Cranberry Orange Scones

🕒 Prep: 15 min
🔥 Cook: 18 min
🍽 Serves: 8
★★★★★
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Cranberry Orange Scones are a perfect blend of tart and sweet, making them a delightful treat for breakfast or afternoon tea. This recipe combines the bright, citrusy flavor of orange zest with the tangy sweetness of dried cranberries for a scone that's refreshingly different and perfect for any season.

Ingredients for Cranberry Orange Scones

All-purpose flour forms the base of the scone, providing structure and texture. Granulated sugar adds just the right amount of sweetness without overpowering the other flavors. Baking powder is the leavening agent that helps the scones rise and stay light and fluffy. A pinch of salt enhances all the other flavors. The secret to tender scones is in the butter, which should be unsalted, chilled, and cubed to create a flaky texture. Dried cranberries bring a pop of tartness, while orange zest infuses a refreshing citrus aroma. A large egg binds everything together, and heavy cream keeps the scones moist and rich. Finally, a touch of vanilla extract rounds out the flavors beautifully.

Tips & Tricks

  • Always use chilled butter to ensure the scones are flaky.
  • If you don't have a pastry cutter, use your fingers to rub the butter into the flour quickly but gently.
  • For a more pronounced orange flavor, add a teaspoon of orange extract to the wet ingredients.

Serving Suggestions

These scones pair wonderfully with a dollop of clotted cream or a smear of butter. For an extra citrus kick, serve them with orange marmalade. They're also delightful alongside a cup of Earl Grey tea, which complements the citrus notes nicely.

Frequently Asked Questions

Can I use fresh cranberries instead of dried?
Yes, but be sure to chop them and reduce the amount slightly to prevent the scones from becoming too wet.
How do I store leftover scones?
Store them in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months.
Can I substitute the heavy cream?
Half-and-half or whole milk can work, but the scones may be slightly less rich.

Cranberry Orange Scones Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This dry mix is your scone's foundation.

Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. This might take a few minutes but be patient—this step ensures a flaky scone.

Stir in the dried cranberries and orange zest, distributing them evenly through the mix. In a separate bowl, whisk together the egg, heavy cream, and vanilla extract. Pour this wet mixture over the dry ingredients.

Mix everything gently until just combined. The dough should be slightly sticky but manageable. Turn it out onto a floured surface, knead gently to bring it together, then shape it into an 8-inch round disc.

Using a sharp knife or a bench scraper, slice the disc into 8 wedges. Arrange these on your prepared baking sheet, leaving a bit of space between each to allow for expansion.

Bake the scones for 15-18 minutes, checking around the 15-minute mark. They're done when they've turned a lovely golden brown, and a toothpick inserted in the center comes out clean. Let them cool slightly on the baking sheet before diving in.

Why You'll Love This Recipe

  • Quick and easy to make - ready in under 30 minutes.
  • Perfect balance of sweet and tart flavors.
  • Ideal for breakfast, brunch, or a cozy afternoon snack.
  • Freezable, so you can enjoy a homemade treat anytime.

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
1/2 cup dried cranberries
1 tbsp orange zest
1 large egg
1/2 cup heavy cream
1 tsp vanilla extract

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the chilled butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Stir in the dried cranberries and orange zest.
5. In a separate bowl, whisk the egg, heavy cream, and vanilla extract together.
6. Pour the wet ingredients into the dry ingredients and mix until just combined.
7. Turn the dough out onto a floured surface and knead gently, then shape into an 8-inch round disc.
8. Slice the disc into 8 wedges and place them on the prepared baking sheet.
9. Bake for 15-18 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool slightly on the baking sheet before serving.

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