Cranberry Orange Scones

These Cranberry Orange Scones are the perfect afternoon tea treat. Beautiful buttery, crumbly scones flavoured with oranges and tangy cranberries.

I like my scones rather simple without any icing. These Cranberry Orange Scones are not sweet like a dessert therefore these are more like scones served at a traditionally British-style afternoon tea with jam and clotted cream.

For the scone dough– make sure you don’t overwork it. Press into a neat disc and cut into 6 equal wedges.

Optional: Brush the tops of the scones with the egg wash (whisk together 1 egg and 1 tablespoon of milk) and sprinkle some granulated sugar.

Print Recipe

Cranberry Orange Scones

These Cranberry Orange Scones are the perfect afternoon tea treat. Beautiful buttery, crumbly scones flavoured with oranges and tangy cranberries.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Scones

Cuisine: British

Servings: 6

Author: Fabio

Ingredients

• 250 g all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• zest of 1 orange
• 1/2 teaspoon salt
• 75 g unsalted butter cut in little cubes
• 100 g frozen cranberries
• 150 ml milk
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 390F (200C)
• Mix the flour, baking powder, baking soda, salt and orange zest in a large bowl. Rub the butter by hand into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and add the frozen cranberries.
• In another bowl, mix the milk with apple cider vinegar and the vanilla extract.
• Gradually add the milk mixture to the dry ingredients until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Don't overwork the dough.
• Turn the dough onto a lightly floured surface and flatten it out with your hand. Press into a neat disc (about 2cm high) and cut into 6 equal wedges.
• Optional: Brush the tops of the scones with the egg wash (whisk together 1 egg and 1 tablespoon of milk) and sprinkle some granulated sugar.
• Bake for 15 to 20 minutes or until lightly golden and cooked through.