I love the flavor combination of oranges and cranberries. That flavor combo has been a favorite of mine for years, and helps enhance these amazing, absolutely yummy Cranberry-Orange Scones! I’ve been making these for years and years, and absolutely LOVE them!
I love making scones, because they are a wonderful breakfast treat or afternoon snack, when enjoyed with a good cup of coffee or tea. I like to make scones (and do so often), because they are so delicious, quick, and easy to prepare. I also love the fact that I save lots of money making them myself and not buying them already prepared at a coffee house (plus I know exactly what is in them). THAT is another winning combination, in my humble opinion!
If you would like to see pictures of the “process” of how you make scones, I would invite you to view my post for Chocolate Chip Orange Scones, which I posted last year, for pictures of the “how-to’s”. This recipe for Cranberry-Orange Scones is very similar; I just didn’t take any pictures (except the finished product) while making this particular scone.
Follow the pictures for the process, and you’ll be a master scone baker in NO time! All that said, these Cranberry-Orange Scones are DELICIOUS, and I sure hope you will give them a try!
Original Recipe Source: unknown
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 cube) unsalted butter, very cold
- 2 large eggs
- 1/4 cup orange juice
- 1 teaspoon vanilla
- 1/2 teaspoon grated orange peel (finely grated; I use a micro-plane zester)
- 3/4 cup dried cranberries
- 1 egg white + 1/2 tsp. water
- 1 1/2 cups powdered sugar (can always add more if you need extra)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon orange extract (I use it for enhanced flavor, but optional)
- 1 teaspoon finely grated orange zest
- 3-4 teaspoons orange juice (until you get the right consistency glaze to
- "paint" on the scones)
- Preheat oven to 425 degrees.
- In a food processor (or cut in by hand with a pastry blender in a large bowl), mix flour, sugar, baking powder, salt and chilled butter together until well combined.
- In a separate bowl, mix together the eggs, orange juice, vanilla, and grated orange peel.
- Add egg mixture to the flour mixture; combine till fully blended.
- Stir in dried cranberries until fully incorporated into dough.
- Pour the dough out onto a lightly floured work surface.
- Knead the dough with floured hands until the dough comes together...(continue to sprinkle the dough and surface with additional flour as needed, as dough is usually fairly "sticky"-I usually do this 3-4 times).
- Shape dough into an 8" circle with your hands.
- Mix the egg white and water together in small bowl. Using a pastry brush, brush the tops of the scones with this mixture.
- Using a pizza cutter or very sharp knife, cut the scones into 8 equal-sized wedges.
- Spray a baking sheet with cooking spray. Place wedges on baking sheet and bake at 425 degrees for 20-25 minutes (mine are usually ready at the 20 minute mark), or until golden brown on top.
- Remove scones from oven to a wire rack, with foil or parchment paper underneath.
- When scones have slightly cooled, "paint" the glaze on with a pastry brush (glaze is made by mixing up the ingredients listed, in a small bowl). Completely cover the tops of the scones with the glaze. Let scones cool until glaze has hardened. ENJOY!