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Cranberry Orange Breakfast Scones
5 from 5 votes
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Cranberry Orange Breakfast Scones

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.

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
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 Servings
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 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:

  1. Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.

  2. In a large bowl, add both flours, baking powder, baking soda, cinnamon, pure cane sugar, sea salt and whisk until well blended together.

  3. 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.

  4. 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.

  5. Fold in cranberries until well incorporated.

  6. Now, using your hand, knead the dough a few times before placing it onto a floured surface.

  7. 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.

  8. 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.

  9. Remove from the oven and let cool for 2-3 minutes before serving.

  10. Bon Appetit!

Tips | 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 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.