Orange Cranberry Scones
Are there mornings when you crave something sweet? Then you will love these buttery Orange Cranberry Scones! They are the perfect combination of sweet and tart. You will have a hard time resisting eating them all at once. The dough comes together super quickly – you’ll have these yummy treats on the table within an hour!
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Today I felt like making scones. It’s a classic! It reminds me of coffee shops – cozy warm coffee shops. The ones that are decorated with so much love that you feel right at home. Their display cases are full of yummy homemade treats. How can you resist?!
So, I grabbed my kitchen scale and started working. I had oranges and cranberries on hand – that combination sounded great to me. I’m glad I had that sweet craving this morning because these Orange Cranberry Scones turned out wonderfully. I put some of my homemade Blueberry Vanilla Preserves on it, making them even more scrumptious. They are so buttery and moist that I had to stop eating several scones at once.
Tips
Keep the dough cold! It’s essential to have the buttermilk, butter, and egg yolks refrigerated until the recipe calls for them. For that reason, it’s a good idea to “mise on place” – putting everything in place before you start mixing. You want to keep the dough as cold as possible.
Once the dough is all shaped and cut into wedges, you want to put it back in the fridge. Keeping them cold helps the wedges hold their shape a lot better during the baking process. In addition, the little pockets of butter distributed throughout the dough will start to melt in the oven, creating steam, making the scones rise, and giving them a flaky texture.
Don’t overwork it! Less is best. You still want to have some bigger butter pieces in the dough (see comment above). If you work it too hard and long, you will end up with chewy and tough scones.
Another classic that isn’t as sweet: Sunday Bread – Zopf, the perfect weekend breakfast!
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked these Orange Cranberry Scones. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
You might also like the following:
- Best Mother’s Day Desserts
- Strawberry Blondies
- Classic Swiss Carrot Cake
- Chocolate Baileys Cupcakes
- Apple Cinnamon Crisp
Orange Cranberry Scones
Ingredients
Scone Dough
- 600 g All-purpose flour
- 30 g Cane sugar
- 30 g Light brown sugar
- 1 tsp Baking powder
- 1 tsp Salt
- 200 g Buttermilk*
- 3 Egg yolks
- 170 g Butter cut in small cubes
- 60 g Cranberries dried
- 1 Orange use the zest and then peel and cut in small cubes.
- 2 tbsp Orange juice fresh
Glaze
- 150 g Powdered sugar
- 1½ tbsp Orange juice
Instructions
Scone Dough
- Cut the butter into small cubes. Put them on a tray and back in the refrigerator.
- Add flour, sugars, baking powder, salt, and orange zest to a bowl and mix everything together.
- Add the butter to the dry ingredients and rub it into the flour mixture. Make sure you work quickly; you don't want the butter to melt. I usually work it with my hands; that way, I can feel exactly when it has the right texture. The mixture should resemble fine sand in some spots and coarse sand in others, plus a few bigger butter pieces.
- Add the cranberries and small cut oranges to the flour-butter mixture.
- Add buttermilk, egg yolks, and orange juice. Mix just until the dough barely comes together. It should be lumpy and not smooth at all. Don't overmix!
Cut the dough
- Divide the dough in half and form each half into a ball. Add some flour to your working surface and roll the dough into a 7-8 inch round of about ½ inch thickness.
- Cut the dough with a sharp knife or pizza wheel into 8 even wedges. Make sure you cut through to the bottom. Repeat with the other portion of the dough.
- Preheat the oven to 392° Fahrenheit or 200° Celcius. Line a baking sheet with parchment paper.
- Place them on the lined baking sheet about ¾ inch apart. Put the sheet with the wedges in the refrigerator for about 15-20min before baking. You don't want the butter to melt before you put them in the oven. Cold wedges keep their shape a lot better during the baking process. In addition, the little pockets of butter distributed throughout the dough will start to melt in the oven, creating steam, making the scones rise, and giving them a flaky texture.
- Bake until golden brown, 15-18minutes.
Orange Glaze
- Sift powder sugar into a bowl. Add orange juice and mix until smooth.
- Drizzle over warm scones with a spoon, or fill it into a piping bag.