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Cranberry Orange Scones

by Jamie on February 11, 2014

Post image for Cranberry Orange Scones

Cranberry Orange Scones drenched in vanilla glaze.

If you’ve followed My Baking Addiction for a little while, you know that I’ve divulged my hoarding ways with baking ingredients on countless occasions. From canned pumpkin towers to pounds upon pounds of unsalted butter in the freezer, I like to be prepared. Prepared for what? I have no idea.

I get especially hoarder-ish during the holiday season and if you opened my freezer right about now, you’d think my local market was giving away fresh cranberries. Nope. I purchased every bag – and pretty much tossed one into the cart on every shopping trip from November through January.

During those months I was super duper pregnant, so although I was craving all things flecked with festive cranberries, I certainly wasn’t making much of anything aside from PB&Js.

CranberryOrangeScones2A few days before I gave birth to Elle, I got a random burst of energy and crazy strong hankering for scones. Starbucks was simply out of the question due to incredibly cold temperatures and a stupid amount of snow, so I decided to crank up the oven, grate some butter and make Cranberry Orange Scones.

And then it took me about a month to post them. Which means my baby is 3 weeks old. Not possible. Crazy delay in posting aside, Cranberry Orange Scones are pretty much heaven in scone form. They’re tender, slightly sweet and drenched in a vanilla glaze that makes them even more incredible.

And if you’re not a fresh cranberry hoarder like myself, they’re just as delicious with dried cranberries.

Do you hoard ingredients? What’s your guilty pleasure?

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Cranberry Orange Scones

February 11th, 2014

Yield: 8 scones

Prep Time: 15 minutes

Cook Time:

Ingredients:

For the Scones

1/3 cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup sour cream
1 large egg
1 cup fresh/frozen cranberries or 1/2 cup dried cranberries

For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice

Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.

3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.

4. In a small bowl, whisk the sour cream and egg until smooth.

5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add in cranberries. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.

6. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.

7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice.

Notes:

-Scones store well in an airtight container for up to two days.

My Baking Addiction adapted from Pam Anderson via All Recipes.


{ 16 comments… read them below or add one }

Lisa February 11, 2014 at 8:48 pm

I do the exact same thing with cranberries every year. So, I have plenty enough to make these. Can’t wait!

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Betsy | JavaCupcake.com February 12, 2014 at 4:33 am

I absolutely LOVE the cranberry orange combination! I’m adding these to my must bake list for my family this weekend! Great recipe!

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Cassie February 12, 2014 at 8:51 am

Gorgeous photos, Jamie! I have been craving scones lately so I think these will be making an appearance in my kitchen this weekend.

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Katrina @ WVS February 12, 2014 at 10:02 am

These sound lovely!! Such an awesome flavour!

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Cory February 12, 2014 at 10:48 am

I love anything with cranberries in it but am bound by them being seasonal – please can you tell me how you go about freezing them?
Thanks much for the info.
Cheers!!!

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cheri February 12, 2014 at 12:24 pm

Congrats on your new baby! These scones look delicious!

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Chels R. February 12, 2014 at 4:14 pm

I love scones and these are perfect! You should see my pantry right now! My husband scours the clearance racks at our grocery store and anytime canned goods or anything else he knows I could use goes on clearance he buys it all up, which means I too, have a million cans of dented pumpkin puree in my pantry and I love it!

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Lily (A Rhubarb Rhapsody) February 12, 2014 at 10:59 pm

Woohoo! I was worried these scones *had* to have fresh cranberries (have never come across them) but what a relief that I can use dried ones instead. I have a butt load of dried cranberries in the cupboard with this recipe written all over them. :D

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Jenn (Cookies Cupcakes Cardio) February 12, 2014 at 11:01 pm

Congratulations on your new baby! I love scones, and especially love an orange and cranberry combination! A nice sweet glaze to compliment the tartness is perfect! Thanks so much for sharing! Can’t wait to try it.

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DessertForTwo February 13, 2014 at 8:46 am

hehe! I love that you had tons of food and were super pregnant, but still only ate pb&j!

These scones look great! I hoard spices. I have a million of them.

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Jenn @ Cakes Cookies and Pie Oh My February 15, 2014 at 4:45 pm

Nothing better on a cold morning then a warm scone and coffee. Look forward to trying the recipe!

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Jennie @themessybakerblog February 20, 2014 at 8:26 am

There’s nothing like a hot, buttery scone right from the oven. These look wonderful. I always have at least 4 pounds of butter stashed in my freezer at all times. Running out is not an option. Pinned.

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Better With Sugar February 20, 2014 at 1:12 pm

These look scrum-diddly-umptious! Love scones, can’t wait to try out this recipe.
And I’m totally a hoarder too. Right now my fridge is full of half price cream cheese and about 20 lbs of butter. There’s no room for meat or veggies or anything.. but I’ll just eat beef jerky and fruit rollups. :)

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Christina March 1, 2014 at 10:08 am

I just had a baby on Feb 12th…congrats on your new little one! I have been craving scones too, so I think I will have to make these this weekend. I have a stockpile of cranberries in my freezer from the holidays just begging to be used!

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Marília March 31, 2014 at 10:00 pm

Hi, in Brazil is difficult to find cranberries! Is it possible change cranberries for strawberries?? Thanks!

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Jamie Lothridge May 5, 2014 at 9:24 pm

Hi Marilia,
Sure you can. The scones will have a very different flavor, but I think they’d still be delicious.
– Jamie

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