Forget boring breakfasts – we’re about to unleash a citrusy, tangy masterpiece. I’m talking about Cranberry Orange Scones so good, they’ll become your new weekend obsession.
This isn’t just a scone recipe; it’s a flavor adventure waiting to happen. Trust me, these Cranberry Orange Scones represent everything Cuba Queen stands for: bold, unforgettable, and guaranteed to make you the hero of brunch.
I still remember the first time I tasted a truly great Cranberry Orange Scones. It was at a tiny bakery in Seattle, during a rainy culinary adventure. The warm scone, bursting with tart cranberries and bright orange zest, completely changed my perception of breakfast. It was like sunshine in every bite – the perfect balance of sweet and tangy that woke up my taste buds and left me wanting more.
That day, I knew I had to recreate that magic. After countless attempts and flavor tweaks, I finally nailed the perfect Cranberry Orange Scones recipe – one that embodies the spirit of that unforgettable bakery treat but with my signature Cuba Queen twist.
Get ready, flavor adventurers! You’re about to experience the Cranberry Orange Scones that’ll make your taste buds sing!
INGREDIENTS You Need for This:
This Cranberry Orange Scones ingredient list is SHORT but mighty!
- 2 cups all-purpose flour: The foundation of our flavor masterpiece! Don’t pack it too tightly – we want light and fluffy scones, not hockey pucks.
- 1/2 cup granulated sugar: Adds the perfect touch of sweetness to balance the tartness of the cranberries and the zest of the orange.
- 1 tbsp baking powder: Our secret weapon for sky-high scones. Make sure it’s fresh for maximum lift!
- 1/2 tsp baking soda: Works with the baking powder to create a beautifully tender crumb.
- 1/4 tsp salt: Enhances all the other flavors – don’t skip it!
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes: This is KEY to creating flaky layers. Keep it COLD! Seriously. I sometimes even freeze mine for a few minutes before using.
- 3/4 cup dried cranberries: The star of the show! Look for cranberries that are plump and slightly chewy. You can find the best ingredients for this Cranberry Orange Scones at your local grocery store or online.
- Zest of 1 large orange: Don’t underestimate the power of citrus! The orange zest adds a burst of brightness and aroma that elevates these scones to another level.
- 3/4 cup buttermilk: Adds moisture and tang, creating a super tender crumb. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with milk to reach 3/4 cup. Let it sit for 5 minutes before using.
- 1 large egg, lightly beaten: Adds richness and helps bind the dough together.
- 2 tbsp heavy cream, for brushing: This is the secret to getting that gorgeous golden-brown top.
- Optional: Coarse sugar, for sprinkling: Adds a touch of sparkle and extra crunch.
Here’s the Cranberry Orange Scones game-changer that will blow your mind: use high-quality butter! It makes all the difference in flavor and texture. Splurge on this one Cranberry Orange Scones ingredient – trust me! I like to use European-style butter for its higher fat content. It results in richer, more tender scones.
For a budget-friendly alternative, you can use regular butter, but make sure it’s as cold as possible. And don’t forget to store your butter in the freezer for at least 15 minutes before you start the scone recipe process, this guarantees the best results.
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get baking! Don’t stress – your Cranberry Orange Scones are going to be incredible.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pro tip for Cranberry Orange Scones perfection: always use parchment paper! It prevents the scones from sticking and makes cleanup a breeze.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This ensures that your Breakfast Scones will rise evenly and have a consistent flavor.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The butter should be in small, pea-sized pieces. This is crucial for creating those flaky layers in your Cranberry Scones.
- Stir in the dried cranberries and orange zest. Make sure they’re evenly distributed throughout the flour mixture.
- In a separate bowl, whisk together the buttermilk and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix! Overmixing will develop the gluten in the flour, resulting in tough scones.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. This is where your Cranberry Orange Scones transforms into pure magic.
- Use a sharp knife or a biscuit cutter to cut the circle into 8 wedges.
- Place the scones onto the prepared baking sheet.
- Brush the tops with heavy cream and sprinkle with coarse sugar (if using). This is the secret to getting that beautiful golden-brown crust.
- Bake for 18-20 minutes, or until golden brown. In my kitchen, this Cranberry Orange Scones takes exactly 19 minutes to reach that perfect golden hue.
- Let the scones cool on a wire rack for a few minutes before serving.
Here’s where most people mess up their Cranberry Orange Scones – but not you! Don’t overcrowd the baking sheet. Give the scones plenty of room to expand.
While your Cranberry Orange Scones are working their magic, grab your camera – this is Instagram gold! Your Homemade Scones will smell and look like you are a professional baker. Don’t be afraid to show it off.
PRESENTATION:
People absolutely lose their minds when I serve this Cranberry Orange Scones at brunch!
Presentation is key! Arrange the Cranberry Orange Scones on a pretty platter or cake stand. Serve them warm with a side of clotted cream or whipped cream.
For a truly decadent experience, pair these Cranberry Orange Scones with a cup of hot tea or coffee. The warm, comforting flavors of the scones complement the beverages perfectly.
This Cranberry Orange Scones absolutely slays at dinner parties! They’re the perfect ending to a memorable meal.
For an Instagram-worthy plating technique, dust the scones with powdered sugar and garnish with fresh orange slices and cranberries.
Leftover Cranberry Orange Scones can be transformed into a delicious bread pudding. Simply cube the scones, soak them in a mixture of milk, eggs, and sugar, and bake until golden brown.
For seasonal Cranberry Orange Scones variations, I’ve tested adding chopped pecans or walnuts for a nutty twist. Or try using different citrus fruits like lemon or grapefruit for a unique flavor profile.
FAQs:
Alright, flavor adventurers, let’s tackle those burning questions! I’m ready to share all the tricks to Cranberry Orange Scones success!
Q: Can I make this Cranberry Orange Scones spicier?
A: Absolutely! Add a pinch of cayenne pepper to the dry ingredients for a subtle kick. I’ve tested this, and it’s a flavor bomb!
Q: What if I don’t have buttermilk for my Cranberry Orange Scones?
A: No problem! You can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with milk to reach 3/4 cup. Let it sit for 5 minutes before using.
Q: How do I know when my Cranberry Orange Scones is perfectly done?
A: The scones should be golden brown on top and sound hollow when tapped. A toothpick inserted into the center should come out clean.
Q: Can I use fresh cranberries instead of dried cranberries?
A: Yes, you can! Just chop them coarsely and reduce the amount slightly, as fresh cranberries contain more moisture. You might need to add a tablespoon or two of flour to the dough if it seems too wet.
Q: Can I freeze the Cranberry Orange Scones dough?
A: Absolutely! Shape the scones, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
Q: Can I make this Cranberry Orange Scones ahead of time?
A: Yes, you can! Bake the scones ahead of time and store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave before serving.
Q: What if my Cranberry Orange Scones is too dry?
A: Make sure you’re not overbaking the scones. Also, check that you’re using the correct amount of liquid. If the dough seems dry, add a tablespoon of milk or buttermilk at a time until it comes together.
Here’s bold reassurance for cooking confidence: even if your first batch isn’t perfect, don’t give up! Keep experimenting, and you’ll eventually create the Cranberry Orange Scones of your dreams.
Here’s what people in the community said after testing my Cranberry Orange Scones recipe: “The best scone recipe I have ever tried! The flavors are perfectly balanced and the scones are so moist and tender.”
CONCLUSION:
This Cranberry Orange Scones represents everything Cuba Queen stands for: bold, unforgettable flavors that transform ordinary moments into celebrations!
- Keep the butter COLD: This is crucial for creating flaky layers.
- Don’t overmix the dough: Overmixing will result in tough scones.
- Bake until golden brown: This ensures that the scones are cooked through and have a delicious flavor.
I’ve created and loved several Cranberry Orange Scones variations. Here are a few of my favorites:
- Cranberry Orange Scones with Pecans: Add 1/2 cup of chopped pecans to the dough for a nutty twist.
- Cranberry Orange Scones with Chocolate Chips: Add 1/2 cup of chocolate chips to the dough for a decadent treat.
- Cranberry Orange Scones with Lemon Glaze: Drizzle the scones with a lemon glaze for an extra burst of citrus flavor.
The Cranberry Orange Scones version that gets the biggest reactions is the one with the lemon glaze. People absolutely love the combination of tart cranberries, bright orange, and tangy lemon.
I encourage you to make this Cranberry Orange Scones your signature dish. It’s a guaranteed crowd-pleaser!
I’m confident that you’ll create some unforgettable Cranberry Orange Scones memories. Remember, you’ve got this!
Now, go forth and bake! Share your Cranberry Orange Scones results with me – I can’t wait to see your creations! And, don’t forget to try my Cranberry Orange Bread with Glaze or these Christmas Cranberry Orange Cookies for similar flavor explosions! Need a sauce? My Spiced Cranberry Sauce is the perfect compliment to any of these recipes.
For more inspiration, check out these recipes from other bold flavor enthusiasts: Glazed Cranberry Orange Scones – Sally’s Baking, Cranberry Orange Scones | – Tastes Better From Scratch, and Easy Cranberry Orange Scones Recipe.
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Cranberry Orange Scones
These Cranberry Orange Scones are bursting with bright citrus flavor and tart cranberries, making them the perfect treat for breakfast or afternoon tea. They’re easy to make and even easier to enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup dried cranberries
- 1 orange, zest and juice
- 3/4 cup buttermilk
- 1 large egg, lightly beaten
- Turbinado sugar, for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest.
- In a separate bowl, whisk together the buttermilk, orange juice, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Cut the circle into 8 wedges.
- Place the scones on the prepared baking sheet.
- Brush the tops with a little milk or cream (optional) and sprinkle with turbinado sugar, if desired.
- Bake for 15-20 minutes, or until golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with clotted cream or your favorite jam for an extra special treat!