Simple Cranberry Orange Scones
These Simple Cranberry Orange Scones are bright and tart. Fresh orange juice plus dried and fresh cranberries really make these scones stand out. They would be the perfect addition to any brunch.
Ingredients
- 2 cups all purpose flour, plus additional for dusting
- 3 tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp orange zest, from a small orange
- 1/2 cup unsalted butter, cubed and cold
- 1/4 cup orange juice, 1 small orange
- 1/4 cup cold buttermilk, or milk of your choice (see notes)
- 1 large egg
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup fresh cranberries, roughly chopped
- 1 tbsp milk, to brush on the scones
Instructions
- In a large bowl, mix together the flour, sugar, baking powder, salt, and orange zest.
- Add the cubed butter and using a pastry cutter or fork, cut the butter into the flour mixture until you have pea sized crumbs.
- Add the buttermilk, orange juice, and egg to the flour mixture and mix just until the dough starts to come together.
- Add in the dried and fresh cranberries, mix until evenly distributed and there are no large streaks of flour. Do not over mix as the scones can become tough.
- On a lightly floured surface, turn out your dough and lightly flour the top of the dough as well. Shape into a circle with your hand and then roll with a rolling pin to about 1-inch in thickness.
- With a sharp knife cut into 8-10 wedges, depending on how big you'd like your scones to be. Place on a parchment lined baking sheet, making sure to space 2 to 3-inches apart.
- Chill the scones for at least 15 minutes prior to baking, you want them to be as cold as possible so they don't spread too much.
- Preheat oven to 400°F and brush the chilled scones with milk right before baking. Bake for 22-25 minutes, or until golden brown on top.
- The scones are best served fresh, but you can store any leftover scones in an airtight container on the counter for 2 to 3 days.
Notes
- To make your own buttermilk, add 3/4 tsp of lemon juice or white vinegar to a measuring cup and fill up to the 1/4 cup line with milk. I used 1% milk and it worked just fine, I have not tried this with a milk alternative but I would imagine that it would work as well.
- We prefer to reheat any leftover scones in the air fryer to get them crispy again but you can also enjoy them as is.
- You can freeze any leftover scones as well, simple wrap in plastic wrap and place in a freezer bag. The scones can last up to 3 months in the freezer.
Tried this recipe?Let us know how it was!