Cranberry Orange Scones are golden brown with a crunchy exterior and soft and moist interior. These scones are perfect for breakfast, especially during the weekends and holidays!
About Cranberry Orange Scones
Scones sound fancy, but they are easy and straightforward to make. And I love the scones with fresh fruits and nuts; they are super tempting and irresistible. However, there are certain things to take care of while making scones. Maintaining the cold temperature throughout the procedure is essential for flaky scones. If the dough is not cold enough before it goes to the oven, the scones will spread too much and become flat. So cold butter (out of the freezer) is necessary, and the milk and cream should also be cold from the refrigerator. Not only that, but after making the wedges from the dough, I placed them in the fridge for at least 30 minutes. And this extra step yields super flaky scones. You should try this recipe even if you are not a fan of fresh cranberries ( I also do not prefer eating them as it is). However, fresh cranberries taste amazingly delicious in these buttery scones or, in fact, in any other baking dessert.
Ingredients
Step-by-Step Directions
Making The Dough
Line the baking sheet with a silicon mat or parchment paper. Wash, dry, and cut the cranberries into halves. This step is optional; you can skip it and use whole cranberries.
Cut the frozen butter into small pieces and place them back in the freezer while you prepare the other ingredients. Mix cream, milk, and vanilla in a measuring cup or bowl. Set it aside.
Whisk the flour, sugar, baking powder, salt, and orange zest in a large bowl.
Add the frozen butter cubes to the flour mixture and combine them into the flour mixture with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.
Then add cranberries and mix gently to combine.
Add wet ingredients and mix with a spatula until everything appears moistened and a crumbly dough starts to form.
Pour the dough on the clean and lightly floured surface.
With floured hands, work the dough into a ball; however, do not knead the dough. Pat the dough ball into an 8-inch disc, and with a sharp knife or a bench scraper, cut it into 8 wedges.
Transfer the scones to the prepared baking sheet. Brush the scones with cream and sprinkle coarse sugar on the top. However, you can skip this step if you want.
Refrigerating or Freezing The Scones
Place the baking sheet in the fridge or freezer for at least 30 minutes. If you do not have space for the baking sheet in the refrigerator or freezer, place the scones on the smaller plate and let them chill. And transfer them to the baking sheet right before baking.
Baking The Scones
When you are ready to bake, preheat the oven to 400°F (200°C). Bake the scones for 22-26 minutes or until they are golden brown around the edges and on the top. Please note that the baking time may take a little more if you have frozen the wedges. Remove from the oven and allow them to cool down for a few minutes while you prepare the glaze.
Glazing The Scones
Whisk the icing sugar and orange juice together in a small bowl. For a thicker glaze, add more icing sugar, and to keep it thinner, add more orange juice.
When the scones are slightly warm, drizzle the glaze over the scones and serve.
Storing Suggestions
Store the scones at room temperature in an airtight container for two days. Or refrigerate them for up to five days. Then reheat the scones in the microwave or oven before serving.
Helpful Tips
Measuring: It is essential to measure the ingredients correctly. For the best results, use the kitchen scale if you have one. Adding too much flour will result in dry and crumbly scones. If you do not have a kitchen scale, fluff the flour with a spoon and then add it to the measuring cup with a spoon. Then level it off with a knife. Cranberries: I have used fresh cranberries for making these scones. Also, I have cut the cranberries into halves. That is an extra step, which you can skip, and add the whole cranberries to the scones. You can also use the same amount of frozen cranberries without thawing them. If using dried cranberries, add ¾ cup of them. Butter: It should be cold for the best flaky scones, so we need frozen butter. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing. However, after grating or cutting the butter, place it back in the refrigerator until the mixing time. Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined. Chilling: It is essential to refrigerate the dough wedges to be cold before baking for at least 30 minutes. If you do not have enough time, freeze them for 15 minutes. But do not skip this step. If you do not have enough space in your fridge or freezer for the baking sheet, place the wedges on a smaller plate and then transfer them to a baking tray before baking. Freezing The Scones: You can freeze the scones in a freezer-safe bag or container. Do not glaze the scones; freeze them only when they are cooled to room temperature. To thaw, leave the scones in the fridge overnight or on the counter for a few hours. Then reheat them in the microwave or oven, drizzle the glaze and serve.
Can I use Frozen or Dried Cranberries?
Yes! If you use frozen cranberries, do not thaw them and use the same amount as the fresh ones. And if you use dried cranberries, add ¾ cup of them. Also, if you have extra time, it is best to soak the dried cranberries in hot or warm water for 15-20 minutes. Then, drain and allow them to dry completely before using them for the recipe. Soaking will make the dried cranberries plump, moist, and soft.
Can I Skip the Orange Flavor From The Scones?
Yes, absolutely! If you do not prefer the scones with orange flavor, skip adding the zest. Also, add milk or cream to the icing sugar instead of orange juice to make a glaze. But instead of orange zest, you can also add lemon zest if you want.
Why Did My Scones Spread Too Much?
To make the flaky scones, it is essential that the dough is cold before going into the oven. And for that, butter should be freezing cold, and also milk and cream should be cold from the fridge. And while making the dough, these ingredients may start to come at room temperature. So, after cutting the dough into wedges, place them back into the fridge for at least 30 minutes. However, if your scones are still overspreading as they bake, remove them from the oven, press them back into their shape using a rubber spatula, and continue baking.
Can I Make Cranberry Orange Scones In Advance?
You can make the dough in advance, the night before, and store it tightly covered in the fridge. When ready to bake, cut the dough into wedges, brush with cream, and top with sugar. You can also make the scones in advance without glaze. They will stay in the fridge for up to five days. When you want to serve them, reheat them in the oven or microwave. Then glaze them if you want and serve.
