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.

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!!

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.

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.

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!!

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

1/21x2x3x

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

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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

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