Orange with a hint of cinnamon will be a lingering smell of fall and comforting scents.
I love making quick bread in the fall, but these scones are light fluffy and so festive looking for the holiday.
Especially at Thanksgiving, or Christmas, the color of these and the fresh taste of orange is the perfect way to start that busy day!
Scroll down and check out our step-by-step photos you don't have to be a professional baker to make these easy buttery scones.
Easy to Pack Lunch or Traveling
These are perfect for on-the-go folks for breakfast, brunch, or plus they freeze well.
Most of the time we leave half plain for those who wish to spread butter on them, jams, or even some clotted cream.
Scones are perfect for traveling, packing in lunches, and perfect for gift-giving around the holiday..
Some Simple Pantry Ingredients(scroll down for exact measurements)
- cranberries
- flour
- brown sugar
- orange zest
- cinnamon
- milk
- baking powder
- egg
Tools
- baking sheet
- baking mat
- food processor or pastry cutter
- bowl
- rolling pin
- rolling mat
- knife
Tips
- for a flaky dough make sure the butter is cold
- use two forks or a pastry cutter for even distribution if you don't have a food processor
- if you grate the butter first it's easier and quicker to combine
- add a pinch of ginger and nutmeg for a fall taste
- add orange, lemon or vanilla to the glaze
- do not overwork the dough with flour when rolling
Other Fruit and Additional Suggestions:
- Blueberries
- Blackberries
- Dried Fruits (raisins, nuts)
- Chopped Strawberries
- Diced Fresh Figs
- Mango chopped
- Apples chopped
- Pears chopped
- Dried peels, oranges, lemon (using flavored extracts in place of vanilla also)
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Fresh Cranberry Orange Breakfast Scones
If you've never had a scone before, this is a great recipe to try.
They're not dry like biscuits and the tender moist inside with cranberries and orange these just makes these the perfect combination.
Fresh Cranberry Orange Breakfast Scones
Yield: 8
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Fresh Cranberry Orange Breakfast Scones are a delicious biscuit but flaky moist and delicious!
Ingredients
- 1 1/2 cups fresh cranberries
- 1/2 cup light brown sugar
- pinch of cinnamon
- Zest of 1 small orange
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons chilled unsalted butter
- 1 egg, beaten ( and another for egg wash if desired for the tops)
- 1/2 cup milk and more for the top
- Extra flour
- White granulated sugar, for topping
- Note: alternatively makes a drizzle icing :
- 1 cup powdered sugar
- 1 tablespoon of lemon juice, orange juice, or vanilla extract
Instructions
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper or a baking mat.
- Chop the cranberries into small pieces either by hand or lightly pulse in a food processor.
- In a food processor mix(or mixing bowl using a pastry cutter), add all dry ingredients then add chilled cut-up butter into the dry ingredients with orange zest and brown sugar and on pulse/or mix until fine and crumbly.
- Add cranberries and stir in the beaten egg and milk.
- Sprinkle the counter or a board with flour, and dump the dough out on it. (It will be very wet and sticky).
- Make a circle or a rectangular mound around 1- inch high and cut into wedges.
- Brush tops with milk and sugar or egg wash ( beaten egg with a tablespoon of water).
- Bake for about 20 to 25 minutes or until just getting golden.
- Cool before drizzling with icing if using.
- Serve warm with jam, preserves, clotted cream, or butter.
- Here is a Dried Cranberry Version:
- Dried Cranberry Scones:
- Combine in a bowl and mix until mixture looks like crumbs:
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup margarine or butter (or use margarine)
- 1 teaspoon orange zest
- Add the following and mix until dry ingredients are moistened:
- 1 cup buttermilk
- 1 cup dried cranberries
- Roll dough into a ball and knead lightly twelve times on parchment papered surfaced and lightly floured.
- Keep the dough on parchment paper, and roll out 1/2 to 3/4 inch thick.
- Cut into pie wedge triangular shape as shown above.
- Brush each scone with:
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon milk
- Bake at 400 for 15-20 minutes.
- I gave you both versions I make when fresh cranberries are not available these are a good substitute!
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