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- 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon fine sea salt - 1/4 cup cold unsalted butter, cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon pure vanilla extract - 1/2 cup dried cranberries - Zest of 1 large orange - 2 tablespoons coarse sugar (for topping) When I made these cranberry orange scones, I focused on simple, fresh ingredients. The dry ingredients create the base. I start with all-purpose flour, which gives the scones their lovely structure. The granulated sugar adds sweetness. Baking powder helps them rise, while fine sea salt balances the flavors. Next, I add the wet ingredients. Cold unsalted butter adds richness. I cut it into the flour mixture until it resembles coarse crumbs. This step is key to a flaky texture. Then, I mix in heavy cream, a large egg, and vanilla extract. These make the dough moist and flavorful. Finally, I brighten the scones with flavor enhancers. Dried cranberries provide tartness, and the zest of a large orange adds a fresh, citrusy note. For a sweet finish, I sprinkle coarse sugar on top before baking. This creates a delightful crunch that contrasts with the soft scone interior. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper to prevent sticking. - In a large bowl, mix together the flour, sugar, baking powder, and salt. - Add the cold, cubed butter to the flour mix. - Use a pastry cutter or your fingers to work in the butter. - The mix should look like coarse crumbs. - Gently fold in the dried cranberries and orange zest. - In a separate bowl, whisk the heavy cream, egg, and vanilla. - Pour the wet mix into the dry ingredients. - Stir gently with a spatula until just combined; some lumps are okay. - Turn the dough onto a floured surface and knead gently a few times. - Shape the dough into a round disk about 1 inch thick. - Cut the disk into 8 wedges. - Place the wedges on the baking sheet, spaced 2 inches apart. - Brush the tops with heavy cream and sprinkle with coarse sugar. - Bake for 15-20 minutes until golden. - Check with a toothpick; it should come out clean. - Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack. To get the best scone, avoid overmixing the dough. Mix just enough to combine the ingredients. Lumps in the dough are okay. They help make the scones light and fluffy. Knead gently for the same reason. Too much kneading can make your scones tough. You can add fun twists to your scones. Try adding nuts like walnuts or pecans for a crunchy bite. You can also mix in spices like cinnamon or nutmeg for warmth. If you want a fresher taste, use fresh cranberries instead of dried ones. They give a burst of tartness, which is delightful. These scones shine when served warm. Pair them with clotted cream or butter for a rich treat. You can also add jam for extra sweetness. For a beautiful presentation, arrange the scones on a rustic wooden platter. Add fresh orange slices and more cranberries for color and charm. Pro Tips Chill the Butter: Ensure your butter is very cold before incorporating it into the flour. This helps create flaky layers in your scones. Don’t Overmix: Mix the dough just until combined. Overmixing can lead to tough scones instead of tender ones. Use Fresh Ingredients: For the best flavor, use fresh orange zest and high-quality dried cranberries. This enhances the overall taste of the scones. Experiment with Add-ins: Feel free to customize your scones by adding nuts, chocolate chips, or other dried fruits for a unique twist. {{image_4}} You can change the fruit in your scones. Swap cranberries for blueberries or raspberries. These fruits add a new taste and color. You can also add lemon or lime zest. This gives your scones a bright citrus twist. If you need gluten-free scones, use gluten-free flour. Almond flour or oat flour works well. For a vegan version, replace the heavy cream with coconut cream. Use a flax egg instead of a large egg. These swaps make the scones fit many diets. You can make holiday-themed scones too. Try adding spices like cinnamon or nutmeg for a festive feel. For special occasions, shape the dough into hearts or stars. These fun shapes add a personal touch to your treats. To keep your cranberry orange scones fresh, you need to store them right. Use airtight containers for the best results. This method prevents air from making them dry. Place parchment paper between layers if you stack them. This helps avoid sticking. Make sure to let the scones cool completely before you store them. Warm scones can create moisture, which is not good for storage. You can freeze your scones if you want to keep them longer. First, let them cool completely. Then, wrap each scone in plastic wrap. Place them in a freezer-safe bag or container. This way, they stay fresh for up to three months. When you're ready to eat them, thaw the scones in the fridge overnight. For a warm treat, reheat them in the oven at 350°F (175°C) for about 10 minutes. This will bring back their lovely texture. The shelf life of cranberry orange scones is about 3 to 4 days at room temperature. If stored properly in an airtight container, they can stay fresh longer. You can also place them in the fridge for up to a week. To check for freshness, look for any signs of mold or an off smell. If they feel hard or dry, it’s best to toss them. Enjoy your scones at their best! To make your scones rise higher, use fresh baking powder. It should be less than six months old. Cold butter and cold cream help too. These keep the dough cold and create steam while baking. Don't overmix; this can make the scones tough. Yes, you can replace heavy cream with milk, but the texture will change. Milk makes scones less rich and may not be as flaky. If you use milk, consider adding a bit of melted butter for extra fat. You can use unsweetened applesauce or mashed banana instead of eggs. Each egg can be replaced with 1/4 cup of applesauce. This keeps the scones moist and helps them rise. Your scones are done when they are lightly golden on top. You can check with a toothpick; it should come out clean after inserting it in the center. The edges will also feel firm to the touch. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and store it in the fridge for up to two days. When ready to bake, shape and cut the dough, then bake as instructed. This blog post covered how to make delicious scones. We explored the right mix of dry and wet ingredients, including flavor enhancers like cranberries and orange zest. You learned step-by-step instructions for preparation and baking. I shared tips for perfect texture and suggested variations to try. In short, enjoy baking, experimenting, and sharing your tasty creations. You now have the tools to make these scones shine!

Cranberry Orange Scones

Delicious scones infused with cranberry and orange zest, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 third cup granulated sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon fine sea salt
  • 1 quarter cup cold unsalted butter, cubed
  • 1 half cup dried cranberries
  • 1 large orange zest
  • 1 half cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 quarter cup additional heavy cream (for brushing)
  • 2 tablespoons coarse sugar (for topping)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisk together these dry ingredients until they are well blended.
  • Incorporate the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture achieves a texture akin to coarse crumbs.
  • Gently fold in the dried cranberries and the fresh orange zest, making sure they are evenly distributed throughout the flour mixture.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until you achieve a smooth and homogenous mixture.
  • Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, mix gently until just combined. It's important not to overmix; leaving a few lumps is perfectly fine as it will yield a tender scone.
  • Transfer the dough onto a lightly floured surface. Using your hands, gently knead the dough only a few times until it comes together. Shape the dough into a round disk that is approximately 1 inch thick.
  • Using a sharp knife, slice the disk into 8 wedges. Carefully place each wedge on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for expansion during baking.
  • Brush the tops of the scones with the reserved heavy cream, then sprinkle with coarse sugar to create a delightful crunchy topping.
  • Place the baking sheet in the oven and bake for 15-20 minutes. The scones should be lightly golden on top, and a toothpick inserted into the center of a scone should come out clean.
  • Allow the baked scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the scones on a rustic wooden platter, enhancing their appeal with fresh orange slices and a scattering of extra cranberries for a pop of color. Serve with clotted cream or butter on the side for a truly indulgent treat!
Keyword baking, cranberry, orange, scones