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.
- 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.
- 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
- 1 cup confectioner sugar
- 3 tablespoon fresh orange juice
- 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.
- Mix confectioner's sugar and orange juice and whisk until smooth. Drizzle over scones when they are cool.