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Let these delicious Cranberry Blood Orange Scones make your chilly mornings a little bit warmer!
Scones are a favorite in our house. It’s something totally different than what we normally eat for breakfast, so it’s alway a fun treat when we make them. For a long time I was really intimidated by making scones because I thought for sure they would take hours of work, and who wants to worry about that when you are trying to get kids out the door for school? Luckily, I tried my hand at these delicious Pumpkin Scones last year and found out they aren’t at all hard to make! They may have caused a little mental anguish, but that’s another story for another time…
Let’s get back to these Cranberry Blood Orange Scones! I was so pleased with the flavor and how it was just the right amount of sweet to counteract the bit of tartness from the cranberries. Also, the combination of cranberries and oranges is perfectly winter to me! Give yourself a few extra minutes to cut those cute little cranberries in half…or you can pass off that chore to a trusted, older child. Kids love getting in the kitchen with you! Okay, we’ll dive into these bad boys and get cooking!
Cranberry Blood Orange Scones
2 3/4 cups flour
1/3 cup plus 2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, cold and cubed small
1/2 cup heavy cream
1/2 cup fresh squeezed blood orange juice
3/4 tablespoon vanilla extract
1 1/2 tablespoon blood orange zest
3/4 cup fresh cranberries, halved
Preheat oven to 400°F. Prepare a large baking sheet with parchment paper, set aside.
In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Using a pastry cutter or forks, cut in your cold butter. It will look like a coarse meal when you are done. If you need to use your hands, that works too! In a small bowl, whisk together your heavy cream, orange juice, vanilla, and zest. Mix your cranberries into your flour mixture, then add your heavy cream mixture. Your mixture should be moist but not sticky. Turn out on to a floured surface and knead 4 to 6 times and pat into a 7 or 8 inch disk. Don’t over work your dough. No one wants a tough scone. Using a pizza cutter or sharp knife, slice your dough into 8 equal triangles. Using a floured spatula, transfer to your baking sheet. Place in the fridge for 20-30 minutes. Optional: Brush a little heavy cream on to each scone to give the top a shiny, toasted color.
Bake for 22-26 minutes on the middle rack. The top and bottom will be a light golden brown when they are done. Transfer them to a cooling rack and let them cool for a few minutes while you make your glaze.
2/3 cup powdered sugar
2 tablespoons blood orange juice
Pinch of cinnamon
Pinch of nutmeg
Whisk all ingredients together until smooth. If you want a thicker glaze, use less liquid. For a thinner glaze, use a little more. Drizzle onto your scones while still a little warm.
Don’t they look delicious? I love to eat them while they are still a little warm with a hot cup of cocoa. If you are making them ahead, I would store them in an airtight container and then top them with the glaze right before serving. If you’d like, you can add a touch of orange zest for garnish. If you’re looking for another great scone recipe, try our Cinnamon Apple Scones! Enjoy!