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Cranberry Orange Scones | Can't Stay Out of the Kitchen | these luscious #scones have the most spectacular combination of flavors using fresh #cranberries, #OrangeZest & featuring a luscious #orange icing with more Orange Zest on top. They simply beg to be eaten! You'll be swooning after sinking your teeth into these amazing #CranberryOrangeScones. Great for a weekend, company or #holiday #breakfast or #brunch like #Thanksgiving, #Christmas, #NewYearsDay or #ValentinesDay.

Cranberry Orange Scones

Teresa Ambra
Cranberry Orange Scones is the most delectable, exquisite scone recipe imaginable! These lovely scones include fresh cranberries, orange juice and orange zest with a luscious orange flavored icing to die for! Scrumptious breakfast or brunch idea during the holiday season. Freeze fresh cranberries and you can make this recipe year round! Your family and friends will swoon over these luscious scones.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 504 kcal

Equipment

  • 1 large cookie sheet pan
  • parchment paper
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 grater or orange zester
  • measuring cups
  • measuring spoons
  • 1 pastry blender
  • 1 pastry brush
  • 1 small bowl
  • 1 small mixing bowl
  • 1 whisk

Ingredients
  

SCONES:

  • 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1/2 cup granulated sugar
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 cup salted butter cold (1 stick)
  • 1 cup fresh cranberries washed
  • 2 tsp. grated orange peel packed
  • 1 tsp. pure vanilla extract
  • 1 tbsp. orange juice
  • 3/4 cup buttermilk or soured milk
  • 1 large egg
  • 1 tbsp. half-and-half or whole milk
  • 1/3 cup unbleached flour to roll out the scones

ICING:

  • 3 cups powdered sugar
  • 1/4 cup half-and-half or more, as needed
  • 1 tbsp. orange juice
  • 1 tsp. grated orange peel for topping, if desired

Instructions
 

SCONES:

  • Preheat oven to 400º.
  • Line a cookie sheet with parchment paper; set aside.
  • In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
  • Stir or whisk well to combine ingredients.
  • Add butter and cut into mixture with a pastry blender until coarse crumbs form.
  • Add orange zest and cranberries and stir again to combine.
  • Measure out buttermilk in a small measuring cup.
  • Add vanilla extract and orange juice and stir to combine.
  • Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
  • Measure out about a 1/3 cup of flour; sprinkle a few tablespoons of flour on top of bread board.
  • Transfer dough to the floured bread board; sprinkle very generously with some of the flour; knead dough about six to ten times.
  • Turn dough over about half way and sprinkle with remaining flour.
  • Knead dough again about 8-10 times.
  • Pat dough into a 7-inch round about one to two inches thick.
  • Cut the dough into eighths.
  • Transfer the scones onto the parchment paper-lined cookie sheet.
  • Combine egg and cream in a small bowl with a whisk.
  • Brush each scone with egg/cream mixture.
  • Bake at 400º for approximately 20 minutes, or until a toothpick inserted in center comes out clean.
  • Remove scones to wire racks and cool approximately 10 minutes before adding glaze.
  • Add glaze and serve. 

ICING:

  • In a large sized mixing bowl, whisk half-and-half, powdered sugar and orange juice until smooth.
  • Transfer scones to wire cooling rack.
  • Spoon icing over top of each scone with a one-tablespoon measuring spoon.
  • Smooth the icing over the whole top and down the sides of the scone adding as much icing as necessary.
  • (Usually between one and two tablespoonfuls of icing per scone is all that’s needed).
  • Sprinkle each scone immediately with grated orange zest after glazing each scone with icing.
  • Let glaze set for 5-10 minutes before serving. 
  • Serve.

Notes

NOTE:  You will not need all of the egg wash.
 
NOTE: My scones took 23 minutes to cook completely.
 
NOTE: I sprinkle the knife with flour before cutting the scone dough into eighths to prevent the dough from sticking.
 
NOTE: This is not the traditional way to make scones which usually turn out dense and dry. Mine have a softer, bread-like texture and are sweeter than regular scones.
 
NOTE: To sour milk: measure half-and-half or whole milk into a measuring cup. Add about a tablespoon of vinegar and allow mixture to sit out on counter for about 5 minutes to thicken before using in recipe.
 
NOTE: You will not use all of the icing for this recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 504kcalCarbohydrates: 89gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 60mgSodium: 357mgPotassium: 117mgFiber: 2gSugar: 59gVitamin A: 482IUVitamin C: 6mgCalcium: 99mgIron: 2mg
Keyword breakfast, brunch, cranberries, holiday breakfast, orange zest, scones
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