Perfect Scone for Holiday Breakfast or Brunch!
These Cranberry Orange Scones are a little crispy on the edges, but moist, tender and bursting with orange and cranberry flavor on the inside! I like to brush them with heavy cream and sprinkle with sparkling sugar. Adds a nice sparkle and crunch – and makes it possible to easily reheat – I think scones are best served warm!
These are perfect for all your fall and winter holiday breakfasts, brunches and to enjoy with your favorite warm beverage! If desired, you can drizzle them with a simple orange glaze.
Cranberry Orange Scones
- 3 cups (393 g) flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 3/4 cup (1 1/2 sticks) butter, cold cut into 1/2-inch pieces
- 1 tablespoon fresh orange zest I needed 2 oranges
- 1/4 cup fresh orange juice
- 1/2 cup milk or cream
- 3/4 cup dried cranberries ie: Craisins
Sparkling Sugar Topping (Optional)
- 2 tablespoons heavy cream
- 2 tablespoons sparkling sugar
Orange Glaze: (Optional)
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- You can mix these by hand (using a pastry blender) or with a hand or stand mixer. I use my stand mixer fitted with the flat (paddle) beater. Preheat oven to 400 degrees F.
- In mixing bowl, combine: flour, sugar, baking powder, baking soda, salt and ginger. Stir to combine.
- Add cold butter chunks and “cut” into the flour mixture. (Mix on a low speed until the butter breaks down and the flour mixture looks “sandy” in texture and there are a few small, pea-sized, butter chunks remaining.)
- Combine in a liquid measuring cup: 1 tablespoon orange zest, 1/4 cup orange juice and milk.
- With mixer running pour milk mixture evenly over the dry ingredients. Mix part-way. Add the dried cranberries.
- Mix until all the flour is mixed in, but the mixture is still shaggy/lumpy in texture. (Avoid the urge to add extra liquid – if the mixture holds together when pressed in your hand – you’re good!)
- Scrape the dough out onto a lightly floured surface. Knead, by folding dough about 6 times – just until the shaggy mass becomes more cohesive. Pat with your hands or roll dough into a 9-inch circle. (if at any point the dough seems to get too warm/sticky – pop it in the refrigerator for about 15 minutes.)
- Cut 12 wedges and place spaced apart on an ungreased baking sheet.
- If desired, brush unbaked scones with heavy cream and sprinkle with sparkling sugar.
- Bake for about 15-minutes or until edges are golden brown and centers set. (You can lightly press the center and it shouldn’t be squishy.)
- Remove from oven and let cool about 5 minutes on baking sheet – then remove to cooling rack.
Orange Glaze: Optional
- In a small bowl or chopper, mix together powdered sugar and orange juice until smooth. Drizzle over slightly warm scones.