Okay, you guys, let’s talk about scones. There’s just something so incredibly cozy and satisfying about pulling a batch of warm, homemade scones from the oven, right? And when you add that bright pop of tart cranberries with the cheerful zing of orange zest? Oh. My. Goodness. That’s pure magic happening in your kitchen!
I remember the first time I made these Cranberry Orange Scones. It was for a lazy Sunday brunch, and honestly, I was a little nervous because I’d always thought scones were a bit finicky. But these? Total game-changer! They came out perfectly flaky, bursting with flavor, and that amazing aroma filled the whole house. My family gobbled them up so fast, I barely got one for myself! They’re just the perfect little treat, whether you’re kicking off your day or need a little afternoon pick-me-up.
Why You’ll Love These Cranberry Orange Scones
Trust me, these scones are a total winner for so many reasons!
- So Quick & Easy: Seriously, they come together in a flash. Perfect for those mornings when you need something delicious but don’t have a ton of time.
- Perfect Flavor Balance: That sweet-tart combo of cranberries and orange? It’s spot on! Not too sweet, not too tart, just pure deliciousness.
- Flaky & Tender Texture: They’re tender on the inside and have just enough crispness on the outside. They just melt in your mouth!
- So Versatile: These are fantastic for breakfast, a weekend brunch, or even just a little afternoon treat with your tea.
- Amazing Aroma: Your kitchen will smell absolutely divine while these are baking. It’s like a cozy hug!
Gather Your Ingredients for Cranberry Orange Scones
Alright, before we get our hands into the dough, let’s make sure you have everything ready. You’ll need 2 cups of all-purpose flour, about 1/4 cup of sugar for that hint of sweetness, and 2 teaspoons of baking powder with 1/2 teaspoon of salt to make them rise just right. Then comes the good stuff: 1/2 cup of *cold* unsalted butter, all cut into little cubes. Don’t forget 1/2 cup of those lovely dried cranberries and the zest from one whole tablespoon of fresh orange zest – that’s where the magic flavor comes from! And for the liquid gold, we need 2/3 cup of cold heavy cream. If you don’t have heavy cream on hand, it’s super easy to make your own! Oh, and grab a large egg for an egg wash, plus a little coarse sugar if you want that sparkly finish. Make sure that heavy cream is nice and cold – it’s super important!
Step-by-Step Guide to Making Cranberry Orange Scones
Alright, let’s get these beauties in the oven! It’s actually super straightforward once you’ve got your ingredients ready. We’re going to mix up a quick dough, shape it, and bake them until they’re golden perfection. So grab your apron, and let’s get cracking!
Preparing the Dough for Cranberry Orange Scones
First things first, preheat your oven to a nice 400°F (200°C) and line a baking sheet with parchment paper because nobody likes a sticky situation! In a big bowl, whisk together your flour, sugar, baking powder, and salt. Then, it’s time to get your hands a little messy! Cut in the cold butter. You can use a pastry blender or just your fingertips – work it in until it looks like coarse crumbs. Now, gently stir in those yummy dried cranberries and that fragrant orange zest. Seriously, the smell right now is divine!
Shaping and Baking Your Cranberry Orange Scones
Now, make a little well in the center of your dry ingredients and pour in that cold heavy cream. Mix everything together until it *just* comes together into a shaggy dough. Please, please, *please* don’t overmix it – that’s the secret to tender scones! Turn the dough out onto a lightly floured surface and pat it gently into a disk about 3/4-inch thick. Like portioning a pizza, cut that disk into 8 wedges. Arrange them on your baking sheet. Brush the tops with your beaten egg wash and sprinkle on that optional coarse sugar for a little sparkle and crunch. Pop ’em in the oven for about 15-20 minutes, or until they’re beautifully golden brown. You can even try out another quick bread while these bake!
Tips for Perfectly Flaky Cranberry Orange Scones
Okay, so you’ve got the basic steps down, but let’s talk about how to make these Cranberry Orange Scones truly *spectacular*. The biggest secret? Keep everything super cold! Seriously, cold butter and cold heavy cream are your best friends here. They create those lovely little pockets of steam as they bake, which is what gives you that gorgeous flaky texture. If your butter gets warm, pop the whole bowl in the fridge for a bit. And for goodness sake, don’t overwork that dough! Just mix until it comes together. Overmixing develops the gluten too much, and you’ll end up with tough scones instead of tender ones. I learned that the hard way washing bowls full of dough that just wouldn’t cooperate! Also, make sure your oven is fully preheated – a hot oven is crucial for that initial puff. If you’re feeling fancy, a quick drizzle of this amazing sauce on the side is a totally decadent addition, though honestly, they’re perfect just as they are!
Ingredient Notes and Substitutions for Cranberry Orange Scones
Let’s chat a bit about these ingredients because they really do make a difference! Using *dried* cranberries is key here; fresh ones can make the dough too wet. But if you’re set on fresh, just use a bit less cream. That cold heavy cream is crucial for flakiness, but if you’re in a pinch, whole milk works, though the scones might be a tad less rich. For the zest, make sure you’re only getting the brightly colored outer peel and not the bitter white pith underneath. And for that topping? Store-bought coarse sugar is great, but honestly, even a little extra granulated sugar sprinkled on top before baking gives a lovely little crunch – no stress if you don’t have coarse sugar!
Serving and Storing Your Cranberry Orange Scones
These Cranberry Orange Scones are honestly divine just as they are, fresh from the oven, but they’re also fantastic with a little smear of butter. My favorite way? A dollop of my homemade cranberry butter! A little jam never hurt anyone, either. Now, if by some miracle you have leftovers (which I highly doubt!), just pop them into an airtight container at room temperature. They’ll stay tasty for about two days. Honestly, though, they’re best eaten the same day they’re made – that fresh-baked goodness is hard to beat!
Frequently Asked Questions About Cranberry Orange Scones
Got questions about these little bites of heaven? I totally get it! Here are a few things folks often wonder about, and I’m happy to dish!
Can I use fresh cranberries instead of dried?
You know, while dried cranberries are my go-to for a reason (they keep the dough from getting too wet!), you *can* use fresh ones if you really want to. Just be aware that they’ll release more moisture, so you might need to add a tiny bit more flour, or just embrace a slightly softer scone. I’d probably say use about 3/4 cup of fresh ones. Don’t forget they can be a little tart, which is part of the fun!
How do I make my scones super flaky?
Ah, the quest for the perfect flaky scone! The absolute biggest secret is keeping everything super cold. Seriously, your butter and heavy cream should be fridge-chilled. When those cold bits hit the hot oven, they create steam, and *poof* – flaky layers! Also, resist the urge to overmix the dough. Just bring it together until it’s *barely* combined. Trust me on this one!
Can I freeze these scones?
You sure can! These Cranberry Orange Scones freeze really well. The best way is to bake them completely, let them cool down on a wire rack until they’re totally cold, and then pop them into a freezer bag or airtight container. You can freeze them for about 2-3 months. To reheat, just pop them in a warm oven for a few minutes, and they’ll be almost as good as fresh!
What should I serve with my scones?
Honestly, they’re pretty darn amazing all on their own! But if you want to fancy them up a bit, a simple pat of good quality butter is always a win. My personal fave is a dollop of my homemade cranberry butter – it really complements the flavors. A little dollop of jam or even some clotted cream if you’re feeling extra indulgent works beautifully too!
Estimated Nutritional Information
Just so you know, all the yummy goodness in these Cranberry Orange Scones comes with some estimated nutritional info. Per scone, you’re looking at around 350 calories, about 18g of fat (with 11g of that being saturated, thanks butter!), 40g of carbs, and around 15g of sugar. There’s about 2g of fiber and 4g of protein in there too, plus roughly 250mg of sodium. Keep in mind these are just estimates, and your exact numbers might wiggle a bit depending on the brands of ingredients you use!
Print
Cranberry Orange Scones
- Total Time: 35 min
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These scones combine tart cranberries and bright orange zest for a flavorful breakfast or snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup dried cranberries
- 1 tablespoon orange zest
- 2/3 cup cold heavy cream
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest.
- Make a well in the center and pour in the heavy cream. Mix until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick disk.
- Cut the disk into 8 wedges.
- Place the wedges on the prepared baking sheet.
- Brush the tops with the beaten egg wash and sprinkle with coarse sugar, if desired.
- Bake for 15-20 minutes, or until golden brown.
- Let cool on a wire rack.
Notes
- For a stronger orange flavor, you can add 1 teaspoon of orange extract to the heavy cream.
- These scones are best served fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cranberry orange scones, scone recipe, breakfast pastry, quick bread, fruit scones