Cranberry Orange Scones fresh-from-the-oven are the perfect way to start the day. Tender with the perfect crumb, these cranberry scones are infused with fresh orange zest for amazing flavor.
Serve these at room temperature or in the afternoon with tea for the perfect bite.
For Breakfast or Tea Time
So, what is a scone? It’s a tender and slightly crumbly pastry somewhat resembling the texture of a biscuit. The difference between scones and biscuits is in the eggs (found in scones but not in biscuits).
This british pastry is often served with jam and clotted cream however I do love butter (and tea) with my scones.
To Make Scones
Scones are very easy to make and take about 15 minutes prep. This recipe is completely versatile… you can adapt it to your own tastes! Swap out the orange cranberry for your own combination… blueberries, chocolate chips or flaxseed!
To Make Scones:
- Mix dry ingredients with a whisk until combined.
- Add butter and use a pastry blender to cut the butter into the flour until it is pea sized.
- Add liquid ingredients and stir with a fork until soft dough forms.
- Form into a circle and cut into triangles. Bake until slightly browned.
To Make Icing:
- Combine all ingredients in a zippered bag and slowly add warm water. Squeeze the bag in your hands until it is fully mixed.
- Snip off a small corner of the bag and drizzle over the slightly cooled scones.
Tips for Making Flaky Scones
- Use very cold butter (per recipe below).
- Make sure your baking soda and baking powder are not expired. This is a common oversight as these ingredients tend to sit in the cupboard for a long time.
- Once the dough is made, handle it as little as possible. The heat from your hands will melt the butter and the scones won’t rise as well.
- Be sure all the scones are equal size and shape so they bake evenly.
How Long Do Scones Last?
Scones will last up to 5 days if they are kept tightly sealed. Keep them in a container with a tight-fitting lid or a gallon-sized zippered bag in a cool place.
Scones, Biscuits, and More!
Cranberry Orange Scones
- 2 1/2 cups all-purpose flour
- 3 Tablespoons sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter cut into pieces
- 1/2 cup dried cranberries
- 2 eggs beaten
- 3/4 cup whipping cream
- 1 Tablespoon orange zest
- milk to brush top of scone
- sugar to sprinkle top of scone
- 3 Tablespoon icing sugar
- 1 Tablespoon orange juice
- 1/4 teaspoon orange zest (or to taste)
Preheat oven to 400°F.
Combine dry ingredients in a bowl and using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries and make a well in center. Set aside.
Combine eggs, whipping cream, and orange zest. Add egg mixture into well in flour mixture.
On a lightly floured surface, knead dough by folding and gently pressing dough for 10 to 12 strokes until nearly smooth. Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.
Place wedges 1-inch apart on an ungreased baking sheet. Brush with milk and sprinkle with additional sugar.
Bake for 10-12 minutes or until golden. Remove scones from baking sheet. Let slightly cool and top with icing.
Combine all ingredients in a bowl.
- After scones are slightly cooled, place scones on a large plate and drizzle with icing.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)