Cranberry Orange Mini Scones sound like a perfect treat for breakfast, tea time, or a holiday gathering! Here’s a recipe that will give you soft, buttery scones with a zesty burst of orange and a pop of tart cranberry.
Cranberry Orange Mini Scones
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar (plus extra for sprinkling)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup fresh cranberries, chopped (or dried cranberries if preferred)
- 1 tbsp orange zest (from about 1 large orange)
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1 tbsp orange juice (for extra flavor)
For the glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp fresh orange juice (or as needed to thin)
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the dough:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs (you should still see some pea-sized butter pieces).
- Stir in the chopped cranberries and orange zest until evenly distributed.
- Combine wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract (and orange juice, if using). Pour this mixture into the dry ingredients.
- Mix the dough: Stir gently with a spoon or spatula until the dough just comes together. Be careful not to overwork the dough; it should be a little shaggy but not too sticky. If it feels too dry, add a little more cream, a tablespoon at a time.
- Shape and cut the scones: Turn the dough out onto a lightly floured surface and gently knead it a couple of times to bring it together. Pat the dough into a circle, about 1 inch thick.
- Use a sharp knife to cut the dough into 8 wedges, or use a biscuit cutter for round mini scones.
- Bake:
- Place the scones on the prepared baking sheet, leaving a little space between them. Brush the tops lightly with a little heavy cream and sprinkle with a bit of sugar.
- Bake for 12-15 minutes, or until the scones are golden brown on the edges and a toothpick comes out clean when inserted.
- Optional glaze:
- While the scones are cooling, whisk together the powdered sugar and orange juice until smooth.
- Drizzle the glaze over the scones once they’ve cooled down a bit.
- Serve: Let the scones cool on a wire rack for a few minutes before serving. Enjoy them with a cup of tea or coffee!
These scones are best enjoyed the day they’re made but can be stored in an airtight container for a few days. They’re also delicious slightly warmed up!
Do you want any variations on the recipe or tips on how to make them even fluffier?