These cranberry orange scones are a classic breakfast pastry. They are buttery and soft on the inside with a slightly crisp exterior. The combination of tangy cranberries and bright orange zest makes them a favorite for a weekend brunch or a special morning.
This recipe is straightforward and comes together in under an hour. You just need a few basic ingredients to create scones that are much better than what you might find at a coffee shop. A sweet orange glaze adds the final touch.
Why You’ll Love Cranberry Orange Scones
- Very cold butter is the key to a flaky texture. The small pieces of butter create steam as they melt in the oven, forming pockets that make the scones light.
- Do not overmix the dough. Mix just until the ingredients come together. Overworking the gluten will result in tough, dense scones instead of tender ones.
- A simple egg wash helps the tops brown beautifully in the oven and gives them a professional-looking finish.
Cranberry Orange Scones Ingredients
- Unsalted Butter: It must be very cold, straight from the refrigerator. You can even cube it and pop it in the freezer for 10 minutes before using.
- Oranges: You will use both the zest for the dough and the juice for the glaze. Freshly squeezed juice provides the best flavor.
- Dried Cranberries: These add a nice chewiness and tart flavor. If you prefer, you could substitute other dried fruit like cherries or currants.
- Heavy Cream: Full-fat heavy cream adds necessary richness and moisture. Lower-fat substitutes like milk will produce a different, less tender texture.
- All-Purpose Flour: Standard all-purpose flour works well here. Do not substitute it with bread flour, which has too much protein for tender scones.
Exact quantities are in the recipe card below.
How to Make Cranberry Orange Scones
Step 1: Prepare the Dough Base
In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Add the cold, diced butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Step 2: Add Wet Ingredients
In a separate, smaller bowl, lightly beat the eggs and stir in the cold heavy cream. Pour this mixture into the flour and butter mixture. Stir with a fork just until a shaggy dough begins to form. Add the dried cranberries and mix briefly to distribute them.
Step 3: Shape and Cut the Scones
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat or roll the dough into a circle about 3/4-inch thick. Use a 3-inch round cutter to cut out the scones, and place them on a parchment-lined baking sheet.
Step 4: Bake and Glaze
Brush the tops of the scones with a simple egg wash and sprinkle with a little sugar. Bake in a preheated oven until they are golden brown and cooked through. Let them cool slightly before drizzling with a simple glaze made from powdered sugar and orange juice.
Storage Tips for Cranberry Orange Scones
Store leftover scones in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes.
Expert Tips for Cranberry Orange Scones
- For the flakiest scones, make sure your butter, eggs, and cream are as cold as possible.
- Be careful not to overwork the dough. A lumpy, slightly shaggy dough is what you want for a tender texture.
- If you don’t have a round cutter, you can pat the dough into a circle and cut it into 8 wedges with a knife.
What to Serve with Cranberry Orange Scones?
Serve these scones warm with a cup of coffee or tea. They are also wonderful with a side of butter or clotted cream.
Cranberry Orange Scones Recipe FAQs
Can I use frozen cranberries instead of dried?
It’s best to stick with dried cranberries for this recipe. Frozen cranberries will release too much moisture, making the dough wet and potentially turning the scones purple.
Why are my scones dry?
Dry scones are usually the result of overmixing the dough or adding too much flour. Mix just until the ingredients come together, and be mindful when flouring your work surface.
Can I make the scone dough ahead of time?
Yes. You can prepare the dough, cut the scones, and store them covered in the refrigerator for up to 24 hours before baking. You can also freeze the unbaked scones for up to a month; bake them directly from frozen, adding a few extra minutes to the baking time.
Cranberry Orange Scones
Ingredients
- 4 cups all-purpose flour plus more for dusting, 480 g
- 1/4 cup granulated sugar plus 1 tablespoon for sprinkling, 50 g
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons grated orange zest from 2 medium oranges
- 1 1/2 cups cold unsalted butter cut into 1/2-inch cubes, 3 sticks or 340 g
- 4 large eggs lightly beaten
- 1 cup cold heavy cream 240 ml
- 1 cup dried cranberries 140 g
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
For the Glaze
- 3/4 cup confectioners' sugar 90 g
- 2 tablespoons fresh orange juice
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt, and orange zest.
- Add the cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the flour until it forms coarse crumbs with some pea-sized pieces of butter still visible.
- In a separate bowl, whisk together the 4 beaten eggs and the cold heavy cream.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined into a shaggy dough. Gently fold in the dried cranberries.
- Transfer the dough to a well-floured surface. Gently knead 2-3 times to bring it together. Pat the dough out to a 3/4-inch thickness. Use a floured 3-inch round cutter to cut out scones. Place them about 2 inches apart on the prepared baking sheet. Gently re-pat scraps to cut more scones.
- In a small bowl, whisk together the egg and milk for the egg wash. Brush the tops of the scones with the wash and sprinkle with the remaining 1 tablespoon of granulated sugar.
- Bake for 20 to 25 minutes, or until golden brown and firm to the touch. Let the scones cool on the pan for 10 minutes before transferring to a wire rack.
- While the scones cool, whisk together the confectioners' sugar and orange juice to make the glaze. Drizzle the glaze over the warm scones before serving.
