Cranberry Orange Scones seem so fancy, right? But honestly, I used to stare at those golden pastries behind the glass at coffee shops, thinking no way could I pull them off at home. But here’s the thing: making them is way less intimidating than it looks.
Bake up one batch and you’ll see. By the way, they taste even better with homemade orange dreamsicle fudge (seriously, if you wanna get bold). Anyway, let’s just say if you ever struggle with dry, boring scones, you’re about to turn your luck.
Cranberry Orange Scones
Why You’ll Love These Cranberry Orange Scones
Let’s just get honest. Some scones out there? Dry as all get-out or barely taste like anything. These cranberry orange scones though? Soft inside, a little crispy at the edges. Like, actually bursting with orange flavor. And the cranberries? Tart pop in every bite. These might ruin the coffee shop version for you forever… in a good way.
What I really love is how forgiving the recipe is. Not a perfectionist baker? No worries, these pull together easily. Get your hands dirty—and I mean really in the dough—for the fluffiest scones. Oh, and one more thing. These fill your kitchen with citrusy, cozy-good smells. Basically makes everyone think you’re running a five-star bakery out of your own house.
Quote from a reader:
“These were the best scones I ever made—and believe me, I’ve tried a few. My mother-in-law asked for the recipe. That NEVER happens!”
— Janette, Wisconsin
Cranberry Orange Scones
Tips for Perfect Scones
I’ve messed these up (more than once) so you don’t have to. The big secret? Cold butter. Really cold. Like, don’t even look at it too long cold. I usually cube it then toss it back in the fridge while I prep the rest. This keeps your scones from the dreaded “dry brick” territory.
Also, mix the dough as little as possible. Lumps are good—don’t overthink it! If it still looks a little uneven, you’ve nailed it. And if your cranberries are extra tart, toss them in a teaspoon of sugar before adding.
Lastly, bake till just golden. If you leave them too long, they dry out. You want the bottoms just barely browned—trust me here.
Cranberry Orange Scones
How to Make Cranberry Orange Scones
This isn’t a technical recipe, so don’t sweat it. Start by whisking your dry ingredients in a big bowl. Flour, sugar, baking powder, bit of salt. Next comes the butter—toss it in and just smash it up using your hands or a fork till it’s in shabby little bits the size of peas.
Now, here’s where it gets fun. Make a hole in the middle, pour in cold milk, add a whisked egg, and a ton of orange zest (don’t be stingy with that). Stir just till the dough starts pulling together. Gently fold in your dried cranberries.
Plop the dough onto a floured counter and pat into a chubby circle. Don’t roll it super thin. Slice it into triangles (pizza cutter works!) and scatter on a parchment-lined baking sheet.
Bake, and try not to burn your tongue when you pull them out. The smell is basically unfair.
Cranberry Orange Scones
Recipe Variations
Feeling fancy or just want to tinker? There are loads of ways to switch up these cranberry orange scones. Swap dried cranberries for fresh (you’ll get juicier bites) or use other citrus zests like lemon or lime instead of orange for a twist. Some folks stir in white chocolate chips and, honestly… can’t blame them. Nuts like pecans are great too, if you’re not allergic.
If you want a really sweet touch, glaze the tops after baking with a simple mix of powdered sugar and orange juice. (Honestly, it’s almost dessert that way.) Or, for the holidays? Drizzle with a little melted white chocolate. My neighbor once swapped milk for full-fat vanilla yogurt and swears it was next-level. I believe her.
Cranberry Orange Scones
Ingredients for Cranberry Orange Scones
These are what you’ll definitely need:
- 2 cups all-purpose flour (plus more for dusting)
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 large orange (about 1 tablespoon, more if you love orange)
- 1/2 cup unsalted butter (cold, cut into small cubes)
- 2/3 cup milk (cold)
- 1 large egg
- 3/4 cup dried cranberries (or fresh if you like it juicier)
- Optional: extra sugar for sprinkling on top before baking
Oh, and don’t forget a little patience. Things can get messy but that’s half the fun.
- Serve with extra butter or a swipe of clotted cream (if you’re feeling UK-level fancy)
- Awesome beside a mug of black tea or your favorite coffee. No wrong answers.
- Split one open warm and add a juuuust little dollop of marmalade.
- Freeze leftover scones and pop ’em in the toaster. They bounce right back.
Cranberry Orange Scones
Before you get baking, here’s the real truth: the mess in your kitchen is 100 percent worth it. If you ever want something similar but more candy-like, give this orange dreamsicle fudge a go, too.
For another take or perfecting that glaze, you might want to peek at these Glazed Cranberry Orange Scones – Sally’s Baking for super-easy inspiration. Alright, that’s it. Go make some magic. Your house is gonna smell epic.
Cranberry Orange Scones
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Cranberry Orange Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious cranberry orange scones that are soft on the inside and crispy on the edges, perfect for any time of the day.
Ingredients
- 2 cups all-purpose flour (plus more for dusting)
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 large orange (about 1 tablespoon)
- 1/2 cup unsalted butter (cold, cut into small cubes)
- 2/3 cup milk (cold)
- 1 large egg
- 3/4 cup dried cranberries (or fresh if you like it juicier)
- Optional: extra sugar for sprinkling on top before baking
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and mix using your hands or a fork until you have small pea-sized bits.
- Create a hole in the center and pour in the cold milk, add the whisked egg, and orange zest. Stir just until the dough begins to form.
- Gently fold in the dried cranberries.
- Transfer the dough to a floured surface and pat it into a thick circle.
- Slice the circle into triangles and place them on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until just golden.
- Let cool slightly before enjoying with butter or clotted cream.
Notes
Use cold butter for best results. Avoid over-mixing the dough for fluffy scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg