Simple Orange Cranberry Scones Recipe
These Orange Cranberry Scones are proof that you don’t need a ton of time or fancy skills to bake up something delicious. With just a few simple ingredients and steps, you’ll have a breakfast treat that looks impressive, tastes amazing, and will brighten up any morning. So, grab your apron and enjoy some homemade goodness with these easy-to-make scones!
Makes: 12 scones
Ingredients
For the scones
- 2 c. all-purpose flour + ¼ c. for work surface
- 3 t. baking powder
- ½ c. granulated sugar
- ¼ t. salt
- ½ c. cold unsalted butter
- ½ c. heavy cream
- ¼ c. sour cream
- 1 large egg
- 1 t. vanilla extract
- ¼ t. orange extract
- 1 t. orange zest preferably organic
- 1 c. craisins
For the orange glaze
- 2/3 c. powdered sugar
- 1-2 T. fresh orange juice
Instructions
- Line a large, rimmed baking parchment paper or a Silpat® baking mat. Set aside.
- Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.2 c. all-purpose flour + ¼ c. for work surface, 3 t. baking powder, ½ c. granulated sugar, ¼ t. salt, ½ c. cold unsalted butter
- In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.½ c. heavy cream, ¼ c. sour cream, 1 large egg, 1 t. vanilla extract, ¼ t. orange extract, 1 t. orange zest
- Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.1 c. craisins
- Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball. Press the dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
- Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
- Pre-heat oven to 400°F, then add the baking sheet to oven when ready. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and cool for 5-10 minutes.
- While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.2/3 c. powdered sugar, 1-2 T. fresh orange juice
- Serve the scones warm drizzled with some of the orange glaze on top. Enjoy!
