A buttery scone flavored by tangy cranberries and tart orange zest. Skip the bakery, make these warm fresh Cranberry Orange Scones in your own kitchen.
My sister and I had a discussion the other day, weighing the difference between biscuits and scones. Actually, the discussion started as we were laughing about the different names we use for different foods. French fries versus chips. Potato chips versus crisps. Cookies versus biscuits. We tend to think of biscuits and savory breads, while I think of a scone as a sweet breakfast bread or dessert. So perhaps instead of biscuits and scones they just have savory scones and sweet scones?
Biscuits are something I have made as long as I can remember. And while the preparation for a scone is slightly different, it does produce a similar buttery, flaky texture that I just love.
Several years ago I picked up a cranberry orange scone at a bakery at the airport. Since then it’s become a treat every time I fly. Until a trip last year, which nearly ruined the whole experience. I’d always been served my scone warmed. Not only did they not warm my scone, they gave it to my in the ‘not for individual sale’ plastic bag! Talk about ruining the mood.
Thankfully, I don’t need to depend on airports for a chance at this delightful flavor combination. While I used fresh cranberries, dried cranberries would be delicious as well.
Now, because I’m a wee bit silly, I really wanted to turn these into a Saint Patrick’s Day breakfast. Food doesn’t have to be green to celebrate St. Patrick’s Day! So how did I do such a thing? Usually I either use a round cookie cutter for scones, or I shape the entire piece of dough into a circle and then make sliced wedges.
This time I used a heart shaped cookie cutter. I’ve used heart shaped crochet pieces before to put together a crochet heart. I figured I could do something similar with my scones. Three heart shaped scones to make a clover. Of course you will also need to make some straight pieces for the stem. For every three hearts you cut out just make a small stem.
Once they are baked you can assemble your edible scone shamrocks! A fun twist for a St. Patrick’s Day brunch.
Fresh Cranberry Orange Scones
- 2 cups all-purpose flour
- 1/2 cup sugar (plus more for topping)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter
- 1/2 cup fresh cranberries
- 2/3 cup heavy cream
- 1 egg
- Zest from 1 orange
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt in a large bowl. Add the butter and use a pastry blender (or 2 knives) to cut into the flour. Work until the largest pieces of butter are about the size of a pea and the flour mixture resembles course meal.
- Stir in cranberries, heavy cream, and orange zest.
- Press dough together to begin forming a ball.
- Pour dough onto a lightly floured countertop or pastry board. Pat dough into a large round dish, about an inch thick. Use cookie cutter to cut out scones.
- Place cut dough onto prepared baking sheet. Sprinkle lightly with sugar.
- Bake for 20 minutes, until top begins to turn golden.
Want more scone recipes? Try my Key Lime Pie Scones.