Meal prepping for snacks and breakfasts has become my new idea to ease my morning routines. Whether its making a large batch of banana bread, making trail mix baggies, or…these delicious cranberry orange scones, this is such a time saver.
If you are a fan of any of Starbuck’s scones, then this recipe is for you. Coinciding with the seasonal flavors of winter, this scone is packed with cranberries and topped with a sweet orange glaze.
Before I ever made a scone, it just sounded like a pastry that was going to be difficult and tedious. But I promise it is everything BUT that. Let’s get into this easy cranberry orange scone recipe!
Equipment & Ingredients
To make these peanut butter blossom cookies you will need these ingredients:
- Flour
- Sugar
- Baking Powder
- Salt
- Orange Zest
- Butter
- Heavy Cream
- Egg
- Vanilla Extract
- Orange Extract
- Frozen Cranberries
- Coarse Sugar (Optional)
- Powdered Sugar
- Orange Juice (preferably freshly squeezed)
As for the equipment, the list is much shorter! You will just need:
- Mixing Bowls
- Whisk/Rubber Spatula
- Baking Sheet
- Parchment Paper
- Sharpe Knife
You will definitely impress some friends and family with these beautiful cranberry orange scones that look like a high level pastry, but in reality only take a few quick steps!
Cranberry Orange Scones
Course: BreakfastDifficulty: Easy6
servings25
minutes25
minutesA sweet orange and cranberry filled scone topped with coarse sugar. Both crumbly and moist and super tasty with a thin orange glaze drizzled on top!
Ingredients
2 cups all purpose flour
1/2 cup white granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons orange zest
1/2 cup unsalted butter
1/2 cup heavy cream
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup frozen cranberries
Coarse Sugar (for topping)
- Glaze
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Directions
- Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
- In a large mixing bowl add the sugar, flour, baking soda, and salt. Whisk together until combined. Then add the orange zest and whisk together again.
- Cut the cold unsalted butter into cubes and add into the dry ingredients. Use a fork or pastry cutter to blend the butter into the dry ingredients until crumbly.
- Then add the heavy cream, egg, vanilla, and orange extract to the bowl. Use a rubber spatula to fold everything together until thoroughly combined.
- Pour in the frozen cranberries and fold into the thick dough.
- Transfer the scone dough to a clean, lightly floured surface.
- Knead the dough only 3-4 times and shape into a large 8-inch round disk.
- Use a sharp knife to cut out 6 even scones. Place them on the prepared baking sheet.
- Brush each scone with a little heavy cream and place some extra cranberries on top of the scones. Lastly, sprinkle each with some coarse sugar before baking.
- Bake for 25-30 minutes or until the scones begin to lightly brown.
- While those are baking, make the glaze. In a small mixing bowl add the powdered sugar and orange juice. Whisk together until completely smooth.
- When the scones are done baking, let cool for 15 minutes. Then drizzle the orange glaze all over.
- Serve while warm or store for later.
