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**Cranberry-Orange Scones**
Breakfast

**Cranberry-Orange Scones**

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Breakfast

Recipe Details

Cranberry-Orange Scones

By Yossy Arefi

Published October 6, 2022

Recipe Highlights

  • Total Time: 35 minutes (preparation + baking; cooling time not included)

  • Rating: ★5 (1,444 reviews)

  • Number of Comments: 162

Product Description

Cranberry-Orange Scones feature a harmonious sweet-tart balance of tart cranberries and bright oranges, delivering a satisfying, quick-to-prepare treat. The dough’s multi-fold technique, combined with buttermilk and heavy cream, yields a tender, flaky texture that balances crispness with indulgent softness. An optional orange zest glaze amplifies the citrus brightness, though the scones remain deliciously simple without it for a minimalist approach.

These scones freeze exceptionally well for extended storage; for peak enjoyment, defrost at room temperature before gently reheating. For creative twists, substitute citrus or dried fruit components—tart cherries with lime, or lemon zest with apricots, for example—while preserving the core flavor profile.

Ingredients (Makes 8 scones)

Dry Ingredients:

  • 240g (2 cups) all-purpose flour

  • 120g (1/2 cup) granulated sugar

  • 1/2 tsp fine sea salt

  • 2 tsp baking powder

  • 1 medium orange (zested, ~1 tbsp zest; juice reserved for optional glaze)

  • 150g (1 cup) dried cranberries, chopped

Wet Ingredients:

  • 240ml (1 cup) buttermilk (or substitute with 225ml buttermilk + 15ml lemon juice, let sit 5 minutes)

  • 120ml (1/2 cup) heavy cream (35% fat)

  • 1 large egg (room temperature)

  • 115g (1/2 cup) cold unsalted butter, cut into 1/2 cm cubes

Instructions

  1. Preheat & Prep:

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.

  1. Mix Dry Ingredients:

In a large bowl, whisk flour, sugar, salt, baking powder, and orange zest until evenly combined.

  1. Incorporate Cold Butter:

Add cold butter cubes. Using a pastry cutter or forks, work butter into the flour mixture until coarse crumbs form (some pea-sized butter pieces are acceptable).

  1. Combine Wet Ingredients:

In a separate bowl, whisk buttermilk, cream, and egg until smooth.

  1. Form Dough:

Pour wet ingredients into dry mixture. Stir gently with a spatula until just combined (do not overmix). Fold in chopped cranberries.

  1. Fold Dough for Texture:

Transfer dough to a lightly floured surface. Pat into a 20 cm (8-inch) circle (~2.5 cm/1 inch thick). Fold one side over the center, rotate 90°, and repeat 2–3 times. This creates flaky layers.

  1. Shape & Cut:

Pat dough into a rough circle, then cut into 8 equal triangles (or rounds). Space scones 2.5 cm (1 inch) apart on the prepared sheet.

  1. Bake:

Bake 15–18 minutes, rotating halfway, until golden brown. A toothpick inserted into the center should come out clean.

  1. Cool & Glaze (Optional):

Transfer scones to a rack to cool completely. For glaze: Mix 120g powdered sugar with 1–2 tbsp orange juice until smooth; drizzle over cooled scones.

  1. Storage:

Wrap cooled scones tightly in plastic. Freeze for up to 1 month. Defrost at room temperature, then reheat in a 160°C (320°F) oven for 3–5 minutes for crispness.

Variations

  • Citrus: Swap orange zest with lime or lemon for tangier profiles.

  • Dried Fruit: Substitute cranberries with tart cherries, apricots, or golden raisins.

  • Gluten-Free: Use a 1:1 gluten-free flour blend (adjust baking powder to 1.5 tsp).

Enjoy your homemade Cranberry-Orange Scones—perfect for breakfast, tea, or a sweet snack!