Cranberry Orange Scones — Scones are some of the best desserts to serve your guests with coffee during the holidays. I think cranberry scones are special and a delightful treat.
Scones can be tricky. I’ve found that they can be dry and dense or just too bready. This recipe is nothing like that. These scones are soft and delicate. They’re actually light and airy.
Let me show you how to make these the right way so that you never have a heavy and dense scone ever again.
How to Make Cranberry Orange Scones
After you whisk together your dry ingredients and orange zest, you will cut in some very cold butter. I keep it in the fridge until right before I’m going to use it.
One of my favorite tools is my pastry blender. It makes cutting in butter super easy. If you don’t have one, you can use a fork. Once you’ve achieved a coarse meal, then you’re done.
Now, add in your liquids and your chopped berries. Mix together with a wooden spoon. Do not use a mixer. Mix together with the wooden spoon until just mixed together.
Now, pour the dough out onto a floured surface. Do not knead it. Roll it over a couple of times to cover the dough in the flour and then gently pat it out with your hands until you get it about an inch thick.
Then using a knife, slice into 8 triangles.
Transfer the cut pieces to a parchment lined baking sheet. Bake in a pre-heated oven at 400 degrees and bake for about 20 minutes or until golden brown on top.
Remove them from the oven and let them cool. Once cooled, drizzle on the glaze and enjoy!
Welcome to Cranberry Week!
This week we are celebrating all things slow cooker! We have delicious recipes from across the country to celebrate all things cranberry!
#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Cranberry Sausage Breakfast Patties from Cheese Curd In Paradise
- Triple Chocolate Cranberry Brownies from Hezzi-D’s Books and Cooks
- Cranberry Pecan Paneer Cheese Ballfrom Magical Ingredients
- Nantucket Cranberry Pie from The Fresh Cooky
- Cranberry Relish from Devour Dinner
- Grilled Brussels Sprouts with Pistachios, Cranberries, & Parmesan from The Spiffy Cookie
- Cranberry Cordial from Palatable Pastime
- Easy Cranberry Orange Scones from Jen Around the World
- Cranberry and Brie Wontons from The Freshman Cook
- The Best Cranberry Chicken Salad from Art of Natural Living
- Dark Chocolate Cranberry Bark from Daily Dish Recipes
- Cranberry Nut Snack Mix from Family Around the Table
- Cranberry Salsa from Kate's Recipe Box
Check out these other Scone Recipes
- Parmesan Rosemary Scones
- Coffee Cinnamon Scones
- Lemon Lavender Scones
- Mini Strawberry Scones
- Pumpkin Scones
- Chocolate Chip Scones
- 2 cups all-purpose flour
- 1/2 cup white granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons orange zest
- 1 stick butter
- 1/3 cup sour cream
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh cranberries
- 1 1/2 cups powdered sugar
- 5 tablespoons of orange juice
- Whisk together the flour, sugar, baking powder, baking soda, salt and orange zest in a large bowl. Cut the butter into the flour until it resembles coarse crumbs.
- In a separate bowl stir together the sour cream, egg, milk and vanilla extract. Stir into the flour mixture with a wooden spoon. Fold in the chopped cranberries and mix
- Turn out onto a well floured surface, and cover all the dough with the flour. Gently pat out into a circle -- until your scones are about an inch thick.
- Cut into diagonal pieces like a pizza. You can make them smaller to get more pieces but I usually do it in 8 slices.
- Place the scones on a parchment lined baking sheet and bake scones in a preheated 400 degree oven for 20 to 25 minutes.
- To glaze the scones, whisk together the orange juice and powdered sugar and drizzle over scones.
Amount Per Serving: Calories: 393Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 60mgSodium: 505mgCarbohydrates: 62gFiber: 1gSugar: 35gProtein: 5g