Cranberry-Orange Scones
Ingredients
- 1 mediumorange
- ¼ c50 grams granulated sugar
plus more for sprinkling
- 2 ¼ c288 grams all-purpose flour
plus more for dusting
- 1 tbspbaking powder
- ½ tspfine salt
- ½ c113 grams unsalted butter
cold and cut into cubes
- 1 c130 grams dried cranberries
roughly chopped
- ½ c115 grams buttermilk
cold
- ½ c115 grams heavy cream
cold, plus more to brush over the scones
- 1 c100 grams confectioners’ sugar
- 4 tsporange juice
- salt
Directions
- 1
Heat oven to 400 degrees and line a baking sheet with parchment paper.
- 2
Zest the orange into a large bowl. (You should have about 2 teaspoons of zest.) Reserve the remaining orange for the glaze. Add the 1/4 cup granulated sugar to the zest and use your fingers to rub the zest into the sugar. The mixture will be very moist and fragrant. Add the flour, baking powder and salt and whisk to combine.
- 3
Add the butter to the bowl and toss to coat in flour. Use your fingers or a pastry blender to work the butter into the flour until it is the size of small peas. Add the cranberries and stir to combine. Make a well in the center of the mixture and add the buttermilk and cream. Use a fork to gently stir the mixture into a shaggy dough. (It’s OK if there are a few loose, floury pieces of dough.)
- 4
Dump the dough onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Fold the dough in half then pat it into a rectangle again and fold it one more time. Pat the dough into a square that is about 7 inches wide and 1 inch thick, then cut it into 9 pieces. Transfer the dough to the prepared baking sheet, brush the tops of the scones with a bit of cream and sprinkle with more granulated sugar.
- 5
Bake scones until golden brown and cooked through, 18 to 22 minutes.
- 6
While the scones are baking, make the glaze, if desired: Juice the orange. Add the confectioners’ sugar, 4 teaspoons of orange juice and a pinch of salt to a bowl. Whisk until smooth, adding more juice as needed to make a thick, but pourable glaze.
- 7
Let the scones cool for about 15 minutes, then drizzle or brush the glaze over the scones. These are best the first day, but you can store any leftover scones in an airtight container for a day or two. They also keep well in the freezer for up to 2 weeks.
Cranberry-Orange Scones
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About this Recipe
Craving a delightful start to your day or a cozy afternoon treat? These Cranberry-Orange Scones deliver classic sweet-tart flavors with an irresistible flaky texture, making them a perfect choice for any occasion.
Why These Scones Are a Must-Make
The secret to these quick-to-make yet incredibly satisfying scones lies in two key techniques. By folding the dough a few times, you develop those coveted layers that lead to a wonderfully flaky texture. Paired with a thoughtful combination of cold buttermilk and heavy cream, this method ensures each scone is exceptionally tender, far surpassing dry or crumbly versions.
What to Expect
Prepare your taste buds for a harmonious blend of bright, zesty orange and the tangy burst of cranberries, a pairing that feels both comforting and invigorating. The texture is truly a highlight: expect a perfectly crisp exterior giving way to a soft, layered interior that practically melts in your mouth. While delicious on its own, the optional orange glaze adds an extra layer of citrus punch, elevating the flavor without overwhelming the delicate scone.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. You can easily swap in another citrus fruit for the orange zest and juice; lime or lemon would be fantastic choices. Similarly, feel free to exchange the dried cranberries for just about any other dried fruit you enjoy. For a unique twist, consider a combination of tart cherries and lime for a vibrant, fruity variation.
Serving & Context
These Cranberry-Orange Scones are incredibly versatile, making them ideal for a leisurely breakfast, an elegant brunch, or a simple, satisfying snack. Their festive flavors also make them a welcome addition to fall and winter gatherings, including Thanksgiving. Serve them fresh from the oven, perhaps with a dollop of clotted cream or a simple pat of butter.