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- 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup dried cranberries - Zest of 1 orange - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon extra sugar for topping Importance of using cold butter Using cold butter is key for flaky scones. Cold butter creates layers in the dough. This leads to a light and airy texture. When you mix it in, leave small bits intact. These bits will melt during baking, making your scones rise. Best type of dried cranberries to use I recommend using sweetened dried cranberries. They balance the tartness of fresh cranberries. Look for ones that are plump and chewy. This adds great texture and flavor. You can also choose organic or unsweetened for a healthier option. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper to prevent sticking. - In a large bowl, combine 2 cups of flour, 1/3 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. - Whisk these dry ingredients together until they are well mixed and smooth. - In another bowl, whisk together 1/2 cup of buttermilk, 1 large egg, and 1 teaspoon of vanilla extract. - Mix until everything is combined well and looks smooth. - Add 1/2 cup of cold, cubed unsalted butter to the dry mix. - Use your fingers or a fork to mix in the butter until it looks like coarse crumbs. - Gently fold in 1 cup of dried cranberries and the zest of 1 orange. - Lightly flour a clean surface and turn out the dough onto it. - Pat the dough into a round disc that is about 1 inch thick. - Cut the dough into 8 equal wedges using a sharp knife. - Place the wedges on the prepared baking sheet, leaving space between them. - Sprinkle each scone with a little extra sugar for a crunchy topping. - Bake for 15-20 minutes or until golden brown. - Check if they are done by inserting a toothpick; it should come out clean. - Let the scones cool on a wire rack before serving them warm. To get a flaky texture in your scones, use cold butter. Cold butter creates little pockets in the dough. This makes the scones rise well. Cut the butter into small pieces before mixing. Aim for coarse crumbs in the flour. Do not overmix the dough. When you combine wet and dry ingredients, mix just until you see no dry flour. Overmixing makes the scones tough. Remember, gentle hands make light scones. Cranberry orange scones taste great with clotted cream or butter. You can also serve them with a side of jam. For a pretty presentation, place warm scones on a nice plate. Add a few fresh cranberries and a sprinkle of orange zest on top. This adds color and makes them look fancy! Sometimes, scones can be too dry or too wet. If they are dry, you may not have added enough liquid. Try adding a bit more buttermilk. If your dough is too wet, add a little flour. Be careful, as small changes can make a big difference. Pro Tips Use Cold Butter: Make sure your butter is very cold to achieve that flaky texture. You can even freeze the butter for 15 minutes before using it. Don't Overmix: Mix the dough just until combined. Overmixing can lead to dense scones, so be gentle when incorporating the wet and dry ingredients. Choose Quality Cranberries: Use high-quality dried cranberries for the best flavor. If possible, opt for organic cranberries to enhance the overall taste. Experiment with Flavors: Feel free to add other citrus zests or spices like cinnamon to customize your scones. Lemon or lime zest can add a refreshing twist! {{image_4}} You can switch up the fruit in these scones. Blueberries and raspberries work great. You can also mix fruits for a fun twist. Adjust the sweetness if you want. If you like it less sweet, cut back on the sugar. You can use a bit more sugar if you prefer sweeter scones. Just remember, the fruit adds some natural sweetness too. Want a gluten-free option? You can easily replace all-purpose flour with a gluten-free blend. Look for a blend made for baking to keep the texture right. If you want a vegan version, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based butter for the same rich flavor. Glazes can add a sweet touch. A simple orange glaze with powdered sugar and orange juice works well. For a richer flavor, try cream cheese frosting. You can also add nuts or seeds for crunch. Chopped walnuts or sunflower seeds give a nice texture. Just fold them into the dough with the cranberries. To keep your scones fresh, store them properly. Here’s how: - Room Temperature: Place the scones in an airtight container. They stay good for 1 to 2 days. If you want to keep them longer, wrap them in plastic wrap first. - Refrigeration Tips: If you have leftovers, put them in the fridge. This helps them last up to a week. Just remember to let them come to room temperature before eating. Freezing scones is a great way to enjoy them later. Here’s a step-by-step guide: 1. Cool Completely: Let the baked scones cool down on a wire rack. 2. Wrap Each Scone: Use plastic wrap to wrap each scone tightly. This prevents freezer burn. 3. Place in a Freezer Bag: Put the wrapped scones in a freezer-safe bag. Squeeze out as much air as possible. 4. Label and Date: Write the date on the bag. You can freeze them for up to 3 months. For reheating frozen scones, follow these best practices: - Thaw First: Take the scones out of the freezer and thaw them in the fridge overnight. - Reheat: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and heat for 10 to 15 minutes. This restores their warm, fresh taste. Storing and freezing make it easy to enjoy cranberry orange scones anytime! To reheat scones, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and cover them with foil. Heat for about 10 minutes. This keeps them soft and warm. You can also use a microwave. Heat each scone for 10-15 seconds. But be careful! The microwave can make them tough. Yes, you can make the dough ahead of time. After mixing the dough, wrap it tightly in plastic wrap. You can store it in the fridge for up to 24 hours. When you're ready, just shape and bake them. If you want, you can freeze the shaped scones too. Just bake them straight from the freezer. You may need to add a few extra minutes to the baking time. Scones are done when they are golden brown. You can check by inserting a toothpick into the center. If it comes out clean, they are ready. They should also feel firm to the touch. The tops will be lightly crisp, and the bottoms should be golden. Keep an eye on them during the last few minutes to avoid burning. Yes, you can substitute some ingredients. If you don’t have buttermilk, you can use regular milk. Just add a splash of vinegar or lemon juice to make it sour. For sugar, you can use brown sugar for a richer flavor. If you want, you can swap dried cranberries for other dried fruits like cherries or raisins. Just remember to keep the amounts the same for the best results. You now know how to make tasty cranberry orange scones. We covered key ingredients, from cold butter to dried cranberries. I shared simple steps for mixing and baking. You learned expert tips for a flaky texture and how to serve scones. Remember, you can adjust flavors or try new fruits. Enjoy experimenting and sharing these scones with others. Your baking skills will shine, and every bite will impress!

Cranberry Citrus Dream Scones

Delicious scones infused with cranberry and orange zest, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.33 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, cold and cubed
  • 1 cup dried cranberries
  • 1 tablespoon zest of 1 orange
  • 0.5 cups buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon extra sugar for topping

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). While the oven is warming up, prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are well blended and no lumps remain.
  • Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, fork, or your fingertips, incorporate the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized pieces of butter remaining for flakiness.
  • Gently fold in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the flour mixture for balanced flavor in every bite.
  • In a separate bowl, whisk together the buttermilk, large egg, and vanilla extract until fully combined; this will add moisture and richness to the dough.
  • Pour the wet ingredients into the bowl with the dry ingredients, and stir gently with a spoon or spatula. Mix until just combined—be cautious not to overmix, as this can lead to tough scones.
  • Lightly flour a clean surface and turn the dough out onto it. Gently pat the dough into a round disc about 1 inch thick, being careful not to overwork the dough.
  • Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Carefully transfer each wedge to the prepared baking sheet, ensuring there’s space between them for expansion during baking.
  • For a delightful crunchy topping, sprinkle each scone with the additional sugar before baking.
  • Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean, signaling they are fully baked.
  • Once finished, remove the scones from the oven and allow them to cool slightly on a wire rack. Serve them warm to enjoy their best flavor and texture.

Notes

Serve warm with clotted cream or butter for an indulgent treat.
Keyword baking, cranberry, orange, scones