Cranberry Orange Scones Recipe

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Enjoy these dainty scones with sweet cranberries and tangy oranges. Great for breakfast or snack!  


FOR THE SCONES: – 2 cups (240g) all-purpose flour – 1/4 cup (50g) granulated sugar – 2 teaspoons orange zest – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, cold & cut into 1/4-inch cube – 1 cup cranberries (fresh or frozen) – 3/4 cup (177ml) buttermilk (or sour cream or Greek yogurt) – 1 egg yolk – 1 & 1/2 tablespoons orange juice – 1 egg white, optional – sanding sugar or sparkling sugar (optional) FOR THE GLAZE: – 1/2 cup (55g) confectioners’ sugar, sifted – 1 tablespoon orange juice – 1/2 to 1 tablespoon milk

TO MAKE SCONES: Heat oven to 375F. Line a baking sheet with silicone or parchment. In a large basin, mix flour, sugar, baking powder, baking soda, salt, and orange zest.   

Step 1 


Cut the butter into the flour mixture with a pastry blender or fork until it resembles coarse meal. Cranberries should be gently mixed.  

Step 2

Stir buttermilk, egg yolk, and orange juice in a separate basin. Add to flour mixture and mix until dough forms.  

Step 3

Place the dough on a lightly floured surface. Knead lightly for a few revolutions to form dough.  

Step 4

Pat the dough into a 7-inch disk gently. Cut 6-8 wedges with a bench scraper or sharp knife.  

Step 5

Put the wedges in the pan. For soft, high-rising scones, leave wedges close together in a circle.   

Step 6

Separate slices for crisper scones. Brush with egg white and sprinkle with sparkling or sanding sugar. Bake 18-22 minutes till bright golden brown.  

Step 7

Pan-cool on a wire rack. Reapply the cuts with a thin knife or bench scraper if you baked the scones close together.  

Step 8

MAKE GLAZE: Mix confectioners' sugar, orange juice, and 1/2 tablespoon milk. Make a thick, pourable glaze with extra milk. Pour glaze over cooled scones before serving.  

Step 9

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