Freshly squeezed orange juice and orange zest paired with homemade cranberry sauce make these Cranberry Sauce Orange Scones the perfect breakfast treat!
A Very Cranberry Story
Once upon a time, in a land far, far away, a group of plucky little cranberries decided to embark on a grand adventure. They gathered together in a cozy cranberry bog and began to brainstorm ideas for their quest.
After much discussion, they settled on a plan to explore the world and discover new and exciting flavors to add to their tart and tangy nature.
The cranberries set out on their journey and traveled far and wide, sampling exotic fruits and spices along the way.
They visited tropical islands and sampled the juiciest pineapples, they journeyed to spicy lands and sampled fiery chilis, and they even ventured into the depths of a dark forest to sample the rich and earthy flavors of mushrooms and herbs.
As they traveled, the cranberries began to experiment with different combinations of ingredients, and they soon discovered that their tart and tangy flavor was the perfect complement to many different dishes.
They added their bright and tangy juice to soups and stews, they mixed their berries with sweet and savory herbs to create new and exciting sauces, and they even mixed their berries with rich and creamy cream to create a luxurious dessert.
Finally, after many months of adventure and exploration, the cranberries returned home to their cozy bog, bursting with ideas and recipes for new and delicious dishes. And so, cranberry sauce was born – a tasty and versatile condiment that has been enjoyed by people all over the world ever since.
I always make a batch of fresh cranberry sauce during the holiday season.
It’s 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! And because of how good it is, I’ve started using it on other foods too – like grilled chicken or salmon.
It’s a versatile sauce that can really elevate any dish. So if you’re looking for something new to add to your repertoire, give this cranberry sauce a try!
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.
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!
More Scone Recipes
- 1 large orange, zested and juiced
- 3 Tbsp sugar
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 5 Tbsp COLD unsalted butter, cubed
- 2/3 cup homemade cranberry sauce (canned is okay, homemade is best)
- 3/4 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 1/2" 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.
Cranberry Sauce Recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a9614/homemade-cranberry-sauce/
- 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.
Serving & Storage
- 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.