Cranberry Orange Scones Recipe
Easy to make cranberry orange scones drizzled with an orange glaze topping are delicious and easy enough to make for holiday breakfasts!
We are currently hunkering down inside of our home due to a winter advisory of extremely cold weather. This morning, at 7am, it was -10°F outside and our high for 2°F with extremely fast-paced winds! It certainly is a bitter cold freeze…which means, I have been baking all day long!
My kids and I have been baking my usual holiday recipes like my grandma’s Gingerbread Boys but we’ve also tried several new recipes! In my refrigerator I have homemade puff pastry dough chilling for an Italian pastry I’ll be making, a dough for peanut butter cookies, 2 loaves of my great-great grandma’s Christmas Stollen, a batch of homemade dog treats, a 2 batches of homemade horse treats (haha) and dough proofing for homemade Bavarian pretzels! —> I told you!!! I have been baking alllll day!
Before we dive into the recipe for these scones, let me just tell you that THESE ARE AMAZING! Like truly amazing! I honestly am not the biggest fan of scones, and approach scone recipes with caution because I don’t like them being dry. But these, are not dry at all. In fact, they were perfectly moist and crumbly – strange I know, but they were!
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The only recipe that I have found that I truly love, besides these, are my chocolate chip scones that are made with scour cream. They are moist and a bit fluffy, unlike most of the scones I’ve had at restaurants that are rather dry and crumbly.
Serve the scones with coffee and make it a breakfast in bed!
Let’s Make Them Together!
This is going to seem like there are a lot of steps and that these scones are complicated to make – but they really are not! The steps are easy and I simply wanted to you to have a picture tutorial of each step. Happy baking my friends!
Time needed: 45 minutes
How To Make Cranberry Orange Scones
- Sift dry ingredients
Combine flour, sugar, orange zest, baking powder, salt and baking soda in a large bowl
- Cut in butter
Using a pastry cutter, cut in butter until coarse crumbs form. Always use cold butter (not room temperature butter) when cutting in butter to make a dough
- Liquid mixture
In a small bowl, whisk egg with milk
- Soak cranberries in orange juice
Add orange juice and cranberries. Let soak together for 10 minutes. Stir in egg and milk mixture
- Add cranberries to flour mixture
Add cranberries to flour mixture until a soft dough forms
- Knead dough
Knead on a lightly floured surface. Pat into a round circle and wrap in plastic wrap. Refrigerate for 30 minutes
- Roll out, cut and bake
Remove from refrigerator and roll out dough to at least 1″ thick and cut into 8 wedges. Separate wedges and place on an uncreased baking sheet lined with parchment paper
- Preheat oven to 400°F
- Brush the tops with sugar and milk before baking
In a bowl mix together 1 tbs milk and 1 tbs sugar. Using a pastry brush, coat the tops of the unbaked scones. Bake for 12-15 minutes, until golden brown on top
- Glaze
In a bowl mix together 1 tbs milk and 1 tbs sugar. Using a pastry brush, coat the tops of the unbaked scones. Enjoy with a cup of coffee!
Cranberry Orange Scones
Equipment
- small mixing bowl
Ingredients
Scones
- 2 c all purpose flour
- 10 tsp granulated sugar
- 1 tbs orange zest
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/3 c chilled butter (just under 5 1/2 tablespoons)
- 1 c dried cranberries
- 1/4 c orange juice
- 1 egg
Brushing before baking
- 1 tbs milk
- 1 tbs granulated sugar
Glaze
- 1/2 c powdered sugar
- 1 tbs orange juice
Instructions
Scones
- Combine flour, sugar, orange zest, baking powder, salt and baking soda in a large bowl
- Using a pastry cutter, cut in butter until coarse crumbs form
- In a small bowl, whisk egg with milk
- In another bowl, add orange juice and cranberries. Let soak together for 10 minutes. Then combine with the egg and milk mixture
- Add cranberry mixture to the flour mixture until a soft dough forms. Knead on a lightly floured surface. Pat into a round circle and wrap in plastic wrap. Refrigerate for 30 minutes
- Remove from refrigerator and roll out dough to at least 1" thick and cut into 8 wedges. Separate wedges and place on a parchment lined baking sheet
Bake
- Preheat oven to 400°F
- In a bowl mix together 1 tbs milk and 1 tbs sugar. Using a pastry brush, coat the tops of the unbaked scones
- Bake for 12-15 minutes at 400°F
Glaze
- Mix together orange juice and powdered sugar to make a glaze. Pour over top of scones once they come out of the oven
Nutrition
Love Easy Baking Recipes? Try These!!
- Apple Galette Recipe
- Store-Bought Canned Biscuit Breakfast Casserole
- Plum Cream Cheese Tart
- Copycat Nothing Bundt Lemon Cakes
- Cake Mix Cookie Cake Bars
- Copycat Hostess Baby Bundt Lemon Cakes
- Chocolate Chip Scones
