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Cranberry-Orange Scones

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These light and flaky Cranberry-Orange Scones are bursting with orange flavor and studded with dried cranberries for a delicious breakfast or afternoon treat! While everyone is gushing about their pumpkin-spice everything, I am sitting over here dreaming of cranberries, oranges, and apple cider flavor treats.

These Cranberry-Orange Scones are tender, delicious, and studded with tart cranberries! COPYRIGHT © 2017 COOKING WITH CURLS

A few weeks ago I made some incredibly delicious Apple Cider Glazed Apple Scones, if I do say so myself, and knew that I needed to follow up with another delicious version. Low and behold these Cranberry-Orange Scones do not disappoint!!

These Cranberry-Orange Scones are fluffy, tangy, and studded with cranberries for a delicious breakfast treat | COPYRIGHT © 2017 COOKING WITH CURLS

A little sweet, a little tangy, loaded with fresh flavors…who wouldn’t love that?

How to make Cranberry-Orange Scones

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest together.

Add the diced butter and cut it into the flour with a pastry cutter until it resembles course crumbs.

Add the dried cranberries, yogurt, and orange juice. Stir to combine.

Cranberry-Orange Scones recipe mix COPYRIGHT © 2017 COOKING WITH CURLS

Knead the dough a few times with your hands to combine, and flatten into a 7-inch circle.

Cranberry-Orange Scones recipe circle COPYRIGHT © 2017 COOKING WITH CURLS

Cut the circle in half vertically, then in half horizontally. Cut each quarter into two equal wedges. You should have 8 wedges when you are finished.

Cranberry-Orange Scones recipe cut COPYRIGHT © 2017 COOKING WITH CURLS

Place wedges on the prepared baking sheet.

Cranberry-Orange Scones recipe bake COPYRIGHT © 2017 COOKING WITH CURLS

and bake for 15 to 18 minutes…..

Cranberry-Orange Scones recipe baked COPYRIGHT © 2017 COOKING WITH CURLS

Remove scones from the pan and place on a wire rack to cool for 10 minutes.

Whisk the powder sugar and orange juice together in a small bowl. Drizzle over the scones.

Cranberry-Orange Scones Recipe COPYRIGHT © 2017 COOKING WITH CURLS

Allow the glaze to set and serve.

These light and flaky Cranberry-Orange Scones are the perfect treat for breakfast or afternoon tea | COPYRIGHT © 2017 COOKING WITH CURLS

Recipe Notes & Tips

  • Each oven cooks differently so times are approximate.
  • If you do not have Greek yogurt, substitute milk or cream.
  • I used dried cranberries because fresh are not available yet here in Arizona, and I didn’t want use the frozen ones in case they got all mushy.

Since we are on the subject of Cranberries….some of my Feast ‘n Devour friends are sharing their delicious cranberry recipes as well after the recipe.

Enjoy!!

These Cranberry-Orange Scones are tender, delicious, and studded with tart cranberries! COPYRIGHT © 2017 COOKING WITH CURLS

Cranberry-Orange Scones

These light and flaky Cranberry-Orange Scones are bursting with orange flavor and studded with dried cranberries for a delicious breakfast treat!
5 from 1 vote
Print Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: scones, cranberry, orange
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 wedges
Calories: 355kcal
Author: Lisa Johnson

Ingredients

For the Scones

  • 2 cups all-purpose flour
  • .33 cup granulated sugar
  • .25 teaspoon sea salt
  • 1 tablespoon baking powder
  • .5 teaspoon baking soda
  • 1 tablespoon orange zest
  • .5 cup very cold unsalted butter, cut into pieces
  • .75 cup dried cranberries
  • 2.5 tablespoons orange juice
  • .5 cup Greek yogurt {I used full-fat Fage}

For the Glaze

  • 1 cup powdered sugar
  • 2 to 3 Tablespoons orange juice

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest together.
  • Add the diced butter and cut it into the flour with a pastry cutter until it resembles course crumbs.
  • Add the dried cranberries, yogurt, and orange juice. Stir to combine.
  • Knead the dough a few times with your hands to combine, and flatten into a 7-inch circle.
  • Cut the circle in half vertically, then in half horizontally. Cut each quarter into two equal wedges. You should have 8 wedges when you are finished.
  • Place wedges on the prepared baking sheet and bake for 15 to 18 minutes.
  • Remove scones from the pan and place on a wire rack to cool for 10 minutes.
  • Whisk the powder sugar and orange juice together in a small bowl. Drizzle over the scones. Allow the glaze to set and serve

Notes

  • Each oven cooks differently so times are approximate.
  • If you do not have Greek yogurt, substitute milk or cream.
  • I used dried cranberries because fresh are not available yet here in Arizona, and I didn’t want use the frozen ones in case they got all mushy.

Nutrition

Calories: 355kcal | Carbohydrates: 59g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 250mg | Potassium: 226mg | Fiber: 2g | Sugar: 32g | Vitamin A: 374IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg
Delicious Cranberry Recipes | Cooking with Curls

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10 Comments

  1. I love cranberry and orange flavors together. Your scones look delicious. Thank you for linking up with us at the #HomeMattersParty this week.

      1. I think someone is messing with your post. the ingredient list calls for 33 cups of sugar and 5 cups of butter. I love me some butter and sugar but that seams like a lot for 2 cups of flour.

        1. Hi Arthur, it is .33 (1/3) cup of sugar, not 33 cups and .5 (1/2) cup of butter. Screen readers cannot read fractions, so we have to switch all of our recipes to decimal. Sorry for the confusion.

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