When I was sixteen, I got my very first job. It was at a local coffee shop. It was there that I tried my first scone. Although there were many flavors, the combination of tart cranberries and sweet oranges were like a sweet melody to my soul.
That said, I present to you these homemade Cranberry Orange Scones. It is a decadent treat that is made with fresh oranges and orange zest and topped with a sweet glaze.
Scones are a type of quick bread that originated in Scotland and they used to be round and flat. Today you find scones typically pie-shaped. But no matter how you slice them (no pun intended), they are A-MAZ-ING!
How To Make Cranberry Orange Scones
To make these delightful breakfast baked goods, you need the following ingredients:
- all-purpose flour
- baking powder
- unsalted butter
- heavy cream
- sour cream
- an egg
- vanilla extract
- orange extract
- orange zest
- powdered sugar
- fresh orange juice
Making them is surprisingly easy. You start by mixing the dry ingredients together. Then you work in the butter either by using a pastry cutter or two forks or knives. Alternatively, you could pulse the butter and flour mixture in a blender. Just be careful not to over-blend.
Next, you add in the “wet” ingredients and stir until the dry ingredients are moistened. Add in the craisins. Don’t overwork the dough. Pat the dough out into a rectangle.
Cut in the rectangle in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
Place the cut scones on a Silpat baking mat – be sure to leave some space between them since they will rise a little. Put them in the fridge for about 30 minutes to rest.
Next, preheat your oven to 400 degrees Fahrenheit. Once the oven is ready, bake them for 18 – 22 minutes. Keep an eye on them at the end – they should end up golden brown. Let them cool completely.
Once they have cooled, you can start making the sweet orange glaze. This simple glaze is a mixture of orange juice and powdered sugar.
Drizzle the glaze over the scones.
Cranberry Orange Scones
- Baking sheet
- 2 ¼ cups all-purpose flour divided
- 3 teaspoons baking powder
- ½ cup sugar
- ¼ teaspoon salt
- ½ cup unsalted butter cold
- ½ cup heavy cream
- ¼ cup sour cream
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon orange extract
- 1 teaspoon orange zest
- 1 cup craisins
- ⅔ cup powdered sugar
- 1-2 teaspoons orange juice
- Line a large, rimmed baking parchment paper or a Silpat® baking mat. Set aside.
- 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.
- In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
- Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
- 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.
- Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
- 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.
- While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
- Serve the scones warm drizzled with some of the orange glaze on top. Enjoy!
These Cranberry Orange Scones make a great treat during tea time or for holiday breakfasts or brunches.
A holiday time-saving tip is to make the scones ahead of time. Once you have rolled them out and cut them into triangles, wrap them tightly in plastic wrap and place them in the freezer.
Scones can safely be frozen – unbaked – for about three weeks. When ready to bake frozen scones, remove them from the freezer and place in a preheated oven. They bake in about the same time as freshly made scones.