Orange Cranberry Scones
I absolutely love baking scones. There’s just something special about a warm, flaky scone fresh out of the oven. It fills the whole house with the most amazing buttery, citrusy aroma.
And trust me, once you make these Orange Cranberry Scones, you’ll never want store-bought ones again!
They have the best flaky and buttery texture. And they are the perfect combo of citrusy and sweet.
Great for breakfast, brunch, or a cozy snack with tea.
If you’ve never made homemade scones before, don’t worry!
This recipe is super easy to follow. You don’t need any fancy equipment, just a mixing bowl, a grater, and your hands.
So, let’s get baking!
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- 1 orange (zested and juiced)
- ¼ teaspoon salt
- ½ cups cold unsalted butter
- ½ cup heavy cream (+ 1 tablespoon for baking)
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon orange extract
- 1 cup dried cranberries
- ⅔ cup powdered sugar (for the glaze)
How to Make Orange Cranberry Scones
- In a large bowl, combine the flour, sugar, baking powder, salt, and one teaspoon of orange zest. Add your butter and use your hands to quickly work it into the flour until you get a crumbly texture.
- Pop the bowl in the freezer for 5-10 minutes to keep everything cold.
- Take your flour mixture out of the freezer and stir in the cranberries.
- In a separate bowl, whisk together the heavy cream, sour cream, vanilla extract, orange extract, and the egg.
- Pour the wet ingredients into the dry ingredients and gently mix everything together until just combined.
- Lightly flour your work surface and place the dough on it. Use your hands to gently shape it into a ball.
- Then, press the ball down into a thick round disc and cut it into six wedges (like a pizza).
- Place the scones on a parchment-lined baking sheet and brush the tops with one tablespoon of heavy cream for a golden crust. Put them in the fridge for 30 minutes. This helps them keep their shape while baking.
- Preheat your oven to 400°F. Once the scones have chilled, bake them for 18-22 minutes or until golden brown. Remove from the oven and cool for 5-10 minutes.
- While the scones cool, whisk together 2/3 cup powdered sugar and 2 tablespoons orange juice.
- Drizzle the glaze over the warm scones and enjoy!
Tips for the Best Homemade Scones
- Use frozen butter to keep the dough flaky.
- Don’t overmix. The less you mix, the softer your scones will be.
- Chill before baking to prevent spreading and give a better texture.
- If your dough feels sticky, it might be too warm. Try chilling it for 5 minutes before shaping.
- No heavy cream? Use whole milk or half-and-half.
- For a dairy-free option, swap heavy cream with coconut cream and use vegan butter.
- Fresh cranberries work great but may add extra moisture, so be sure to pat them dry before mixing them into the dough.
- Add some chopped walnuts or pecans for extra crunch.
Serving & Storage Suggestions
How to Serve:
- Enjoy these Orange Cranberry Scones warm with butter, clotted cream, or honey.
- Pair them with coffee, tea, or a glass of fresh orange juice.
How to Store:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Keeps fresh for up to a week.
- Freeze: Freeze unbaked scones for up to 3 months and bake when needed.
There you have it. Delicious, bakery-style Orange Cranberry Scones that are super easy to make at home!
Whether you enjoy them as a quick breakfast, a sweet treat with tea, or a cozy weekend bake, they’re sure to be a hit.
Give this recipe a try, and let me know how they turn out!
Yield: 12
Orange Cranberry Scones
Prep Time
15 minutes
Cook Time
20 minutes
Additional Time
30 minutes
Total Time
1 hour 5 minutes
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- 1 orange (zested and juiced)
- ¼ teaspoon salt
- ½ cups cold unsalted butter
- ½ cup heavy cream (+ 1 tablespoon for baking)
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon orange extract
- 1 cup dried cranberries
- ⅔ cup powdered sugar (for the glaze)
Instructions
- In a large bowl, combine the flour, sugar, baking powder, salt, and one teaspoon of orange zest. Add your butter and use your hands to quickly work it into the flour until you get a crumbly texture.
- Pop the bowl in the freezer for 5-10 minutes to keep everything cold.
- Take your flour mixture out of the freezer and stir in the cranberries.
- In a separate bowl, whisk together the heavy cream, sour cream, vanilla extract, orange extract, and the egg.
- Pour the wet ingredients into the dry ingredients and gently mix everything together until just combined.
- Lightly flour your work surface and place the dough on it. Use your hands to gently shape it into a ball.
- Then, press the ball down into a thick round disc and cut it into six wedges (like a pizza).
- Place the scones on a parchment-lined baking sheet and brush the tops with one tablespoon of heavy cream for a golden crust. Put them in the fridge for 30 minutes. This helps them keep their shape while baking.
- Preheat your oven to 400°F. Once the scones have chilled, bake them for 18-22 minutes or until golden brown. Remove from the oven and cool for 5-10 minutes.
- While the scones cool, whisk together 2/3 cup powdered sugar and 2 tablespoons orange juice.
- Drizzle the glaze over the warm scones and enjoy!
