Cranberry Orange Breakfast Scones

Cranberry Orange Breakfast Scone on a plate with a fork.

5 from 6 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Keyword: baked, breakfast, brioche, brunch, cinnamon, classic, cranberry, easy, flaky, fluffy, food, healthy, homemade, indulge, orange, pastry, plant-based, recipe, scones, sweet, vegetarian

Servings: Servings

Calories: 302kcal

Author: Shanika

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!)

US Customary - Metric

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!

Notes

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