Freshly squeezed orange juice and orange zest paired with homemade cranberry sauce make these Cranberry Sauce Orange Scones the perfect breakfast treat!
During the holiday season, I always make a batch of my fresh cranberry sauce. It is so delicious that I not only put it on the turkey at Thanksgiving, but I use it on everything! Leftover turkey sandwiches, toast, scones, bread… you name it. I’ll find a way to use the cranberries!
Now that holiday’s are over and you might have some leftover cranberry sauce in your fridge or freezer, I wanted to share with you a simple, yet delicious recipe you could whip up for your family this weekend.
What better than a batch of fresh, hot Cranberry Sauce Orange Scones!
Now, if you don’t have homemade cranberry sauce in your fridge, don’t worry. You can substitute the fresh cranberry sauce for canned cranberry sauce or dried cranberries. If you use dried cranberries, you may need to add more cream to bring the dough together though. Either way, you’ ll still get the same great flavor that the cranberries offer!
Since I didn’t use any of the orange juice in the scones themselves, I wanted to incorporate it into a glaze for the top of the scones. But, I didn’t want anything too thick to make the scones too sweet and take away the flavor of the cranberries. So, I thinned out the glaze using orange juice and vanilla extract with the powdered sugar. Made the perfect consistency for a light sheen of glaze over the top of the scones.
If you don’t have orange or cranberry and you really REALLY want to make scones, this recipe can be easily converted to work with any fruit you have on hand. Throw a handful of blueberries or strawberries in or maybe some raisins. The possibilities are endless. Just make sure the dough isn’t too sticky when you cut them!
- 1 large orange, zested and juiced
- 3 Tbsp sugar
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg
- 5 Tbsp COLD unsalted butter, cubed
- ⅔ cup homemade cranberry sauce (canned is okay, homemade is best)
- ¾ cup heavy cream
- flour, for dusting
- 1 cup powdered sugar, sifted after measured
- 1 tsp vanilla
- 4 Tbsp fresh squeezed orange juice
- Preheat oven to 425 F degrees. Line baking sheet with parchment paper.
- In a large bowl, whisk together the orange zest of the orange and the sugar until combined.
- Add the flour, baking powder, salt and nutmeg and whisk until the zest has been completely incorporated into the flour.
- Using a pastry blender, cut the cubed butter into the mixture until it resembles a coarse meal.
- Gently fold in the cranberries with a rubber spatula. You'll want the batter to pick up some of the color of the berries.
- Add the heavy cream and fold with the same rubber spatula until no more dry ingredients remain. Make sure to scrape the bottom of the bowl to ensure all the flour is incorporated.
- Place the dough onto your floured counter. Gently knead the dough 2-3 times to bring the dough together. DO NOT OVER WORK the dough!!!
- Pat the dough out into a circle that is ½" thick and 8-9" wide.
- Cut into 8 triangles and place them on the prepared baking sheet.
- Bake for 15-18 minutes or until the tops are firm and the scones are golden brown.
- Remove to a wire rack to almost completely cool before glazing.
- In a small bowl, whisk together the sifted powdered sugar, vanilla and orange juice until smooth. No lumps of sugar should be visible.
- Spoon the glaze on to the top of each scone. Gently use the back of the spoon to spread it over the top. Let the excess glaze drip off the sides.
- Allow the glaze to set before serving - about 15 minutes.
- Eat scones immediately with coffee or tea.
- Store scones in a ziploc bag or a tupperware-type container. DO NOT seal the bag/container conpletely. Leave it slightly open or the scones will get moist and the glaze will melt into the scones. You want them to have a bit of the air to keep the glaze dry.
- The scones can be kept for up to 3 days.