Cranberry Orange Scones Recipe (2024)

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Storekeeper2020-09-03T13:06:38-04:00

Scents of the Holidays…

There are certain aromas that become inextricably linked to the holidays. The fresh, sharp smell of a fir tree decorated with care. The spicy, sweet scent of gingerbread men cooling on the counter, waiting to be frosted. The warm, inviting fragrance of mulled apple cider, ready and waiting to thaw winter chilled friends and family. And of course, the citrusy bright perfume of cranberries and oranges.

When thinking of holidays and cranberries, it’s easy to imagine cranberry sauce in its favored place at special dinners shared with family and friends. Maybe you have a favorite savory recipe that uses the tart little berries. One of the under appreciated ways to use cranberries is in baking. You can add them to just about any recipe in place of summer berries. Depending on your tastes, you made need to adjust the amount or type of sweetness used in your traditional recipe, because cranberries can be a bit tart.

This recipe, an adaptation of Mildred Orton’s own cranberry orange scones, uses all-purpose flour instead of the original whole wheat, which gives the scones a lighter texture. The use of fresh cranberries, orange juice, and orange zest give them a burst of tartness balanced by the natural sweetness of the orange juice. Fresh from the oven on a chilly winter day, these cranberry orange scones are sure to brighten and warm you through and through.

Cranberry Orange Scones

Ingredients:

4 cups unbleached all-purpose flour, plus more for dusting
1 cup sugar, plus more for sprinkling
1 teaspoon salt
2 tablespoons baking powder
3/4 cups unsalted butter, frozen
2 cups fresh cranberries
1 tablespoon grated orange zest
1/2 cup heavy cream
1/2 cup fresh orange juice
2 large eggs
Whole milk, for brushing

Directions:

Preheat the oven to 425 degrees Fahrenheit.
Line two baking sheets with parchment paper.
In a medium bowl, combine the flour, sugar, salt, and baking powder.
Using the large holes of a box grater, grate the butter into the flour mixture.
Mix with a fork to evenly distribute the butter. When the butter is generally absorbed, and the mixture resembles pea-size pieces, stir in the cranberries and orange zest.
In a separate bowl, stir together the cream, orange juice, and eggs.
Slowly add the egg mixture to the flour mixture and stir until a rough dough forms. Take care not to over mix.
Flour the surface of a wooden cutting board.
Turn out the dough and gently shape it into a ball, then press it lightly into a rectangle 2 to 2 1/2 inches high.
Using a dough cutter or a knife, cut the dough crosswise into six smaller rectangles, and then cut these into twelve equal triangles.
Place the triangles evenly spaced about 2 inches apart on the prepared baking sheets and flatten them slightly.
Using a pastry brush, brush the scones lightly with milk and sprinkle the tops with sugar.
Bake for about 20 minutes, or until lightly browned.

Tips and tricks for the best scones:

Freezing, then grating the butter will make it easier to incorporate to your flour before it warms up too much
Scones are much like biscuits–it’s so important not to overwork the dough or it becomes dense and unappetizing
- Once you add your wet ingredients, only mix until just combined. The dough may still look a bit lumpy—that’s okay!
Do not knead your dough! Once you turn the dough onto your lightly floured surface, gently pat it together and shape as quickly as possible. You don’t want to develop the gluten in the dough or melt the butter.
The less you handle the dough the better. Trust us.
BONUS TIP: For a little extra citrus sweetness, make a quick orange glaze of 1 cup powdered sugar and 2 tablespoons orange juice. As soon as the scones come out of the oven, drizzle the glaze over the top of the warm pastries.

Adapted from The Vermont Country Store Cookbook

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23 Comments

April FoggJanuary 9, 2024 at 10:34 AM - Reply
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Delicious, fresh, warm from oven and glazed.great for this time of year. Do you have the calorie per scone?
Thanks
- StorekeeperJanuary 9, 2024 at 3:26 PM - Reply
  Hi April, while we don’t have the exact calories for this particular recipe, we can tell you that the average calories per scone (1 medium scone – 2 1/2″ diameter) contains 22.5g total carbs, 21.6g net carbs, 6g fat, 3.3g protein, and 156 calories. Enjoy!
Lucille CapuanoJanuary 8, 2024 at 5:11 AM - Reply
Do you have to use heavy cream?Could buttermilk or yogurt be substituted?
- StorekeeperJanuary 8, 2024 at 11:12 AM - Reply
  Hi Lucille, try it out and let us know how it goes. Thanks.
MargaretJanuary 5, 2024 at 4:45 PM - Reply
Will have to try them. This is the second time I purchased fruit cake and loved them both time
Betty GernertDecember 31, 2023 at 11:13 AM - Reply
I order a fruitcake this year and it was the best we have had in years! We will do this next year. It was the one with bandy, bourbon, and ? Try it!
Deb RabesaDecember 23, 2023 at 11:14 PM - Reply
Can I use frozen cranberry?
- StorekeeperJanuary 2, 2024 at 3:12 PM - Reply
  Hi Deb, thanks for your question. You sure can, but we recommend thawing them and draining off any excess liquid prior to baking. Enjoy!
Jackie HarrisonDecember 21, 2023 at 5:21 PM - Reply
How big is the rectangle that you sub cut into six. It just says pat to 2-21/2 inches thick.
Thank you
See Also
Seven Native American Chefs Share Thanksgiving Recipes
- StorekeeperJanuary 2, 2024 at 3:21 PM - Reply
  Hi Jackie, thanks for your question. The rectangle you roll your dough out into can be any size you’d like, as long as the it remains at 2-21/2″ thick throughout. Enjoy!
Ann MageeDecember 12, 2020 at 10:41 PM - Reply
Do you have a cookbook for sale?
- StorekeeperDecember 17, 2020 at 4:15 PM - Reply
  Thanks for asking! We do. Our cookbook is available here: https://www.vermontcountrystore.com/the-vermont-country-store-cookbook/product/72022
ShirleyDecember 9, 2020 at 10:31 AM - Reply
I made these this morning hot out of the oven. They are fabulous. Wonderful texture flavor. I even opted to Use fresh orange juice since I had oranges home instead of bottled orange juice. I would definitely recommend using the icing glaze it adds just the perfect amount of sweetness to the scones. Again thank you these are wonderful. Oh by the way As far as grating frozen butter on a traditional box grater, after a few minutes of doing that I never realized how hard it is to grate frozen butter. Then I remembered my wonderful food processor. Threw the butter in there, pulsed a few seconds cause you don’t want to heat the butter up and it was perfect. Great recipe thank you so much.
Cheri PlooyDecember 6, 2020 at 12:49 PM - Reply
I love the sound of this recipe I hope to be able to try them soon!!
Kathryn A DowningDecember 6, 2020 at 3:03 AM - Reply
I sure do wish recipes this delicious could be gluten-free! Any chance? And for people with sugar issues, could it work to use erythrotol instead of sugar?
- StorekeeperDecember 6, 2020 at 1:30 PM - Reply
  One of our favorite gluten free flours comes from right here in Vermont as well, from King Arthur Flour. They make a Measure for Measure Gluten Free Flour that works really well in most recipes. We don’t know much about erythrotol, but if you’ve used it in other recipes, it’s possible that it will work here as well. If you make these, please let us know how they come out!
Grondalski DorothyDecember 5, 2020 at 8:20 AM - Reply
So awesome!! Looking forward to making these cranberry scones. Plan on giving them as a early treat to a few friends. This recipe came just in time ✨✨
Thanks for the recipe ✨✨
Kathleen CarracherDecember 4, 2020 at 2:06 PM - Reply
Thank you, I plan to make these!
- PennyDecember 5, 2020 at 8:33 PM - Reply
  Me too
Peggy HeffernanDecember 4, 2020 at 9:20 AM - Reply
Thank you so very much. I can’t wait to try this recipe.
Do you have a recipe for Christmas Stollen?
Much appreciated!
- StorekeeperDecember 4, 2020 at 9:39 AM - Reply
  Thank you Ms. Herrernan!
  We don’t have a recipe for Christmas Stollen, but that’s a great idea for the future.
  Thanks for suggesting it!
Yvonne ChenevertDecember 3, 2020 at 4:08 PM - Reply
I love scones and these sound wonderful !
IreneDecember 3, 2020 at 10:56 AM - Reply
Thank you for this wonderful idea!

FAQs

Why aren t my scones light and fluffy? ›

Avoid using a food processor to mix scones: A food processor will work, but it often overworks the scone dough. We recommend using your hands until the mixture comes together. Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky.

Get More Info ›

Why do you rest scones before baking? ›

The explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking.

Read On ›

Why do my fruit scones not rise? ›

Preheat your oven before you put the scones in; this way, everything will be ready and at the right temperature. Make sure that you are using the right temperature. In general, scones should be baked at a higher temperature than most other pastries. Using too low of a temperature will prevent the scones from rising.

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Which type of flour is best for scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.

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How to get scones to rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

What is the difference between English scones and American scones? ›

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

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Why is clotted cream illegal? ›

Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...

Learn More Now ›

What is the best temperature for baking scones? ›

The first batch into the oven was 'plain' Original Recipe. I preheated the oven to 405 degrees (it runs hot so this is the setting that gives me 425 degrees). The scones came out of the freezer, were set onto a parchment lined cookie sheet, placed into the oven. I set timer for 18 minutes and moved on.

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Should I refrigerate my scones before baking? ›

If you want to make scones ahead (but don't want them to become stale), we suggest prepping your scone dough ahead of time and then either chilling it in the fridge or freezing it, depending on when you plan to bake them.

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What is the purpose of adding an egg to scone dough? ›

Baking Powder: Acts as a leavening agent, helping the scones rise and become light and fluffy. Sugar: Adds sweetness and enhances the flavor of the scones. Butter: Adds richness, flavor, and a tender crumb to the scones. Eggs: Provides structure to the dough and helps bind the ingredients together.

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How to tell if scones are done? ›

Instructions on baking MY FROZEN SCONE DOUGH

Scones with fruit and wheat-free scones may take longer than others Increase baking times in 3 minute increments to test.
Higher elevation will need less cooking time.
To check if they are ready, press down on the top to check if firm to touch, they are READY.

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What happens if you add too much liquid to scones? ›

Wet ingredients don't always result in a moist scone. In fact, adding too much liquid to any basic scone recipe can create a dense texture that isn't very appetizing. To avoid overdoing it, only add half of the amount of called-for buttermilk to the dry ingredients.

Why are my scones heavy and dense? ›

My scones have a dense, heavy texture and poor volume

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

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What is the secret to making scones rise? ›

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.

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How to improve scones? ›

Don't overwork the dough!

It allows for those air pockets to help increase the fluffiness. If the dough is too crumbly however, just add a touch of buttermilk, double cream or whatever thick liquid you're using. If the dough is too sticky, just add a touch of flour but remember not to put too much!

Why do you want your butter cold when making a scone? ›

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Get More Info Here ›