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    Home » Breakfast

    Cranberry Orange Scones

    Published: Dec 19, 2019 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

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

    Eight scones baked to golden brown

    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.

    Half pint jar of pear cranberry butter with gingham cap and label

    See the recipe notes for instructions on how to make these Cranberry Orange Scones ahead. They freeze beautifully so you can have fresh scones in less than 30 minutes!

    Unbaked cranberry orange scones

    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.
    Individual scone on a plate with cranberry pear butter

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    Eight scones baked to golden brown

    Cranberry Orange Scones

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    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
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 3 votes (3 ratings without comment)

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    1. Mus

      December 31, 2019 at 4:15 pm

      Please notify me of new posts by email.
      Thanks!

      Reply
      • thewineloverskitchen

        January 03, 2020 at 1:42 pm

        Hi Mus! You have to tick the box at the bottom of the post or you can sign up for the bi-weekly newsletter from the home page!

        Reply

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