Cranberry Orange Scones
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4.5
6 reviews
Excellent
Cranberry Orange Scones
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Homemade cranberry orange scones are everything a scone should be! Buttery and flaky on the inside with golden crisp edges, and the orange zest and vanilla are the perfect match to the tart cranberries!
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Ingredients
- 2 cups (240g) all-purpose flour plus more for bench flour
- 1/2 cup (100g) sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (113g) unsalted butter frozen
- 2 tablespoons orange zest
- 1 1/4 cup (125g) cranberries frozen
- 1/2 cup (113g) sour cream
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon orange blossom water optional
- 2 tablespoons heavy cream for brushing
- turbinado sugar optional, for topping
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Instructions
- Preheat your oven to 400f and set the rack to the middle level. Line a baking sheet with parchment paper.
- In a large bowl mix the flour, sugar, baking powder, baking soda, and salt.
- Using the large holes of a box grater, grate the frozen butter and add it to the flour mixture.
- Using your hands or a pastry cutter, work the butter into the flour until a coarse meal is formed.
- Add the frozen cranberries and orange zest to the flour mixture and stir until incorporated.
- In a small bowl, whisk together the sour cream, egg, vanilla, and orange blossom water.
- Pour the sour cream mixture onto the flour and mix gently with a fork until large clumps form.
- Flour your hands and use them to shape the dough into a ball, then place the ball on a lightly floured surface and shape it into an 8-inch circle.
- Using a sharp knife, slice the dough into 8 triangles and place them on the parchment paper-lined baking sheet about 3 inches apart and allow to chill in the refrigerator for at least 15 minutes.
- Remove the scones from the refrigerator and brush each one with the heavy cream and if using the sugar, add a sprinkle of sugar to the top.
- Bake in the oven for 17-20 minutes or until the edges are golden and the top is lightly browned.
- Allow the scones to rest for 5 minutes before serving. Serve with butter and enjoy!
Notes
- The uncooked scones should chill for a minimum of 15 minutes in the refrigerator but can be chilled overnight.
- You won't be able to grate the entire stick of butter so when you get near the end of the stick, cut the remaining part into small pieces.
- We used frozen cranberries because they hold up better than fresh during the dough-making process and are more widely available, especially outside of Fall. Dried or fresh cranberries can also be used.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Scones can be stored for 2 days in an airtight container at room temperature, or in the refrigerator for 5 days.
Nutrition Information
Show Details
Serving
1scone
Calories
322kcal
(16%)
Carbohydrates
39g
(13%)
Protein
4.6g
(9%)
Fat
16.3g
(25%)
Saturated Fat
11g
(55%)
Sodium
325mg
(14%)
Potassium
141mg
(4%)
Fiber
1.5g
(6%)
Sugar
13.1g
(26%)
Calcium
4mg
(0%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 322kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4.6g | 9% |
| Fat | 16.3g | 25% |
| Saturated Fat | 11g | 55% |
| Sodium | 325mg | 14% |
| Potassium | 141mg | 3% |
| Fiber | 1.5g | 6% |
| Sugar | 13.1g | 26% |
| Calcium | 4mg | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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