Ah, Cranberry Orange Scones! Every time I make these, I’m transported back to that cozy brunch I hosted for my friends last weekend. You know the kind of morning when the air’s crisp, and all you want is a warm, comforting treat to pair with your steaming cup of coffee? These scones hit that sweet spot. I’ve always been a sucker for anything that combines tart cranberries with the zesty brightness of orange. It’s like a little bit of sunshine in every bite.
It all started as a tradition in our home on lazy Sunday mornings. Ever since I stumbled upon the idea, they’ve become a staple. I remember the first time I tried them, nervously watching the oven, hoping they’d turn out just right. To my delight, they came out perfectly golden, filling the kitchen with a heavenly aroma. From that day on, they were a hit. Now, I’ve passed on this tradition to my kids, who love helping out, especially when it’s time to glaze. They anxiously wait for the cooling time to end, eager to devour their creations.
The beauty of this recipe lies in its simplicity. With just a handful of ingredients and straightforward steps, even beginner bakers can whip these up without a hitch. What’s more, they’re incredibly versatile. Whether it’s a gathering of friends, a solo brunch, or a special family meal, these scones always bring a touch of warmth and joy to the table. So, roll up your sleeves and give them a try! You’ll see why they’ve become a beloved fixture in my home. Go ahead, and make this delightful treat a part of your own family tradition.
How to Make Cranberry Orange Scones
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Ingredients:
- 6 tablespoons (90 g) very cold unsalted butter
- 1 tablespoon freshly grated orange zest
- ¼ cup (50 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- 1 cup (120 g) whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup (100 g) fresh cranberries
- 1 cup (240 mL) chilled heavy cream (plus extra for brushing)
- Demerara or turbinado sugar (for sprinkling)
- 1 cup (120 g) powdered sugar (sifted)
- Roughly 2 tablespoons freshly squeezed orange juice
- Grated orange zest (optional for garnishing)
Directions:
- Preheat your oven to 425°F and center a rack in the oven. Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, sugar, baking powder, salt, cinnamon, and orange zest.
- Grate the cold butter using a box grater and toss it into the flour mixture until it’s well coated. Place the bowl in the freezer for 15 minutes to keep the butter cold.
- Add fresh cranberries to the mixture, stirring to distribute them evenly. Create a well in the center and pour in the heavy cream.
- Gently mix until a rough dough begins to form. Transfer the dough to a lightly floured surface, and gently knead it for about 10 seconds before shaping it into a disc about 7 inches in diameter and 1½ inches thick.
- If the dough becomes warm, wrap it in plastic and chill it in the refrigerator for 10-15 minutes. Cut the disc into six triangles.
- Place the triangles onto the prepared baking sheet, spacing them apart. Lightly brush the tops with extra cream and sprinkle with coarse sugar.
- Bake for 18-22 minutes or until the scones are golden brown. Cool them completely on a wire rack before applying the glaze.
- For the glaze, combine powdered sugar and orange juice, stirring until smooth. Drizzle over the cooled scones and garnish with orange zest if desired. Enjoy warm or the next day, covered with a towel.
Ingredient Tweaks for Your Pantry
If you’re missing an ingredient or need to adjust for dietary needs, there are plenty of alternatives. Try using dried cranberries if fresh ones aren’t available. For a dairy-free option, substitute the heavy cream with coconut cream or a plant-based alternative. You can also swap whole wheat pastry flour with all-purpose flour if needed.
Best Ways to Store Leftover Scones
To keep your scones fresh, store them in an airtight container at room temperature for up to two days. For longer storage, wrap them individually in plastic wrap and place them in a freezer bag, where they’ll keep for up to a month. To enjoy later, simply reheat in the oven at 350°F until warmed through.
Perfect Pairings for Cranberry Orange Scones
These scones are delightful on their own but can be enhanced with a side of clotted cream or a dollop of your favorite jam. Pair them with a nice cup of Earl Grey tea, or enjoy them with a glass of freshly squeezed orange juice for a refreshing breakfast spread.
Pro Tips for the Perfect Cranberry Orange Scones
The key to light and fluffy scones is keeping the ingredients cold. Make sure your butter and cream are chilled for the best results. Handle the dough gently to prevent overworking, which can lead to tough scones. Finally, for an extra citrusy punch, add a touch more orange zest to the glaze.
Seasonal Twists for Cranberry Orange Scones
Embrace the flavors of each season with some simple swaps. In spring, add fresh berries like raspberries or blueberries. For a cozy autumn twist, incorporate spices like nutmeg or cardamom. Even cranberries have their dried counterparts, providing options year-round!
FAQs:
What can I use if I don’t have fresh cranberries?
If you’re out of fresh cranberries, dried cranberries make an excellent substitute. Soak them in a bit of orange juice or water to plump them up before adding to the dough. This will help maintain a similar texture and flavor profile in your scones.
Can I freeze the scones before baking?
Yes, you can freeze the scones before baking. Once shaped, place the triangles on a baking sheet and freeze until solid. Transfer them to a freezer bag for storage. Bake directly from frozen, adding a couple of extra minutes to the baking time.
How do I know when the scones are fully baked?
The scones are ready when they are golden brown on the outside. You can check by inserting a toothpick into the center; it should come out clean or with just a few crumbs. Avoid over-baking as it can make the scones dry.
What’s the best way to reheat these scones?
To reheat scones, place them in a preheated oven at 350°F for about 5-10 minutes until warm. You can also microwave them for about 20 seconds, but they may lose some crispness. Reheating in the oven helps retain their texture best.
Can I make these scones ahead of time?
Absolutely! You can prepare the dough in advance. Shape the scones and store them in the refrigerator overnight, or freeze them for longer storage. Bake them fresh the following morning for a convenient and delicious breakfast treat.
Why is my scone dough too sticky?
A sticky dough might result from using too much liquid or not enough flour. Ensure your measurements are precise. If the dough feels too sticky to handle, gently incorporate a bit more flour until it’s manageable. Remember, a little stickiness is normal for tender scones.
Cranberry Orange Scones
Equipment
- baking sheet
- Parchment paper or silicone mat
- mixing bowl
- Grater
Ingredients
- 6 tablespoons very cold unsalted butter
- 1 tablespoon freshly grated orange zest
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup fresh cranberries
- 1 cup chilled heavy cream plus extra for brushing
- Demerara or turbinado sugar for sprinkling
- 1 cup powdered sugar sifted
- 2 tablespoons freshly squeezed orange juice
- grated orange zest optional for garnishing
Instructions
- Begin by preheating your oven to 425°F with an oven rack positioned in the center. Prepare a half sheet pan by lining it with parchment paper or a silicone mat.
For the Scones:
- In a large mixing bowl, combine both types of flour, sugar, baking powder, salt, cinnamon, and orange zest. Whisk these ingredients together until evenly blended.
- Use a coarse grater to shred the cold butter and mix it into the dry ingredients, ensuring all the butter is coated. For best results, place the mixture in the freezer for about 15 minutes to keep the butter firm, which contributes to the fluffiness of the scones.
- After chilling, add fresh cranberries to the mixture and stir them in. Make a well in the center of the mixture and pour in the heavy cream. Gently combine until the dough holds together but remains somewhat shaggy.
- Transfer the dough onto a lightly floured surface, folding and pressing gently for around 10 seconds. Form it into a round disc approximately 7 inches wide and 1½ inches thick. If the dough feels warm, wrap it in plastic wrap and refrigerate for 10-15 minutes to chill.
- Cut this disc into six equal triangles and arrange them on the prepared pan, ensuring space between each. Lightly brush the tops with extra cream and sprinkle them with coarse sugar for texture.
- Bake for about 18-22 minutes, or until the scones turn golden brown, and then let them cool completely on a rack before adding the glaze.
For the Glaze:
- To prepare the glaze, mix together the powdered sugar and orange juice in a small bowl. Adjust with more orange juice as necessary until reaching a drizzle-like consistency.
- Position the scones on a sheet of parchment paper and drizzle the glaze over each one. Optionally, garnish with freshly grated orange zest. These scones can be enjoyed warm or stored for the next day by covering them with a clean towel to maintain their crispness.
