The combination of fresh cranberries and sweet orange make the perfect scones. These Orange Cranberry Scones are tender, flaky and perfect for your holiday breakfast table.
Like most holidays, tradition comes into play heavily! Beware, anything you start in 2018, be ready to continue for the next 10 years (especially those with kids). We introduced our kids to the Macy's Thanksgiving Day parade a few years ago.
I happened to make some Orange Cranberry Scones for something to nosh on before our 10 course meal later that night. Fast forward a few year later, guess what my kids do every Thanksgiving? Yup, watch the Macy's Thanksgiving Day parade and nosh on Cranberry Orange Scones. Who am I to mess with tradition? These are a play on my similar Lemon Poppyseed Scones which are equally delightful!
Ingredients
- Flour - A simple base using all-purpose flour
- Baking Powder
- Salt
- Granulated Sugar - A bit of granulated sugar to sweeten these scones a bit. Just enough to keep the dough sweet but not overly sweet.
- Butter - These scones actually use less butter than many, we are replacing the remaining butter with heavy cream for an ultra tender scone.
- Fresh Cranberries - I love using fresh cranberries for this recipe to give the scones a bit of tartness and especially in the fall season when they are abundant.
- Orange - We'll use the zest in the scones and the juice in our glaze
- Vanilla Extract - A touch of vanilla
- Heavy Cream - The heavy cream is the base of our scone
- Powdered Sugar - We'll use powdered sugar for our glaze
- Hazelnuts (optional)
Assembling
Why We Love This Recipe
I absolutely LOVE scones and making this is so easy. No mixer required and easy enough to make ahead and bake the day you need them. The combination of orange and cranberry is so festive, perfect for the holidays.
If you try these Orange Cranberry Scones, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Orange Cranberry Scones {cream scones}
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 scones 1x
- Category: Baked Good
- Cuisine: American
Description
These tender cream Orange Cranberry Scones are delightfully tender. The fresh cranberries give them a bit of tartness while the sweet orange glaze balances it.
Ingredients
Scones
- 3 cups all purpose flour
- 1 Tbsp baking powder
- ½ tsp kosher salt
- ⅓ cup granulated sugar
- 4 Tbsp unsalted butter
- 1 zest of orange
- ¾ cup fresh cranberries, cut in half
- 1 ⅓ cup heavy cream ((additional as needed))
- 2 teaspoons vanilla extract
Orange Glaze
- 1 ½ cup powdered sugar
- 2 Tbsp fresh orange juice
- hazelnuts for topping (optional )
Instructions
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter and work into small crumbles with pastry cutter or fingertips. Add in cranberries, zest and gently toss together.
- 3 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar
- 1 zest of orange
- ¾ cup fresh cranberries, cut in half
- In a liquid measuring cup mix together vanilla extract and 1 ⅓ cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
- 1 ⅓ cup heavy cream ((additional as needed))
- 2 teaspoons vanilla extract
- Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into 2 disks, rolling gently to create about 1.5" thick. Cut each disk into 6 even triangles. **see note below for freezing
- Place 1-inch apart on the prepared baking sheet and bake for 18-222 minutes or until golden brown and cooked through (best to bake 1 tray at a time, if you can't, swap trays at the halfway point to ensure even baking and browning on top).
- Remove from the oven and transfer to cooling rack. Make glaze, whisk powdered sugar and juice until a smooth glaze forms. Drizzle on top of cooled scones, top with hazelnuts if you like.
- 1 ½ cup powdered sugar
- 2 tablespoon fresh orange juice
- hazelnuts for topping (optional)
Notes
- Make ahead. Go through all the steps for scones except baking. Once you have cut scones, you can freeze on the baking sheet until form then toss them into a zip lock bag. Anytime you want a fresh scone, pop into the oven and glaze! Great before the holidays!
Faith Burlingame says
I have always wanted to try to make scones but I was intimidated by them. Cosette made them seem less scary so I decided to try. They turned out amazing. I froze half so I can have some later too! I didn’t see how much vanilla to use so I just used 1tsp. I shared with my kids and family too and they enjoyed them.
Cosette's Kitchen says
I love this Faith, thank you so much for sharing! So glad your family enjoyed the scones. Freezing them is the BEST idea!!!!!! Eeeek, I'll add the vanilla!
xoxo,
Cosette
Faith Burlingame says
I’ve been able to make these gluten free and dairy free and they’re just as amazing. I used coconut cream and gluten free flour for baking.
Cosette's Kitchen says
Such a great idea and glad they worked well with adjustments!!! Got your entry!
xoxo,
Cosette
Kim says
How much vanilla? Looks great. I am going to try.
Cosette's Kitchen says
I always measure with my heart 😂- a good 2 teaspoons. I will update!
waterfallmagazine.com says
https://waterfallmagazine.com
Everything is very open with a precise clarification of the issues.
It was definitely informative. Your website is extremely
helpful. Thanks for sharing!
Deb says
Great scones