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Fresh Cranberry Orange Scones – Perfect for Breakfast, Brunch, or Tea.
I simply love scones, especially flavored with fresh cranberries and orange zest. They are incredibly tender and flaky with the perfect balance of sweet and tart. The fresh cranberries are bright and juicy and the orange zest and juice in the scone and in the dizzly icing is the perfect complement.
Scones used to intimidate me. They just seemed too English-High-Tea fancy to be tackled, but they are surprisingly quick and easy to make.
While being quick and easy, they are also special enough for Christmas Morning Breakfast, Easter Brunch, or Afternoon Tea.
I made these for my sister-in-law’s baby shower tea party and they were definitely a winner.
A Few Simple Rules for Perfect Scones
First, scones are not a diet food. The tender, flakiness comes from butter and cream. For the best results, use fresh, quality ingredients and do not substitute.
Second, the ingredients need to be very cold. This prevents the scones from expanding on the cookie sheet in the oven and will keep the outside the perfect crumbly crisp while the inside stays moist and tender.
Third, do not overwork the batter. Stirring, mixing, and kneading will be extremely minimal.
How to make Fresh Cranberry Orange Scones
First, sift together the dry ingredients that include flour, sugar, baking powder, baking soda, and salt.
Next, using a pastry cutter or two heavy duty forks, cut the butter into the dry ingredients until it resembles coarse crumbs.
Then the zest and juice of an orange, cream, a beaten egg, vanilla, and the berries are gently mixed into the crumbs. When the batter holds together, turn the bowl over onto a lightly floured surface and knead two or three times just to finish combining the ingredients. Divide the batter into two balls.
What if fresh cranberries are not in season or are not available?
While fresh is best, frozen can be substituted. Mix the cranberries in while frozen or the scones may be pink tinted from the cranberry juice. Still delicious, just pink!
If fresh or frozen is not available, dried cranberries can be substituted if you hydrate them first. Place in a microwave safe bowl and put enough water on the cranberries just to cover and microwave until boiling, about 2 minutes. Drain the excess water and use like fresh berries.
Roll out each ball of batter into it is about 3/4″ of an inch thick. Use a pizza slicer and cut each circle of dough into 8 or 10 slices depending on the desired scone size.
Bake just until golden brown and then let cool.
Finally, make the glaze. Use the zest and juice of another orange and mix with powdered sugar. Drizzle at will.
Serve with clotted cream and garnish your plate with orange slices and/or cranberries if desired.
Note: Scones are a baked item that is best served on the day you cook it but can be stored in an airtight container for the next day if needed.
Helpful kitchen tools for Fresh Cranberry Orange Scones: Note that below are Amazon Affiliate Links and any purchases made contribute a small percentage to Savor with Jennifer at no additional cost to you.
Have You tried my Fresh Cranberry Orange Scones? Leave me a comment below. I’d love to hear from you!
Fresh Cranberry Orange Scones
Ingredients
Fresh Cranberry Orange Scones
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons sugar
- 10 tablespoons cold butter
- 2 tablespoons orange zest
- 1/4 cup cold heavy cream
- 1/4 cup fresh squeezed orange juice
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Orange Glaze
- 1.5 cups powdered sugar
- 3 tablespoons fresh squeezed orange juice
- 2 tablespoons orange zest
Instructions
Preheat the oven to 425 degrees.
Sift together the flour, baking powder, baking soda, salt and sugar in a medium sized mixing bowl.
Using a pastry cutter or forks, but the cold butter into the dry ingredients until it resembles course crumbs.
Add the cream, zest, orange juice, beaten egg, vanilla, and berries and stir just until combined. The batter will be lumpy and you will see small pieces of butter.
Turn batter onto a lightly floured surface.
Kneed 2 or 3 times and divide batter into two balls.
Roll out each ball until it is 3/4″ thick. Use a pizza cutter or knife to cut each half of the batter into 8 or 10 wedges.
Place on an ungreased cookie sheet and bake for 13-16 minutes just until lightly golden.
Cool completely.
For Orange Glaze Icing, whisk powdered sugar, orange zest, and orange juice in a small bowl. Drizzle spoon fulls over scones as desired.
Recipe Notes
While fresh is best, frozen cranberries may be substituted. Mix the cranberries in the batter while they are frozen or the scones may be pink tinted from the cranberry juice.
If fresh or frozen is not available, dried cranberries can be substituted if you hydrate them first. Place them in a microwave safe bowl and put enough water on the cranberries just to cover them and microwave until boiling, about 2 minutes. Drain the excess water and use like fresh berries.
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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