cranberry orange scones

<em>These cranberry orange scones are buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and an orange glaze are the perfect finishing touches! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.</em>

Glazed Cranberry Orange Scones

(250 grams) all-purpose flour

(100 grams) granulated sugar

2 and 1/2 teaspoons baking powder

salt

orange zest (about 1 orange)

cup (115 grams) unsalted butter, frozen

(120 milliliters) heavy cream

vanilla extract

(125 grams) frozen cranberries*

optional: 1 Tablespoon (15 milliliters) heavy cream and coarse sugar

(120 grams) confectioners’ sugar

2-3 Tablespoons (30-45 milliliters) fresh orange juice*

Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.

Make the glaze

Whisk the confectioners&#8217; sugar and orange juice together. Add a little more confectioners&#8217; sugar to thicken or more juice to thin. Drizzle over scones.

Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Hi Sally,  I use frozen cranberries that I buy fresh, (and freeze), at the annual Cranberry Festival in Chatsworth, NJ. The are dry-scooped and big, so I cut them in half before adding to flour mixture--they come out beautiful and delicious! As far as the glaze, it is very sweet, maybe because of the fresh orange juice, maybe I should use the store- bought instead?

Thank you, I will do that next time. I actually make blueberry-lemon muffins with a lemon glaze that isn't too sweet.  The scones are delicious, though, and thanks for replying so fast! keep up the great recipes and stay well!

First of all let me say I AM NOT ONE TO LEAVE REVIEWS, however these scones were soooo fabulous I felt I just had to!  My whole family agreed they were better than any they have had from any bakery! I did use dried cranberries because it was what I had and they were great but I will try the frozen next time just to see the difference.  I also added orange zest to the glaze because I had leftover and of course you can never have to much orange zest.   Thank you and I look forward to making more of your recipes!

I never post reviews but this one is worth it. Last night I followed the recipe and it came out perfectly. At the request of my younger child, I did another batch this morning with cinnamon and raisins but mistakenly added too much buttermilk.  I added a little more flour and refrigerated, hoping for the best but expecting a disaster. They still came out great and my family wants a second batch ( Haha, I could never duplicate). My point is, this recipe will survive the errors of the most inexperienced baker and still taste fantastic! Thank you!

Love it!  Easy to follow instructions &amp; they don’t take too long to make.
Want to try additional flavours, but this one is hard to pass by.

I tried this recipe because I had some dried cranberries in the pantry and some oranges laying around and I am so happy that I did! My first time baking anything from scratch. Very good recipe. Can’t wait to try another flavor. Thanks, Sally!

This is the best scone recipe by far just made them and it is delicious, glaze included. Thank you

Wow! These are amazing. My husband said they were the best scones he’s ever had. :) I’d say it’s pretty damn close! Can’t wait to make these with blueberries next, thanks for sharing this great recipe.

Quick question,
What do you do if you can’t find frozen cranberries?

I followed the recipe but made a just few changes. I added 1/2 tsp cinnamon, (I think next time I’ll add more) left out the orange zest and also didn’t make the icing (we wanted it plain). Also, I used Craisins instead of fresh or frozen fruit. It was incredibly delicious! I made 16 minis. It was just the right size! Thanks for this delicious recipe!

These cranberry orange scones were delicious!! I was nervous about making them since it involves working with dough, but the scones came out perfect! Your video was so helpful. 
There was only one disappointment—the recipe only makes 8 scones. I gave 4 away to someone just home from the hospital and my husband and I had the rest. Next time I will double the ingredients to make 16 instead of 8. 
I highly recommend your recipe and video!! They are the best scones I’ve had!

This recipe was the best I’ve ever tried! Since family members have to be gluten free, I decided to make a batch using a gluten free baking flour. They came out incredibly delicious and my family wants more. I also made a regular batch so that I could compare. No difference in taste, texture, or flakiness! Absolutely awesome. Thank you so much! I’ll be trying all of your recipes and letting others know where I found it.

Excellent scones, best I’ve ever made. If you like them more tart than the original recipe, you can substitute sour cream for the heavy cream, and a lime for the orange. This is a good refrigerator dough, so you can mix them, chill overnight, and quickly bake them for breakfast the next morning

Hi!
I followed your recipe to a "T", using the weigh measures to ensure precision. Froze the butter, used frozen cranberries, everything. The dough was very sticky even after adding flour. I refrigerated the scones for 30 minutes before baking. Still, they spread very fast in the over.
Any idea what the issue could be?
Best,
Magali

These scones were so delicious.  This was my second attempt at making scones.  The first time, I got it out of a cookbook and failed miserably.  I found your recipe and followed your directions down to the T and it came out so beautiful and delicious.  Everyone loved them.  I made sure to keep everything cold and that was the key!  Thank you so much.

Turned out excellent - except it’s a little salty!! I used unsalted butter, but only had kosher salt on hand, so I used 1/2 tsp of kosher salt. Maybe I should’ve just skipped the salt altogether

I followed the recipe and they came out beautifully – my first time making scones and they were delicious!!! I love the combination of the Orange and Cranberry. Thank you!

https://www.youtube.com/watch?v=gMudz_qFu7E

Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Ingredients
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
optional: 1/2 – 1 teaspoon ground cinnamon, coarse sugar, and toppings such as vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing, dusting of confectioners’ sugar

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#baking #recipes #scones

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Perfect Scones | Sally's Baking Addiction

Better than Starbucks Cranberry Orange Scones

all purpose flour

sugar

tsp baking powder

tsp baking soda

unsalted butter

tsp vanilla extract

orange

buttermilk

cranberries

butter

tbsp butter

confectioner’s sugar

Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper.

In a food processor add flour, sugar, salt, baking powder, and baking soda and lightly mix. Add butter and pulse until mixture is coarse.

Place mixture into a bowl and make a well in the center. Add egg, vanilla, orange zest, and buttermilk. Stir with a fork until dough is soft. Stir in cranberries.

Kneed gently on a lightly floured surface. Then pat with your hands until dough is about 1&#8243; thick. Cut into triangles. Place triangles on the prepared baking sheet, and brush with melted butter. Put the scones in the oven and turn the temperature down to 400 degrees.

Bake for 12-18 minutes, until outside just begins to brown.

Mix icing ingredients and drizzle over warm scones.

Easy and delicious. I made theses with a gluten free flour and they turned out great.   I also used a little fresh squeezed orange juice in place of the milk for the icing.

Just tried this recipe..and its a definite keepsake thank you

I haven't made the icing yet, but the scones are tasty. I forgot to use unsalted butter...and brushed the top with salted butter..DO NOT do that lol!  But with the addition of the icing, it should mask the saltiness of the tops.

Cranberry orange scones embody the best of the season. These almond flour scones are incredibly tender and bursting with flavor, with a sugar-free white chocolate drizzle. Keto and grain-free!

Cranberry Orange Scones - Keto Recipe

almond flour

Swerve Sweetener

coconut flour

tsp salt

butter, chilled and cut into small pieces

tbsp heavy whipping cream

tsp grated orange zest

fresh cranberries, chopped

chocolate

cocoa butter ((optional))

Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.

In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs.

Stir in the egg, cream, orange zest, and vanilla extract until thoroughly combined. Gently fold in the chopped cranberries.

Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.

Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake 20 to 25 minutes, until the edges are golden brown and the tops are firm to the touch.

Remove and let cool completely on the pan.

In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate chips and the cocoa butter together until smooth. Drizzle over the cooled scones.

These cranberry orange scones are buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and an orange glaze are the perfect finishing touches! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

THESE ARE DELICIOUS.  I made exactly as written, both times I have made these. I made the frosting the first time and it was sinful.  Really just over the top. The second time, I made it without the heavy cream wash or the frosting and honestly, I don't miss it, although the memory of that frosting stays with me.  I just wanted to cut back the second time.  I am meeting my friends for coffee at the beach tomorrow and these will be greatly appreciated by all.  I did use a King Arthur mini-scone pan and they baked perfectly and the serving size is smaller.....but I know they'll just eat two of them.  Will try more of the variations.

Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges!

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This EASY Cranberry Orange Scones recipe is perfect during the holiday season, or anytime of year! They are slightly crisp and flakey on the outside and perfectly moist in the center with delicious bursts of cranberry orange flavor.

Cranberry Orange Scones

all-purpose flour

Tablespoons sugar

baking powder

unsalted butter (, FROZEN)

sour cream (, light, regular,

heavy whipping cream

cranberries* (halved)

Tablespoon orange juice

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together the flour, sugar, baking powder and salt.

Grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick the flour mixture in the fridge while you combine the wet ingredients.

In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.&nbsp;

Fold in the cranberries. Flour or grease your hands and then gently work the dough together and pour it out onto a floured surface. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick.

Cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream. Bake for 15-18 minutes, until golden.&nbsp;

Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.

To make the glaze, combine the powdered sugar and freshly squeezed orange juice and stir together until smooth.&nbsp;Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.&nbsp;&nbsp;

https://content.jwplatform.com/videos/6wKIPET8.mp4

This EASY Cranberry Orange Scones recipe is produces slightly crisp and flakey on the outside and perfectly moist in the center scones with delicious bursts of cranberry orange flavor.

These Cranberry Orange Scones are buttery, crumbly, and light. They are full of flavor and will melt in your mouth! The tartness of the cranberries balances out the sweet orange, and they&#039;re a perfect addition for your tea or breakfast! Don’t forget the sweet orange glaze!

butter (softened)

heavy cream

orange zest

almond extract

juice orange

Preheat oven to 425 degrees, and prepare a baking sheet with a piece of parchment paper.

In a large mixing bowl, combine the flour, sugar, baking powder, salt, and butter. Mix just until it forms a coarse meal.

Add the egg, cream, orange zest and almond extract. Mix on low until just combined. Fold in dried cranberries.

On a lightly floured surface, form dough into a circle about 1/2 inch thick.

Using a pizza cutter or knife, cut into 8 equal pieces. Transfer to a parchment lined baking sheet still keeping them in a circle formation and leaving a little space between the scones.

Bake for 10-12 minutes until a light golden brown.

Mix the powdered sugar, melted butter, and orange juice in a small bowl until sugar is slightly dissolved.

Drizzle glaze on scones when cool.

Between the pops of tart fruit and the citrusy glaze, these cranberry orange scones are a dream come true any time of year.

(240 grams) all-purpose flour

brown sugar

orange,

heavy cream,

orange juice

Make the scones: In a large bowl, whisk the flour, sugars, baking powder, and salt. Grate the frozen butter into the bowl and combine with a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized pieces remaining.

Gently stir in the orange zest and chopped cranberries. Set aside.

In a separate bowl or measuring glass, whisk the heavy cream, egg, and vanilla until smooth. Pour over the flour mixture and gently stir with a fork until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat into a 1-inch thick circle, cut into 8 wedges, and transfer to a parchment-lined baking sheet. (No need to leave space between them.)

Brush the tops of the scones with a little heavy cream and place the tray in the freezer for 15-30 minutes.

Preheat oven to 400°F (205°C) and line a second baking sheet with parchment paper.

Rearrange the scones between the two baking sheets, leaving 2-3 inches between them.

Bake for 18-22 minutes until golden brown. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Make the glaze: Whisk the powdered sugar and orange juice until smooth. Add more sugar, as needed, to reach a thick but pourable consistency.

Drizzle the glaze over the cooled scones and let set for a few minutes before serving. Enjoy!

Made with a few simple ingredients, these Cranberry Orange Scones come together quickly and easily! They&#039;re perfect for your holiday breakfast spreads!

all-purpose flour ((240 grams))

sugar ((66 grams))

(unsalted butter, cubed (113 grams))

orange zest ((about 1 orange))

cranberries ((110 grams))

heavy cream (plus more for brushing (120 milliliters))

sugar (for sprinkling)

sugar ((120 grams))

Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and orange zest and toss until well coated in flour. Using a pastry cutter or by rubbing between your fingers, work the butter into the flour until the pieces are pea-sized. Stir in the cranberries.

Whisk together the cream and the egg. Make a well in the flour mixture and pour in the cream mixture. Using a spatula, fold the mixture together until a crumbly dough starts to form.

Pour the dough out onto the counter. With floured hands, lightly knead the dough just until it starts to form a cohesive mass. Pat into an 8-inch circle. Using a sharp knife or a bench scraper, cut the dough into 8 wedges.

Place the wedges evenly spaced on the baking sheet. Brush with cream and sprinkle with sugar, if desired. (For extra flakey scones, refrigerate or freeze for 20 minutes.)

Bake for 20 minutes or until the tops are golden brown. Transfer the scones to a wire rack and cool completely.

For the Scones:

In a small mixing bowl, whisk together the powdered sugar and orange juice. Drizzle over the cooled scones and let the glaze set for about 30 minutes. Store covered at room temperature for up to 2 days.

For the Glaze:

Tasted Awesome!
First time I've tried Scones. I have to work on my kneeding and forming technique. 
Looked a bit wonky.

These scones are FABULOUS!! I have made them so many times that I.almost have this recipe memorized 😊

Cranberry orange sourdough scones are the perfect blend of sweet orange zest and tart cranberries all baked up into a flaky and delicious scone. Using cold sourdough discard makes them extra flaky and delicious. Drizzle on a sweet orange glaze and you&#039;ll have scones for breakfast in no time!

Cranberry Orange Sourdough Scones

all-purpose flour (about 2 3/4 cups)

granulated sugar (about 1/3 cup)

baking powder (about 1 Tablespoon)

salt (about 3/4 teaspoon)

unsalted butter, cold (8 Tablespoons)

fresh cranberries (about 1

sourdough discard (about 1/2 cup)

eggs (about 100 grams)

heavy cream (about 1/4 cup)

milk (about 3 Tablespoons)

vanilla extract (about 1 teaspoon)

orange (reserve

powdered sugar (about 1 cup)

heavy cream (about 1 Tablespoon)

orange juice (from one orange, about 2 Tablespoons)

orange (about 1 teaspoon)

Preheat oven to 425 degrees Fahrenheit.

To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter.

Pulse the cranberries in a blender until they are roughly chopped. Add the cranberries to the flour mixture and whisk together with a fork.

To a separate bowl whisk together the sourdough discard, eggs, heavy cream, milk, vanilla and orange zest until smooth and incorporated. Add a small squeeze of fresh orange juice if desired.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. The key is to not overmix it.

Pull out a sheet of parchment paper and flour it. Turn the dough out and pat into a circular shape, about 1 inch thick.

Using a sharp knife or a bench knife, cut the scones into eight triangular slices.

Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren&#39;t touching and bake the scones for 12-15 minutes (depending on how crispy you want the edges). 

While the scones are baking, whip up the simple glaze. Whisk together the powdered sugar, heavy cream, orange juice and orange zest. Add a little more cream if you want a thinner consistency.

Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before pouring on the glaze. Enjoy!

I was wondering if I can use frozen cranberries for the scones and other breads you have on this website?

I made this for the third time and still delicious!  Well written recipe. I had to substitute half n half because the store was too far away to get the heavy cream. And just used it to the right consistency although these weren’t as tich as w the cream  but everyone loved them!

Might be my new favorite holiday recipe. Giving them as gifts. Baked fresh yesterday. From frozen today: 17 minutes at 400 degrees. Perfection!

What a great recipe! 

I made a simple powdered sugar &amp; orange juice icing, which was just enough sweetness and tang. Next time I’m considering melting down white chocolate and adding in OJ or even orange oil. Will keep you informed on the outcome, which might be tomorrow!  🤣

Not long ago, my husband surprised me by stepping into the kitchen with a determined look and a bag of fresh cranberries. He had never been the baking type—grilling, yes. But scones? That was new territory. I watched as he grated butter like a pro, measured ingredients with care, and gently folded cranberries into the dough. And the result? Absolute magic. Warm, tender, golden-baked scones with bursts of cranberry and a hint of orange—just sweet enough, just tart enough. Over time, this scone recipe became his signature bake. And now, I’m sharing it with you—not just the recipe, but the warmth and simplicity behind it. If you’ve ever wanted a go-to scone that feels both homey and impressive, this is the one.

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