Save These orange cranberry scones deliver everything I want in a breakfast treat: a buttery crumb, pops of tart cranberry, and that lively burst of citrus both inside and on top. The orange glaze finishes them off, making these perfect for a chilly morning or a cozy tea break.
I still remember the first time I brought these to a family brunch. My mom begged for the recipe, and ever since, they have become our go-to for any holiday morning.
Ingredients
- All-purpose flour: This gives structure and that classic scone crumb Choose a quality unbleached variety for best texture
- Granulated sugar: Just enough to keep things slightly sweet Try organic cane for depth if available
- Baking powder: Essential for rise and that light, fluffy interior Check your tin is still fresh for best lift
- Salt: Brings out the contrast between sweet and tart Use fine sea salt for even distribution
- Orange zest: Packs uplifting citrus oils Use a large, ripe orange and avoid the bitter white pith
- Unsalted butter: Cold butter makes scones tender and flaky Use European-style for richer flavor and cube it small
- Heavy cream: Adds richness and moisture Go for high-fat cream and keep it cold
- Egg: Helps bind and enriches for that golden finish Fresh, large eggs are best
- Pure vanilla extract: Rounds out the fruit and adds a subtle floral note Use real extract for natural fragrance
- Cranberries: Bursts of tartness that balance the sweet Dried cranberries are classic but fresh or frozen give more tang
- Powdered sugar: Blends smoothly into the glaze Sift to remove any clumps
- Fresh orange juice: Brings the glaze alive Fresh squeezed is much more vibrant than bottled
- Orange zest in glaze: Builds extra pop of citrus Be generous: the aromatic top note is worth it
Instructions
- Preheat and Prep:
- Set your oven to four hundred degrees Fahrenheit two hundred Celsius Line a baking sheet with parchment paper to prevent sticking and ensure even browning
- Mix Dry Ingredients:
- Combine flour sugar baking powder salt and orange zest in a large bowl Whisk well so leavening is evenly distributed and zest is dispersed throughout
- Cut in Butter:
- Drop in cold cubed butter Toss to coat in flour then use a pastry cutter or fingertips to work butter in until you see pea-sized pieces This creates a crumbly texture vital for scones
- Blend Wet Ingredients:
- In a smaller bowl whisk heavy cream egg and vanilla until completely combined This will be your moisture and binding base
- Combine Mixtures:
- Pour wet ingredients over dry mixture Add cranberries Gently fold with a spatula just until it mostly comes together It is important not to overmix to avoid tough scones
- Shape the Dough:
- Turn dough onto a lightly floured surface Bring it together by patting not kneading to a thick disc about seven inches wide and one inch tall
- Cut and Arrange:
- Slice dough into eight wedges Move each to the lined baking sheet Leave a little room so they can rise and brown Brush tops lightly with extra cream for shine
- Bake:
- Place tray in hot oven Bake for sixteen to eighteen minutes until tops are golden and edges set Let scones cool slightly on a rack for best texture
- Make and Drizzle Glaze:
- Combine powdered sugar orange juice and zest in a small bowl Stir until smooth then use a spoon to drizzle generously over cooled scones for a glossy citrus finish
Save Whenever I zest a fresh orange for this recipe I think of my grandmother teaching me to grate just the bright skin and nothing more That burst of citrus always reminds me of holidays spent baking together
Storage Tips
Orange cranberry scones are at their brightest the day you bake them but will keep in an airtight container at room temperature for up to two days If you want them to last longer pop them into the freezer wrapped individually then reheat straight from frozen at three hundred fifty degrees Fahrenheit for about eight minutes The glaze may look a little cloudy after freezing but the flavor holds up perfectly
Ingredient Substitutions
If you do not have heavy cream you can use full fat plain yogurt or half and half though scones may be slightly less rich Butter alternatives like really cold plant-based margarine are possible for a dairy free take Swap in fresh blueberries or raspberries if you want a different fruit note Just be sure not to overload the dough with juicy add-ins or it might spread too much
Serving Suggestions
These scones shine alongside a cup of hot Earl Grey or coffee For something classic serve with clotted cream or whipped butter and maybe a thin slice of sharp cheddar They make a beautiful addition to a brunch platter with fresh fruit Greek yogurt with a drizzle of honey balances their sweet tart flavor
Cultural and Historical Notes
Scones are a staple of British tea time but over the years American versions have become fluffier and sweeter The orange cranberry combination is purely New World taking advantage of local cranberries and citrus for a zingy twist on tradition In England scones are often spread with jam and cream so feel free to borrow that ritual here
Save Enjoy bakery-worthy scones with glossy orange glaze and vibrant fruit any morning you crave a cozy breakfast. The burst of fresh zest makes every bite unforgettable.
Recipe FAQs
- → How do I achieve flaky scones?
Use cold, cubed butter and mix until the dough appears crumbly. Avoid overworking to keep the texture light and flaky.
- → Can I use frozen cranberries?
Yes, substitute frozen cranberries without thawing. This maintains a consistent dough texture and vibrant fruit pieces inside.
- → What’s the best way to apply glaze?
Drizzle the glaze over cooled scones with a spoon for an even coating and an attractive glossy finish.
- → How should scones be stored?
Store in an airtight container at room temperature for 1–2 days, or refrigerate for longer freshness.
- → Can I make scones ahead?
Prepare and freeze the unbaked wedges. Bake directly from frozen, adding 2–3 minutes to the baking time.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Verify cranberry packages for possible additives if using dried fruit.