Cranberry Orange Scones

ORANGESCONE

Cranberry Orange Scones have a citrus, fruit flavor that make a tasty addition to brunch. Serve with some orange-honey butter. The key to keeping the scones flaky is not over mixing the dough and making sure the dough is cold when you cook the scones.

Try my Almond Chocolate Chip Scones as well.

The scones don’t have a lot of sugar in them so the icing doesn’t make it over the top sweet. You can adjust the size of the scones. For these, I made them pretty small so I split the dough into 4 pieces and then each dough ball was cut into 6 slices. You can make them larger by spitting the dough into 2 or 3 pieces instead.

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Cranberry Orange Scones
Cranberry Orange Scones have a citrus, fruit flavor that make a tasty addition to brunch. Serve with some orange-honey butter. The key to keeping the scones flaky is not over mixing the dough and making sure the dough is cold when you cook the scones.
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Prep Time 10 minutes
Cook Time 18 minutes
Passive Time 2 hours
Servings
small scones
Ingredients
Glaze
Prep Time 10 minutes
Cook Time 18 minutes
Passive Time 2 hours
Servings
small scones
Ingredients
Glaze
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Instructions
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
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  2. Cut the cold butter into cubes.
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  3. Using a pastry blender, cut the butter into the flour mixture until it's crumbly.
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  5. In a measuring cup, add the heavy cream and almond extract.
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  6. Add the cream to the flour mixture. You can mix this in a mixer but just mix enough to combine the ingredients. Don't over mix the dough.
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  7. Zest the rind of one large orange.
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  8. Chop the cranberries into smaller pieces.
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  9. Add the orange zest and the cranberries to the dough.
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  10. Mix just until combined.
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  11. To make small scones, split the dough into four pieces. If you would like them to be larger, split the dough into two or three pieces. Flatten each dough ball to about an inch thick. Wrap in plastic wrap. Refrigerate for about 2 hours.
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  12. Preheat oven to 375F. Once the oven is preheated, take out one disk of dough at a time and slice into 6 even slices.
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  13. Add the dough slices to a baking pan covered with parchment paper. Bake for about 18 minutes.
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  14. Add the dough slices to a baking pan covered with parchment paper. Bake for about 18 minutes.
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  15. When the scones are completely cool, make the icing. Add the powdered sugar, extract and 1 tbsp of milk in a measuring cup. Add the additional milk as needed to get it to a consistency you can drizzle over the cookies.
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  16. Drizzle the cookies with the glaze and then give them a few hours for the icing to harden. Serve.
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