If you want a delicious recipe that is easy to make, try these Orange Cranberry Scones. They are incredibly soft and crumbly with amazing luscious flavors of cranberries and oranges.
I really think that scones were created for and by lazy people. However, this is not a negative comment, but opposite, you will be nicely surprised how quickly and easily it is to make these scrumptious, incredibly soft and crumbly quick breads that we call scones. Also, you can easily add any sweet or savory flavors to this recipe to satisfy any picky eaters.
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Scones are a type of quick breads that were created in early 16th century in Scotland. Originally, they were made with wheat or oats, and were griddle-baked over an open fire. According to different sources, scones used to be baked in a round shape and cut into triangles afterwards for serving. After baking powder became more popular, more traditional scones (as we know them today) became more leavened and were baked in the oven.
The origin of the word “scones” is still a mystery. You can find information that scones were named after the Stone (scone) of Destiny, “a stone upon which Scottish kings once sat when they were crowned”. However, the Oxford English Dictionary leans to other two possible origins: “the Gaelic “sgonn” (rhymes with gone), a shapeless mass or large mouthful; the Dutch “schoonbrot,” fine white bread; and the closely-related German “sconbrot,” fine or beautiful bread”.
Yet, the recipe has changed over the years and most scones are now made with flour and baking powder, cut in a triangle shape and baked in the oven. The variety of flavors is incredible, from basic soda scones to all types of savory to sweet scones.
My favorite ones are Orange Cranberry Scones covered with delightful Orange Glaze. It literally takes about 10 minutes to mix all the ingredients in a stand mixer (I use Kitchen Aid 6Qt Professional) and 15-17 minutes to bake. The simplicity of this recipe makes it perfect for breakfast or brunch. As an option, I like to eat them hot and use orange zest infused butter instead of the glaze. In any case, these scones will be full of flavor, beautifully soft and crumbly.
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into pieces
- 1/2 cup dried cranberries
- 1 large egg
- 1/2 cup heavy cream
- Orange zest from 1 orange
- 1 large egg, for egg wash
- 1 tablespoon granulated sugar (for topping)
- 1/3 cup powdered sugar
- Orange zest from 1 orange
- 1 tablespoon freshly squeezed orange juice
- Preheat the oven to 400°F, line a baking sheet with parchment paper and set aside.
- In a standing mixer, using a paddle attachment, add all dry ingredients (all-purpose flour, granulated sugar, baking powder, and salt) and cold butter cut into chunks. Mix it on low speed for a few minutes until you have coarse pea-size crumbs.
- Add dries cranberries and mix it until they are evenly distributed and fully covered with flour mixture.
- In a medium mixing bowl, add wet ingredients (an egg, heavy cream, and orange zest). Mix it and add to the dry ingredients. On a low speed, mix it until just incorporated.
- Take the dough and put it on a floured surface. Roughly knead it until it all comes together and put it in a round disk shape about 1 inch thick. Cut it into 8 equal edges and put on a baking sheet.
- Brush the tops and the sides with egg wash (1 egg and ½ tablespoon of water beaten together). Sprinkle granulated sugar on top.
- Bake at 400°F for about 15-17 minutes until the scones have beautiful golden color. When done, let it cool off completely.
- For the Orange Glaze, mix powdered sugar with orange zest. Gradually add orange juice until the glaze is the right consistency. Drizzle it over the scones. Enjoy!