Cranberry Orange Scones
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 scones
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Course
Bread
Cranberry Orange Scones
Description
The Cranberry Orange Scones combine zest from two medium oranges with fresh, frozen, or dried cranberries mixed into a dough made from all-purpose flour, baking powder, baking soda, salt, sour cream, and an egg. Frozen unsalted butter is grated into the dry ingredients, resulting in a coarse texture that helps form flaky layers when baked. After combining with sour cream, egg, and milk, the sticky dough is shaped into a circle and cut into triangles for individual scones. A finishing glaze made from melted butter, confectioners' sugar, vanilla, and freshly squeezed orange juice is brushed on top after baking, adding sweetness and moisture.
The scones bake at 400°F on a parchment-lined sheet until golden and firm, developing a tender crumb that contrasts with the slightly crisp edges formed by the butter. The citrus notes brighten the tart cranberries, making the flavor profile both refreshing and satisfying.
These scones are a great option for serving at breakfast or tea time, offering a pleasant mix of creamy, fruity, and citrus flavors. They store well in an airtight container for up to two days, retaining their moisture and texture when properly covered.
Ingredients
For the Scones
- ⅓ cup sugar
- orange zest of two medium
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter frozen, unsalted
- ½ cup sour cream
- 1 large egg
- 3 tablespoons milk
- 1 cup cranberries fresh/frozen or 1/2 cup dried cranberries
For the Glaze
- 3 tablespoons unsalted butter melted
- 1 cup confectioners’ sugar sifted
- ½ teaspoon vanilla extract pure
- 2 tablespoons orange juice freshly squeezed
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the sour cream, egg and milk until smooth.
- Toss the cranberries into the flour mixture. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
- Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 17 to 20 minutes. Cool for 10 minutes and prepare the glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip.
Notes
- Store scones in an airtight container to keep them fresh for up to two days.
User Reviews
Overall Rating
4.3
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