Maya Chen
Cranberry Orange Breakfast Scones
💡 Clever Tip: Grating the Butter
Instead of cutting cold butter into the flour mixture, use a box grater to grate the frozen butter directly into the bowl. This creates perfectly small, flaky pieces instantly, ensuring the scones bake up light and tender—no guessing games required.
💖 Why You’ll Love This Recipe
- Bakery Quality: These scones rival anything you’d buy, with a soft interior and high rise.
- Festive Flavor: The bright citrus and tart cranberry combination is irresistible year-round.
- Quick Treat: From mixing bowl to oven in under 20 minutes, they’re faster than yeast breads.
Ingredients
For the Scones:
- ▢ 2 cups all-purpose flour, plus more for dusting
- ▢ 1/2 cup granulated sugar
- ▢ 1 Tbsp baking powder
- ▢ 1/2 tsp salt
- ▢ 1 stick (1/2 cup) unsalted butter, frozen
- ▢ 1 large egg
- ▢ 1/2 cup heavy cream or half-and-half, plus extra for brushing
- ▢ 1 Tbsp orange zest (about 1 large orange)
- ▢ 1/2 cup dried cranberries
For the Orange Glaze:
- ▢ 1 cup confectioners’ sugar
- ▢ 2-3 Tbsp fresh orange juice
📝 Ingredient Notes
Butter: It must be ice cold—this is the secret to flaky scones. Freeze it for 30 minutes before grating or cutting. Dried Fruit: If your cranberries are very hard, soak them in hot water for 5 minutes and pat them completely dry before mixing into the dough.
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Grate the frozen butter directly into the flour mixture (or cut it in using a pastry blender). Use your fingertips to quickly rub the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces remaining.
- Add Flavorings: Stir in the orange zest and dried cranberries until evenly distributed.
- Add Wet Ingredients: In a separate small bowl, whisk the egg and heavy cream. Pour this mixture into the dry ingredients. Stir gently with a rubber spatula until *just* combined—do not overmix, as this develops gluten and makes tough scones. The dough will be shaggy.
- Shape: Turn the dough out onto a lightly floured surface. Gently pat it into an 8-inch circle, about 1-inch thick. Cut the circle into 8 wedges (like a pizza).
- Bake: Arrange the wedges on the prepared baking sheet. Brush the tops lightly with extra cream. Bake for 18-20 minutes, or until the tops are light golden brown and set.
- Glaze: While the scones cool slightly, whisk the confectioners’ sugar and orange juice until smooth. Drizzle the glaze generously over the warm (but not hot) scones. Serve immediately.
Helpful Tips for Success
- Chill Before Baking: If your kitchen is warm, chill the cut scones on the baking sheet for 10-15 minutes before baking. Cold dough ensures maximum height.
- Don’t Twist the Cutter: If using a round cutter, press straight down and pull straight up. Twisting seals the edges, preventing the dough from rising fully.
- Use Parchment Paper: Scones stick easily. Parchment paper ensures an easy lift and even baking on the bottom.
🔬 Expert Tips: The Baking Soda Boost
For an even higher rise and slightly more tender crumb, substitute 1/2 teaspoon of the baking powder with 1/4 teaspoon of baking soda and add an extra tablespoon of orange juice to the wet ingredients. The subtle acid-base reaction creates more lift without affecting the flavor profile.
Meal Prep and Freezing
- Freezing Dough: You can cut the scones and flash freeze them on a tray until solid. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding about 5-8 minutes to the baking time.
- Storage: Baked scones are best eaten the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven before glazing.
Frequently Asked Questions (FAQ)
Q: Why did my scones not rise?
A: The two main culprits are warm butter (which melts into the flour) and over-mixing the dough (which activates gluten). Ensure your butter is very cold and mix only until the flour is hydrated.
Q: Can I use fresh cranberries?
A: Yes, chop them into smaller pieces and add 1/4 cup of sugar to the dough to balance the tartness. They will release a bit more moisture, so try to work quickly with the dough.
🎉 Conclusion: The Best Reason to Wake Up
These Cranberry Orange Scones transform any morning into a special occasion. They’re quick enough for a weekend project but impressive enough to serve guests. Master the cold butter technique, and you’ll have perfectly flaky, irresistible scones every time. Go ahead, make a batch before the orange season passes!
Nutrition (Estimated per Serving)
- Calories: 310 kcal
- Protein: 4g
- Fat: 14g
- Carbs: 42g
- Fiber: 1g
- Sugar: 25g
*Nutrition facts are approximations based on ingredients listed (per scone, including glaze).
