This post may contain affiliate links. Read my disclosure policy.
The texture of these cranberry orange scones is phenomenal – billowy soft and crumbly (as evidenced by the next picture).My sister Tanya hosted a ladies brunch/ girls tea party and these were my contribution. Remember theprincess party? That’s the one! Everyone loved that these scones weren’t overly sweet (the scones themselves have just 3 Tbsp sugar!) – it’s a fairly low-guilt dessert.
The base of this recipe is modified from the strawberry scones that I guest posted for Better Homes and Gardens. The idea for the orange flavoring and glaze is based on Ina Garten’s Cranberry Orange Scones.
Ingredients for Cranberry Orange Scones:
2 cups all-purpose flour *measured correctly
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 Tbsp grated orange zest (from 1/2 orange)
1/2 cup (1 stick) cold butter, cut into chunks
1 large egg, lightly beaten
1/2 cup heavy whipping cream + 1 Tbsp to brush the top
3/4cup dried cranberries
1 Tbsp coarse/raw sugar to sprinkle the top, optional
Ingredients for the Orange Glaze:
2/3 cup powdered sugar
1 Tbsp freshly squeezed orange juice plus a pinch of orange zest
How to Make Cranberry Orange Scones:
Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
1. In a large bowl, stir together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt and 1/2 Tbsp grated orange zest. Add butter pieces and using a pastry cutter(or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
2. Toss in 3/4 cup dried cranberries and stir gently to combine. Make a well in the center and set aside
3. In a medium bowl, whisk together the egg and 1/2 cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened. tip: don’t wash the dish with your cream/egg mix. Add a little cream to it and use it to brush the scone in the next step!
4. Turn dough out onto a generously floured surface and pull it together into a round disk, about 3/4″ thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of sconeswith 1 Tbsp heavy cream and sprinkle the top with raw sugar if desired.Bake 15-17 min until golden (mine took 16 min)
5. Remove scones from the hot baking sheetand let cool 15 min then whisk together 2/3 cup powdered sugar and 1 Tbsp freshly squeezed orange juice, adding more or less to desired thickness then drizzleover cranberry scones.
Cranberry Orange Scones Recipe
The texture of these cranberry orange scones is phenomenal - billowy soft and crumbly. And they are not overly sweet.
SavePinReviewPrint
Prep Time: 15 minutes mins
Cook Time: 16 minutes mins
Total Time: 31 minutes mins
Ingredients
Servings: 12 scones
- 2 cups all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 Tbsp grated orange zest, from 1/2 orange, plus more for glaze
- 1/2 cup 1 stick cold butter, cut into chunks
- 1 large egg, lightly beaten
- 1/2 cup heavy whipping cream + 1 Tbsp to brush the top
- 3/4 cup dried cranberries
- 1 Tbsp coarse/raw sugar to sprinkle the top, optional
- 2/3 cup powdered sugar
- 1 Tbsp freshly squeezed orange juice
Instructions
Preheat oven to 400˚F. Line a large baking sheet with parchment paper. In a large bowl, sift together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt and 1/2 Tbsp grated orange zest.
Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
Toss in 3/4 cup dried cranberries and stir gently to combine. Make a well in the center and set aside.
In a medium bowl, whisk together 1 eggs and 1/2 cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
Turn dough out onto a generously floured surface and pull it together into a round disk, about 3/4" thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired. Bake 15-17 min until golden (mine took 16 min).
Remove scones from the hot baking sheet and let cool 15 min then whisk together 2/3 cup powdered sugar, 1 Tbsp freshly squeezed orange juice and a pinch of orange zest. Add more or less powdered sugar or orange juice to reach desired thickness then drizzle over scones.
- Full Nutrition Label
- Nutrition Disclosure
Course: Dessert
Cuisine: American
Keyword: Cranberry Orange Scones
Skill Level: Easy
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Have you tried scones? What’s your favorite variety?
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Amount per serving: Calories 390, Total Fat 13g (17% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 50mg (17% DV), Sodium 460mg (20% DV), Total Carbohydrate 65g (24% DV), Dietary Fiber 2g (7% DV), Total Sugars 29g, (Includes 11g Added Sugars, 22% DV), Protein 7g, Vit.
How many calories in Trader Joe's mini orange cranberry tea scones? ›
There are 260 calories in 1 scone (57 g) of Trader Joe's Mini Orange Cranberry Tea Scones.
Does baking soda make scones rise? ›
Also, make sure you use the correct amount of baking powder or bicarbonate of soda in the recipe. These leavening agents release carbon dioxide which escapes in the form of bubbles when heat is added – these help the scones rise properly and give them a light and fluffy texture.
What to avoid when making scones? ›
5 Mistakes to Avoid When Baking Scones
- Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
- Only using all-purpose flour. ...
- Overmixing the dough. ...
- Not chilling the dough before baking. ...
- Baking them ahead of time.
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.
Should diabetics eat scones? ›
"I have been making these scones for a long time now and they are so quick to make and if like me you are a diabetic you can have these as they are very plain or you can add to them by the way of reduced sugar jam or cheese.
Are scones unhealthy? ›
Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.
Are cranberries high in sugar? ›
Cranberries are naturally sour, so some brands add sugar to cranberry juice and dried cranberries. This makes it taste better but impacts how healthy they are. So for example, a cup of raw cranberries has 4 grams of sugar, but a cup of dried cranberries has nearly 90 grams.
How many calories are in Panera Bread Orange scone? ›
Panera Bread Scones Orange (1 scone) contains 81g total carbs, 78g net carbs, 20g fat, 9g protein, and 540 calories.
How many calories in a Costco cranberry scone? ›
There are 190 calories in 1 scone (156 g) of Kirkland Signature Cranberry Orange Bisconie.
Per Serving: 169 calories; calories from fat 30%; fat 5.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 2.4g; protein 2.5g; carbohydrates 27.9g; fiber 1.3g; cholesterol 2.4mg; iron 1mg; sodium 236mg; calcium 35mg.
What is the secret to making scones rise? ›
Unlike when you're baking biscuits, when you're baking scones it's a good idea to place the scones close together – this encourages them to rise upwards, rather than outwards. As for that shine, Michelle says, “If you want a matt finish on top, milk is the best (and most traditional) wash.
How long should you rest scones before baking? ›
Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning! Bake until golden brown.
Why put eggs in scones? ›
Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.
What are the qualities of a perfect scone? ›
Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit.
What makes scones rise best? ›
How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.
Why aren t my scones light and fluffy? ›
For super fluffy scones, make sure to not over-mix and resist the urge to knead the dough too much. “Ditch the spoon and use a flat-bladed knife when mixing the ingredients together,” Alison adds.
Why are scones so difficult to make? ›
These beautiful baked goods are very easy to make, but equally, there is lots of room for error and the result can sometimes be hard, tough inedible lumps of dough. The biggest secret to scone success? Mixing as little as possible and as lightly as possible.
