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- 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt For the dry ingredients, I start with all-purpose flour. It gives the scones structure. Granulated sugar adds sweetness. Baking powder helps the scones rise. Salt balances the flavors well. - 1/2 cup unsalted butter, cold and cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract Next, I focus on wet ingredients. Cold, cubed unsalted butter keeps the scones flaky. Heavy cream adds richness. The large egg binds everything together. Vanilla extract brings a warm flavor. - 1/2 cup dried cranberries - Zest of 1 orange - 1-2 tablespoons coarse sugar for topping Now for the flavor enhancements. Dried cranberries provide a chewy texture and tartness. The zest of one orange gives a bright, citrusy note. Finally, coarse sugar on top creates a sweet crunch. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, whisk together flour, sugar, baking powder, and salt. - Add cold, cubed butter to the flour mix. - Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. - Stir in dried cranberries and orange zest evenly. - In a separate bowl, whisk cream, egg, and vanilla extract until mixed. - Pour the wet mix into the dry ingredients. - Gently mix until just combined. Don't overmix. - Turn the dough out onto a floured surface. Knead it lightly. - Shape the dough into a circle about 1 inch thick. - Cut the dough into wedges or use a biscuit cutter for shapes. - Place the scones on the prepared baking sheet. - Sprinkle coarse sugar on top for a sweet crunch. - Bake for 15-20 minutes until golden brown. - Use cold butter for flaky scones. Cold butter creates the right texture. It helps the scones rise and become tender. - Avoid overmixing the dough. Mix until just combined. Overmixing can lead to tough scones. - Serve warm with butter and extra orange zest. This adds flavor and a lovely touch. - For a great display, place scones on a rustic board. A wooden board makes any breakfast look inviting. - Don't skip the chilling step before baking. Chilling keeps the butter firm and helps with flakiness. - Ensure even baking by spacing scones properly. Give them room on the baking sheet to rise. Pro Tips Use cold butter: Ensure your butter is very cold before mixing it into the flour. This helps create flaky layers in your scones. Don't overmix: Mix the dough just until combined. Overmixing can lead to tough scones. Experiment with add-ins: Feel free to substitute or add other dried fruits or nuts, like blueberries or walnuts, for a different flavor profile. Serve warm: For the best taste, serve your scones warm with butter or cream right after baking. {{image_2}} You can switch up the flavor of your scones easily. - Use raspberries or blueberries instead of cranberries. - Add nuts like walnuts or pecans for a crunchy bite. Both changes will give your scones a new twist. Raspberries and blueberries add a sweet and tart taste. Nuts enhance the texture and offer a nice crunch in each bite. If you need to make these scones fit a specific diet, it's simple. - Swap all-purpose flour for almond or coconut flour to make it gluten-free. - Choose a dairy-free option for cream and butter, like coconut cream or a vegan butter substitute. These adjustments do not sacrifice flavor. You still get that tasty scone experience while meeting dietary needs. Toppings can elevate your scones to the next level. - Drizzle a sweet glaze on top or serve with a fruit preserve. - A sprinkle of cinnamon adds warmth and spice. These toppings bring extra flavor and make your scones look beautiful on the plate. Feel free to mix and match for your favorite combination! Keep your cranberry orange breakfast scones at room temperature. Use an airtight container. They will stay fresh for 1-2 days. This way, you can enjoy them without losing their delightful texture. For longer storage, freeze the scones. They can last up to 3 months in the freezer. Wrap each scone in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. To reheat, use the oven. This method keeps the scones crispy. Preheat the oven to 350°F (175°C) and warm the scones for about 10 minutes. You can also use a microwave for quick warming. However, this may make them less crispy. If you choose the microwave, heat in short intervals. This way, they warm up without getting tough. To make scones less dry, use cold butter. Cut it into the flour until it looks like crumbs. This keeps the butter pieces small. You can also add a bit more heavy cream. Adding extra dried fruit can help too. Make sure to avoid overmixing the dough. This keeps the scones light and fluffy. Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap. Store in the fridge for up to 24 hours. When you are ready to bake, just cut the scones and bake them. You can also freeze the dough for longer storage. Thaw it in the fridge overnight before baking. If you need a substitute for heavy cream, you can use milk. Whole milk works best for texture. You can also use yogurt for a tangy twist. Mix equal parts of milk and yogurt for a creamy feel. This keeps the scones moist while adding flavor. You can tell the scones are done by their color. They should be golden brown on top. You can also check the bottom; it should feel firm. If they look pale or soft, give them a few more minutes. The scones should not feel wet or mushy. Yes, cranberry orange scones freeze well. You can freeze them before or after baking. If freezing before baking, cut the scones and place them on a baking sheet to freeze. Once frozen, store them in a bag. If freezing after baking, let them cool completely first. Store in an airtight container for up to three months. You now have a complete guide to making delicious cranberry orange scones. We covered the right ingredients, step-by-step instructions, and helpful tips to ensure success. Remember to keep your butter cold for the best texture. Try different flavors or toppings to make the recipe your own. Whether you enjoy them right away or store them for later, these scones will impress. Happy baking!

Cranberry Orange Breakfast Scones

Delicious scones infused with cranberry and orange zest, perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 third cup granulated sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon salt
  • 1 half cup unsalted butter, cold and cubed
  • 1 half cup dried cranberries
  • 1 zest of orange
  • 1 half cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar for topping

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  • Stir in the dried cranberries and orange zest until evenly distributed.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overmix.
  • Turn the dough out onto a lightly floured surface. Gently knead it a couple of times until it comes together. Pat the dough into a circle about 1-inch thick.
  • Cut the dough into wedges or use a round biscuit cutter to form individual scones. Place them on the prepared baking sheet.
  • Sprinkle coarse sugar on top of each scone for a sweet, crunchy topping.
  • Bake in the preheated oven for 15-20 minutes or until the scones are golden brown.
  • Allow the scones to cool on a wire rack for a few minutes before serving.

Notes

Serve warm with a pat of butter and additional orange zest for garnish.
Keyword breakfast, cranberry, orange, scones