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Up close photo of Orange and Cranberry Scones sprinkled with sparkling sugar and drizzled with a glaze.
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Orange Cranberry Scones

Orange Cranberry Scones is an American scone recipe that is like a cross between bread and a pastry. With a sweetness surpassing that of a biscuit, these scones boast a buttery soft richness complemented by vibrant citrus notes, bursts of tangy cranberries and luxurious pecans. Perfectly suited for festive occasions, these scones are wonderful with a cup of hot coffee.
Course Breakfast or Dessert
Cuisine American
Keyword Dried Cranberry Scones, Orange Cranberry Scones, Scones for Christmas
Prep Time 15 minutes
Cook Time 15 minutes
Servings 28 scones
Calories 180kcal
Author Heather

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 4 1/2 tsp baking powder
  • 1/2 cup brown sugar *packed
  • 1/2 cup granulated sugar
  • 1/2 cup cold butter *1 stick, cut into small cubes
  • 1 cup heaving whipping cream
  • 1 tsp orange extract
  • 1 heaping tbsp orange zest *zest of 2 oranges
  • 1/2 cup chopped pecans
  • 1 cup dried cranberries
  • 1/2 cup milk *for glazing top of scones before baking, see Note #1 below
  • 1/2 cup decorative sparkling sugar *optional, for sprinkling on top of scones, see Note #2 below

Instructions

  • Preheat oven to 400℉.
  • Cut cold butter into small cubes and place in freezer while preparing dry ingredients. 
  • In a large mixing bowl add flour, salt, baking powder and sugars. Mix until well combined.
    See Note #3 below for food processor instructions.
  • Add the cold, cubed butter to the blended dry ingredients. Toss the butter in the dry ingredients, ensuring the butter is fully coated with the flour.
  • Pinch and squeeze the butter with your fingers to break up into smaller pieces and then flatten handfuls of the mixture between the palm of your hands, making sheets of butter.
  • Measure cream and stir in orange zest and extract. Stir well. 
  • Make a well in crumble mixture and pour cream into well. Stir just until the dough comes together. May need 1-2 additional tbsps of cream if dough is too dry.
  • Transfer dough onto a flat surface. Lightly four hands and gently fold the dough a few times using a bench scraper. Gradually introduce a handfuls of dried cranberries and chopped nuts, folding the dough with each addition.
  • Shape dough into a large square that is 1 inch thickness.
    Cut dough into 2 inch squares and then squares in half to form a triangle shapes. Place on parchment lined cookie sheet.
  • Brush scones with milk, sprinkle with sparkling sugar and then rest in the refrigerator for 15-20 minutes.
  • Bake for 12-17 mins or until scones reach a light golden brown. Let cool on cookie sheets for 5 minutes and then transfer to a cooling rack to completely cool.

Notes

Recipe Notes
Note #1- Either milk or heavy cream may be used. Either one will help in browning the scones and help the sparkling sugar to adhere to the tops of the scones. However, both are optional steps. 
Note #2- Sprinkling a small amount of sparkling sugar gives the scones a beautiful festive appeal. However, a simple glaze made of 1 cup powdered sugar, 2 tablespoons fresh orange juice and 1 teaspoon orange zest may be drizzled on the top of the baked and cooled scones for another festive option. 
Note #3- If using a food processor, process dry ingredients in food processor until well combined. Add cold cubed butter to dry ingredients and process just until the butter is broken into small peas sized shapes. Remove to a bowl and proceed with the recipe. 

Nutrition

Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 133mg | Potassium: 45mg | Fiber: 1g | Sugar: 14g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg