Side Dishes

Barefoot Contessa Cranberry Orange Scones

Barefoot Contessa Cranberry Orange Scones
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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!

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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

  1. Preheat the oven: Set it to 200°C (400°F). Line a baking tray with parchment paper.
  2. Mix dry ingredients: In a stand mixer with a paddle attachment, combine 500g flour, sugar, baking powder, salt, and orange zest.
  3. Add butter: Mix on low until butter is pea-sized.
  4. 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.
  5. Add cranberries: Toss dried cranberries with 30g flour, add to dough, and mix briefly.
  6. Shape the dough: Transfer to a floured surface, knead into a ball, then roll to just under 1 inch thick.
  7. 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.
  8. Egg wash and sugar: Brush tops with egg wash and sprinkle with sugar.
  9. Bake: Bake for 20-25 minutes until golden brown and firm to the touch.
  10. Cool and glaze: Let cool for 15 minutes. Mix icing sugar and orange juice, then drizzle over scones.
Barefoot Contessa Cranberry Orange 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

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dessert
Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesTotal time: 15 minutesServings: 14 minutesCalories:380 kcal Best Season:Available

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!

Your version is missing one technique.
61 British classics with the restaurant method. Chef's Notes, Shortcuts, and the secrets behind every dish.
Get it on Amazon · £9.99

Ingredients

Instructions

  1. Preheat the oven: Set it to 200°C (400°F). Line a baking tray with parchment paper.
  2. Mix dry ingredients: In a stand mixer with a paddle attachment, combine 500g flour, sugar, baking powder, salt, and orange zest.
  3. Add butter: Mix on low until butter is pea-sized.
  4. 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.
  5. Add cranberries: Toss dried cranberries with 30g flour, add to dough, and mix briefly.
  6. Shape the dough: Transfer to a floured surface, knead into a ball, then roll to just under 1 inch thick.
  7. 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.
  8. Egg wash and sugar: Brush tops with egg wash and sprinkle with sugar.
  9. Bake: Bake for 20-25 minutes until golden brown and firm to the touch.
  10. 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.
Keywords:Barefoot Contessa Cranberry Orange Scones

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