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Cranberry Orange Scones (Eggless)

By Jigna
These Cranberry Orange Scones are eggless, flaky, tender, and buttery, with each bite full of juicy cranberries. They have a bright orange flavor and the perfect finishing touch of coarse sugar and orange glaze.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine American, World
Course Breakfast, Dessert
Diet Eggless, Vegetarian
Servings 8

Ingredients
  

For Cranberry Orange Scones

  • 2 cups (240g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon orange zest
  • ½ cup (113g) cup unsalted butter, frozen
  • ½ cup (120ml) heavy cream, cold
  • ¼ cup (60ml) milk, cold
  • 1 teaspoon vanilla
  • 1 cup (110g) fresh or frozen cranberries

Toppings (Optional)

  • 1 tablespoon heavy cream
  • Coarse sugar to sprinkle

For The Orange Glaze

  • ½ cup (55g) icing sugar
  • 1½ tablespoon orange juice (or as required)

Instructions
 

Making The Dough

  • Line the baking sheet with a silicon mat or parchment paper.
  • Wash, dry, and cut the cranberries into halves. However, you can skip the extra step of cutting the cranberries into halves and use whole.
  • Cut the frozen butter into small pieces and place them back in the freezer while you prepare the other ingredients.
  • Mix cream, milk, and vanilla in a measuring cup or bowl. Set it aside.
  • Whisk the flour, sugar, baking powder, salt, and orange zest in a large bowl.
  • Add the frozen butter cubes to the flour mixture and combine them into the flour mixture with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.
  • Then add cranberries and mix gently to combine.
  • Add wet ingredients to the dry and mix with a spatula until everything appears moistened and a crumbly dough forms.
  • Pour the dough on the clean and lightly floured surface. With floured hands, work the dough into a ball; however, do not knead the dough.
  • Pat the dough ball into an 8-inch disc, and with a sharp knife or a bench scraper, cut it into 8 wedges.
  • Transfer the scones to the prepared baking sheet. Brush the scones with cream and sprinkle coarse sugar on the top.

Refrigerating or Freezing The Scones

  • Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes. If you do not have space for the baking sheet in the refrigerator or freezer, place the scones on the smaller plate and let them chill.
  • Then transfer them onto the baking sheet before baking.

Baking The Scones

  • When you are ready to bake, preheat the oven to 400°F (200°C).
  • Bake the scones for 20-25 minutes or until they are golden brown around the edges and on the top.
  • Remove from the oven and allow them to cool down for a few minutes while you prepare the glaze.

Glazing The Scones

  • Whisk the icing sugar and orange juice together in a small bowl. For a thicker glaze, add more icing sugar, and to keep it thinner, add more orange juice.
  • When the scones are slightly warm, drizzle the glaze over the scones and serve.

Storing Suggestions

  • Store the scones at room temperature in an airtight container for two days.
  • Or refrigerate them for up to five days. Then, reheat the scones in the microwave or oven before serving.

Notes

  1. Measuring: It is essential to measure the ingredients correctly. For the best results, use the kitchen scale if you have one. For example, adding too much flour will result in dry and crumbly scones. If you do not have a kitchen scale, fluff the flour with a spoon and then add it to the measuring cup with a spoon. Then level it off with a knife.
  2. Cranberries: I have used fresh cranberries for making these scones. But you can use the same amount of frozen cranberries without thawing them. If using dried cranberries, add ¾ cup of them. Also, I have cut the cranberries into halves, but you can use whole cranberries.
  3. Butter: It should be cold for the best flaky scones, so we need frozen butter. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing. However, after grating or cutting the butter, place it back in the refrigerator until the mixing time.
  4. Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined.
  5. Chilling: It is essential to refrigerate the dough wedges to be cold before baking for at least 30 minutes. Or freeze them for 15 minutes. If you do not have enough space in your fridge or freezer for the baking sheet, place the wedges on a smaller plate and then transfer them to a baking tray before baking.
  6. Freezing The Scones: You can freeze the scones in a freezer-safe bag or container. Do not glaze the scones; freeze them only when they are cooled to room temperature. To thaw, leave the scones in the fridge overnight or on the counter for a few hours. Then, reheat them in the microwave or oven, drizzle the glaze and serve.

Nutrition (Approximate Values)

Calories : 323kcalCarbohydrates : 38gProtein : 4gFat : 17gSaturated Fat : 11gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.5gCholesterol : 48mgSodium : 143mgPotassium : 74mgFiber : 1gSugar : 14gVitamin A : 593IUVitamin C : 3mgCalcium : 102mgIron : 2mg
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