These Orange Cranberry Scones are one of my favorite things to eat with my coffee.
ORANGE CRANBERRY SCONES
After one bite of these Orange Cranberry Scones, I was doing a happy dance. While sitting at the kitchen table, my family was getting annoyed with me. After every bite of these Orange Cranberry Scones, I asked them, “Have I told you how much I love these Orange Cranberry Scones?” I love a scone that is moist, has a firm outside, has lots of fruit and is LOADED with Flavor, especially orange flavor. These Orange Cranberry Scones meet all my requirements for excellent scones.
Have I mentioned they are full of flavor?
I added a lot of fresh orange juice and orange zest in these scones. I also added an icing with orange juice and orange zest. You truly get a burst of orange flavoring in every bite. I had mentioned before that my father was born and raised in Winter Haven, Florida. He often talked about running barefoot through the orange groves. Maybe, that memory of him plus the citrus flavor from makes these scones one of my favorites.
Scones are just a “Girly Biscuits”. My husband calls scones “Chick Biscuits.” He would rather have a buttermilk biscuit or a savory biscuit. I will never understand that because these scones are the best scones ever. These Orange Cranberry Scones are perfect with a cup of coffee or tea and for breakfast, brunch or tea.
My Secrets to a perfect biscuit or scones.
- Add your dry ingredients to a large bowl.
- Use a whisk and mix them well. The dry ingredients will be light with no clumps.
- GrateVery cold butter over the dry ingredients. Do not take the butter out of the refrigerator until you are ready to grate it.
- Use a large fork or a pastry cutter to cut the butter in. All you need to do is make sure the shredded butter is covered in flour and not clumped together.
- Fold in your milk, buttermilk, or heavy cream. Use your hands to make sure all dry ingredients are moist. Stop working the dough when you see no more dry ingredients and it will form a ball.
FOR BEST RESULTS: REFRIGERATE THE DOUGH 30 MINUTES
Do not bring scones to room temperature before baking them.
- 3 cups unbleached flour
- 4 teaspoons baking powder
- ¼ teaspoon koshers salt
- 1 cup sugar
- 2 sticks cold butter (I grate my butter.)
- 1 egg
- 3 Tablespoon Fresh Orange Juice
- ¾ cup heavy cream
- 1 tablespoon grated Orange zest
- 1 cup dried cranberries
- 1 cup Confectioners sugar
- 2-1/2 Tablespoons fresh Orange juice
- 1-1/2 tablespoon Orange zest
- Preheat the oven to 375 degrees
- Whisk together the flour, baking powder, salt, and sugar.
- Grate the butter over the flour.
- Use a knife or pastry cutter to cut the butter into the flour.
- Whisk together the egg, heavy cream, and orange juice.
- Stir the liquid into the dry ingredients and cranberries.
- The dough will form a ball.
- Pat the dough on a floured surface. I use parchment paper.
- Divide the dough into two equal parts.
- Gently roll the dough out to two circles. 7 inches and about ¾ inch thick.
- Cut the circles into 8 wedges like a pizza.
- For Best Results Refrigerate for 20 minutes. This helps them not spread out.
- Bake on sprayed a cookie sheet with 2 inches between each scone. I use Parchment Paper.
- Bake 375 degrees for 25 minutes until barely light tan. Do not over bake.
- Mix the powder sugar, juice, and zest until smooth.
- Brush icing on scones.
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