Here’s a bright, tender Cranberry Orange Scones recipe—perfectly flaky with a fresh citrus kick. 🍊🍒
🍊 Cranberry Orange Scones
🧾 Ingredients (makes 8 scones)
Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- Zest of 1 large orange
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream (or milk)
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup fresh or dried cranberries (chopped if large)
Orange Glaze (optional)
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- 1/2 tsp orange zest
👩🍳 Instructions
1️⃣ Preheat & Prep
- Preheat oven to 200 °C / 400 °F.
- Line a baking sheet with parchment paper.
2️⃣ Mix Dry Ingredients
- In a large bowl, whisk flour, sugar, baking powder, salt, and orange zest.
3️⃣ Cut in Butter
- Add cold butter and cut in with fingers or a pastry cutter until mixture resembles coarse crumbs.
4️⃣ Add Wet Ingredients
- Whisk cream, egg, and vanilla together.
- Gently stir into dry ingredients until just combined.
- Fold in cranberries. Do not overmix.
5️⃣ Shape & Cut
- Turn dough onto a lightly floured surface.
- Pat into a 1-inch thick circle.
- Cut into 8 wedges and place on baking sheet.
6️⃣ Bake
- Bake 15–20 minutes until lightly golden on top.
7️⃣ Glaze (Optional)
- Whisk glaze ingredients and drizzle over warm or cooled scones.
⭐ Tips
- Keep butter very cold for flaky scones.
- If using dried cranberries, soak them in orange juice for 10 minutes for extra moisture.
- For extra shine, brush tops with cream before baking.
- Store in an airtight container up to 2 days or freeze for longer storage.
If you’d like, I can also give you a bakery-style jumbo version or a healthier whole-wheat cranberry orange scone recipe.
