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These cranberry orange scones are perfectly soft and fluffy on the inside and crisp and crunchy on the outside. They are bursting with cranberry and orange flavor and make the perfect breakfast!
Cranberry Orange Scones
I love a breakfast scone that includes some kind of fruit in them. Breakfast is already such a delicious meal but to add in baked goods and fruit… well, that is what makes it the best! The taste of the baked outside combined with some fresh fruit is so delicious and really makes the perfect combination! These cranberry orange scones do just that. The combination of cranberry and orange is SOO GOOD. They give these scones so much flavor!
The scones are perfectly soft and moist on the inside with the crunchy crumbly edges we all love in a scone. Once you are ready to bake the scones then you brush them with some of the reserved milk and orange juice mixture. To really take them to the next level then you sprinkle them with some sugar before popping them in the oven. In fact, it’s that extra little touch that makes them feel like bakery-style scones! Try these out and then you will never go back to cereal for breakfast!
Ingredients You Need to Make Cranberry Orange Scones
These scones use simple ingredients. Don’t skip that fresh orange zest though… it really does take these scones to the next level! See the recipe card at the bottom of the post for all of the measurements.
- Flour: I used all purpose flour in this recipe.
- Granulated sugar: Just a little bit of granulated sugar sweetens up these scones.
- Baking powder: This keeps the scones from getting too dense. It helps them to rise and be soft.
- Salt: This is used to enhance all of the other flavors.
- Orange zest: Fresh orange zest is what sets these scones apart.
- Butter: I used unsalted butter that was cold/chilled and cubed
- Heavy cream: Make sure that this is chilled before you add it to the mixture.
- Egg: Only 1 egg is needed for this recipe.
- Vanilla extract: Adds some flavor to the sweetness.
- Cranberries: I prefer using fresh cranberries over frozen but you can use those if that’s all that you have.
- Sugar crystals: These are used for topping on the scones right before they are baked.
- Powdered sugar: This dissloves so easily and makes the glaze super smooth.
- Fresh orange juice: Adding this in to the icing gives it a flavor to match the scones.
- Vanilla extract: Adds some sweet flavor.
Let’s Make Some Scones!
These only take about 30 minutes and that includes baking time. Give them a try, they will be perfect for your holiday breakfast!
- Preheat and prep: Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.
- Whisk: In a large bowl, whisk the flour, sugar, baking powder, salt and orange zest together.
- Grate: Use a box grater to grate the cold butter into the dry ingredients. Then, use your hands to lightly mix the butter into the flour.
- Combine and form: In a medium bowl, combine the cream, egg and vanilla extract. Pour over the butter and dry ingredients. Add the cranberries and then mix until just combined. Try to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Once you have done that then flatten into an 8-9 inch disc. Sprinkle with coarse sugar. Use a sharp knife to cut into 8 equal pieces.
- Bake and add icing: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 18-20 minutes, or until nice and golden brown. Then, allow them to cool for at least 5-10 minutes before drizzling the icing over the top.
Can I Use Other Types of Cranberries?
Yes! I always like to use fresh ingredients whenever I can but frozen (no need to thaw) cranberries can be used too!
Tips for Making Amazing Cranberry Orange Scones
- Cold ingredients: It’s very important that this scone dough remain cold or else the butter will start to get warm and melt. That means the scones won’t be as soft and flakey so make sure to keep the batter cold.
- Don’t ovemix: Don’t overwork the batter. Just like when making any baked good the more you mix it, the tougher the end result will be. Remember less is more!
- Leave the oven door closed: I know that it’s tempting to open the oven door to check on your scones. Don’t do it! This lets out a lot of the hot air and can cause your scones to bake unevenly. Use the oven light instead!
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Cranberry Orange Scones
- Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt and orange zest together.
- Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly mix the butter into the flour.
- In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and dry ingredients. Add the cranberries and mix until just combined. Try to work the dough as little as possible, turn out onto a lightly floured surface, and work it into a ball. Flatten into an 8-9 inch disc. Sprinkle with coarse sugar. Use a sharp knife to cut into 8 equal pieces.
- Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 18-20 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
Nutrition information is automatically calculated, so should only be used as an approximation.