Fluffy, sweet, and tart homemade scones that pull apart like perfect flaky biscuits. Cranberry Orange Scones are loaded with fresh cranberries, orange zest, and are topped with a yummy sweet orange glaze.
How was your holiday weekend? Are you in Christmas mode yet? Have you picked out a tree covered your house in lights and hung all your stockings with care?
Did you listen to The Drifters’ White Christmas on repeat? No? Just me?
What about shopping? I am kind of in a panic about shopping because um… 25 days!
Not to stress you out or anything.
I spent my weekend shopping at Lowes because the freaking bathroom is still besting us. At last count we found a doorway hidden under two surprise layers of wallpaper, moved the toilet to replace the seal, broke the toilet, found more holes covered by wallpaper, and then found a lightswitch hidden in the wall that is wired backwards and ruined Chad’s life for 3 hours yesterday.
Are we the only people that went Black Friday shopping for toilets? I thought so.
Now I know why people write whole blogs dedicated to home remodels.
I also managed to hit Starbucks like 3 times this weekend. Those of you that have a Starbucks on every corner could not possibly imagine the freaky stars that have to align for me to land at my favorite coffee chain once in a month, much less 3 times in a holiday weekend.
And I can never hit a coffee shop without ogling all the baked goods. Quick breads and scones, muffins and danish … it’s all so tempting! But I really don’t ever indulge.
Because I know I can make a big batch of Cranberry Orange Scones and eat them all warm and freshly glazed just out of the oven.
These are loaded with fresh cranberries, orange zest, and buttermilk (which makes all the breakfast foods better– think pancakes and biscuits. YES). Then these happy holiday scones are covered in a sweet orange glaze that I actually considered adding to my coffee.
I made these scones tiny because I feel like tiny food is cute, but I’ve included instructions for how to make big fat coffeehouse scones, too. Bonus on the mini scones: They make great gifts.
I made these Cranberry Orange Scones for my terrific friends at Food Fanatic. Did you know I write about breakfast there twice a month? Well I do. Because breakfast is the most amazing, and clearly the best meal of every day.
Yay for December, ya’ll! I’m excited.
Cranberry Orange Scones
Cranberry Orange Scones are loaded with fresh cranberries, orange zest, and are topped with a yummy sweet orange glaze.
For the Scones
- 3 cups All-Purpose Flour, Plus more for the work surface
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 tablespoon Orange Zest
- 1 cup Whole Cranberries, Fresh or frozen (if frozen, thawed)
- 1/2 cup Butter, Cold
- 1 cup Buttermilk
For the Egg Wash
- 1 Egg
- 1 tablespoon Water
For the Glaze
- 1/2 cup Powdered Sugar
- 1 tablespoon Milk, Or cream
- 1 tablespoon Orange Juice
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, kosher salt, and orange zest. Toss in the cranberries and stir for a minute to coat them with the flour.
- Cut the butter into the flour mixture until coarse crumbles form (My favorite method is to grate in the butter with a cheese grater and then incorporate into the flour with my fingers).
- Pour in the buttermilk and incorporate it gently using a sturdy rubber spatula or wooden spoon. You want to JUST combine the ingredients. Do not overmix.
- Turn the mixture out onto a lightly floured surface and pat it out to about 3/4 “ thickness. If you are making large scones make a circle with the dough and then slice it like a pie. For mini scones (pictured) make a rectangle, cut it into strips, and then cut each strip into triangles.
- Lightly beat together the egg and water and then brush the tops of the scones.
- Place the scones on the prepared baking sheet about an inch apart. Bake for 12-14 minutes.
- To make the glaze, mix together the powdered sugar, milk, and orange juice until smooth.
- Drizzle the glaze over each scone (it takes a few minutes to set up so it’s not sticky).
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Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Bowls by Umite Chef, Measurement Marks & Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving
Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 203mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 2g
Monday 6th of February 2023
Any high altitude tips? Having a tea party and want perfection lol.
Wednesday 1st of March 2023
Sorry, Karla! I don't have any way to test high altitude!
Saturday 10th of December 2022
Didn’t cook after the 14mins
Saturday 23rd of July 2022
Love this recipe I bake for work family. Changed it up to lemon blueberry and also cinnamon apple. Used buttermilk powder and apple juice for the liquid and added cinnamon coated diced apples! Thanks for a great basic recipe! Delicious! Always a hit!
Saturday 30th of July 2022
LOVE the buttermilk and apple juice addition! Thanks, Janet!
Monday 28th of December 2020
Please can you put a "go to recipe" button at the top of the page?
Monday 28th of December 2020
Sunday 8th of November 2020
Can you use dried cranberries?
Monday 9th of November 2020
You can, yes!