I am so excited to share the best Cranberry Orange Scones recipe. I just love how easy they are to make and they really are amazing!
There is nothing better than a really good cup of coffee and a delicious breakfast pastry. When it comes to breakfast pastries, scones have always been my favorite to bake and eat. Today I am sharing my recipe for Cranberry Orange Scones. This is the best recipe for Cranberry Orange Scones ever!
Cranberry Orange Scones
I set a table for a tea with my girlfriends and knew I wanted to serve some kind of scone. But the problem with scones is that they are often too dry. And too hard. According to most, you should bake scones until they’re barely done so the inside will be fully baked (not doughy), but still moist. I have a recipe for cranberry orange muffins that is delicious. So I decided to try some experimenting and this time I think I just got lucky.
What are scones?
Scones are really known as being part of the British afternoon or ‘cream’ tea. American style scones are fairly sweet. English scones have a similar structure to our biscuits, both are crumbly, light and moist. Scones are fairly crumbly and the opposite of a croissant. The reason scones are crumbly is due to the prevention of what is referred to as a “gluten network”. Normally when you are making bread flour and water are mixed together to create gluten. When you make scones you coat the flour with butter which prevents the formation of gluten. Hence, you get more of a crumbly texture which makes scones so delicious.
The main challenge for making scones is to achieve lightness and crumbliness. A scone should fall apart easily when you pull a piece off, but it shouldn’t crumble apart in your hands.
The dough consistency for scones is sticky but not so sticky that you can’t roll it with a rolling pin. The thing I love about these scones is you want the dough to be about one inch thick which makes for a perfect “biscuit”.
Tips to Making Cranberry Orange Scones
These Cranberry Orange scones are festive and simple to make. The fresh cranberries are tart and add a nice highlight of color. The scones are tender and sweet and will make your house smell amazing. Serve with jam, butter, or dunk them in your favorite tea or coffee. I included vanilla yogurt, vanilla extract, and egg in this recipe. I think it helped enhance the flavor. Although I made these scones for a Valentine’s Day tea, I think I would probably use my heart-shaped cookie cutter year round. I think they are that cute.
When you roll the dough it should be almost one inch thick. I kept cutting and rolling the dough just to make sure I could get as many scones made as possible.
Of course, I am neurotic about burning them so I start checking at least two minutes before the estimated cooking time to pull them out of the oven when they are golden brown.
Aren’t these perfect? And trust me, they are scrumptious.
Cranberry Orange Scones Recipe
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold butter
- 3/4 cup fresh cranberries, chopped (or dried cranberries)
- 1/4 cup heavy cream
- 1 egg
- 1 tsp vanilla
- 1/3 cup vanilla yogurt
- 3 tablespoon orange juice
- 2 tablespoon orange zest
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together flour, sugar, baking powder and salt.
- Add the cold butter to the bowl and cut in with a pastry blender until the pieces of butter until the flour mixture resembles coarse meal.
- Chop the cranberries in a food processor and stir into flour mixture with cream, egg, vanilla, yogurt, orange juice and orange zest.
- Flour your hands and work the bough into a large ball. Gently roll with rolling pin until 1" thick. Cut with cookie cutter into desired shapes. Place on lined baking sheet and bake 15 - 18 minutes until golden.
Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 206mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 3g
I served the scones on my heart shaped Rae Dunn plate. They disappeared so quickly. And the few we had leftover lasted for days in a sealed plastic container.
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