Cranberry Orange Breakfast Scones
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
Cranberry Orange Breakfast Scones
This Cranberry Orange Breakfast Scones recipe will surely bring forth some brightness + holiday cheer to the start of the day for everyone involved. This recipe boasts a super flaky, buttery crust and a delicious sweet + tart filling bursting with orange + cranberry flavors. The perfect festive, flavorful breakfast or brunch recipe for the entire family. Made in under 30 minutes! Gluten-free + Dairy-free option.
The holidays are always the highlight of my year. Besides the obvious joy and festivities, there is also all the BAKING. Which if it isn't clear already, I LOVE, and what I love even more is sharing easy recipes with you all like this Cranberry Orange Breakfast Scones recipe. I went all-in on cranberry baking after grabbing this massive bag of cranberries. Haha. Among all winter flavor combinations, the magic of orange + cranberry together reigns supreme in the deliciousness department.
When it comes to scones, I love having these on hand for an indulgent breakfast or brunch. It took some trial and error, but I have mastered the art of the PERFECT SCONE! Some of my absolute favorites are my Dairy-Free Blueberry Almond Scones, Blackberry White Chocolate Oatmeal Scones and, of course, The Best Banana Carrot Cake Scones for my carrot cake and banana bread lovers this is a delicious hybrid. Now that the holiday season is well and truly here, I'm utilizing all the seasonal produce I can, which means CRANBERRIES galore!
If you’ve been following Orchids + Sweet Tea for a while ---- you know I'm all about that flaky crust life. Pastries are my sweet treat MVP, and these breakfast scones? They're the epitome of festive flavor + are ready to roll in just 30 minutes. Perfect for a family breakfast or brunch bash, these scones are a no-fuss delight—even for beginners in the kitchen!
Jump to:
- Why This Is THE BEST Breakfast Scone Recipe
- What Are Scones?
- How to Make Cranberry Orange Breakfast Scones
- Ingredients For Cranberry Orange Scones
- How To Make Buttermilk
- TIPS TO MAKING THE BEST FLAKIEST SCONES!
- Cold Ingredients & Butter in Pieces are Key!
- Can I Make These Scones with Other Berries?
- Topping Ideas For Breakfast Scones
- Cranberry Orange Breakfast Breakfast Scones Q + A's
- Need More Delicious Breakfast Options? Try These!
- MADE OUR RECIPE(S)?
- Cranberry Orange Breakfast Scones
Why This Is THE BEST Breakfast Scone Recipe
- Easy & quick –--Only takes 30 minutes TOTAL to make!
- Perfect flavor combo –-- The cranberry-orangey combo is refreshing & delicious!
- Perfect texture – Find my tips below to get the perfect texture. I'm talking slightly crisp + flakey on the outside and moist and soft in the middle. YUM.
- Full of holiday cheer - Baked goods + cranberries = HAPPINESS.
- Anytime, anywhere-- Whether it's breakfast, brunch, or dessert, these scones are the chameleons of deliciousness.
What Are Scones?
By definition, scones are biscuit-like pastries or quick breads that are often rolled into round shapes or cut into triangular quarters and then baked. English scones are often served with butter, jam, or clotted cream. And while American scones are similar, they are often sweeter, are topped with icing or confectioner's sugar, and have a lot of butter inside them.
How to Make Cranberry Orange Breakfast Scones
For the most part, all scone recipes use the same framework. A mixture of dry ingredients, a liquid, and small pieces of butter. The butter melts in little pockets in the oven, which creates the nice layers you love in a delicious freshly-baked scone. This scone recipe takes a totally new flavor twist with fresh orange juice, cranberries + tangy buttermilk.
Ingredients For Cranberry Orange Scones
Here’s what you need for these Cranberry Orange Breakfast Scones scones:
- All-purpose flour + Pastry flour. I use organic flour from Bob’s Red Mill or King Arthur.
- Cane sugar. You can also use regular granulated or coconut sugar if you prefer.
- Baking powder + baking soda. Helps the scones rise in the oven.
- Butter. Use unsalted so your scones stay sweet, not salty. VERY cold + cubed. I use Organic Valley.
- Ground spices. I use cinnamon, but you can also add a pinch of nutmeg as well.
- Buttermilk. Adds tanginess. (See notes for regular vs. dairy-free option)
- Egg. This should be cold to help keep the dough cold for the best results.
- Juice of an orange. Adds a zesty delicious citrus flavor.
- Cranberries. Fresh or frozen (See Notes!)
How To Make Buttermilk
In a bowl, whisk together the milk (regular milk or plant-based works fine) and add apple cider vinegar or lemon juice, and set aside for 5-10 minutes until everything "activates" to create the "buttermilk".
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THESE SCONES!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Cranberry Orange Scones. Everything from my fave baking sheet, parchment paper, pastry brushes, mixing bowls, and more. SEE THEM HERE!
TIPS TO MAKING THE BEST FLAKIEST SCONES!
Ok, ok, so there are a few tricks to perfecting this Cranberry Orange Breakfast Scones recipe ! Listen up!
ALWAYS, ALWAYS USE VERY COLD BUTTER.
Much like with other pastries, ensuring that you use VERY COLD butter is super important in creating a flaky scone. If you aren’t ready to use your butter right away, be sure to keep it in the refrigerator or freeze it in the meantime while you get the remaining ingredients together.
ADDING BREAD OR PASTRY FLOUR HELPS!
After testing scones in various variations, I’ve realized that adding half-bread flour (or pastry flour) along with all-purpose flour made for an airy, flakier scone than just using all-purpose flour. Of course, if you only have all-purpose flour, that’s fine too.
NEVER SKIP THE STEP OF CUTTING YOUR BUTTER INTO CUBES!
For a truly flaky scone, cutting your butter into cubes (or pieces) and then cutting it together with the flour is SUPER IMPORTANT! It definitely ensures that your scone is flaky and soft in the middle.
ALWAYS USE BUTTERMILK, EVEN IF IT’S A DAIRY-FREE VERSION.
If you aren’t aware, Buttermilk not only brings a nice ‘tangy’ taste to breads and baked goods, but it also works to tenderize gluten, which gives your baked goods more of a softer texture and body. If you want a dairy-free version, simply use your favorite plant-based milk and add 1 tablespoon of lemon juice and let is sit for 15 minutes. Also, Yogurt and Sour Cream make great substitutes.
DON’T FORGET TO BRUSH THE TOPS!
Before placing your scones into the oven, always brush the tops of them with melted butter, buttermilk, or egg wash. Trust me—-they won’t brown much without it!
NEVER OVER-MIX THE BATTER, JUST ENOUGH TO INCORPORATE INGREDIENTS WELL.
ALWAYS ADD DOUGH TO A FLOURED SURFACE BEFORE CUTTING INTO SHAPE.
NEVER USE A ROLLING PIN TO FLATTEN DOUGH. ONLY PAT IT AROUND INTO A CIRCLE.
ALWAYS USE A VERY SHARP KNIFE OR PASTRY CUTTER TO CUT SCONES INTO TRIANGULAR SHAPES. THIS AVOIDS ‘DROOPING’ OF THE SIDES!
Cold Ingredients & Butter in Pieces are Key!
Ensuring that your breakfast scones dough is as cold as possible prevents the dreadful major spreading of the scones. In case you didn't know---once scones spread, they actually lose their flakiness, moistness, and fluffiness. This is why I always recommend using VERY COLD milk, butter, and eggs.
To freeze the butter, simply add the amount of butter needed to a bowl into your freezer for 10-15 minutes and then using a very sharp knife (carefully), cut the butter into pieces and add it into the dough and mix it in to combine. Continue with remaining steps and wallah!
Can I Make These Scones with Other Berries?
Yes! Using any berry 1:1 works also. Blackberries, blueberries raspberries, or strawberries are all great substitutions to try if you don't want to use cranberries!
Topping Ideas For Breakfast Scones
If you'd like to switch things up with these Orange Breakfast Breakfast Scones, then here are a few topping ingredients that you can add to the mix:
- Orange Glaze--- Whip up a simple glaze using powdered sugar and fresh orange juice for a zesty, sweet finish!
- Yogurt--- Whatever your preference is I love coconut yogurt!
- Drizzled nut butter---Peanut butter, cashew butter or almond butter would work well!
- A scoop of ice cream---- If you're feeling fancy try my homemade No-Churn Blueberry Protein Ice Cream [with Gingersnap] or No-Churn Vanilla Ice Cream
- Fresh berries--- Adds a little pop of freshness.
- Cinnamon sugar dusting--- Dust the scones with a blend of cinnamon and sugar to add warmth + sweetness.
Cranberry Orange Breakfast Breakfast Scones Q + A's
Yup, they sure can. Allow the scones to cool completely before transferring to a freezer ziplock bag. Microwave the scones for about 20 seconds on medium heat, or let them thaw at room temperature.
Scones can be kept at room temperature or in the refrigerator. Refrigerate in an airtight container or cover loosely at room temperature.
For this recipe, you can use fresh or frozen cranberries! But I do not recommend using dried cranberries. They don't give off much flavor. But if you're in a pinch and only have dried cranberries on hand, I would suggest soaking them in hot water for 15 minutes or so to rehydrate the fruit a bit. Or try one of my other scone recipes!
Yes. I personally love the 1-to-1 Baking Flour from Bob’s Red Mill, but any gluten-free baking flour replacement will work.
Yup! You sure can. To make this scones recipe totally dairy-free use a vegan buttermilk and sub out regular butter for your favorite dairy-free version. I love this Earth Balance for baking!
Need More Delicious Breakfast Options? Try These!
- Perfect Strawberry Oatmeal Scones
- Blackberry White Chocolate Oatmeal Scones
- Banana Carrot Cake Scones
- Vegan Roasted Blueberry Muffins
- Vegan Breakfast Toast with Roasted Blackberries
- Baked Vegan Apple Cider Donuts
- Healthy Fluffy Protein Pancakes
MADE OUR RECIPE(S)?
If you tried this Cranberry Orange Breakfast Scones recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Cranberry Orange Breakfast Scones
Ingredients
- 1 ¼ cups organic All-purpose flour (I use Bob's Red Mill)
- 1 cup organic pastry flour (I use Bob's Red Mill)
- ½ cup organic pure cane sugar (I use Wholesome Sweets)
- 2 tsps baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon cinnamon
- ½ cup unsalted butter, VERY cold + cubed (I use Land 'O Lakes)
- ¾ cup 'Buttermilk' + 1 tablespoon if needed! (I use Organic Valley; See Notes!)
- 1 large egg (I use Organic Valley)
- ⅓ cup juice of an orange (That's about 1 medium Navel orange!)
- 1 cup cranberries, fresh or frozen (See Notes!)
Instructions
- Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.
- In a large bowl, add both flours, baking powder, baking soda, cinnamon, pure cane sugar, sea salt and whisk until well blended together.
- Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.
- In separate bowl, whisk together the ‘buttermilk’, orange juice, and egg, until well combined. Pour wet ingredients into the well of the dry ingredients and mix everything together using a spatula.
- Fold in cranberries until well incorporated.
- Now, using your hand, knead the dough a few times before placing it onto a floured surface.
- Once on the floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
- Place sliced scones onto the prepped baking sheets and brush tops with a little of the “buttermilk’ or egg wash. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
- Remove from the oven and let cool for 2-3 minutes before serving.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat when to eat again.
- BUTTERMILK: Add ¼ cup of your favorite non-dairy milk (or heavy whipping cream) + 1 tablespoon lemon juice, stir and let sit for 10-15 minutes.
- CRANBERRIES: If using frozen cranberries, be sure to toss them in 1 tablespoon of arrowroot starch or flour before folding them into the scone batter.
- TIPS FOR MAKING FLAKY SCONES: See above details in the post above recipe.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Cranberry Orange Breakfast Scones.
LOVE THIS RECIPE?
LET US KNOW!
Hi!
I really wanna try this recipe. How much sugar
Do I use? Can’t see it in the list!
Thanks!
Hi Adriane! So sorry that I missed this! You use 1/2 cup pure cane sugar! I hope that you enjoy!
These are perfection! They came out perfectly with your instructions. The cranberry and orange go so well together.
Hi Danielle! They really are the best combo in my opinion! So glad that they turned out great! 🙂
What gorgeous pictures! I also LOVE how in depth the post is, such great tips and guidelines even a novice can bake these.
Thanks so much, Charla! Yes, it definitely took me sometime to perfect certain intricate recipes, so I love offering tips that I've learned along the way! 🙂
These look like a great option for breakfast - so full of flavour and something a little different from the norm!
Definitely! Thanks so much, Bintu!
Yum! I am thinking these would be awesome for brunch on the weekend and I can't wait to give them a go. Love everything about this recipe!
They really are amazing, Adrianne! Be sure to let me know how they turn out! Perfect for a Brunch! 🙂
All the delicious flavors bursting as a sweet treat and the best breakfast option for the start of an awesome day.
Most definitely, Veena! 🙂