Our Scones Recipe can easily be adjusted to add your favorite flavors. These cranberry orange scones use bright flavors and add a sweet glaze to the top!
We Love This HOliday favorite!
It’s no secret that we love breakfast in this house! We often eat it for dinner too and baked goods are frequently included in the spread. Today’s Cranberry Orange scone is a favorite we love to make around Christmas! Here’s why we love them:
A classic. This starts with a classic scones recipe and takes it up a notch. Flavor. We love the wintery cranberry and orange flavor combination. Easy. This recipe is so simple and bakes up in no time.
Ingredients
sugar orange zest – zest the orange before juicing it. Flour – I used all-purpose flour, but pastry flour can also be used. baking powder salt butter – cold unsalted butter is key! The colder the butter is the better and you can even use frozen butter. half and half egg orange extract fresh cranberries- or use frozen cranberries or an equal amount of dried cranberries cut in half. heavy cream sparkling sugar orange juice- one orange will yield 4-5 tablespoons powdered sugar
Just Mix + Bake
Drizzle with Glaze
Storing Tips
Store scone dough. Keep it in one ball of dough or form into smaller scones. Cover tightly with plastic and refrigerate for up to 24 hours. Freeze scone dough. Shape the dough into scones, place them on a baking pan, then freeze. Once solid transfer them to a freezer-safe container (separate the layers with parchment paper or wax paper) and freeze for 3-4 weeks.
Bake them directly from the freezer, adding a few additional minutes, or let them thaw in the fridge before baking. Do not thaw on the counter.
Storing baked scones. Store cooled leftover scones for 2-3 days in an airtight container at room temperature or in the refrigerator. Freeze them for up to 3 months. Recipe Video Recipe Video Recipe Video
