Contents
- 1 The First Bite That Started It All
- 2 My Messy First Attempt
- 3 Why These Flavors Sing
- 4 A Slice of History
- 5 Ingredients:
- 6 How to Make Cranberry Orange Glazed Scones
- 7 Fun Twists on Classic Scones
- 8 Serving Up Scone Bliss
- 9 Keep Your Scones Fresh and Tasty
- 10 Fix Common Scone Struggles
- 11 Your Scone Questions Answered
- 12 Spread the Breakfast Joy
- 13 Cranberry Orange Glazed Scones for Breakfast Bliss
The First Bite That Started It All
The scent of warm orange zest and tart cranberries hit me first. My neighbor brought over a basket of these scones years ago. One bite—crisp edges, tender middle, sweet glaze—and I was hooked. Ever wondered how a simple breakfast treat could feel like a hug? Now I make them for lazy Sundays and busy Mondays alike. They turn any morning into something special.My Messy First Attempt
I once forgot to chill the butter. The dough spread like pancake batter in the oven. Lesson learned: patience matters. Home cooking teaches us to adapt, not just follow rules. Now I keep butter icy and measure cream carefully. The reward? Flaky, golden scones worth the effort. Share your kitchen fails—did a recipe ever surprise you?Why These Flavors Sing
– Tart cranberries cut through the rich butter, balancing each bite. – Orange zest brightens the glaze, adding a sunny kick. Which flavor combo surprises you most—fruity, spicy, or savory? Try swapping dried cherries or lemon zest to make it yours.A Slice of History
Scones began in Scotland, baked on griddles centuries ago. This version nods to American love for citrus and berries. *Did you know cranberries bounce when ripe?* The glaze adds modern sweetness to old-world charm. What’s your favorite twist on a classic recipe?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | |
| Granulated sugar | ¼ cup | |
| Baking powder | 1 tablespoon | |
| Salt | ½ teaspoon | |
| Salted butter | 1 stick (½ cup) | Diced and chilled |
| Heavy cream | ⅔ – 1 cup | Plus extra for brushing |
| Large egg | 1 | |
| Orange zest | 2 teaspoons | |
| Dried cranberries | ½ cup | |
| Powdered sugar | ½ cup | For glaze |
| Orange juice | 1 tablespoon | For glaze |
How to Make Cranberry Orange Glazed Scones
Step 1 Preheat your oven to 400°F. Line a sheet pan with parchment paper. Mix flour, sugar, baking powder, and salt. Cut in chilled butter until crumbly. Step 2 Whisk cream, egg, and orange zest. Stir wet mix into dry until just combined. Fold in cranberries gently. (Hard-learned tip: Over-mixing makes tough scones!) Step 3 Flour your hands and knead dough lightly. Pat into a 1-inch thick circle. Cut into 8 wedges with a greased knife. Step 4 Chill scones for 15 minutes. Brush tops with cream. Bake 20–25 minutes until golden. Cool slightly before glazing. What’s your go-to breakfast pastry? Share below! Cook Time: 20–25 minutes Total Time: 50 minutes Yield: 8 scones Category: Breakfast, BakingFun Twists on Classic Scones
Lemon Blueberry Swap orange zest for lemon and cranberries for blueberries. Bright and tangy! Chocolate Chip Skip the fruit. Add ½ cup chocolate chips for a sweet treat. Savory Cheddar Herb Omit sugar and fruit. Mix in ½ cup shredded cheddar and 1 tsp dried thyme. Which twist would you try first? Vote in the comments!Serving Up Scone Bliss
Pair scones with clotted cream and jam. Add fresh berries for color. Try a side of yogurt for balance. Sip hot tea or coffee for a cozy morning. For a fancy touch, serve with sparkling orange juice. Which would you choose tonight?
Keep Your Scones Fresh and Tasty
Store cooled scones in an airtight container for 2 days. They dry out fast, so wrap them tight. For longer storage, freeze them up to 3 months. Thaw at room temp or warm in a 300°F oven for 5 minutes. *Fun fact: Chilling the dough keeps scones flaky.* Batch-cooking tip: Double the recipe and freeze unbaked scones. Pop them straight from freezer to oven—just add 2-3 extra minutes. Why this matters: Fresh scones anytime beats stale ones. Do you bake ahead or prefer day-of? Share your tricks below!Fix Common Scone Struggles
Too crumbly? You overmixed or skimped on cream. Gently pat dough together with wet hands. Too dense? Check your baking powder—it might be old. Swap it if needed. Burnt bottoms? Use a light-colored pan or lower the oven rack. Why this matters: Small tweaks make big differences. My first scones were hockey pucks—now they’re fluffy every time. Ever had a baking fail turn into a win? Tell us!Your Scone Questions Answered
Can I make these gluten-free? Swap all-purpose flour for 1:1 gluten-free blend. Add 1 tsp xanthan gum if your mix lacks it. How far ahead can I prep? Shape dough, chill overnight, and bake in the morning. Perfect for lazy Sundays. No heavy cream? Whole milk works, but scones won’t be as rich. Coconut cream adds a fun twist. Can I double the recipe? Absolutely! Keep dough thickness at 1 inch for even baking. Fresh cranberries okay? Yes—toss them in 1 tbsp sugar first to cut tartness.Spread the Breakfast Joy
These scones turn coffee time into something special. Share your creations with @SavoryDiscovery on Pinterest. I’d love to see your twists! Happy cooking! —Elowen Thorn.
Cranberry Orange Glazed Scones for Breakfast Bliss
Description
Enjoy these delightful Cranberry Orange Glazed Scones, perfect for a sweet and tangy breakfast treat.
Ingredients
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment or silicone mat.
- In the bowl of an electric mixer or food processor, combine the flour, sugar, baking powder and salt. Add the butter and, with the mixer on low speed (or the food processor on ‘pulse’), mix the butter into the flour until the butter is the size of peas. If you don’t have a stand mixer or a food processor, you can freeze the butter and grate it into the dry ingredients, or you can cut the butter into the flour by hand with a pastry cutter or with two knives.
- In a large measuring cup or small bowl, whisk together ⅔ cup of cream, egg and orange zest. Gradually add the wet ingredients to the dry ingredients and stir, mix or pulse just until blended. Do not over-mix. The dough should be damp and should hold together when pinched. If it’s too dry, add a little bit more cream (up to 1 cup may be necessary). If it’s too wet, sprinkle in a little bit of extra flour. Gently fold in the cranberries.
- Dump the dough onto a very well-floured surface and knead it lightly and quickly just a few times. It helps to put flour on your hands to prevent sticking. Pat the dough into a circle that’s 1-inch thick. Using a pizza cutter or knife that is sprayed with cooking spray before each slice, cut the circle into 8 wedges.
- Transfer the dough to the prepared baking sheet, leaving 2 inches between each scone.
- Cover loosely with plastic wrap and chill in the refrigerator for 15 minutes.
- Remove the cover, brush the tops of the scones with a little bit of cream, and bake for 20-25 minutes (or until the tops are lightly browned and the insides are fully baked). Remove from the oven and cool for a few minutes while you prepare the glaze.
- For the orange glaze: Whisk together powdered sugar and orange juice. Drizzle over scones. Serve warm or at room temperature.
Notes
- For best results, serve scones fresh or store in an airtight container for up to 2 days.
Scones, Cranberry, Orange, Breakfast, Pastry