Can I make Cranberry Orange Scones ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Simply refrigerate the dough until you're ready to bake. This allows the flavors to develop even further, and it saves time when you’re ready to serve them fresh. You can also freeze the unbaked scones and bake them from frozen, adding a few extra minutes to the baking time.

Can I use frozen cranberries in this recipe?

Absolutely! Frozen cranberries work just as well as fresh ones in this Cranberry Orange Scones recipe. When using frozen cranberries, there's no need to thaw them first. Simply chop them while frozen and add them directly into the dough. Just keep in mind that frozen cranberries may release more moisture, so handle the dough gently.

How can I make Cranberry Orange Scones gluten-free?

For a gluten-free version of these scones, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to include a teaspoon of xanthan gum to help bind the dough together. You can also replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and the heavy cream with almond milk or coconut cream for a dairy-free, vegan-friendly option.

Cranberry Orange Scones - recipe maestro

Name: Cranberry Orange Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup fresh cranberries, chopped; 1 tablespoon orange zest; 1/2 cup heavy cream; 1 large egg; 1 teaspoon vanilla extract

Description

These Cranberry Orange Scones are a delightful combination of tart cranberries and bright, zesty orange. They offer a flaky, tender texture and are perfect for a cozy breakfast or a sweet snack. With just 15 minutes of prep time and simple ingredients, these scones are both easy to make and irresistibly delicious.

Ingredients

Scale

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup fresh cranberries, chopped
1 tablespoon orange zest
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Fold in the chopped cranberries and orange zest, ensuring they’re evenly distributed.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix.
Turn the dough onto a floured surface and gently knead it a few times until it comes together.
Pat the dough into a 1-inch thick circle and cut into wedges, like a pizza.
Place the wedges on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
Let the scones cool slightly before serving. Enjoy warm!

Notes

For a vegan version, use dairy-free butter and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
You can substitute dried cranberries, but they will add more sweetness compared to fresh cranberries.
Make sure the butter is cold to achieve the best flaky texture.
For an extra golden finish, brush the tops of the scones with a little heavy cream before baking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 250
Sugar: 10g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg