Cranberry Orange Buttermilk Scones
Brighten your mornings with these irresistible Cranberry Orange Buttermilk Scones, a perfect blend of sweet and tangy flavors that's sure to impress. These bakery-style scones are studded with bursts of fresh cranberries and infused with fragrant orange zest, creating a delightful balance of tartness and citrusy sweetness. The buttermilk ensures a tender, flaky texture, while the optional heavy cream and coarse sugar topping add a golden, crunchy finish for a touch of bakery-style elegance. Ready in just 35 minutes, these scones make a fantastic breakfast treat, brunch centerpiece, or afternoon pick-me-up. Pair them with a steaming cup of coffee or tea for a cozy, homemade indulgence that’s every bit as delicious as it sounds!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (cold, cubed)
- 1 cup Fresh cranberries (coarsely chopped)
- 1 tablespoon Orange zest
- 1/2 cup Buttermilk
- 1 Egg (large)
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream (optional, for brushing)
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Fold in the chopped cranberries and orange zest to evenly distribute them in the dough.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
Pour the wet mixture into the dry ingredients and gently stir until a rough dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently shape it into a circle about 1-inch thick.
Cut the dough into 8 wedges (like a pie) and place them onto the prepared baking sheet, spacing them slightly apart.
If desired, brush the tops of the scones with heavy cream and sprinkle with coarse sugar for a golden, crunchy finish.
Bake the scones in the preheated oven for 18–20 minutes, or until the edges are golden brown.
Transfer the scones to a wire rack and let them cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 13.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
