Cranberry Orange Scones
These cranberry orange scones offer a delightful blend of tart cranberries and zesty orange flavor, perfect for breakfast or brunch with a buttery, flaky texture.
Ingredients
- 1/2 cup fresh, dried or thawed frozen cranberries ⓘ
- 6 tablespoons granulated sugar ⓘ
- 2 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup unsalted butter ⓘ
- 2 large eggs ⓘ
- 2 tablespoons orange juice ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 teaspoon orange peel ⓘ
- 1/2 cup chopped pecans ⓘ
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut in the unsalted butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk eggs, orange juice, vanilla, and orange peel.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the cranberries and chopped pecans.
- Turn the dough onto a floured surface and knead gently a few times.
- Pat the dough into a 1-inch thick circle and cut into wedges.
- Place the wedges on a baking sheet lined with parchment paper.
- Bake for 20 to 25 minutes or until golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a sweeter scone, consider increasing the sugar to 8 tablespoons. You can substitute dried cranberries with chopped cherries for a different flavor. If you don't have pecans, walnuts or almonds work well. For a richer taste, replace some of the butter with cream cheese. Remember not to overmix the dough to keep the scones light and airy.
Serving Suggestions
Serve these delightful scones warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of tea or coffee. For a special breakfast, serve alongside fruit or yogurt. You can also enjoy them as a snack or dessert, perhaps with a slice of cake or a scoop of Rice Pudding(6 Servings).
Storage & Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to a month. To reheat, place them in a 350°F (175°C) oven for about 10 minutes until warmed through, ensuring they retain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Orange Scones contains roughly 312 calories, with 2g protein, 32g carbohydrates, and 5g fat. It is an excellent source of vitamin C (44% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1160mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these scones ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just shape the scones and cut them before chilling. When ready to bake, simply follow the baking instructions directly from the fridge, adding a few extra minutes if needed.
What can I use instead of orange juice?
If you don't have orange juice, lemon juice is a suitable substitute that will provide a similar acidity and brightness. Alternatively, you can use apple juice or even a splash of milk for a milder flavor. Keep in mind that this may slightly alter the taste of the scones.
Can I add other fruits to the scones?
Absolutely! You can incorporate other fruits like blueberries or chopped apples for additional flavor. Just ensure that the total amount of mixed fruit does not exceed the original recipe's cranberry measurement to maintain the scone's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).