Go Back
To make delicious bakery-style orange cranberry scones, you need these key ingredients: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup dried cranberries - Zest of 1 orange - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon milk (for brushing) - Turbinado sugar (for sprinkling on top) Sometimes, you may not have every ingredient on hand. Here are some easy swaps: - For all-purpose flour, try whole wheat flour or gluten-free flour. - You can replace granulated sugar with brown sugar for added flavor. - If you don’t have heavy cream, use milk or almond milk, but the scones may be less rich. - If you lack dried cranberries, any dried fruit like raisins or cherries works well. - For vanilla extract, you can use almond extract for a different taste. Using fresh ingredients is key for tasty scones. Fresh fruits provide vibrant flavors and aromas. Cold butter gives the scones a flaky texture. Quality ingredients lead to a better end result. If you use fresh items, your scones will rise well and taste amazing. Always check your ingredients before you start baking for the best outcome. Start by preheating your oven to 400°F (200°C). This helps the scones rise well. While the oven heats, line a baking sheet with parchment paper. This keeps the scones from sticking. In a large bowl, mix together 2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them well until they blend together. This step is crucial for even flavor. Next, add 1/2 cup of cold, cubed unsalted butter to your dry mix. Using a pastry cutter or your fingers, work the butter into the flour. Stop when the mixture looks like coarse crumbs. This keeps the scones tender and flaky. In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth. This blend adds richness to the dough and binds everything together. Pour the wet mix into the dry ingredients. Stir gently with a spatula until just combined. The dough should feel crumbly but hold together. Transfer it to a floured surface and knead it gently to form a flat disk about 1 inch thick. Cut the disk into 8 equal wedges. Place the wedges on your prepared baking sheet, giving them space. Brush the tops with 1 tablespoon of milk and sprinkle with turbinado sugar for a crunchy top. Bake for 15-18 minutes until lightly browned. A toothpick should come out clean. Let cool on the baking sheet for a few minutes before moving to a wire rack. Enjoy your warm scones! To get the best texture in your scones, keep your butter cold. Cold butter creates flaky layers. When mixing, use your fingers or a pastry cutter. Stop mixing when the dough looks crumbly. You want to keep some small butter bits for a light scone. If you have leftover scones, store them in an airtight container. This keeps them fresh. You can store them at room temperature for up to two days. For longer storage, place them in the fridge. They will last about a week this way. These scones taste great warm. Serve them with clotted cream or butter. You can also add jam or honey for extra flavor. For a fun twist, pair them with a cup of tea or coffee. Enjoy them during breakfast or as a snack. {{image_2}} You can mix up the fruits in your scones. Try adding blueberries, raspberries, or chopped apples. Each fruit gives a new flavor. If you like nuts, add chopped walnuts or pecans. This adds crunch and depth to the scones. Just make sure to keep the total amount around 1 cup. This way, the dough stays balanced. A glaze can dress up your scones. To make a simple orange glaze, mix powdered sugar with fresh orange juice. Drizzle it over the scones once they cool. You can also try a cranberry glaze by mixing cranberry juice with powdered sugar. The glaze adds sweetness and a nice shine to your baked goods. You can change the sugar based on your taste. If you like less sweet, cut the sugar by a few tablespoons. You can also use honey or maple syrup for a different sweet flavor. Just remember to adjust the wet ingredients if you change the sweetener. It’s all about finding the balance you enjoy the most. To keep your orange cranberry scones fresh, store them in an airtight container. Make sure they cool completely before sealing. This helps prevent moisture build-up, which can make them soggy. You can keep them at room temperature for up to two days. If you want them to last longer, consider refrigerating them. Just let them sit for about 30 minutes before serving. Reheating scones is easy. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5-10 minutes. This warms them up and helps regain their texture. If you like, you can wrap them in foil to keep them soft. You can also use a microwave, but be careful. Heat them in short bursts to avoid making them tough. Freezing scones is a great way to enjoy them later. Allow them to cool, then wrap each scone tightly in plastic wrap. Place the wrapped scones in a freezer bag. They can stay in the freezer for up to three months. When you’re ready to eat them, thaw them in the fridge overnight. Then, reheat as mentioned above. Enjoy your delicious scones anytime! Yes, you can use whole wheat flour. It will change the texture. The scones may be denser but still taste great. I suggest using half whole wheat and half all-purpose flour for best results. The scones are done when they are lightly browned. Insert a toothpick in the center; it should come out clean. The tops should feel firm but soft to the touch. Yes, making the dough in advance is easy. You can store it in the fridge for up to 24 hours. Just wrap it tightly in plastic wrap. You can serve the scones warm with clotted cream or butter. A side of jam or honey works well too. Fresh fruit pairs nicely for a bright touch. To prevent dry scones, avoid overmixing the dough. Use cold butter and cream for moisture. Bake them just until golden brown, not longer. You learned the key ingredients for delicious scones and how fresh ones enhance the flavor. I shared simple steps to mix, shape, and bake. You saw tips to get the right texture, store properly, and serve your scones. We explored fun variations for unique tastes and answered common questions. Enjoy making scones that fit your taste and impress your friends!

Bakery-Style Orange Cranberry Scones

Indulge in the delightful flavors of bakery-style orange cranberry scones that are perfect for breakfast or an afternoon treat. With simple ingredients and easy steps, you can enjoy warm, flaky scones bursting with cranberries and a hint of citrus. Ready in just 35 minutes, these scones are a must-try. Click through to explore the full recipe and elevate your baking game today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup dried cranberries

Zest of 1 orange

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon milk (for brushing)

Turbinado sugar (for sprinkling on top)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

      Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

        Stir in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the flour mixture.

          In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.

            Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. The dough should be slightly crumbly but hold together when pressed.

              Transfer the dough onto a lightly floured surface. Gently knead it a few times to bring it together and form a flat disk about 1 inch thick.

                Cut the disk into 8 equal wedges and place them on the prepared baking sheet, ensuring they are spaced apart.

                  Brush the tops of the scones with milk and sprinkle with turbinado sugar for a crunchy topping.

                    Bake in the preheated oven for 15-18 minutes, or until the scones are lightly browned on top and a toothpick inserted in the center comes out clean.

                      Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

                          - Presentation Tips: Serve the scones warm on a beautiful tiered cake stand or a rustic wooden board, accompanied by a small dish of clotted cream or butter on the side for a delightful treat.