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Orange Cranberry Scones: 8 Zesty Bites

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Bright and zesty orange cranberry scones, perfect for a cheerful breakfast or a delightful afternoon treat. These bakery-style scones are packed with fresh cranberries and a hint of citrus.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 cup fresh cranberries
  • 1/4 cup chopped candied orange peel (optional)
  • 1/4 cup fresh orange juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1/4 cup milk (or heavy cream)
  • 1 tablespoon coarse sugar, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the fresh cranberries and candied orange peel (if using).
  5. In a separate small bowl, whisk together the orange juice, egg, vanilla extract, and orange zest.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  7. Gradually add the milk, mixing until the dough just comes together. It should be slightly sticky.
  8. Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 3/4-inch thick.
  9. Cut the circle into 8 wedges using a sharp knife or bench scraper.
  10. Carefully transfer the wedges to the prepared baking sheet.
  11. Sprinkle with coarse sugar, if desired.
  12. Bake for 15-18 minutes, or until golden brown and cooked through.
  13. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra burst of flavor, you can add a simple orange glaze made with powdered sugar and orange juice.
  • If you don’t have fresh cranberries, frozen ones can be used, but do not thaw them before adding to the dough.
  • Ensure your butter is very cold for the flakiest scones.

Nutrition

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