Cranberry Orange Scones
Buttery, tender scones bursting with tart cranberries and bright orange zest. A perfect treat for breakfast or afternoon tea, ready in under 30 minutes and topped with a simple orange glaze.
For 8 servings
10 steps.
- 1
Preheat your oven to 400°F (200°C)
- a.Line a large baking sheet with parchment paper.
- 2
Step 2
- a.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and orange zest until well combined.
- 3
Add the cold, cubed butter to the flour mixture
- a.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 still visible.
- 4
Stir in the dried cranberries
- a.In a separate small bowl, whisk together 180ml (3/4 cup) of the cold heavy cream and the large egg.
- 5
Pour the wet cream mixture into the dry ingredients
- a.Use a fork or spatula to gently mix until a shaggy, slightly sticky dough forms. Be careful not to overmix.
- 6
Turn the dough out onto a lightly floured surface
- a.Gently knead just 2-3 times to bring it together. Pat the dough into an 8-inch circle, about 3/4-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
- 7
Step 7
- a.Place the wedges on the prepared baking sheet, spacing them about 1-2 inches apart. Brush the tops with the remaining 15ml (1 tbsp) of heavy cream.
- 8
Step 8
- a.Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 9
While the scones cool, prepare the glaze
- a.In a small bowl, whisk together the sifted powdered sugar and fresh orange juice until a smooth, drizzling consistency is reached. Add more juice or sugar if needed to adjust.
- 10
Once the scones are completely cool, drizzle the orange glaze over the tops
- a.Allow the glaze to set for about 15-20 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest scones, use very cold butter and cream. You can even freeze the cubed butter for 15 minutes before using.
- 2Do not overmix the dough. Mix just until combined to keep the scones tender and prevent them from becoming tough.
- 3When cutting the scones, press the knife straight down without twisting. This allows the edges to rise evenly in the oven.
- 4For an extra crisp top, sprinkle a little coarse sugar over the scones after brushing with cream and before baking.
- 5Freeze the shaped, unbaked scones on a baking sheet for 30 minutes before baking. This helps them hold their shape and results in a higher rise.
- 6Scones are best enjoyed the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Ingredient Swap
Replace dried cranberries with dried cherries, blueberries, or chopped apricots. For a nutty texture, add 1/2 cup of toasted pecans or walnuts.
Flavor TwistFlavor Twist
Use lemon zest and juice instead of orange for a Lemon Cranberry Scone. Add 1/2 teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm, spiced flavor.
Glaze AlternativeGlaze Alternative
For a simpler finish, skip the glaze and serve the warm scones with clotted cream, butter, or orange marmalade.
Why this is on our healthy list.
Source of Antioxidants
Cranberries are rich in proanthocyanidins, and oranges provide a significant amount of Vitamin C, both of which are powerful antioxidants that help protect the body against damage from free radicals.
Provides Quick Energy
The carbohydrates from the flour and sugar, along with the fat from the butter and cream, provide a quick and satisfying source of energy, making these scones a filling breakfast or snack.
Frequently asked questions
Each scone, including the glaze, contains approximately 420-450 calories. This can vary based on the exact size and ingredients used.