Go Back

Easy Cranberry Orange Scones

Delight in the warm aroma and vibrant flavors of these Easy Cranberry Orange Scones, perfect for breakfast or as a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Scottish
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For the base of the scones.
  • 1/4 cup sugar For sweetness.
  • 1 tablespoon baking powder For leavening.
  • 1/2 teaspoon salt To enhance flavor.
  • 1/2 cup unsalted butter, cold and cubed Must be very cold for flaky texture.
Additions
  • 1/2 cup dried cranberries Can substitute with raisins or chopped dates.
  • Zest of 1 orange For a fresh citrus flavor.
Wet Ingredients
  • 1/2 cup heavy cream For moisture.
  • 1 egg To bind the ingredients.
  • 1 teaspoon vanilla extract For added flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until well mixed.
  3. Add the cold, cubed butter into the dry mix. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Stir in the dried cranberries and orange zest gently until evenly distributed.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix!
  7. Turn the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut into wedges or use a biscuit cutter to create rounds.
  8. Place the scones on the prepared baking sheet and bake for 15-20 minutes or until they are lightly golden on top.
  9. Allow them to cool slightly before serving. Enjoy with butter, honey, or your favorite jam!

Notes

For best results, ensure your butter is very cold before cutting and watch them closely while baking. These scones can be stored for up to 3 days at room temperature or 1 week in the refrigerator.