CRANBERRY ORANGE SCONES RECIPE

I’ve got Thanksgiving breakfast covered for you! And Thanksgiving snack time because glazed cranberry orange scones make a perfectly acceptable snack. Especially with a warm mug of homemade apple cider. Mmm, I love the sounds of that. Can I come over? We can be festive together.

I’m super excited to share today’s recipe with you because it is a recipe that you tasted yourselves! Like, these actual scones got your stamp of approval. I baked them a few weeks ago, cut them up real small, and served them at my NYC book signing. Rave reviews, rave reviews! Basically, if Sally’s Baking Addiction was Us Weekly, these scones would always be on the cover.

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I’ve tried! If you haven’t caught on by now, I use the same basic scone recipe for every scone I make. Except you, triple chocolate scones. Dare to be different you devilishly delish little numbers! But for every other scone I make, it’s the same base recipe. From there I add flavors, zest, fruit, and/or glaze. I also play around with the type of sugar depending on the flavor of the scone. Like, brown sugar in my apple cinnamon scones (yumm-o) and granulated white sugar in my blueberry scones. I’ll never say yumm-o again, promise.

These ain’t your regular scones. Long gone are dry and bland scones, which is what turned me off of scones for so long! Rather, they’re filled with orange zest, pops of juicy cranberries, covered with ultra crumbly edges, moist interiors, and just melt in your mouth. And then the orange glaze soaks into all the cracks and crumbles. For these reasons, and so many more, I LOVE MY SCONES! And I’m so glad all you in NYC did too. Knew ya would!

To start: cranberries. Fresh or frozen work! Or even dried cranberries, too. I prefer to use frozen because they keep the scone dough super cold. Remember, scone dough should always be cold. Why? Keeps the scones from spreading and also keeps that butter cold.

Why You’ll Love This Recipe

These scones are a burst of citrusy delight paired with sweet cranberries, making them both refreshing and comforting. The crumbly yet moist texture is a dream, and the orange glaze adds a perfect finish. They’re ideal for breakfast, brunch, or a delightful snack.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Pastry blender
• Rimmed baking sheet
• Parchment paper
• Whisk
• Pastry brush

Ingredients

Cranberry Orange Scone Recipe:

• 2 cups all-purpose flour
• ½ cup sugar + more for topping
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) cold butter
• ½ cup fresh cranberries
• ¾ – 1 cup heavy cream
• 1 tablespoon orange juice
• 1 tablespoon orange zest

Orange Glaze:

• 1 cup confectioner’s sugar
• 3-4 tablespoons orange juice
• 1 tablespoon orange zest

Instructions

For the Scones:

1. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal.
4. Stir in cranberries, ¾ cup of heavy cream, orange juice, and orange zest. Press dough together between the palms of your hands. If it doesn’t just hold together, add more heavy cream until it just holds together.
5. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick.
6. Cut dough into equal-sized wedges and place onto prepared baking sheet pan.
7. Melt about 2 tablespoons butter and brush on top of dough.
8. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.

Orange Glaze:

1. Whisk all of the glaze ingredients together in a medium-sized bowl until smooth.
2. Drizzle on top of each scone after it has cooled for about five minutes.

Tips for Success

• Ensure your butter is cold to achieve the best texture.
• Don’t overwork the dough; it should just come together without being too sticky.
• Use fresh orange zest for the most vibrant flavor.

Additional Tips or Variations

Feel free to experiment with adding nuts like chopped pecans for an extra crunch. You can also substitute lemon zest and juice for a different citrus twist.

Nutritional Highlights (Per Serving)

• Calories: 320
• Fat: 14g
• Carbohydrates: 44g
• Protein: 4g

Frequently Asked Questions (FAQ)

• Can I use dried cranberries? Yes, just be mindful that they are sweeter than fresh or frozen cranberries.
• How long do these scones stay fresh? They’re best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Can I freeze the scones? Absolutely! Freeze before baking and add a few extra minutes to the baking time.

Conclusion

These cranberry orange scones are a delightful addition to any breakfast table, perfect for impressing guests or treating yourself. I can’t wait for you to try this recipe. When you do, please share your experience and any fun variations you explore. Happy baking!