Go Back
- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup cold unsalted butter, cubed - 1/2 cup dried cranberries - Zest of 1 large orange - 1/2 cup heavy cream - 1 large egg - 1 teaspoon pure vanilla extract - 1/4 cup fresh orange juice Flour is the base of our scones. It provides structure and texture. The sugar adds sweetness and helps with browning. Baking powder gives the scones their rise, making them light and airy. Salt enhances flavors and balances sweetness. Butter is key for flakiness. Cold butter creates small pockets that make our scones tender. Dried cranberries add a chewy texture and a sweet-tart flavor. Orange zest brightens every bite with fresh citrus notes. Heavy cream adds richness and moisture to the dough. The egg helps bind everything together. Vanilla extract adds a warm flavor, while fresh orange juice boosts the orange taste. If you don’t have all-purpose flour, you can use whole wheat flour. This gives a nuttier taste. For sugar, brown sugar works well for a deeper flavor. If you need a dairy-free option, you can use coconut oil instead of butter. Substitute heavy cream with almond milk or coconut milk for a lighter option. For a fruity twist, swap cranberries for blueberries or raisins. First, I preheat the oven to 400°F (200°C). This temperature helps the scones rise and brown nicely. I line a baking sheet with parchment paper. This step keeps the scones from sticking, making cleanup easier. In a large bowl, I whisk together the dry ingredients. I add 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. I mix these well until they look airy and light. This ensures the scones will have a good texture. In another bowl, I whisk together the wet ingredients. I use 1/2 cup of heavy cream, 1 large egg, 1 teaspoon of pure vanilla extract, and 1/4 cup of fresh orange juice. I make sure this mixture is smooth. Then, I pour it into the dry mix. I stir gently with a fork, just enough to combine everything. It’s okay if there are a few dry spots. Next, I turn the dough onto a floured surface. I pat the dough into a rectangle, about 1-inch thick. To cut the scones, I slice the dough into 8 triangles. You can also use a round cutter if you prefer. I place the cut scones on the baking sheet, leaving space between each piece. I bake the scones for 15-20 minutes. I watch for them to turn golden brown at the edges. The smell of orange and cranberry fills the kitchen. Once they are done, I let them cool slightly on a wire rack. This step helps them firm up without getting soggy. Enjoy these warm, tasty scones! To make flaky scones, keep the butter cold. Use cubed butter straight from the fridge. When mixing, work quickly to avoid warming the butter. You want it to stay in small chunks. This helps create layers in the scone. Make sure to handle the dough gently. Overmixing can lead to tough scones. Stop mixing when you see some dry flour. It’s okay to have a few dry spots. One common mistake is using warm butter. Warm butter melts too much and makes scones dense. Another mistake is overmixing the dough. This can lead to hard scones, and nobody wants that! Also, don’t skip the zest. Orange zest adds bright flavor. If you skip it, your scones may taste flat. Serve your scones warm for the best taste. A simple glaze can elevate them. Just mix powdered sugar with fresh orange juice. Drizzle it on top for sweetness. For a pop of color, garnish with extra orange zest and whole cranberries. This makes the scones look as good as they taste. Enjoy them with tea or coffee for a perfect treat! {{image_4}} You can easily change the fruit in your scones. Try blueberries, raspberries, or even apples. Each fruit adds its own flavor. Dried fruits, like cherries or apricots, work well too. For nuts, consider walnuts or pecans. They add a nice crunch and depth to the scones. Just remember to keep the total amount similar to the cranberries so your scones stay moist and delicious. To make gluten-free scones, swap all-purpose flour for a gluten-free blend. Look for blends that contain xanthan gum. This helps the scones hold together. You can also use almond or coconut flour, but adjust the liquid. You might need less cream or juice. Check the dough’s texture; it should be soft but not too sticky. Bake as usual, and enjoy your gluten-free treat! You can turn your scones into sweet or savory treats. For sweet scones, add chocolate chips or cinnamon. A touch of honey or maple syrup can also sweeten the mix. For savory options, try adding cheese and herbs. Chives or rosemary can enhance the flavor. You can also use bacon bits for a rich twist. These variations let you explore new tastes and pair perfectly with different spreads. To keep your orange cranberry scones fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. This helps them stay soft and tasty. Keep them at room temperature for up to two days. If you want to keep them longer, the fridge is an option. Just know they may get a bit dry. When it's time to enjoy your scones again, reheating is easy. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This warms them up and revives their flaky texture. You can also microwave them for 15 to 20 seconds if you're in a hurry. Just remember to cover them with a damp paper towel to keep them moist. Freezing scones is a great way to save some for later. First, let them cool completely. Wrap each scone tightly in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat them, thaw them overnight in the fridge. Reheat as mentioned before, and you’ll have fresh-tasting scones anytime! Yes, you can make these scones in advance. Prepare the dough and shape the scones. Then, place them on a baking sheet. Cover the sheet with plastic wrap and store it in the fridge for up to 24 hours. When you are ready to bake them, just preheat the oven and bake as directed. This way, you get fresh scones with little effort. If you need a substitute for heavy cream, try using milk and butter. Mix 1/4 cup of melted butter with 1/4 cup of milk. This blend mimics the fat content of heavy cream. You can also use half-and-half or coconut cream for a dairy-free option. Both will give your scones a nice texture. You will know the scones are done when they turn a golden brown color on the edges. The tops should feel firm to the touch. You can also check by inserting a toothpick into the center of a scone. If it comes out clean, your scones are ready. The delightful smell should fill your kitchen as they bake. You’ve learned about the key ingredients and steps for perfect scones. We explored tips for flaky texture and common mistakes to avoid. You can personalize your scones with different flavors and store them for later. Remember, practice makes perfect; don’t be afraid to try new things. Baking is a fun journey, and now you have the tools to create something delicious. Enjoy your scone-making adventure!

Orange Cranberry Scones Bakery

Delight your taste buds with these Zesty Orange Cranberry Scones! Perfectly soft with a hint of citrus, they are incredibly easy to make. In just 35 minutes, you can enjoy warm scones bursting with flavors of orange zest and sweet cranberries. Follow our simple step-by-step guide and impress your friends and family with this delightful treat. Click through to explore the full recipe and make these irresistible scones today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup cold unsalted butter, cubed

1/2 cup dried cranberries

Zest of 1 large orange

1/2 cup heavy cream

1 large egg

1 teaspoon pure vanilla extract

1/4 cup fresh orange juice

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed and airy.

      Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, ensuring that some larger pieces of butter remain for flakiness.

        Gently fold in the dried cranberries and vibrant orange zest, distributing them throughout the mixture without overmixing.

          In a separate bowl, whisk together the heavy cream, large egg, pure vanilla extract, and fresh orange juice until the mixture is smooth and homogenous.

            Pour the wet ingredients into the dry mixture. Using a fork, gently combine the two mixtures until just incorporated. Be careful not to overmix; a few dry spots are okay.

              Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle about 1-inch thick. To shape your scones, cut the dough into 8 equal triangles or use a round biscuit cutter for a more traditional scone shape.

                Transfer the cut scones to your prepared baking sheet, ensuring to leave space between each one for even baking.

                  Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown around the edges and fragrant.

                    Once baked, allow the scones to cool slightly on a wire rack before serving to let them firm up without becoming soggy.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

                        - Presentation Tips: Serve the scones warm, drizzled with a simple glaze made from powdered sugar mixed with fresh orange juice. Garnish each scone with a sprinkle of additional orange zest and a few whole cranberries for an eye-catching pop of color. Enjoy your delightful treat!