This delicious barefoot contessa cranberry orange scones recipe is buttery, flaky, and full of bright citrus flavor. The dried cranberries add a perfect chewy sweetness, while the orange glaze gives a fresh zing. Perfect for breakfast, brunch, or a cozy snack with tea!
Ingredients Needed
- 4 cups plus 1/4 cup (500g + 30g) all-purpose flour
- 50g sugar, plus extra for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons grated orange zest (from 2 oranges)
- 340g cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 240ml cold heavy cream
- 120g dried cranberries
- 1 egg beaten with 2 tablespoons water (for egg wash)
- 1/2 cup plus 2 tablespoons (75g) confectioners’ sugar
- 4 teaspoons freshly squeezed orange juice
How To Make Cranberry Orange Scones
- Preheat the oven: Set it to 200°C (400°F). Line a baking tray with parchment paper.
- Mix dry ingredients: In a stand mixer with a paddle attachment, combine 500g flour, sugar, baking powder, salt, and orange zest.
- Add butter: Mix on low until butter is pea-sized.
- Combine wet ingredients: In a separate bowl, whisk eggs and double cream. Slowly pour into the dry mix while mixing on low until just combined.
- Add cranberries: Toss dried cranberries with 30g flour, add to dough, and mix briefly.
- Shape the dough: Transfer to a floured surface, knead into a ball, then roll to just under 1 inch thick.
- Cut scones: Use a 3-inch round cutter to cut out scones. Place on the prepared baking tray. Gather scraps, re-roll, and cut more scones.
- Egg wash and sugar: Brush tops with egg wash and sprinkle with sugar.
- Bake: Bake for 20-25 minutes until golden brown and firm to the touch.
- Cool and glaze: Let cool for 15 minutes. Mix icing sugar and orange juice, then drizzle over scones.
Recipe Tips
- Keep butter cold. For flaky scones, chill butter before using.
- Don’t overmix. Mix just until combined to keep scones light.
- Refrigerate before baking. Chill cut scones for 10-15 minutes to help them hold their shape.
- Use a gentle touch. Avoid pressing too hard when rolling out dough.
- Boost orange flavour. Add ½ teaspoon orange extract to the glaze for extra zest.
How To Store Leftovers
- Refrigerate: Store leftovers cranberry orange scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze: Freeze unglazed leftovers cranberry orange scones in an airtight container for up to 3 months. Thaw at room temperature and glaze before serving.
- Reheating: Warm leftovers cranberry orange scones in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds.
Nutrition Facts
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 110mg
- Sodium: 370mg
- Potassium: 90mg
- Total Carbohydrate: 42g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 6g
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Barefoot Contessa Cranberry Orange Scones
Description
This delicious barefoot contessa cranberry orange scones recipe is buttery, flaky, and full of bright citrus flavor. The dried cranberries add a perfect chewy sweetness, while the orange glaze gives a fresh zing. Perfect for breakfast, brunch, or a cozy snack with tea!
Ingredients
Instructions
- Preheat the oven: Set it to 200°C (400°F). Line a baking tray with parchment paper.
- Mix dry ingredients: In a stand mixer with a paddle attachment, combine 500g flour, sugar, baking powder, salt, and orange zest.
- Add butter: Mix on low until butter is pea-sized.
- Combine wet ingredients: In a separate bowl, whisk eggs and double cream. Slowly pour into the dry mix while mixing on low until just combined.
- Add cranberries: Toss dried cranberries with 30g flour, add to dough, and mix briefly.
- Shape the dough: Transfer to a floured surface, knead into a ball, then roll to just under 1 inch thick.
- Cut scones: Use a 3-inch round cutter to cut out scones. Place on the prepared baking tray. Gather scraps, re-roll, and cut more scones.
- Egg wash and sugar: Brush tops with egg wash and sprinkle with sugar.
- Bake: Bake for 20-25 minutes until golden brown and firm to the touch.
- Cool and glaze: Let cool for 15 minutes. Mix icing sugar and orange juice, then drizzle over scones.
Notes
- Keep butter cold. For flaky scones, chill butter before using.
- Don’t overmix. Mix just until combined to keep scones light.
- Refrigerate before baking. Chill cut scones for 10-15 minutes to help them hold their shape.
- Use a gentle touch. Avoid pressing too hard when rolling out dough.
- Boost orange flavour. Add ½ teaspoon orange extract to the glaze for extra zest.
Barefoot Contessa Cranberry Orange Scones