Simple Cranberry Orange Scones
Cranberry Orange Scones are fun to make. They are a perfect holiday breakfast-the cranberries and fresh orange zest make these scones a holiday tradition. We have made these into triangles but, you could also make them circular.
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Ingredients Needed For Cranberry Orange Scones:
Flour
Baking Powder
Sugar
Salt
Orange Zest
Butter
Buttermilk
Cranberries
Vanilla
Egg
Course Sugar
Powdered Sugar
Milk
Fresh Orange Juice
How To Make Cranberry Orange Scones:
Preheat oven to 400 degrees.
Chop fresh (or frozen) cranberries into halves or quarters, depending on the size of the cranberry.
Zest and then juice the orange.
In a mixing bowl, whisk flour, baking powder, sugar, salt and orange zest together.
Remove the butter from the refrigerator or freezer and grate it into the flour mixture. You want your cold ingredients to stay cold.
Then, with a fork, pastry blender or hands, mix butter into flour mixture until well combined. Then, place the mixing bowl into the refrigerator for 10 minutes.
While you wait, cover a large baking sheet with parchment paper and place the egg into a bowl and whisk.
Remove dough from the refrigerator and add chopped cranberries, stir.
Add buttermilk and vanilla and stir to combine.
Place dough on a floured surface. With floured hands knead dough a little bit and form dough into an eight inch circle.
Use a sharp knife or pizza cutter to cut into eight triangles.
Place triangles 1-2 inches apart on baking sheet. All eight scones should fit on a large baking sheet.
Brush each triangle with the whisked egg.
Top each with coarse sugar.
Bake for 22 minutes.
While baking, make the glaze by stirring powdered sugar, milk and freshly squeezed orange juice until smooth.
Remove scones from the oven when they are light golden brown-22 minutes was perfect for my oven. Allow time to cool (a little-I like to eat them warm).
Drizzle each scone with glaze and enjoy!
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Cranberry Orange Scones
An easy and festive scone recipe for the holidays.
Ingredients
- 2 cups flour plus extra for forming scones
- 1 tbsp baking powder
- 1/2 cup sugar
- 1/2 tsp salt
- 2-3 tsp orange zest (zest of one orange)
- 1/2 cup butter cold or frozen
- 1 cup buttermilk
- 3/4 cup cranberries quartered or halved
- 1/2 tbsp vanilla
- 1 egg
- 1 tbsp coarse sugar
Glaze:
- 1 cup powdered sugar
- 1/2 tbsp milk
- 1 1/2 tbsp fresh orange juice
Instructions
-
Preheat oven to 400 degrees.
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Cut cranberries in half or quarters, depending on the size.
-
Zest juice the orange.
-
In a mixing bowl, whisk together flour, baking powder, sugar, salt and orange zest.
-
Remove butter from the refrigerator or freezer and grate it into the mixing bowl with the flour mixture.
-
Combine flour mixture and butter with a pastry blender, fork or hands. Place in the refrigerator for 10 minutes.
-
While you wait, cover a large baking sheet with parchment paper and whisk egg in a bowl.
-
Remove dough from the refrigerator and add cranberries, stir. Add the buttermilk and vanilla and mix until blended.
-
Place dough onto a floured surface and knead a little bit, with floured hands, to get the mixture all pressed together and smooth. Use more flour as needed on surface and hands.
-
Press dough into an 8 inch circle and cut into 8 triangles, using a sharp knife or a pizza cutter, dusted with flour.
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Place scones onto the baking sheet, brush each scone-top and sides-with whisked egg and then, sprinkle with coarse sugar.
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Bake in a 400° oven for 22 minutes or until lightly golden brown.
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While the scones bake, make the glaze by mixing powdered sugar, milk and orange juice together until smooth.
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Allow a little time to cool and drizzle glaze over the top. Serve and enjoy!
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