Orange Cranberry Scones with Sweet Orange Topping

Cranberry scones with orange slices on a plate.

Orange Cranberry Scones with Sweet Orange Topping

These Orange Cranberry Scones are easy to make and come out moist and tender every time. With dried and fresh cranberries these scones are both a little sweet and tart. The orange sugar topping adds a sweet flavor to each bite. This is a family favorite cranberry scone recipe.

Course Quick Bread

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings scones

Calories 306kcal

Author Jere' Cassidy

Equipment

Ingredients

2 cups AP flour
3 tablespoons granulated sugar
2 oranges zested
2 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup unsalted butter cubed
¼ cup whole milk can use half-and-half, or heavy cream
1 large egg
½ cup dried cranberries
½ cup fresh cranberries
2 tablespoons Milk for glaze
2 tablespoons granulated sugar for topping

Instructions

Heat the oven to 400° F. Prepare a baking sheet with parchment paper
Cut the cold butter into small cubes and put back in the refrigerator until ready to use.
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
Zest the orange and add 1 tablespoon of the zest to the flour mixture. Reserve the rest of the zest for the topping. Juice the orange for later.
Cut in the cold cubed butter using a pastry blender or two knives. The mixture will look like coarse crumbs.
Mix together the milk, ¼ cup of orange juice, and the egg. Add this mixture to the flour mixture along with the dried cranberries and stir with a fork until combined to make a soft dough.
Turn dough onto a floured surface and knead a few times to form a smooth dough.
Gently roll into an 8" circle, then top with the chopped fresh cranberries.
With a bench scraper lift a third of the dough and fold to the center, then lift the other third of the dough and fold to the center. This will create a long rectangle.
Pinch the seam and flip the dough over on a floured surface. With your hands, you can press the dough to even it out and smooth the ends and side. Cut the dough into 8 triangle shapes and put the triangle dough on the parchment-lined baking sheet.
Mix the remaining orange zest and 2 tablespoons of sugar in a small bowl.
Brush the tops of the unbaked scones with milk and sprinkle the orange, sugar topping over the tops of the scones.
Bake for 15 minutes or until nicely browned. Serve the scones warm from the oven.
Store uneaten scones in an airtight container for up to three days.
You can freeze the baked scones in an airtight container or a freezer bag for up to three months. Let thaw at room temperature before serving.

Notes

Make sure to use cold, cubed butter.

For the fresh cranberries. Measure ½ cup of the whole cranberry then use the food processor or chopper to chop the berries finer.

For best results place the cut scones in the refrigerator for 15 minutes before baking. This helps the scones keep their shape.

Nutrition