Cranberry Orange Scones

Scones are so versatile and these Cranberry Orange Scones are perfect for the holiday season.

I made these go with this Pear Cranberry Butter and they were a real hit.

I actually tripled the batch and prepared the scones to the point of ready-to-bake and then I froze them. I am using the frozen scones and Pear Cranberry Butter as a hostess gift this holiday season.

See the recipe notes for instructions on how to make these Cranberry Orange Scones ahead.

Chef's Tips

• You can use navel oranges or large juicy mandarin oranges for flavour. In a pinch you can use frozen orange juice concentrate if you don't have fresh oranges on hand.
• You can substitute other fruit like blueberries for the cranberries.
• It is important to space the scone section 1-2" inches apart when baking so the hot air can circulate. If they are too close together they will not bake fully and the centers will be dough-y.
• The glaze is optional. If you are planning to serve with preserves you don't really need the glaze.

Cranberry Orange Scones

Author: Carolyn Hetke

5 from 3 votes

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Course: Breakfast

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Servings: 8 scones

Ingredients

Scones

• ▢ 2 ¾ cups flour
• ▢ ⅓ cup sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¾ teaspoon salt
• ▢ 1 tablespoon fresh orange zest (1 large navel or 2 large mandarins)
• ▢ ¾ cup fresh or frozen cranberries
• ▢ ½ cup unsalted butter (cut into 1" cubes)
• ▢ 1 tablespoon vanilla extract
• ▢ ½ cup fresh orange juice
• ▢ ½ cup milk

Glaze (Optional)

• ▢ 1 cup confectioner sugar
• ▢ 3 tablespoon fresh orange juice

Instructions

Scones

• Whisk the flour, sugar, baking powder, baking soda, salt and orange zest together.
• Cut the butter into the flour with a pastry blender until mixture looks like coarse crumbs.
• Gently fold in the cranberries.
• Whisk vanilla, orange juice and milk together and then stir into the flour mixture. Add a bit at a time and stir well. Do not overmix.
• Knead lightly with your hands to get the dough to hold together. It will be shaggy.
• Pat the dough into a 7" circle. Cut the circle in half and then divide each half into 4 segments.
• Line a baking sheet with parchment. Position the scones on the baking sheet leaving 1" in between each piece. Place the sheet in the freezer for 30 minutes.
• Preheat oven to 400 degrees while scones are chilling. Bake 15-20 minutes until tops are golden brown and centers no longer look dough-y.
• Transfer to a wire rack to cool.
• Notes: 1. If making ahead seal raw scones in an airtight container after you have cut them into 8 pieces. Do not let them touch. You will need to be able to transfer the frozen scones to a baking sheet 2" apart. Add 2 minutes to the baking time if baking from frozen. 2. You can refrigerate scone dough overnight in the fridge and bake the following day.

Glaze

• Mix confectioner's sugar and orange juice and whisk until smooth. Drizzle over scones when they are cool.

Notes

Nutrition

Calories: 363kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 33mg | Sodium: 335mg | Potassium: 131mg | Fiber: 2g | Sugar: 26g

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