These delicious Cranberry Orange Scones are great for breakfast, as an afternoon snack, or even as a dessert. The smaller portion is perfect for a quick bite on the go without the guilt.
Cranberry Orange Scones
One of my favorite things to make is citrus sugar. I love the refreshing and uplifting fragrant the citrus oil releases when being worked into the sugar. I don’t know what it is but seeing the white granulated sugar turn orange makes me happier than a school kid with candies. And so making these Cranberry Orange Scones was a treat for me. They are infused with amazing orange flavor in the scone batter.
There are two types of dried cranberries you can use for this scone recipe: regular dried cranberries or dried orange cranberries for even more orange flavor. Today, I’m just using regular dried cranberries. But either way, the cranberries will be soaked in orange juice to hydrate before we mix them into the scone batter. This way they don’t soak up liquid from the batter as we bake them.
Breakfast is the most important meal of the day, but it can be difficult to find enough time in the morning to make a full breakfast. That’s why I love a quick breakfast on the go, like these Cranberry Orange Scones. You can easily pop one in the microwave for 10-15 seconds and your breakfast is ready. These little scones will melt in your mouth with a satisfying tangy goodness that will go perfectly with your morning coffee.
These Cranberry Orange Scones will make great afternoon snacks as well. The citrus flavor will definitely pick you up from that afternoon slump at work. One batch makes a dozen of these babies that will last you all week long. And in a crunch, a scoop of ice cream on the side will make them the perfect little dessert.
More delicious breakfast recipes:
Cranberry Orange Scones
- First, zest and juice the orange.
- Toss the dried cranberries and the orange juice in a small bowl, let the cranberries hydrate for 10 - 15 minutes.
- Preheat the oven to 400°F.
- In a medium bowl, whisk together the sugar and orange zest until the sugar turns orange and fragrant.
- Add flour, salt and baking powder to the sugar mixture and mix to combine.
- Drain the cranberries and discard the liquid.
- Add the cranberries to the flour mixture and toss to distribute evenly.
- In a measuring cup, add the egg and enough heavy cream to fill 1 cup. Add vanilla extract and beat to combine.
- Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving 1 tablespoon to use as egg wash.
- Fold with a spatula or wooden spoon until a wet dough forms.
- Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times.
- Shape the dough into a rectangle and roll it out to about 5”x8” or 6”x9”.
- Cut the rectangle in half length wise, then cut in three cross wise to make 6 squares. Cut each square diagonally to make 12 triangles.
- Place the scones on a parchment paper line baking sheet, brush the top and sides with the reserved cream, and sprinkle with turbinado sugar.
- Bake for 17 minutes until a toothpick inserted in the middle comes out clean.
- Let cool completely on a wire rack.