Cranberry Orange Buttermilk Scones are the perfect treat to brighten up your day. Their tender and flaky texture combined with the tartness of fresh cranberries and the zesty kick of orange makes them a delightful addition to any breakfast or tea time. Whether you’re baking for a special occasion or just want to treat yourself, these scones will fill your kitchen with the most inviting aroma. Get ready to enjoy a heavenly blend of flavors!
What You’ll Need for Cranberry Orange Buttermilk Scones
- 2.5 cups (315g) all-purpose flour
- 0.5 tsp salt
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- Zest of 0.5 an orange (or 2 tsp)
- 12 tbsp (170g) cold butter, grated
- 1 cup (240ml) buttermilk
- 1 tsp vanilla extract
- 1 large egg
- 1.5 cups (150g) fresh cranberries
- 2/3 cup (80g) powdered sugar
- 1 tbsp orange juice
Step-by-Step Cranberry Orange Buttermilk Scones Recipe
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Preheat Your Oven: Set your oven to 350F (175C) and line a baking sheet with parchment paper.
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Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, and orange zest. Stir everything together until well mixed.
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Add Butter: Grate the cold butter into the dry mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles a mealy texture.
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Incorporate Cranberries: Gently fold in the fresh cranberries until they’re evenly distributed throughout the mixture.
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Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, and vanilla extract until smooth and well combined.
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Bring It All Together: Pour the wet mixture into the dry ingredients. Stir until just combined. If the dough feels too dry, you can add buttermilk one tablespoon at a time until it reaches a slightly sticky consistency.
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Shape the Dough: Turn the dough out onto your prepared baking sheet and shape it into a circle about 1 inch thick. Cut into eight wedges for nice, even pieces.
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Bake: Place the scones in the preheated oven and bake for 22-27 minutes, or until the edges are lightly golden and the center isn’t jiggly.
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Make the Glaze: While the scones are baking, mix the powdered sugar with the orange juice to create a glaze.
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Finish Up: Once the scones are baked and have cooled slightly, drizzle the orange glaze over them before serving.
How to Serve Cranberry Orange Buttermilk Scones
Cranberry Orange Buttermilk Scones are best enjoyed fresh out of the oven or at room temperature. They pair beautifully with a pat of fresh butter or a dollop of cream cheese. For a lovely afternoon treat, serve these scones alongside a hot cup of tea or coffee. If you’re hosting a brunch, place them on a pretty platter to make an eye-catching centerpiece that will surely impress your guests.
Tips for Making Cranberry Orange Buttermilk Scones
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Use Cold Ingredients: Make sure your butter is very cold. This helps create a flaky texture in the scones.
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Chill Your Dough: If you have time, you can chill your dough for about 30 minutes before cutting it into wedges. This can help enhance the texture even more.
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Try Different Flavors: Feel free to experiment! You can add chocolate chips instead of cranberries or use lemon zest for a different flavor profile.
Cranberry Orange Buttermilk Scones: Frequently Asked Questions
Can I use frozen cranberries?
Yes, you can use frozen cranberries! Just be sure to not thaw them beforehand; add them directly to the dough.
How should I store leftover scones?
Store any leftover scones in an airtight container at room temperature for up to two days. You can also freeze them for longer storage.
Can I make these scones dairy-free?
Absolutely! Substitute the buttermilk with a dairy-free alternative like almond milk and use dairy-free butter.
Now that you have this easy and delightful recipe, it’s time to whip up a batch of Cranberry Orange Buttermilk Scones. Whether you’re enjoying them yourself or sharing them with loved ones, these scones are sure to bring smiles all around! Happy baking!
Cranberry Orange Buttermilk Scones
Tender and flaky scones infused with the tartness of cranberries and zesty orange, perfect for breakfast or tea time.
Dry Ingredients
- 2.5 cups 2.5 cups (315g) all-purpose flour
- 0.5 tsp 0.5 tsp salt
- 1 tbsp 1 tbsp baking powder
- 2 tbsp 2 tbsp granulated sugar
- 0.5 orange Zest of 0.5 an orange (or 2 tsp)
Scone Ingredients
- 12 tbsp 12 tbsp (170g) cold butter, grated (Use very cold butter for a flaky texture.)
- 1 cup 1 cup (240ml) buttermilk (Can substitute for dairy-free options.)
- 1 tsp 1 tsp vanilla extract
- 1 large 1 large egg
- 1.5 cups 1.5 cups (150g) fresh cranberries (Can substitute with frozen cranberries without thawing.)
Glaze Ingredients
- 2/3 cup 2/3 cup (80g) powdered sugar
- 1 tbsp 1 tbsp orange juice
Preparation
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, and orange zest. Stir until well mixed.
- Grate the cold butter into the dry mixture. Use your fingers or a pastry cutter to work the butter into the flour until it resembles a mealy texture.
- Gently fold in the fresh cranberries until evenly distributed.
- In a separate bowl, whisk together the egg, buttermilk, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. If too dry, add buttermilk a tablespoon at a time until slightly sticky.
- Turn the dough out onto the prepared baking sheet and shape it into a circle about 1 inch thick. Cut into eight wedges.
Baking
- Place the scones in the preheated oven and bake for 22-27 minutes, or until edges are lightly golden.
- While baking, mix powdered sugar with orange juice to create a glaze.
- Once the scones are baked, drizzle the orange glaze over them before serving.
Best enjoyed fresh out of the oven or at room temperature. Pairs well with butter or cream cheese.
