scones for longer-term storage. Simply wrap them tightly in plastic wrap or place them in a freezer-safe bag or container. Thaw the scones at room temperature before reheating or enjoying.
Elevate your baking game with these delightful orange cranberry scones. With a tender crumb and a hint of sweetness, these scones are a delightful treat that will brighten up any day. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will leave your kitchen smelling heavenly and your taste buds singing with joy. For a savory option, give our Bacon Cheddar Chive Scone a try. Enjoy!
Cranberry Orange Scones
- 4 cups plus 1/4 cup all-purpose flour
- 1/4 cup sugar plus additional for sprinkling
- 2 Tbsp. baking powder
- 2 tsp. kosher salt
- 1 Tbsp. grated orange zest
- 3/4 pound cold unsalted butter diced
- 4 extra-large eggs lightly beaten
- 1 cup cold heavy cream
- 1 cup dried cranberries
- 1 egg beaten with 2 tablespoons water or milk for egg wash
- 1/2 cup confectioners’ sugar plus 2 tablespoons
- 4 tsp. freshly squeezed orange juice
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.