Cranberry orange scones are one of my favorite Starbucks indulgences that I now make at home with combination of fresh oranges, cranberries, and dried cranberries. The cranberry orange scone recipe is very similar to the lemon blueberry scones I have made in the spring. I will definitely be baking these scones over and over.
These cranberry orange scones are perfect for a breakfast pastry or even as a dessert. Sine orange and cranberry combinations are classic Christmas flavors, these are perfect for Christmas breakfast.
Cranberry Orange Scone Ingredients
The ingredients to make scones are very similar to the ingredients for biscuits. It is best to also not skimp on the ingredients or substituted. You want to go all in on fat for flavor.
The ingredients for these orange cranberry scones are:
- Baking Powder
- Butter - Frozen
- Heavy Cream
- Orange 🍊 - Zest and Juice
- Cranberries - Dried and Fresh
- Powdered Sugar
How to Make Cranberry Orange Scones
To make these scones, begin by combining the dry ingredients by stirring together the flour, sugar, baking powder and salt in a large bowl. Then take the stick of butter out of the freezer and begin grating it into the flour.
When the butter is all completely grated, stir and incorporate completely into the dry ingredients. Cut it slightly to maximize the butter throughout the dry ingredients.
In a small bowl, whisk together the heavy cream, egg, and orange zest. I use a larger zester or rather grater as I really struggle with the fine graters. Then pour into dry ingredients.
Mix the liquid and dry ingredients together until a stiff dough forms. Then add the dried and fresh cranberries. If you are making these scones when fresh cranberries are not available, then use double the amount of dried cranberries.
Now, dump the dough out on a floured counter or silicon mat and knead several times to incorporate the cranberries throughout the dough. Then grab your rolling pin and flatten out into a circle about ½ inch thick.
Then grab a pizza cutter and cut into 8 pieces just like a pie. The pizza cutter works better for me than just a standard knife to make sure the cranberry orange scones have straighter edges.
Place the triangles on a parchment paper lined cookie sheet. Then you can brush some heavy cream on the top and sprinkle with sugar if you want to fancy it up a litte. This is totally optional, but fun to do at Christmas.
Bake on 425° for 10-12 minutes until the scones are golden brown. Remove and let cool.
Then glaze by simply mixing together the juice of one orange and powdered sugar together. The cranberry orange scone results are incredible.
The results of these cranberry orange scones are amazing. You will have to control yourself to not eat them all while they are still slightly warm.
You will want to make this cranberry orange scone recipe this Christmas season.
Cranberry Orange Scones
- 2 cups flour
- 1 Tbs baking powder
- ¾ tsp salt
- ¼ cup sugar
- 8 Tbs butter 1 stick, frozen
- 1 cup heavy cream
- 1 egg
- 1 orange, zested
- ⅓ cup dried cranberries
- ½ cup fresh cranberries ⅓ cup dried can be substituted for the fresh
- 1 cup powdered sugar
- Juice from one orange
- Mix dry ingredients together and then cut parts of butter into dry ingredients by hand by shredding the butter with a cheese grater or in a food processor.
- In a small bowl, mix the heavy cream, egg, and orange zest together.
- In a large bowl stir heavy cream combination into dry ingredients till just combined. Fold in cranberries.
- Knead the dough about ten times. Roll out into a large circle a half inch thick. Cut like a pie into eight triangles or use a biscuit cutter for round scones.
- Bake on 425 degrees for 10-12 minutes, till golden.
- Combine powdered sugar and orange juice together. If too runny, add more powdered sugar.
- Dip cooled scones into glaze or drizzle over top of scones.
Shared on Weekend Potluck
- Sheet Pan Smoked Sausage, Potatoes, and Broccoli Recipe - January 1, 2022
- Peanut Butter Pie Recipe - No-Bake Peanut Butter Pie - December 26, 2021
- Sugar Cookie Fudge - Christmas Cookie Fudge - December 19, 2021