These Cranberry Orange Scones are buttery, tender and flaky with a creamy orange glaze, and they are the perfect breakfast for Christmas morning. This Scone Recipe is a keeper!
Hey y’all! Kelley from the Grant life here again to share another easy breakfast scone recipe with you, and this one is perfect for Christmas morning (or any morning really)! There is something about the flavors of cranberry and orange together that just say winter time to me. These Cranberry Orange Scones are full of both flavors, baked until flaky and delicious and then topped with a sweet orange glaze.
It doesn’t get much better then that!
HOW TO MAKE CRANBERRY ORANGE SCONES
My friend actually gave me a bag full of fresh tangerines off her tree so I used those in the scone recipe. I will always say yes to fresh fruit! Regular oranges work just as well for this recipe though. There is orange zest in the scone and in the glaze for the perfect balance of tart and sweet. It’s just perfect!
Once the dough is formed, you will form a ball with the dough and place it on a lightly floured surface. Press down to form a thick disk, then cut the disk into triangles. I recommend using a pizza cutter to roll easily through the dough for the most precise cutting.
Once the scones are done baking all you need to do is put on some orange glaze and they are good to go. Like I said, they would be great for breakfast but I bet even Santa would love these scones.
WHAT ARE THE INGREDIENTS TO MAKE CRANBERRY ORANGE SCONES?
- Baking powder
- Dried cranberries
The best part about this scone recipe is that you don’t need any fancy ingredients. I had everything on hand to make these Cranberry Orange Scones, except the buttermilk but that’s easy to make with regular milk. The scone recipe calls for 1 cup buttermilk but if you don’t have it then put 1 tablespoon vinegar or lemon juice into 1 cup of milk. Allow it to sit for a few minutes and then add it in!
The glaze is simple, made with just powdered sugar, butter milk and orange juice.
HOW LONG DO SCONES LAST?
Scones are best when consumed fresh, within 1-2 days when kept at room temperature. You can store them in the fridge in an airtight container for up to a week.
For more cranberry recipes, try these:
- The Best Homemade Cranberry Orange Sauce
- Cranberry Walnut Pinwheels
- Orange Cranberry White Chocolate Chip Cookies
- Cranberry sparkling punch
- Cranberry bliss bars
For more great breakfast ideas, try these:
- Baked Strawberry French Toast
- Pumpkin Pie Baked French Toast (French Toast Bake)
- Gingerbread French Toast Casserole
- Mixed Berry Oven Pancake
- Bakery Style Chocolate Chip Muffins
Cranberry Orange Scones
- 3 1/4 cups flour
- 1/2 teaspoon salt
- 1/4 sugar
- 2 tablespoons baking powder
- 1 stick of butter cubed
- 2 eggs
- 1 cup buttermilk [or mix 1 cup milk + 2 tablespoons vinegar or lemon]
- 1 cup dried cranberries
- zest of 1 orange divided
- 1/2 stick of butter melted
- 2 cups of powdered sugar
- zest of 1/2 an orange
- teaspoon of milk
- Preheat your oven to 350.
- Mix together the flour, salt, sugar and baking powder.
- Work the cubed butter into the flour mixture, until pea sized.
- In another bowl, whisk together one egg + one egg white and the buttermilk. [Save the yolk for later]
- Fold the dry ingredients into the wet ingredients with a rubber spatula.
- Add the cranberries and half or your orange zest. [Your dough should be lumpy]
- Place the dough on a flour surface and shape it into a ball.
- Press down on the ball to make the dough about 5/8 inch thick circle.
- Using a pizza cutter, cut the dough into 8 triangles.
- Brush the tops of the dough with the wash and place them in oven.
- Bake for 15-18 minutes or until the tops are golden brown.
- While they are cooling mix together the butter, powdered sugar and the remaining orange zest. If glaze is too thick - add in a teaspoon of milk at a time until you reach your desired consistency.
- Frost the tops once they are cool and enjoy!
Hey yall! I’m Kelley the author behind the Grant life blog. Over there I share easy recipes and mix in stories about our family. I’m also a licensed REALTOR in the state of Texas. I love fresh ingredients, my skillet and chasing my kiddos around the house!