Cranberry Orange Scones

There is something about dried fruit that makes me smile. All the flavor of fruit concentrated into little, easy to eat bite size pieces.

I have never had dried cranberries before. It was a dried mango kind of girl. It was my boyfriend who introduced me. I love when you get some tart cranberries along with the sweet ones. It really makes for a great nut free snack. Honestly, they are a great addition to any kind of recipe. And now as I start loving them, my boyfriend is discovering that he’s allergic. Oh well, more for me! Maybe next time I make these scones I will use fresh cranberries. I actually love cranberries raw and right out of the bag. I know, I’m a weirdo.

But for now, I will put cranberries in these Cranberry Orange Scones. The combination of cranberry and orange is one of my favorites. Since I used dried cranberries, I guess there are more of these scones for me too! And more for me as I make it again for the second time this week. They make such good scones, and are the perfect breakfast to have alongside a cup of coffee.

Cranberry Orange Scones Ingredients

All you need to make this easy scone recipe is some pantry essentials, plus maybe an orange. For these sweet scones, all you need is:

• all purpose flour
• white sugar
• baking powder
• baking soda
• cold unsalted butter
• egg
• sour cream
• dried cranberries
• large orange

That’s it!

Tips & Tricks

• Make sure that you use cold butter when you are making these Cranberry Orange Scones. Even frozen butter works. Cold butter will allow for more flaky scones and a better rise, whereas using warm butter (or margarine) will result in a more cakey scone. It will also bake pretty flat, which is something you typically want to avoid when making scones.
• Scones do not keep for very long. These scones will last for a couple of days: around 1-2 days stored at room temperature in an airtight container. Any longer and they will get pretty dry.
• If you wanted to extend the life of your scones, they can last for 7 days stored in the fridge in an airtight container. To freeze them, place scones in a freezer bag and freeze for up to 3 months.
• To enhance the orange flavor, I make sure to use fresh orange zest and fresh orange juice. The bottled stuff just doesn’t cut it.
• To cut the butter into coarse crumbs, you can use a pastry cutter (also known as a pastry blender) if you have one. I don’t have one, a food processor works very well on the scone dough. 
• Add a little egg wash and coarse sugar to the tops of the scones to give it that bakery feel.

More Fresh Fruit Baking Recipes

Like these Cranberry Orange Scones? Then you will love these recipes:

• Raspberry Scones
• Fresh Cherry and Lemon Scones
• Chocolate Orange Cake with Orange Frosting

If you try this orange scone recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Cranberry Orange Scones

Easy Cranberry Orange Scones recipe. Made with simple ingredients, this classic breakfast idea also makes a great grab and go snack.

5 from 9 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup unsalted butter
• 1 large egg
• 1/2 cup sour cream
• 1/2 cup dried cranberries
• 1 1/2 tsp orange rind, grated

Instructions

• Preheat the oven to 400˚F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, combine the sugar, flour, baking powder and baking soda. Cut in butter until the mixture looks like oatmeal (or fine crumbs)
• In a small bowl, whisk together the eggs and sour cream. Add it to the flour mixture, mixing until fully incorporated. Fold in the cranberries and the grated orange rind.
• Form a ball with the batter, and press into a lightly floured surface to form an 8 inch circle. Using a sharp knife, cut into 8 triangles. Place these triangles on the prepared baking sheet.
• Bake in the preheated oven for 15-17 minutes, or until the edges are golden brown. Allow to cool on wire racks.

Notes

1. Make sure the butter is cold, or even frozen. This ensures a flakey texture.

Pin for Later

Thank you for reading A Taste of Madness. You can stay connected with me here: