These soft and tender Cranberry Orange Scones are the perfect festive treat. Filled with fresh cranberries, orange zest, and topped with a sweet orange glaze. Pair these buttery scones with warm coffee for a wonderful breakfast, dessert, or midday snack.
I like to measure out all of my ingredients prior to making these scones. I just find it easy to add them as I mix everything together. If you decide to do this as well I just recommend making sure to keep your butter cold, so it does not lose its form. If the butter is slightly melted it will not make the flour that crumbly texture.
To cut the butter I recommend using either a fork or a dough blender. It is important to cut the butter into pea sized shapes. If you have any large butter clumps use your fork and cut the butter once more.
Why frozen cranberries? I highly recommend using frozen cranberries to keep the dough really cold. I did not buy frozen cranberries at the store. I simply just bought a bag of cranberries in the produce section, washed them, and placed them in the freezer.
Fold the frozen cranberries and orange zest into the dough together forming it into a ball. For this step I used a spoon, then floured my hands, working the dough until it shapes into a ball. The dough should be slightly sticky. If it is too sticky add a little more flour, if it is to dry add 1 tsp of milk. Be sure not to overwork your dough.
The dough should be slightly sticky. If it is too sticky add a little more flour, if it is to dry add 1 tsp of milk. For this step I recommend using your best judgement. Just be sure not to overwork your dough.
Place the dough on the prepared baking pan. If you do not have parchment paper lightly floured the surface. With your hands press the dough into a 7-inch disc, about 1- inch thick. Using a sharp knife cut the dough into 8 wedges, as if you are slicing a pizza.
Place the dough in the refrigerator for 15 minutes. This will help the dough firm up making it easier to rearrange the scones before baking. While the dough is resting, preheat the oven to 415 degrees F (212 C).
Take the scones out of the refrigerator and arrange on a baking pan so they are not touching. You will notice that the scones will rise and get bigger while they are baking, so it is very important to rearrange them.
Bake for 20-25 minutes or until the top or bottom of the scones are lightly golden brown.
For these scones you can either brush the orange glaze on the top using a pastry brush, drizzle the glaze over the scones, or sprinkle powdered sugar on top of them. If you prefer a less sweet scone you can skip the orange glaze altogether.
These scones taste the best when you eat them the day you make them. Of course, you can eat them a couple days later, they just tend to dry out the longer they are saved.
If you are not able to eat them in one day I recommend wrapping them up and freezing them until you are ready to eat them. Just make sure to allow the scones to completely cool before wrapping them.
These Cranberry Orange Scones are:
Flakey
Sweet
Moist
Buttery
Filled with Cranberries
If you make these scones I would love it if you would snap a photo of your Cranberry Orange Scones and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Cranberry Orange Scones
Filled with fresh cranberries, orange zest, and topped with a sweet orange glaze.
Scones
- 2 cups + 1 Tbsp of all-purpose flour, spooned and leveled
- 1/2 cup of granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup cold dairy-free butter
- ½ cup dairy-free milk, I used almond milk
- 1 Tbsp ground flaxseed
- 2 Tbsp warm water
- 1 cup cranberries, frozen
- 1 Tbsp orange zest, about 2 medium oranges zested
Orange Glaze
- 1 cup powdered sugar
- 1 Tbsp orange juice
Directions
- Lightly grease a large baking pan or line it with parchment paper. Combine your warm water and flaxseed and mix. Set the flax egg aside.
- In a large bowl combine the flour, sugar, baking powder, and salt. Add the butter to the bowl. Using a fork or a dough blender, cut the butter into the dry ingredients until the mixture is crumbly. Set the bowl aside.
- Create a well in the middle of the flour and add the milk and flax egg. Mix the dry and wet ingredients together gradually until a sticky dough has been formed.
- Fold the cranberries and orange zest into the dough forming it into a ball. For this step I used a spoon, then floured my hands, working the dough with my hands until it shapes into a ball. The dough should be slightly sticky. If it is too sticky add a little more flour, if it is to dry add 1 tsp of milk. Be sure not to overwork your dough.
- Place the dough on a lightly floured surface. With your hands press the dough into a 7-inch disc, about 1- inch thick. Cut the dough into 8 even wedges.
- Place the dough in the refrigerator for 15 minutes. While the dough is resting, preheat the oven to 415 degrees F (212 C).
- Take the scones out of the refrigerator and arrange on a baking pan so they are not touching. Bake for 20-25 minutes or until the top or bottom of the scones are lightly golden brown.
- Let the scones cool for about 5-7 minutes. While they are cooling combine the orange glaze ingredients together and whisk.
- Brush your orange glaze on top of the scones or drizzle with the glaze. Eat and enjoy!
- If you notice that your dough is too sticky, add additional flour until you achieve the consistency that you like.
- Are you not vegan? You can use milk and butter instead of dairy-free butter.
- Substitute the all-purpose flour with whole wheat flour.
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