Cranberry Orange Scones Bliss

Bright and citrusy with bursts of tart cranberries these scones always mark the start of holiday baking in my house The combination of tender crumbly scone and tangy orange glaze makes them quick enough for a weekend treat yet elegant enough for brunch guests

When I first made these cranberry orange scones I was surprised just how quickly my family polished them off Baking them on chilly mornings is now a December tradition and sometimes they do not even make it off the cooling rack before getting devoured

Ingredients

• All purpose flour: creates the sturdy yet light base look for unbleached for best texture
• Granulated sugar: sweetens and encourages browning measure carefully so they are not too sweet
• Baking powder: lifts the dough for a tender scone check that your tin is fresh for fluffy results
• Salt: sharpens the other flavors a fine sea salt blends smoothly
• Unsalted butter: must be frozen for signature flakiness choose high quality European styles for best taste
• Sour cream: adds extra richness and tang I love using full fat for a melt in your mouth interior
• Heavy cream: brings essential moisture and richness if you use half and half they may be a bit drier
• Large egg: binds everything while keeping crumb tender farm fresh eggs really make a difference
• Vanilla extract: layers on warmth and aroma pure over imitation for best flavor
• Orange zest: gives the whole scone a lively zing use organic fruit for boldest flavor
• Fresh cranberries: bring bright tart pops choose deep red berries that are plump and firm
• Powdered sugar: in the glaze gives that perfect drizzle use sifted to avoid lumps
• Fresh orange juice: in the glaze adds color and balanced tang squeeze just before using for the brightest flavor

Step-by-Step Instructions

Prepare the Dry Mix:

Whisk together the flour sugar baking powder and salt in a large mixing bowl Make sure the mixture is evenly blended so each scone rises the same

Incorporate the Butter:

Grate frozen butter directly into the flour mixture Using a pastry blender or fork work the butter in until it resembles chunky crumbs The small cold butter pieces ensure flaky layers in every bite Immediately chill this mixture while prepping wet ingredients cold is key

Mix the Wet Ingredients:

In another bowl whisk sour cream heavy cream egg vanilla and orange zest until fully combined The citrus scent will be strong and fresh

Combine Wet and Dry Mixtures:

Add wet ingredients to the flour mixture Gently stir with a fork until just moistened The dough should be shaggy and not fully mixed Overmixing makes tough scones

Fold in the Cranberries:

Sprinkle the halved cranberries over the dough Using a spatula gently fold just until they are evenly dispersed The less you handle the dough the more tender the scone

Shape and Cut the Dough:

Dust a clean surface with flour Gather dough into a thick disk about one inch high Press gently to shape rather than heavily rolling Cut the disk into eight equal wedges with a sharp knife

Prepare for Baking:

Set each wedge on a parchment lined baking sheet spacing them apart Brush the tops with a little extra cream for shine

Bake the Scones:

Place in a preheated 400 degree oven Bake for fifteen to eighteen minutes Scones are ready when golden at the edges and slightly firm If not sure lift one to check the underside

Cool and Glaze:

After baking let scones cool at least ten minutes Whisk together powdered sugar and orange juice until smooth Drizzle back and forth over warm scones for a glossy fragrant finish

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My favorite part is using outrageously fragrant orange zest Grating it straight into the bowl fills the kitchen with the holiday spirit My aunt insists on making a double batch every Thanksgiving because half get eaten before they even cool

Storage Tips

Once fully cooled store scones in an airtight container on the counter for up to two days For longer keeping freeze individually wrapped scones and thaw at room temperature or rewarm in a low oven If glazing before freezing wait until after thawing to drizzle it on so the finish stays beautiful

Ingredient Substitutions

If you do not have fresh cranberries you can use frozen but keep them in the freezer until you are ready to add them so their juices do not turn the dough pink Dried cranberries work in a pinch but reduce sugar slightly For dairy free needs sub full fat coconut cream and a vegan butter

Serving Suggestions

Serve warm with extra orange zest on top or a small dollop of clotted cream These scones go beautifully with a holiday brunch egg dishes or a hot cup of spice tea For a fancier spin serve with a dusting of powdered sugar and candied orange peel

Cultural and Historical Context

Scones have a long tradition in British baking and are often paired with afternoon tea This cranberry and orange combination brings a fresh American twist that celebrates autumn and winter flavors Regionally in the US scones have become a festive baked good during Thanksgiving and Christmas gatherings and are loved for their homemade rustic feel

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For best results bake these scones fresh and enjoy them while warm with the fragrant glaze and a cup of tea They are guaranteed to brighten any winter morning

Frequently Asked Questions

→ How do I keep scones tender and flaky?

Use very cold, grated butter and handle the dough gently to avoid overmixing, which preserves delicate texture.

→ Can frozen cranberries be used?

Yes, frozen cranberries can be used. Add them frozen and increase bake time slightly if needed.

→ What is the purpose of orange zest?

Orange zest adds fragrant citrus notes and enhances the flavor of the scones without extra moisture.

→ Why brush the scones with cream?

Brushing with cream before baking encourages a golden, glossy finish and helps scones rise higher.

→ How should finished scones be stored?

Store cooled scones in an airtight container at room temperature for up to two days, or freeze for longer storage.