Cranberry Orange Breakfast Scones

March 11, 2020

These Cranberry Orange Breakfast Scones will surely bring forth some sort of brightness to the start of your day for everyone involved. This recipe boasts a super flaky, buttery crust and a delicious sweet + tart filling bursting with orange and cranberry flavors. The perfect breakfast or brunch recipe for the entire family. Made in under 30 minutes.

Cranberry Orange Breakfast Scones

With Spring baking just ahead, I love sharing these easy recipes with you all.

When it comes to scones, I truly enjoy how tasty they are! If you’ve been an avid reader of Orchids + Sweet Tea, then you’re aware that I love pastry recipes.

This Orange-Cranberry combo is a killer recipe. Trust me.

Cranberry Orange Breakfast Scones

Growing up, my favorite things were anything that came wrapped in a flaky crust. In all honesty, I eat my way around the filling and indulge in the delicious flakiness before tackling the inside.

Haha. I know. Pretty weird, but hey!

That’s why pastries are my fave when it comes to desserts or sweet treats in general.

Cranberry Orange Breakfast Scones

During the weekends, I often make pancakes or waffles (in a variety of flavors) and on occasion—oatmeal. But, I often get most excited when making something different like scones.

I actually didn’t know that much about how great scones were until my Husband introduced them to me a few years ago. He would eat the ones at Starbucks and rave about how great they were, but I never got into the idea of trying them.

In true baker fashion, I chose to try making them for the first time and they didn’t turn out as perfectly as I would’ve wanted, but they WERE GOOD.

Cranberry Orange Breakfast Scones

OK, back to this Orange-Cranberry combo. Have you seen our rendition of this combo on our site?

This Cranberry Apple Cider Orange Sangria is a perfectly refreshing way to kick things off for the Holidays. Packed with a ton of sweet, Fall/Winter flavors—this recipe is the right way to enjoy a cup of non-alcoholic sangria. But don’t skip the wine if preferred. 

No better way to jump start your mornings than with this Healthy Cranberry Orange Oats with Pistachios. A win, win recipe and it’s dairy-free and vegan!

These Vegan Orange Cranberry Breakfast Muffins are everything! They make for the perfect quick-grab breakfast item, or maybe a nice dessert or perhaps a snack in between. Minimal ingredients needed. All vegan. Gluten-free option available.

Cranberry Orange Breakfast Scones

TIPS TO MAKING THE BEST FLAKIEST SCONES!

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 with Cutting Your Butter Into Cubes!

For a truly flaky scone, cutting your butter into cubes and them 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 Tbsp of lemon juice and let is sit for 15 minutes. Also, Yogurt and Sour Cream make great substitutes.

Never Over-Mix The Batter, Just Enough to Well Incorporate Ingredients.

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 Shape. This Avoids ‘Drooping’ of the Sides!

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!

Cranberry Orange Breakfast Scones

NEED OTHER SCONE IDEAS?

These Strawberry Cream Cheese Breakfast Scones boasts a fresh strawberry and cream cheese filling that is wrapped together well by a flaky, buttery crust and a vanilla cinnamon glaze that will have you licking your fingers for more.

These Bacon, Cheddar, + Veggie ‘Sunrise’ Scones boasts a loaded bacon, cheddar, spinach, and arugula filling that is wrapped together well by a flaky, buttery crust that will have you licking your fingers for more.

These Pumpkin Spice Chocolate Chip Scones are the perfect breakfast sweets to enjoy during the Fall season. Full of pumpkin spice flavor, these scones are packed with mini chocolate chips that melt in your mouth with every bite, are fluffy, balancing the right amount of sweetness.

These Cinnamon Raisin Banana Vegan Scones are phenomenal. Hard crusted outside, soft melt in your mouth inside, spiced up with cinnamon and generous sprinkles of raisins. 

LOOKING FOR A HEALTHIER SWEETENER OPTION?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

WHAT YOU’LL LOVE MOST ABOUT THESE SCONES?

They are SUPER EASY to make.

Just ONE bowl required.

A completely flaky and buttery crust.

Awesome balance of sweet + tart flavors.

Great healthy option for breakfast or brunch.

Uses all organic ingredients.

Just too delicious not to try!

Cranberry Orange Breakfast Scones

OK, now let’s dig into this recipe, shall we?

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!

MADE OUR RECIPE(S)?

If you choose to make this Cranberry Orange Breakfast Scones recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Cranberry Orange Breakfast Scones
Cranberry Orange Breakfast Scones

Cranberry Orange Breakfast Scones

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
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Ingredients

  • 1 1/4 cups organic All-purpose flour (I use Bob's Red Mill)
  • 1 cup organic pastry flour  (I use Bob's Red Mill)
  • 1/2 cup organic pure cane sugar (I use Wholesome Sweets)
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 Tbsp cinnamon
  • 1/2 cup unsalted butter, VERY cold + cubed (I use Land 'O Lakes)
  • 3/4 cup 'Buttermilk' + 1 Tbsp if needed! (I use Organic Valley; See Notes!)
  • 1 large egg  (I use Organic Valley)
  • 1/3 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 1/4 cup of your favorite non-dairy milk (or heavy whipping cream) + 1 Tbsp lemon juice, stir and let sit for 10-15 minutes. 
CRANBERRIES: If using frozen cranberries, be sure to toss them in 1 Tbsp 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.
 

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Cranberry Orange Breakfast Scones.

ORCHIDS + SWEET TEA

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    • Hi Adriane! So sorry that I missed this! You use 1/2 cup pure cane sugar! I hope that you enjoy!

    • Hi Danielle! They really are the best combo in my opinion! So glad that they turned out great! 🙂

    • 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! 🙂

  1. These look like a great option for breakfast – so full of flavour and something a little different from the norm!

    • They really are amazing, Adrianne! Be sure to let me know how they turn out! Perfect for a Brunch! 🙂