Description
It started with a craving and turned into a weekend tradition. My husband, who never considered himself much of a baker, surprised me one Saturday morning with a tray of these beautiful cranberry orange scones. Since then, he’s been perfecting the recipe, and I have to say — he’s nailed it. These scones are soft and fluffy on the inside with a golden, crisp top, bursting with tart cranberries and fresh orange zest. The balance of flavors is just right — not too sweet, with a refreshing citrus twist that pairs beautifully with a morning coffee or a quiet afternoon tea.
Ingredients
Having everything ready before you start makes the process smooth and enjoyable. Here’s what you’ll need:
For the Dough:
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2 cups plain flour – All-purpose flour works perfectly here.
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1/2 cup granulated sugar – Adds a gentle sweetness without overpowering the citrus and berries.
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2 1/2 teaspoons baking powder – Gives the scones their fluffy rise.
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1/2 cup unsalted butter, frozen – The secret to those flaky layers.
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1/3 cup heavy cream – Makes the dough rich and tender.
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1 teaspoon vanilla extract – Adds depth and aroma.
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1/3 cup sour cream – You can also use full-fat yogurt or Greek yogurt for a tangy touch.
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1 large egg – Helps bind the dough and adds richness.
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Zest from 1 orange – Adds a fresh, citrusy aroma and flavor.
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1 cup fresh cranberries, sliced in half – Bursts of tartness in every bite.
For the Glaze:
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2/3 cup powdered sugar – Smooth and sweet.
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1 tablespoon freshly squeezed orange juice – Enhances the citrus profile.
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. This small step makes cleanup easy and your scones golden on the bottom.
In a large mixing bowl, whisk together the flour, granulated sugar, and baking powder. This creates an even base and distributes the baking powder thoroughly, which helps your scones rise properly.
Take your butter straight from the freezer and grate it using a box grater directly into the dry mixture. Using frozen butter is key — as it melts in the oven, it creates steam, resulting in a flaky texture. Use a fork or pastry cutter to gently blend the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the sour cream, heavy cream, egg, vanilla extract, and orange zest. It will look creamy and slightly thick — this mixture brings moisture and richness to the dough.
Pour the wet mixture into the bowl of dry ingredients. Stir just until it begins to come together. Add your halved cranberries and gently fold them in. Try not to overwork the dough — overmixing can make your scones tough instead of tender.
Lightly flour your hands and a clean surface. Turn out the dough and gently knead it until it forms a soft, slightly sticky ball. Press the dough into a 1-inch thick round disk. Use a sharp knife or bench scraper to slice into 8 even triangles.
Place the scones evenly spaced on the prepared baking sheet. Brush the tops with a little cream to give them a lovely golden shine. Bake in the preheated oven for 15 to 18 minutes, or until the tops are golden and the edges firm.
Let the scones cool for at least 10 minutes before glazing. To make the glaze, whisk the powdered sugar with the orange juice until smooth. Drizzle over each scone. Let the glaze set before serving — if you can wait that long!
Notes
These scones are best enjoyed fresh but can be frozen for later. Don’t skip the glaze—it brightens the flavor and adds a soft finish.
- Prep Time: 15 minutes
- Additional Time (shaping, glazing, cooling):: 10 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American.
Nutrition
- Serving Size: 1 scone
- Calories: 347 kcal
- Sugar: 17 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 2g
- Protein: 5 g
- Cholesterol: 65 mg