These Cranberry Orange Scones are simply irresistible. They use fresh blueberries that create an explosion of tangy flavor when you bite into them. They are moist, tender and make the perfect breakfast or brunch. You can serve them with or without the orange glaze. We show you how to make them step by step!
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These delicious and beautiful orange blueberry scones take advantage of a great combination of flavors. We knew this flavor combination was a winner when we shared our orange muffins. Since scones are a hit with just about everyone, we’re excited to share this breakfast recipe with you today.
This recipe is perfect for holiday mornings or any time of year. If you can’t find fresh blueberries, frozen will work too. We usually find fresh blueberries in the produce section of the grocery store between September and December. Blueberries freeze very well. When you see them in the store, we recommend buying an extra bag and keeping it in the freezer, so you can enjoy these scones any time of the year! Visit the Blueberry Marketing Committee for more information on fresh blueberries.
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❤️ Reasons to love this recipe
- It is easy. These scones come together really easily. We’ve also included step-by-step photos below to make the process even easier to follow.
- It’s a crowd pleaser. Your friends and family will love these scones!
- It’s perfect for entertaining and gifting. Holiday baking wouldn’t be complete without a delicious homemade dish that you can enjoy on holiday morning. This is what holiday traditions are made of, and this one is a keeper!
🍊 Ingredients
- All-purpose flour. You can substitute self-raising flour and omit the yeast and salt. Self-rising flour already contains yeast and salt.
- Copper powder Double action This recipe uses double-acting yeast. This is the most common type and what grocery stores carry. It is activated twice during the process. The first activation occurs when liquid is added. The second activation occurs during cooking.
- Sal. Salt improves the flavor of food.
- granulated sugar For a reduced sugar version, we recommend replacing the granulated sugar with Swerve sugar substitute.
- Orange zest. About 1 large orange or two small ones.
- Unsalted butter Frozen and chopped or grated.
- Very thick cream. Store in the refrigerator until ready to add to the recipe.
- Vanilla extract.
- egg Cold from the fridge.
- Fresh blueberries. Frozen blueberries will also work. When blueberries are in season, we recommend buying an extra bag to store in the freezer.
Orange frosting (optional)
- Powdered sugar.
- Orange juice. You can use the juice from the grated oranges used to make the scones.
See recipe card for quantities.
📝 Instructions
Bake for 18 to 22 minutes or until lightly browned on top. Remove from the oven and let cool completely on a wire rack.
Orange glaze
This step is optional. While the scones are cooling, place the icing sugar in a small bowl and add the orange juice. Stir until combined. Pour over the cooled scones.
🥣 Equipment
- Liquid measuring cup. Use a liquid measuring cup to measure the heavy cream. A dry measuring cup will not provide accurate results.
- Dry measuring cups. Use dry measuring cups to measure dry ingredients, such as flour and sugar. To measure the flour correctly, place it in the measuring cup and brush off the excess with the back of a butter knife. Scooping the flour with the measuring cup can result in an inaccurate measurement.
- measuring spoons Measuring spoons provide more accurate measurements than using a teaspoon or teaspoon.
- Mesh strainer. A mesh strainer is optional. A sieve will help aerate the flour and remove lumps.
- Citrus grater. Use a citrus peeler to remove just the orange outer layer of the orange peel, as shown in the photo below. Avoid the white pith under the orange outer layer. The pith is bitter.
- Pastry cutter. Use a pastry cutter to mix the cold butter into the dry ingredients. You can also use the back of a pair of forks.
- large bowl Mix all the ingredients in a large bowl.
- Baking tray
- Wire cooling rack.
i ️ Substitutions
- Gluten free – If you are on a gluten-free diet, you can substitute your favorite gluten-free flour blend for the all-purpose flour in this recipe. We use and recommend Bob’s Red Mill 1 to 1 Baking Flour.
- Reduced sugar – For a version with reduced sugar, we recommend replacing granulated sugar with Swerve sugar substitute.
🌡️ Storage
These scones freeze well. We recommend freezing leftovers immediately to preserve their freshness. They will keep in the freezer for 2 to 3 months.
💭 The best tips
- As we mentioned in our key lime scones recipe, the colder the cream and butter, the better. We recommend freezing the butter before grating or cutting it.
- Keep the cream and eggs in the refrigerator until you’re ready to add them to the recipe. They must also be very cold.
- Chill the raw scone dough wedges in the refrigerator for at least 15 minutes before baking.
- Use a pastry cutter or two forks to mix the butter into the dry ingredients, rather than your hands. The heat from your hands will warm and soften the butter, resulting in less desirable results.
Have you made this recipe? We would love it if you could leave a rating. Tap or click on the stars on the recipe card or leave a comment below. Don’t forget to sign up for our newsletter to receive a free e-book of quick and easy breakfast recipes. Thanks!
📖 Recipe
Blueberry and orange scones
These Cranberry Orange Scones are simply irresistible. They use fresh blueberries that create an explosion of tangy flavor when you bite into them. They are moist, tender and make the perfect breakfast or brunch. You can serve them with or without the orange glaze. We show you how to make them step by step!
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Ingredients
Instructions
scones
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Using a mesh strainer, sift the flour, salt and baking powder into a large glass bowl.
2 cups all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt
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Add the orange zest and sugar.
⅓ cup granulated sugar, 2 tablespoons of orange zest
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Add the frozen and chopped or grated butter. Combine with a pastry cutter, two forks, or your fingers until the mixture resembles a plate and holds together when squeezed. Make a well in the flour mixture.
½ cup unsalted butter
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Pour the cream and vanilla extract into the well in the flour mixture. Add the egg and fresh blueberries. Stir until just combined.
½ cup of cream, 1 teaspoon of vanilla extract, 1 large egg, 1 cup fresh blueberries
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Preheat the oven to 375 F (190 C). Turn the dough out onto a lightly floured surface and knead until the dough is combined and slightly sticky. Roll the dough into a ball and form an 8-inch diameter disc. Cut them into 8 wedges and place each wedge on a baking tray. Place the baking sheet in the refrigerator and let the dough chill for 15 minutes before baking.
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Bake for 18 to 22 minutes or until lightly browned on top. Remove from the oven and let cool completely on a wire rack.
Orange glaze
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While the scones are cooling, place the icing sugar in a small bowl and add the orange juice. Stir until combined. Drizzle over cooled scones.
¼ cup powdered sugar, 1 tablespoon of orange juice
notes
nutritional data
Calories: 332kcal (17%)Carbohydrates: 39g (13%)Protein: 5g (10%)Fat: 18g (28%)Saturated fat: 11g (69%)Polyunsaturated fats: 1gMonounsaturated fats: 5gTrans fats: 0.5gCholesterol: 71mg (24%)Sodium: 320mg (14%)Potassium: 78mg (2%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 625UI (13%)Vitamin C: 5mg (6%)Calcium: 113mg (11%)Iron: 2mg (11%)
The nutritional information provided is for one serving and is an estimate only. The accuracy of the nutritional information of any recipe on this site is not guaranteed.
Food safety
- Do not use the same utensils on cooked food that you used to touch raw meat.
- Wash your hands after touching raw meat.
- Do not leave food at room temperature for extended periods.
- Never leave food cooking unattended.
- Use high smoke point oils to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.