Here’s a delicious Cranberry Orange Scones recipe you can make at home — perfectly tender, zesty, and ideal for breakfast or tea 🍊🍒
🍊 Cranberry Orange Scones
Ingredients (makes 8 scones)
Dry Ingredients
- 2 cups (250 g) all‑purpose flour
- ⅓ cup (65 g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- Zest of 1 large orange
- ½ cup (115 g) cold unsalted butter, cubed
- ½ cup (120 ml) heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1–1¼ cups dried cranberries
Optional Orange Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
🥣 Instructions
- Preheat & Prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- Cut in Butter
- Add cold butter cubes and use a pastry cutter (or fingertips) to work butter into flour until the mixture resembles coarse crumbs.
- Add Cranberries
- Stir in cranberries.
- Combine Wet Ingredients
- In a small bowl, whisk together cream, egg, and vanilla.
- Form the Dough
- Pour wet mixture over dry ingredients and gently mix until just combined. Don’t overwork — dough should be slightly sticky.
- If too dry, add a splash more cream.
- Shape Scones
- Turn dough out onto a lightly floured surface.
- Pat into an 8‑inch circle about ¾″ thick.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Bake
- Brush tops with a little extra cream.
- Bake for 15–18 minutes until golden brown.
- Make Glaze (Optional)
- Whisk powdered sugar with orange juice until smooth.
- Drizzle over slightly cooled scones.
☕ Tips & Variations
- Buttermilk Substitute: Use ½ cup buttermilk for extra tender scones.
- Sweetness Level: Add an extra 2‑3 tbsp sugar if you like sweeter pastries.
- Extra Orange Punch: Stir in 1–2 tbsp of fresh orange juice into the dough.
- Mix‑Ins: White chocolate chips pair wonderfully with cranberry & orange.
Would you like a vegan, gluten‑free, or healthier (less sugar) version too? 😊
