Easy Orange Cranberry Scones

These Easy Orange Cranberry Scones are the perfect treat to serve up your family during the holiday season! They have a buttery, biscuit like texture and are studded with sweet plump orange infused dried cranberries. They're sure to be a hit with everyone. Make a batch for breakfast or as an afternoon snack! You'll be surprised how easy they are to make!

My first experience with scones was at the iconic New York City restaurant and bakery, Sarabeth's. One bite into the scrumptious scones they serve, and I was in love.

But, since I can't get to Sarabeth's anytime I like to indulge in a scone or their famous lemon ricotta pancakes, I'm all about trying to recreate the magic at home in my own kitchen.

Although the scones I create at home don't quite hold a candle to the famous scones from Sarabeth's,  they are still amazingly delicious.

Once you've made and tasted these Easy Orange Cranberry Scones, you'll be finding reasons to make them again and again! A scone really is very comparable to a biscuit in texture, but sweeter and like this recipe, often studded with dried fruit.

Over the years, I've been working really hard to master my biscuit making skills and it's paid off. If you've ever made my Easy Peasy Buttermilk Biscuits, then you've heard me say that when it comes to biscuits less is more.  Meaning, the less you work the dough, the more tender your end product will be. This is true of scones too!  A scone is really very much like a sweet biscuit.

This easy scone recipe is perfect for the holidays! These easy scones make a great breakfast treat or a delicious sweet afternoon pick me up. The orange and cranberry combination is irresistable.

If you're a scone lover like me, you might want to check out my other recipes for scones; Pumpkin Scones with Cream Cheese Glaze and Mini Apple Cinnamon Scones.

Tips for making the best Easy Orange Cranberry Scones:

• Make sure your butter is COLD. Very cold. Not frozen, but cold and hard. 
• Use a food processor to combine the dry ingredients with the butter. This allows the butter to stay cold since it works it into the flour fast. 
• Do not work the dough much after you add liquid. Less is more when it comes to biscuit/scone dough. Over working it will produce tough scones. We want flaky, tender scones! 
• Preheat your oven before adding the scones to bake! Make sure you preheat your oven to the temperature called for in the recipe.
• Use parchment paper or a silpat for easy clean up and to ensure nothing sticks to the pan. 

orange cranberry scones, cranberry scones, easy scone recipe

Breakfast, snacks

English American

Yield: 8 servings

Author: Renee Paj

Easy Orange Cranberry Scones

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Tender, sweet biscuit like dough is studded with orange flavored dried cranberries and covered in an orange glaze

Ingredients

For the scones:

• 1/2 cup dried cranberries
• 1/2 cup orange juice
• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. kosher salt
• zest of one orange
• 1/2 cup COLD unsalted butter, cut into cubes
• 3/4 cup low-fat buttermilk
• 1 large egg
• 1 tsp. granulated sugar (for topping)

For the Glaze:

• 1 cup powdered sugar
• 2-3 TBSP orange juice
• 1/2 tsp. pure vanilla extract

Instructions

1. In a small pan, add the cranberries and orange juice. Cook on med heat until most of the juice absorbs into the dried cranberries. (About 5 - 10 min.) Take off heat and cool.
2. Preheat oven to 400 degrees F. Set aside one sheet pan and a piece of parchment to fit.
3. In a large food processor, fitted with the blade, add flour, 1/4 cup granulated sugar, baking powder, baking soda, salt, and orange zest. Pulse to combine.
4. Add COLD butter cubes and pulse until the butter is the size of small peas. Dump mixture into large bowl and create a well in the middle.
5. In large glass measure, whisk together buttermilk, egg, and vanilla extract. Pour into the well you created with the flour mixture. Stir until JUST COMBINED. (if mixture seems dry, add a little more buttermilk)
6. Lightly dust the parchment with a little flour, then dump the dough onto the paper. Flatten out with hands and dump the cranberries on top. Fold dough over 2 or 3 times to combine, then pat into a 10" circle.
7. Place parchment on baking sheet. With a serrated knife, cut into 8 "pie" slices. Sprinkle with 1 tsp. granulated sugar, if desired.
8. Bake for 15 - 20 minutes, or until done and beginning to brown. Remove from oven and let sit for 5 minutes, then with the knife, cut the "pie" slices all the way through. Serve warm or at room temperature.
9. If using glaze, combine the powdered sugar, vanilla etract, and orange juice until smooth. Drizzle on warm scones.

Notes

Make sure your butter is COLD. Very cold. Not frozen, but cold and hard. Use a food processor to combine the dry ingredients with the butter. This allows the butter to stay cold since it works it into the flour fast. Do not work the dough much after you add liquid. Less is more when it comes to biscuit/scone dough. Over working it will produce tough scones. We want flaky, tender scones! Preheat your oven before adding the scones to bake! Make sure you preheat your oven to the temperature called for in the recipe.Use parchment paper or a silpat for easy clean up and to ensure nothing sticks to the pan.

Nutrition Facts

Calories

362.90

Fat (grams)

12.79 g

Sat. Fat (grams)

7.55 g

Carbs (grams)

58.28 g

Fiber (grams)

1.80 g

Net carbs

56.48 g

Sugar (grams)

31.92 g

Protein (grams)

5.21 g

Sodium (milligrams)

301.57 mg

Cholesterol (grams)

54.67 mg

Nutritional Information is an estimate.

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This recipe first appeared on Renee's Kitchen Adventures November 2017. I've updated the recipe card with easier to read directions and updated the text to provide better information. Enjoy!