You guys, you know I LOVE baking up scones right? I’ve shared many varieties from Oreo Scones to Blueberry Scones, Chocolate Chip and more! Today I’m sharing these Cranberry Orange Scones today and I really think these are just so perfect for the holiday season! Classic flavor combination or the tart fresh cranberries and sweetness of orange zest. 

Let me start by telling you, I am not a “baker” but scones are SO easy to make and absolutely delicious! You can make these all in one bowl and they only take maybe 5-10 minutes to whip up. These Cranberry Orange Scones make for a perfect light breakfast, addition to a brunch spread and fantastic to gift to friends and family.

One of the many reasons I love scones is that the base recipe is always the same and then you get to play with variations. Raisin, Chocolate Chip, Dried Cranberry White Chocolate, Oreo, Blueberry… the possibilities are endless! Cranberry and Orange is a classic combination this time of year. I know one of my Thanksgiving sides is Cranberry Orange Sauce so why not throw that into a scone?

The scones start with a mix of flour, sugar, baking powder and salt. You’ll then incorporate COLD butter using either a pastry blender/cutter as I did or in a food processor set with the dough blade. You are looking to cut the butter into the dry ingredients until you’ve got pieces the size of peas. It’s important to use cold butter to help create the lightness of these scones. If you are using a food processor you will pour the ingredients into a mixing bowl after the butter is incorporated.

Once the butter is incorporated you’ll stir in a heaping Tbsp of orange zest and a heaping cup of fresh cranberries. Coat the berries with the dry mix- this helps to evenly distribute them in the dough. In a measuring cup you’ll whisk together the buttermilk and egg and then add it to the dry ingredients. Using a rubber spoon, mix the dough until the dry is mostly incorporated, being sure to not over mix.

I did switch up shaping on these scones, going with more of a mini scone. Its super easy using a cookie scoop. This recipe will get you about 12 mini scones or 6 large scones. If you want to make a larger sized simply pour the dough out onto the counter and gently shape into a circle and cut into 6 even triangles. If using a scoop simply scoop and place them onto a lined baking sheet.

To get that pretty sheen when they bake you’ll brush the scones with an egg wash (an egg whisked with a little water to loosen) then sprinkle the tops with a little sugar. These bake at 400 degrees for about 12-14 minutes or until golden brown.

Aren’t they gorgeous!? That bright burst of color and tartness of the cranberries with the orange zest is perfection. While scones are best on the day of baking, they are also AMAZING for a few days after when you cut them and toast them with a bit of butter in a pan- drool!