These buttery Cranberry Orange Scones bring together zesty citrus and tart berries in perfect harmony. Ready in just 30 minutes, they deliver a delightful blend of textures – crisp golden exterior giving way to a tender, flaky center.
Whether paired with your morning coffee or served at afternoon tea, these homemade scones strike the ideal balance of sweetness while packing 5g of protein per serving. The vibrant orange-cranberry duo creates an irresistible aroma that’ll make your kitchen smell like a cozy bakery.
Ingredients for Cranberry Orange Scones
- All-purpose flour (2 cups): Make sure to measure correctly by spooning into measuring cup and leveling off
- Granulated sugar (6 Tbsp): Adds perfect sweetness to balance tart cranberries
- Frozen butter (1/2 cup): Must be frozen solid for best flaky texture
- Sour cream (1/3 cup): Creates tender, moist scones
- Heavy cream (1/3 cup): Provides richness and helps with golden brown crust
- Fresh cranberries (1 cup): Halved for bursts of tartness throughout
- Orange zest (1 orange): Fresh zest provides bright citrus flavor
- Basic pantry items: Egg, vanilla extract, baking powder, salt
Step-by-Step Instructions
- Prep Work: Preheat oven to 400°F and line baking sheet with parchment paper
- Dry Mixture: Whisk flour, sugar, baking powder, and salt in large bowl
- Butter Integration: Grate frozen butter into flour mixture, blend until crumbly
- Wet Ingredients: Combine sour cream, heavy cream, egg, vanilla, and orange zest
- Gentle Mixing: Pour wet into dry ingredients, fold until just combined
- Shape and Cut: Form 1-inch thick circle on floured surface, cut into 8 wedges
- Baking: Brush tops with cream, bake 15-18 minutes until golden brown
- Finishing Touch: Cool 10 minutes, then drizzle with fresh orange glaze
Quick Tips for Perfect Scones
The secret to super flaky scones is keeping your butter ice-cold! That’s why this recipe calls for frozen butter – when those cold butter pieces hit the hot oven, they create lovely, tender layers.
Don’t skip chilling the flour mixture in the fridge while you prep the wet ingredients. And remember: the less you handle the dough, the better your scones will be!
Simple Substitutions
No worries if you’re missing an ingredient! You can swap the sour cream with plain Greek yogurt for the same tangy taste.
Fresh cranberries work best, but in a pinch, you can use dried cranberries – just soak them in warm water for 10 minutes first. If you don’t have heavy cream, whole milk will work too, though your scones might be slightly less rich.
Serving Ideas
These orange-scented scones are lovely warm from the oven! Serve them for breakfast with your favorite coffee or tea. Want to make them extra special? Add a pat of salted butter or orange marmalade.
They’re perfect for holiday brunches or afternoon tea parties. The bright orange glaze and red cranberries make such a pretty presentation!
Storage Tips
Keep your scones fresh by storing them in an airtight container at room temperature for up to 2 days. Want to save them longer? Pop them in the freezer! Just wrap each scone in plastic wrap and place in a freezer bag – they’ll stay fresh for up to 3 months. To reheat, warm them in a 300°F oven for about 10 minutes.
Cranberry Orange Scones
Equipment
- Baking sheet
- Parchment paper
- Pastry Blender
Ingredients
For the scones:
- 2 cups all-purpose flour
- 6 Tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter FROZEN
- 1/3 cup sour cream light, regular, or sub Plain Greek Yogurt
- 1/3 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 orange zested
- 1 cup fresh cranberries halved
For the glaze:
- 2/3 cup powdered sugar
- 1 Tablespoon orange juice freshly squeezed
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- Grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick the flour mixture in the fridge while you combine the wet ingredients.
- In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened. Fold in the cranberries.
- Flour or grease your hands and then gently work the dough together and pour it out onto a floured surface. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick.
- Cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream.
- Bake for 15-18 minutes, until golden. Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.
- To make the glaze, combine the powdered sugar and freshly squeezed orange juice and stir together until smooth. Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.
