Breakfast Recipes

Cranberry Orange Scones

Cranberry Orange Scones

Homemade cranberry orange scones are very easy to make. These are a simple pleasure served with a hot cup of coffee or tea. Once you’ve made them from scratch you will be so spoiled you will never want to buy them again. And orange and cranberries, no further words necessary.

Ingredients for Recipe:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 ¼ tsp baking powder
  • 1 large orange, zested and juiced to yield 1-1/2 tbsp juice
  • 1 ¼ cup frozen cranberries or 1 c. dried cranberries
  • 7 tbsp butter, frozen
  • 3/4 cup + 1 tbsp heavy cream, very cold
  • 1 large egg
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt

How to Make Cranberry Orange Scones:

Step 1:

Add flour, sugar, baking powder, 1 tablespoon of orange zest, and salt to a large mixing bowl. Stir with a fork until combined.

 Mixing flour, sugar, baking powder, orange zest together

Step 2:

Grate the frozen butter on a box grated straight into the bowl with the flour mixture. Using your hands and working quickly, pinch the butter into the flour until the mixture comes together into pea-sized crumbs. Place the bowl in the freezer for 5-10 minutes.

Add butter to flour mixture

Step 3:

In a smaller bowl, whisk together ¾ cup of heavy cream, egg, and vanilla extract.

Make egg mixture

Step 4:

Remove the bowl from the freezer and add the frozen cranberries. Pour over the cream mixture and mix everything together until combined.

Mix with frozen cranberries

Step 5:

Transfer dough onto a floured work surface. Using floured hands, form into a ball. Press the dough into a disk and slice it into 6 large wedges.

Slices the dough into 6

Step 6:

Line a baking sheet with a piece of parchment paper and arrange the scones. Brush the scones with the remaining heavy cream. Place in the refrigerator for 10 to 15 minutes to firm dough.

Arrange the scones on the parchment paper

Step 7:

Meanwhile, preheat the oven to 400°F while the scones firm in the refrigerator. Bake 20-25 minutes until golden brown. Let cool for a few minutes while you make the glaze.

Step 8:

For the glaze, whisk powdered sugar and 1-1/2 tablespoons orange juice in a small bowl until smooth.

Making the glaze

Step 9:

Drizzle glaze over the scones and serve immediately. Enjoy!

Orange scones with cranberry

Other Breakfast Recipes:

Check out the other Orange Cranberry Scones recipe.

Banana muffins recipe – Banana Nut Muffins

Pumpkin bread recipe – Pumpkin Bread with Coffee and Walnut

Pumpkin pancake recipe – Paleo Pumpkin Spice Pancakes Recipe

Breakfast parfait recipe – Breakfast Parfait with Granola and Fruits

Cranberry Orange Scones

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Breakfast, Dessert American
Serves: 6
Prep Time: 10 minutes + 15 min Chill Cooking Time: 20 minutes Total Time: 45 minutes

The Cranberry orange scones recipe, so delicious and easy to make, perfect cranberry scones to pair with the morning coffee. Enjoy!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 ¼ tsp baking powder
  • 1 large orange, zested and juiced to yield 1-1/2 tbsp juice
  • 1 ¼ cup frozen cranberries or 1 c. dried cranberries
  • 7 tbsp butter, frozen
  • 3/4 cup + 1 tbsp heavy cream, very cold
  • 1 large egg
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt

Instructions

1

Add flour, sugar, baking powder, 1 tablespoon of orange zest, and salt to a large mixing bowl. Stir with a fork until combined.

2

Grate the frozen butter on a box grated straight into the bowl with the flour mixture. Using your hands and working quickly, pinch the butter into the flour until the mixture comes together into pea-sized crumbs. Place the bowl in the freezer for 5-10 minutes.

3

In a smaller bowl, whisk together ¾ cup of heavy cream, egg, and vanilla extract.

4

Remove the bowl from the freezer and add the frozen cranberries. Pour over the cream mixture and mix everything together until combined.

5

Transfer dough onto a floured work surface. Using floured hands, form into a ball. Press the dough into a disk and slice it into 6 large wedges. Brush the scones with the remaining heavy cream.

6

Line a baking sheet with a piece of parchment paper and arrange the scones. Place in the refrigerator for 10 to 15 minutes to firm dough.

7

Meanwhile, preheat the oven to 400°F while the scones firm in the refrigerator. Bake 20-25 minutes until golden brown. Let cool for a few minutes while you make the glaze.

8

For the glaze, whisk powdered sugar and 1-1/2 tablespoons orange juice in a small bowl until smooth. Drizzle glaze over the scones and serve immediately. Enjoy!

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