Cranberry Orange Scones Recipe
Warm, buttery, and bursting with the bright flavors of fresh orange zest and tart cranberries, these scones make a delightful addition to any breakfast spread or cozy afternoon treat.
Print
Pin
Servings: 8 scones
Ingredients
- 1/2 cup unsalted butter frozen
- 2 cups all-purpose flour
- 1/3 cup sour cream light, regular, or substitute with plain Greek yogurt
- 1/3 cup heavy whipping cream
- 6 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 orange
- 1 large egg
- 1 cup fresh cranberries halved
- 1 teaspoon vanilla extract
For the glaze:
- 2/3 cup powdered sugar
- 1 tablespoon freshly squeezed orange juice
Instructions
- Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper, setting it aside for later use.
- In a spacious mixing bowl, whisk together the flour, sugar, baking powder, and salt. Take the frozen butter and grate it directly into the flour mixture, using a pastry blender or fork to blend until the mixture resembles coarse crumbs. For optimal results, place this mixture in the refrigerator while you prepare the wet ingredients.
- In a separate small bowl, whisk together the sour cream, heavy whipping cream, egg, vanilla extract, and orange zest until well combined. Pour this wet mixture into the flour blend, gently stirring until the ingredients are just moistened and starting to come together.
- Gently fold in the cranberries, ensuring even distribution. Flour or lightly grease your hands and carefully bring the dough together, then transfer it onto a floured surface. Press or lightly roll the dough into a round, approximately 1 inch in thickness.
- Slice the dough circle into 8 equal wedges and arrange them on the prepared baking sheet. Lightly brush the tops of each scone with a bit of heavy cream. Bake for 15-18 minutes, or until they reach a light golden color.
- Once baked, remove the scones from the baking sheet and allow them to cool for about 10 minutes. During this time, prepare the glaze by mixing the powdered sugar with the freshly squeezed orange juice until smooth. Adjust with more juice or powdered sugar as needed for your desired drizzling consistency. Drizzle over the cooled scones, and enjoy these fragrant, freshly baked treats.
Notes
- Cranberries: Use fresh, frozen, or dried cranberries as desired.
- Storing Instructions: Serve cranberry scones fresh on the day of baking for the best taste. Leftovers can be stored at room temperature or in the fridge for up to two days.
- Freezing Instructions:
- Skip the glaze and allow scones to cool completely before freezing.
- Store in an airtight container or freezer bag for up to 3 months.
- Alternatively, freeze the scone dough after pressing it into a circle. Wrap well and freeze for up to 3 months. Thaw in the fridge, then cut into wedges and bake as directed.
- Scone Flavors: For variety, try peach scones or use the basic homemade scone recipe to experiment with different mix-ins!