Desserts

Cranberry Orange Scones

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Scones, the epitome of morning elegance, reach new heights with our Cranberry Orange Scones recipe. Revel in the delicate crumb and crunchy edges that define a good scone, enhanced by the tantalizing combination of tart cranberries and the aromatic essence of oranges. Topped with a dusting of powdered sugar, these scones exude a magical charm that transcends ordinary breakfast fare.

The Effortless Art of Scone-Making

No need for culinary acrobatics here; crafting these Cranberry Orange Scones is a breeze. The dough, a simple medley of ingredients, comes together effortlessly by hand. Shape it into two flat rounds, cut into wedges, and let the oven work its magic. The result? A home filled with the sweet aroma of freshly baked scones, ready to elevate your cozy morning ritual.

Mastering the Art of Scone Craftsmanship

Begin the journey by infusing orange zest into sugar, awakening the citrusy notes that will dance on your taste buds. The choice of cold ingredients is crucial; butter, egg, and heavy cream straight from the fridge ensure the butter maintains its integrity, leading to the creation of those coveted flaky layers.

Ditch the gadgets; use your fingers to flatten cold butter into the dough. This tactile approach yields laminated dough, promising flakiness, not density. Hands in the bowl, create a tactile connection, allowing you to gauge the dough’s consistency. Don’t fuss over perfection; a slightly craggy appearance is welcomed.

Cranberries: A Burst of Vibrancy

Whether you opt for fresh or frozen cranberries, this recipe accommodates both. Caution with frozen cranberries – no defrosting allowed. Whole cranberries provide delightful tart bursts, but feel free to coarsely chop them for a different texture.

Recipe Swaps and Substitutions:

Make this recipe your own with a zest swap – lemon instead of orange. Experiment with alternative dairy options like buttermilk, yogurt, sour cream, or crème fraiche, adjusting thickness with milk. If you go the cultured dairy route, a hint of baking soda ensures optimal results.

Why Our Recipe Reigns Supreme

Quick and efficient, our recipe takes a mere 30 minutes from start to finish. The cranberry-orange fusion adds a refreshing touch, making these scones a holiday favorite. Master the texture, achieving a perfect balance of crispiness on the outside and moist tenderness within – a league beyond your average coffee shop or bakery.

Endless Variations for Every Palate

While the Cranberry Orange Scones stand as a testament to culinary brilliance, the realm of scone possibilities remains vast. Explore variations with fresh or dried fruits, incorporate oats, cornmeal, or whole wheat flour, or experiment with crunchy toppings or glazes for an extra layer of indulgence.

To Freeze or Not to Freeze: A Scone Dilemma

Our recipe caters to planners and procrastinators alike. Freeze uncooked scones for future cravings or bake them straight from the freezer when the mood strikes. Leftovers? Fear not, as they can be stored and revived to their former glory.

Storage Info:

Scones shine brightest when freshly baked but fear not if leftovers linger. Optimal freshness persists for two days at room temperature or extend their life by freezing. Reheating in the oven or toasting revives their oomph, ensuring no crumb goes to waste.

Cranberry Orange Scones

0.0 from 0 votes
Recipe by admin Course: Desserts
Servings

8

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

347

kcal
Total time

30

minutes

Embark on a delightful culinary journey with our easy-to-follow Cranberry Orange Scones recipe, designed to bring a touch of magic to your breakfast routine. Savor the harmonious blend of tart cranberries and zesty orange, encased in a scone that boasts a slightly crisp exterior and a perfectly moist center.

Ingredients

  • 2 cups all-purpose flour

  • 6 Tablespoons granulated sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, FROZEN

  • 1/3 cup sour cream (light, regular, or sub Plain Greek Yogurt)

  • 1/3 cup heavy whipping cream

  • 1 large egg

  • 1 teaspoon vanilla extract

  • Zest of 1 orange

  • 1 cup fresh cranberries (halved)

  • For the glaze:
  • 2/3 cup powdered sugar

  • 1 Tablespoon freshly squeezed orange juice

Directions

  • Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Grate the frozen butter into the bowl, and use a pastry blender or fork to combine until the mixture resembles coarse meal. Chill the mixture in the fridge while you prepare the wet ingredients.
  • In a small bowl, combine sour cream, heavy cream, egg, vanilla extract, and orange zest. Pour this mixture over the flour mixture, gently stirring until just moistened.
  • Fold in the halved cranberries. Flour or grease your hands, gently work the dough into a ball, then press it (or use a rolling pin) into a 1-inch thick circle.
  • Cut the dough into 8 wedges, place them on the prepared baking sheet, and brush the tops with a bit of heavy cream.
  • Bake for 15-18 minutes or until golden. Remove from the baking sheet and let them cool for at least 10 minutes before drizzling the glaze.
  • For the glaze: Combine powdered sugar and freshly squeezed orange juice, adjusting until you achieve your desired thickness.

Notes

  • Cranberries: Fresh, frozen, or dried cranberries may be used.
  • Storing Instructions: Best served fresh, but leftover scones can be stored at room temperature or in the fridge for up to two days.
  • Freezing Instructions: Skip the glaze and let scones cool completely. Freeze in an airtight container or freezer bag for up to 3 months. Thaw completely in the fridge, then cut into wedges and bake as directed.
  • Scone Flavors: Explore various flavors or try different mix-ins with our basic Homemade Scones recipe.

Nutrition Facts

  • Calories: 347kcal
  • Carbohydrates: 46g
  • Protein: 5g
  • Fat: 16g
  • Cholesterol: 67mg
  • Sodium: 164mg
  • Potassium: 198mg
  • Fiber: 1g
  • Sugar: 19g
  • Calcium: 81mg
  • Iron: 1.7mg

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