Blackstone Cooking

Cranberry Orange Scones

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Bright, citrusy, and just the right amount of sweet — these Cranberry Orange Scones are perfect for busy mornings or a weekend brunch. The tart cranberries and fresh orange zest give these tender, buttery scones a fresh burst of flavor, while the simple orange glaze takes them over the top.

Ingredients

For the Scones

  • 381 g (about 3 cups) all-purpose flour
  • 66 g (about ⅓ cup) granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • Zest of 1 orange
  • 1 cup dried cranberries
  • 1 ½ sticks (170 g) cold unsalted butter, cut into small cubes
  • Juice of ½ orange + buttermilk to make 1 cup total liquid
  • 1 tsp vanilla extract
  • 1 large egg

For the Glaze

  • 2–3 tbsp powdered sugar
  • Juice of remaining ½ orange

Instructions

  1. Preheat & Prep
    • Weigh flour for accuracy. In a food processor, combine flour, sugar, baking powder, baking soda, salt, and orange zest.
    • Add dried cranberries and pulse to mix.
  2. Incorporate Butter
    • Add cold, cubed butter to the dry mixture. Pulse until the butter forms pea-sized pieces throughout the flour.
  3. Mix Wet Ingredients
    • In a measuring cup, combine orange juice and buttermilk to total 1 cup. Add vanilla and egg, whisk well, and refrigerate until ready to use.
  4. Combine
    • Pour cold wet ingredients into dry mixture. Gently fold until the dough just comes together — do not overmix.
  5. Shape & Cut
    • Turn dough onto a floured surface and fold a few times. Divide in half, shape each half into a thick disc, and cut each disc into 8 wedges. Arrange on a parchment-lined baking sheet or pizza pan.
  6. Bake
    • Preheat pizza oven (or conventional oven) to low heat (about 350°F). Bake for ~20 minutes, or until golden brown.
  7. Glaze & Serve
    • Whisk powdered sugar with orange juice to make a glaze. Drizzle over cooled scones and serve.

Tips & Variations

  • Swap dried cranberries for dried cherries or blueberries for a twist.
  • For extra citrus flavor, add more orange zest to the glaze.
  • Best served fresh, but can be stored in an airtight container for 2–3 days.
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