Enjoy these sweet, tart, and citrusy scones any time of day.
Pip! Pip! Cheerio! Let’s make some scones! The cranberry-orange variety, to be precise, like the kind they serve at Starbucks but better because we’re making them ourselves. I’m not going to lie – there are lots of ingredients and maybe more steps to this recipe than many of the other ones I post, but when you take a bite of these lightly sweet, nicely tart, rich and fluffy scones, you’ll agree that the extra effort was completely worthwhile.
The origin of the scone is uncertain: some historians say they were invented by medieval monks; some say they come from Scotland; others claim they were invented by Scottish settlers in America. So why do we associate them with England? Probably because they are a staple in the English baked goods repertoire and have been for a very long time, plus Queen Elizabeth II was known to enjoy them with jam and clotted cream. Traditional scones get their lovely flavor mostly from butter and sugar but nowadays here in America, these triangular cake-like confections come in all sorts of flavors, like chocolate chip or lemon and blueberry. Or cranberry-orange!
If you love to bake, as I do, making these scones is going to be a joy for you. As we all know, baking requires a kind of precision that other kinds of cooking may not. With most savory dishes, you can tweak a recipe, add in a few more dashes of this herb or leave out a spice you don’t like. You can adjust the salt to your taste, substitute a high-fat ingredient with a lighter version. But for most baked goods, following the recipe exactly is the best way to get the best results, and that is the case with cranberry orange scones. And the good news, aside from how fabulous these scones turn out, is that you’ll either perfect your already good baking skills or you’ll learn a few new things.
Unfortunately, clotted cream does not make a regular appearance in American cuisine, but you won’t be missing anything – in fact, you’ll be delighted – if you eat cranberry orange scones with some Whipped Butter and Orange Marmalade and, of course, a cup of tea!
Things You Will Need for the Perfect Scone…
In this recipe for cranberry orange scones, the right equipment matters. First, you are going to need a whisk: a mixing spoon or a spatula just won’t produce the desired results. The whisk’s wire loops ensure that all of your dry ingredients will be fully combined; and when you use it to mix your wet ingredients, those loops will incorporate air into the batter, a necessary step to producing light and fluffy scones.
Next, you will need a grater because you are going to be grating frozen butter. A box grater will work fine (though be prepared to use some elbow grease) or you can use the shredding disc on your food processor. If you love to bake (and if you love these scones and plan to make them again), you should invest in a pastry cutter, if you don’t already have one. While you can use your fingers to incorporate the frozen butter into your flour mixture until it reaches the pea-like state, the pastry cutter is more efficient. It will keep the butter colder than your warm fingers will, and is a lot less messy.
Also, have a sharp knife ready to cut your dough into eight perfect wedges. And, finally, use a pastry brush to brush the additional heavy cream onto the top of the scones before they go into the oven.
How to Make Ahead and Store?
You can prepare the cranberry orange scone dough ahead of time: follow the recipe through to cutting them into wedges and then place them on the baking sheet and store in the refrigerator overnight or in the freezer for up to 1 month. When you’re ready, bake and glaze according to the recipe directions. The cooked and cooled scones can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Serving Suggestions
Cranberry orange scones are a perfect breakfast treat. As I said earlier, they are really lovely with Whipped Butter and Orange Marmalade, but I have also been known to spread some leftover Cranberry Horseradish Sauce on them the morning after Thanksgiving (I do love that sweet and savoy combo). These scones are also a great afternoon snack, especially with Pumpkin Cream Cold Brew to keep that Fall flavor vibe going. I’ve also cut leftover cranberry orange scones into squares and toasted them for croutons to serve on top of this Roasted Chicken Salad.
But here is something really special you can do with these scones: throw your own version of the charming British tradition of Afternoon Tea with an array of bite-size sweet and savory items. I used this theme to throw a baby shower for a good friend and everyone loved the menu. We had the cranberry orange scones, of course, but I also served Berry Almond Tarts, Gouda in Puff Pastry, Lemon Bars, Swiss and Ham Tartlets, and Blue Cheese and Asparagus Rolls. We had Mint Lime Iced Tea Coolers and some Prosecco Cocktails and it was the most lovely afternoon (though I would definitely recreate this as an evening event, too).
Cranberry Orange Scones
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons grated orange zest
- 1/2 cup unsalted butter frozen
- 1/2 cup heavy cream plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cranberries fresh or frozen
- 1 cup confectioners’ sugar
- 2 tablespoons fresh orange juice
Instructions
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and orange zest.
- Grate the frozen butter and add to the flour mixture. Blend with a pastry cutter or your fingers until it resembles pea-sized crumbs.
- In a separate bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract. Drizzle over the dry ingredients, add cranberries, and stir until just moistened.
- Turn the dough out onto a floured surface and shape into an 8-inch disc. Cut into 8 wedges and place on a baking sheet. Chill in the refrigerator for 15 minutes.
- Preheat the oven to 400°F. Brush the tops of the scones with a bit more heavy cream.
- Bake for 22-25 minutes or until golden brown. Allow to cool slightly.
- Mix confectioners’ sugar and orange juice to make the glaze. Drizzle over the scones before serving.
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