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Homemade Cranberry Orange Scones
Emily

Cranberry Orange Scones

Cranberry Orange Scones are the perfect combination of biscuit and cake, and these cranberry orange scones take that to a whole new level. With the bright, zesty flavors of orange paired with the tart sweetness of dried cranberries, these scones are perfect for breakfast, brunch, or a cozy afternoon snack. Top them off with a simple glaze, and you’ve got a treat that everyone will love
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Biscuits
Cuisine: American
Calories: 377
Ingredients Method Notes

Ingredients
  

  • For the Scones:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 to 1 ½ cups heavy whipping cream plus extra for brushing
  • 1 cup dried cranberries
  • Zest of 1 orange
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon orange juice
  • Orange zest from the remaining orange
  • 1-2 tablespoons of cream or more, if needed
  • A splash of vanilla extract
  • A pinch of salt

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the scones won’t stick and gives them a nice, even bake.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until fully combined.
  3. Mix the vanilla extract into the heavy cream. Slowly pour the cream into the dry ingredients, a little at a time, while stirring gently. Be careful not to overmix- this will make the scones tough. You want to just bring the dough together. If needed, add 1-2 more tablespoons of cream to help the dough form. The dough should not be sticky, but there should be no dry flour left at the bottom of the bowl.
  4. Once the dough comes together, fold in the dried cranberries and the zest of 3/4 of the orange. Leave a little zest for later.
  5. Turn the dough out onto a floured surface and knead it gently 5 to 6 times to incorporate the cranberries and zest. Divide the dough in half, then form each half into a ball. Pat each ball into a 6-inch circle. Place both circles onto the prepared baking sheet.
  6. Cut each circle into 6 even wedges. Space them out a little so they have room to rise as the bake. Brush the tops of the scones with a little extra heavy cream to give them a nice golden finish.
  7. Place the baking sheet in the freezer for 15 minutes. This step helps the scones keep their shape while baking and gives them a flakier texture.
  8. Bake the scones in the preheated oven for 14-16 minutes, or until the edges are golden brown and the tops are firm. The scones should have risen nicely.
  9. Let scones cool on the baking sheet for about 10 minutes before glazing. The gives them time to set and cool down slightly, making them easier to handle.
  10. While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, remaining orange zest, cream, vanilla, and a pinch of salt. Add enough cream to reach a thin, pourable consistency.
  11. Once the scones are cooled for 10 minutes, drizzle the glaze over the tops. You can use a spoon or drizzle it with a fork for a nice effect. You can also sprinkle a little extra zest on top for more flavor.

Notes

  • Adjusting Cream: The amount of cream you’ll need can vary depending on your environment and how you measure the flour. If you live in a particularly humid climate or your flour is dry, you may need slightly more or less cream.
  • Chop Cranberries (Optional): For smaller, more evenly distributed pieces of cranberry, you can roughly chop the cranberries before adding them to the dough. This is optional but can make for a nicer texture in the scones.
  • Glaze vs. Sugar Topping: If you prefer a little crunch on your scones, you can skip the glaze and instead sprinkle turbinado or coarse sugar over the scones before baking.
  • Substitutions: Feel free to swap out the dried cranberries for other dried fruits like cherries, apricots, or raisins. You can also add chopped nuts like walnuts or almonds for added texture.