Orange Cranberry Scones make for a delicious treat for tea time or any time. They’re easy to make at home and have a fall flavor you can enjoy year round.
Orange Cranberry Scones
I started working at a young age. By the time I was a young teen, I’d saved enough money from delivering newspapers to pay for a trip to England. I went with 2 teachers from my high school and a group of much older students. It was my first trip without my family. I had a great time and have wanted to go back ever since. One food I had for the first time there was scones.
A scone is a British baked good that I can only describe as a slightly sweet baked good. It’s sort of like a combination of quick bread and biscuit. It’s not unusual to find a fruit inside of a scone. These flaky Orange Cranberry Scones have a fall flavor you can enjoy year round. They make for a delicious treat perfect for tea time or any time. Here’s how to make them.
Prep time: 15 minutes + 30 minutes to chill
Baking time: 18-22 minutes
This recipe makes 12 scones.
- large rimmed baking sheet and parchment paper OR silicone baking mat
- large glass mixing bowl
- medium mixing bowl
- small bowl
- measuring cup
- measuring spoons
- cooling rack
- 2 cups all-purpose flour + ¼ cup for the work surface
- 3 tsp baking powder
- ½ cup granulated sugar
- ¼ tsp salt
- ½ cup cold unsalted butter
- ½ cup heavy cream
- ¼ cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp orange extract
- 1 tsp orange zest
- 1 cup craisins
- 2/3 cup powdered sugar
- 1-2 tbsp fresh orange juice
Get a silicone baking mat OR line a large, rimmed baking sheet with parchment paper and set aside.
Place two cups flour, baking powder, sugar, and salt in a large mixing bowl and mix together.
Cut in the butter with a fork until the butter is in pea-sized pieces.
Place the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest into a separate bowl and whisk to combine.
Fold the wet ingredients into the dry ingredients just until combined.
Add in the craisins and stir until just mixed.
Sprinkle ¼ cup of flour onto a clean work surface.
Transfer the scone batter onto the 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 the scones for at least 30 minutes before baking.
Preheat the oven to 400°F.
Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through.
Remove the scones from the oven and let 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.
Serve the scones warm drizzled with some of the orange glaze on top.