These orange cranberry scones are delicious and the perfect breakfast for a special occasion or holiday. They are perfect with a cup of coffee as a meal, snack or dessert!
The first time I ever had scones was when I was in middle school. My sister had taken a high school trip to England and came back with tales of all the tastiness she had experienced.
At the top of her list were scones. So we found a recipe (in a cookbook back in those days!) cooked some up and ate them with tea.
We were all sorts of fancy.
Ever since then I eat scones every chance I get. I love it when I come upon them in restaurants or at parties. They are the perfect cross between a cookie, a cake, a biscuit… pretty much all the delicious baked goods!
I love scones because they aren’t overly sweet, and these orange cranberry scones have the delicious tartness of orange and cranberry that go perfectly with the little bit of sweetness.
Interestingly enough there is a bit of a difference between American scones and English scones. The American version has more butter in the recipe, and fancy mix-ins. Traditional English scones are usually plain with maybe raisins mixed in but usually they are slathered with butter and jam and that is where the flavor is added.
So technically these orange cranberry scones fall in the American category. No matter what style they are they are most definitely delicious!
Here’s what you need to make these Orange Cranberry Scones-
Makes 12 Scones
For the scones-
2 Cups- all-purpose flour + ¼ Cup for work surface
3 tsp.- baking powder
½ Cup- sugar – I use organic cane sugar
¼ tsp. salt
½ Cup- cold unsalted butter
½ Cup- heavy cream
¼ Cup- sour cream
1 large egg
1 tsp. vanilla extract
¼ tsp. orange extract
1 tsp. orange zest
1 Cup- craisins
For the Glaze
1-2 T. fresh orange juice
First you’ll want to line a baking sheet with parchment paper or a Silpat baking sheet.
Now in a large bowl mix 2 cups flour, baking powder and sugar together. Then cut in the butter with a fork or pastry mixer, until butter is in pea size pieces. If you need a demo on cutting in butter check out this video.
In another bowl combine your cream, sour cream, egg, vanilla, orange extract and orange zest. Whisk together until well combined.
Now fold the wet ingredients into the dry ingredient mixture until combined. Add in the crasins and mix until they are evenly incorporated.
On a clean work surface sprinkle your 1/4 cup flour. Place the scone dough on the floured surface and gently knead into a ball. Then press flat into a rectangle shape about 6×10 inches.
Cut the rectangle in half lengthwise, then cut each half into 3 pieces. Next cut each of your small rectangles in half diagonally to create triangles.
Spread them evenly on your prepared baking sheet. Pop the baking sheet in the fridge for 30 minutes before baking.
When your ready to bake preheat to 400. Then bake for 18-22 minutes or until a nice golden brown.
When they are done remove from the oven and allow to cool for 5- 10 minutes.
While your scones are cooling we’re going to whip up the glaze. Just mix your powdered sugar and orange juice together in a small bowl.
Drizzle glaze on scones when they are still slightly warm and serve!
Enjoy these scones with your tea or coffee!
- 2 c. all-purpose flour + ¼ c. for work surface
- 3 t. baking powder
- ½ c. granulated sugar
- ¼ t. salt
- ½ c. cold unsalted butter
- ½ c. heavy cream
- ¼ c. sour cream
- 1 large egg
- 1 t. vanilla extract
- ¼ t. orange extract
- 1 t. orange zest, preferably organic
- 1 c. craisins
- 2/3 c. powdered sugar
- 1-2 T. fresh orange juice
1. Line a large, rimmed baking parchment paper or a Silpat®
baking mat. Set aside.
2. Mix two cups flour, baking powder, sugar, and salt in a
large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.
3. In a separate bowl, combine the heavy cream, sour cream,
egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
4. Fold the wet ingredients into the dry ingredients just
until combined. Add in the craisins and stir until just mixed.
5. Sprinkle ¼ cup of flour onto a clean work surface. Transfer
scone batter onto floured surface and lightly knead into a ball. Press the
dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half
lengthwise, and then each half into 3 rectangles. Then, cut each rectangle
diagonally to create triangle-shaped pieces.
6. Transfer the scones to the prepared baking sheet, leaving
1-2” between them. Refrigerate for at least 30 minutes before baking.
7. Pre-heat oven to 400°F, then add the
baking sheet to oven when ready. Bake the scones for 18-22 minutes, or
until they are nicely golden brown and cooked through. Remove from oven and
cool for 5-10 minutes.
8. While the scones are cooling, prepare the orange glaze by
stirring the powdered sugar and orange juice together in a small bowl until
9. Serve the scones warm
drizzled with some of the orange glaze on top. Enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 270 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 50mg Sodium: 231mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 1g Sugar: 27g Sugar Alcohols: 0g Protein: 2g