Home Christmas Cranberry Orange Scones – Preppy Kitchen
Cranberry Orange Scones Social

Cranberry Orange Scones – Preppy Kitchen

by Ünal Güler

These cranberry orange scones melt in your mouth. They are crispy and flaky on the outside while juicy and tender on the inside. The combination of orange and cranberries makes for a deliciously festive flavor, making them perfect for breakfast during the holidays.

Scones may seem complicated to make, but they’re shockingly easy to make. You don’t need any special equipment to make homemade orange cranberry scones. Simply mix the ingredients together and you’ll have scones with sweet, crumbly edges and a soft, moist center in no time. Check out all of my tips and tricks below, and you’ll have perfect scones in no time. Want another scone recipe? Try my Chocolate Chip Scones, Pumpkin Scones, or Blueberry Scones recipe.

What you need to make this recipe

Ingredients for making Cranberry Orange Scones.

Flour – Different flours have different amounts of protein, so I don’t recommend swapping out the all-purpose flour for another. You need flour for the dough and to flour the surface you’re kneading the dough on.

baking powder – Make sure your baking soda hasn’t expired! Baking soda will help your orange cranberry scones rise and fluff.

Butter – Make sure your butter is very cold as you don’t want the butter in the batter to melt before you bake the scones. The cold chunks of butter melt as they bake, leaving flaky layers behind.

orange – You’ll need some orange zest for flavor in the scones, and since you’ll need orange juice in the frosting, I recommend squeezing the orange for the juice!

cranberries – You can use fresh cranberries or frozen cranberries for the scones!

whipped cream – Whipped cream gives the batter fullness so the scones stay tender. Do not do without whole milk or a lower proportion of cream.

How to make cranberry orange scones

Set of two photos showing butter cut into flour and cranberries stirred into the flour.

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and orange zest and toss until well coated with flour. Using a pastry cutter or rubbing between your fingers, work the butter into the flour until the chunks are pea-sized.

2. Stir in the cranberries.

Set of two photos showing cream being mixed and poured into the flour mixture.

3. Whisk together the cream and egg.

4. Make a well in the flour mixture and pour in the cream mixture. Using a spatula, fold in the mixture until a crumbly dough forms.

Set of two photos showing how to cut dough into triangles and drizzle glaze over baked scones.

5. Pour the dough onto the counter and lightly knead the dough. Pat it into an 8 inch circle and cut the dough into 8 wedges. Place the wedges evenly spaced on a baking sheet lined with parchment paper. Brush with cream and sprinkle with sugar if desired and bake for 20 minutes.

6. Transfer the scones to a wire rack and cool completely. While the scones are cooling, make the icing by whisking together the powdered sugar and orange juice. Drizzle over the cooled scones and let the glaze set for about 30 minutes.

A spoonful of frosting is drizzled over several cranberry orange scones.

Pro tips for preparing this recipe

  • Frozen cranberries are great for this scones recipe. Frozen cranberries are great for these scones as the extra cold fruit helps keep the butter in the batter cold as you shape it. If you don’t have fresh or frozen cranberries, you can substitute ½ cup of dried cranberries.
  • Be sure to measure the flour correctly. If you add too much flour, the batter will be dry and the scones will not rise and become crumbly. The best way to measure flour is with a kitchen scale. If you don’t have one, fluff up your flour with a spoon, sprinkle into your measuring cup, and use a knife to even it out.
  • Press straight down with the cutter or knife and do not twist; Turning as you cut seals the edge and prevents the scones from rising properly.
  • Avoid overworking the dough to keep gluten from forming! The more you knead, the more gluten will form, resulting in chewy scones. This is also why you shouldn’t use a mixer for the batter, as you’re more likely to over-mix it with a mixer.
  • Work briskly as you knead the dough so that the warmth of your hands doesn’t melt the butter.
  • It is very important that the batter stays cold while preparing the scones, otherwise the butter will become warm and melt. The butter needs to stay cold to make these soft and fluffy scones.
A plate of a cranberry and orange scone with a drizzle of icing on top and a cup of coffee in the background.

frequently asked Questions

How do I make my scones juicier?

Making sure your butter stays cold is key to a moist scone. The cold butter melts in the oven, creating air pockets, resulting in scones with a tender and moist center. The egg and cream also add moisture. Avoid using milk instead of cream.

Can I make scones ahead of time?

You can prepare the batter for the scones the night before and then store covered in the fridge overnight. In the morning before baking, cut out the dough and spread with cream.

How do I store leftovers?

Store leftover scones, covered, at room temperature for up to 2 days.

Can I freeze scones?

If you plan to freeze the scones, skip the frosting. Once the scones are at room temperature, freeze them in a freezer-friendly bag or container. Leave in the fridge at room temperature for a few hours or overnight to thaw. Heat them up in the oven or microwave and drizzle over the glaze.

If you’ve tried this Cranberry Orange Scones recipe, don’t forget to rate the recipe and let me know how you felt in the comments below. I look forward to hearing from you!

Several cranberry orange scones with frosting drizzle them all over.

To press

Cranberry Orange Scones

These Cranberry Orange Scones are made with a few simple ingredients and are quick and easy to put together! They are perfect for your holiday breakfast spreads!

instructions

For the scones:

  • Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper.

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and orange zest and toss until well coated with flour. Using a pastry cutter or rubbing between your fingers, work the butter into the flour until the chunks are pea-sized. Stir in cranberries.

  • Whisk cream and egg. Make a well in the flour mixture and pour in the cream mixture. Using a spatula, fold in the mixture until a crumbly dough forms.

  • Pour the batter onto the counter. Knead the dough lightly with floured hands until it begins to form a cohesive mass. Pat into an 8 inch circle. Using a sharp knife or bench scraper, cut the dough into 8 wedges.

  • Place the wedges evenly distributed on the baking sheet. Spread with cream and sprinkle with sugar if you like. (For extra fluffy scones, refrigerate or freeze for 20 minutes.)

  • Bake for 20 minutes or until the tops are golden brown. Transfer the scones to a wire rack and cool completely.

For the glaze:

  • Whisk together the powdered sugar and orange juice in a small mixing bowl. Drizzle over the cooled scones and let the glaze set for about 30 minutes. Store covered at room temperature for up to 2 days.

Remarks

  • Frozen cranberries are great for this scones recipe. Frozen cranberries are great for these scones as the extra cold fruit helps keep the butter in the batter cold as you shape it. If you don’t have fresh or frozen cranberries, you can substitute ½ cup of dried cranberries.
  • Be sure to measure the flour correctly. If you add too much flour, the batter will be dry and the scones will not rise and become crumbly. The best way to measure flour is with a scale. If you don’t have one, fluff up your flour with a spoon, sprinkle into your measuring cup, and use a knife to even it out.
  • Press straight down with the cutter or knife and do not twist; Turning as you cut seals the edge and prevents the scones from rising properly.
  • Avoid overworking the dough to keep gluten from forming! The more you knead, the more gluten will form, resulting in chewy scones. This is also why you shouldn’t use a mixer for the batter, as you’re more likely to over-mix it with a mixer.
  • Work briskly as you knead the dough so that the warmth of your hands doesn’t melt the butter.
  • It is very important that the batter stays cold while preparing the scones, otherwise the butter will become warm and melt. For the soft and fluffy scones, the butter needs to stay cold.

nutrition

Calories: 292kcal | Carbohydrates: 55G | Protein: 5G | Fat: 6G | Saturated Fatty Acids: 4G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 2G | Trans fats: 0.003G | Cholesterol: 40mg | Sodium: 306mg | Potassium: 90mg | Fiber: 2G | Sugar: 28G | Vitamin A: 334ie | Vitamin C: 5mg | Calcium: 96mg | Iron: 2mg

*Nutritional advice

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