Moist Orange Cranberry Scones Recipe
Moist orange cranberry scones that bake up in just under 25 minutes. Moist, delicious, and easy to make with simple, everyday ingredients so you can create scones that are bursting with flavor.
Servings: 10 scones
Calories: 198kcal
Ingredients
- 2 cups whole wheat pastry flour (or unbleached all purpose)
- 2 tablespoons sugar
- 1 tablespoon orange zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup butter, cut up
- 1 cup dried cranberries, chopped if there are lots of whole berries
- 1/4 cup orange juice
- 1/4 cup buttermilk or cream (homemade buttermilk: 1/4 cup milk + 3/4 teaspoon vinegar, mixed)
- 1 large egg
- 1 tablespoon milk or cream
- Coarse sugar for dusting tops, optional*
Instructions
- Heat oven to 400 degrees. Line or grease a large baking sheet.
- Combine dry ingredients in a large bowl: flour, sugar, zest, baking powder, salt, and baking soda.
- Cut in the pieces of butter with a pastry cutter or stand mixer until mixture looks like coarse crumbs with a few pea size pieces. Stir in the cranberries with a spoon.
- In a small bowl or measuring cup, whisk together orange juice, buttermilk, and egg.
- Add the milk mixture to the flour mixture and stir gently until no flour streaks remain.
- Turn dough onto floured surface (it is a wet dough - flour hands well, too). Knead 6-7 times, keeping surface floured to prevent sticking. Pat and shape into an 8-inch circle and cut into 10 wedges. Separate and place wedges on prepared baking sheet 1-2 inches apart.
- Brush tops with tablespoon of milk or cream. Sprinkle with sugar if using.
- Bake for about 12 minutes or until just lightly browned.
- Let cool slightly on pan before serving warm.**
Notes
*Optional Glaze: You can also drizzle with an orange glaze if you'd like: combine 1/2 cup powdered sugar with 1 tablespoon of juice (or needed to create a drizzle) until smooth.
**For longer storage:
Refrigerate: keep in airtight container up to 4 days in a fridge. Reheat in an air fryer for 2-3 minutes or in a 300 degree oven for 3-5 minutes.
Freeze: cool scones completely on a wire rack before transferring to an airtight container or baggie. Freeze and store for 3-4 months.
- To use from frozen: Let thaw at room temperature for 2-3 hours. Heat in a 300 degree oven 5-8 minutes to warm.
Nutrition
Serving: 1scone | Calories: 198kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 208mg | Potassium: 207mg | Fiber: 3g | Sugar: 12g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg
