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Breakfast Cranberry Scones

My breakfast cranberry scones are flaky, easy to make, and bursting with tart cranberries. Crunchy on the outside and soft on the inside.

I absolutely love the tartness of cranberries and find ways of using them. My breakfast cranberry scones are just one of those uses for my favourite fall fruit. It’s a simple, but delicious recipe that will leave you wanting to have them all the time.

Ingredients for Breakfast Cranberry Scones

A few baking ingredients with the addition of fresh tart cranberries and you have the best breakfast scones you will ever want.

Ingredients for cranberry scones

Ingredients List for Breakfast Cranberry Scones

  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder 
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 3/4 cup unsalted butter
  • 1 orange – zest and juice
  • 3/4 cup half and half
  • 1 teaspoon vanilla extract 
  • 1 1/2 cups cranberries

More Breakfast Ideas you will Like:


The Dry Ingredients Mix

In a large mixing bowl, add the flour, salt, baking powder white sugar, brown sugar, and cinnamon powder. Mix them all together so that the sugars are evenly distributed into the flour.

Grate the butter into the bowl directly or in another bowl and add it to the flour mix. You can always cut the butter into 1 cm cubes and add it that way. If you cut it, then use a pastry cutter and distribute the very cold butter into the flour. If you use the grated butter, gently use your hands to mix it in. Try not to play with the flour too much. We do not want the butter to start melting.

Flour butter mix for scones

The Wet Ingredients

In a small bowl, add the half and half, orange juice, orange zest, and vanilla essence. Mix everything well. The half and half will take on a slightly orange hue due to the orange juice and zest.

Cream and juice mix for cranberry scones

The Crumbly Dough

Making the dough is the toughest part. You need to work quickly to mix the wet and dry ingredients together. Pour the half and half mixture into the flour mix and using both hands gently toss it about so you have a rough looking dough. Do not over mix.

Dough for cranberry scones

Pour the dough onto a clean counter space and toss in the fresh cranberries. Mix them into the dough without rubbing the dough too much. Again, if the butter starts to melt, the scones will not be flaky.

The Baking Process

Preheat the oven to 425 degrees F.

Once you have the dough ready, spread it into a 8 inch circular shape and cut it into 8 pieces. Place them onto a parchment lined baking tray (or onto more than one tray if you don’t have a large enough one).

In a small bowl, mix together one egg and 1 tablespoon of water. Using a baking brush, spread the egg wash all over the scones. Make sure you cover all the visible surfaces with the egg wash. Sprinkle some demerara sugar onto the scones.

Bake the scones for about 20 – 22 minutes. The outsides will be brown by the time they are done.

Cut and ready to bake scones

The Baked Breakfast Cranberry Scones

Remove the scones from the oven and allow them to cool on the baking tray for about 2-3 minutes. Then gently lift them and place them on a cookie rack and allow them to cool down completely on that.

Scones closeup

Serving Suggestions:

I love to serve them:

Storing Suggestions:

Store whatever is left over in an air tight container on the counter for up to 2 days. If you still have some left, place them in the fridge and reheat them in a toaster oven for a couple of minutes to get them to their freshly baked self again.

Cranberry scones

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Breakfast Cranberry Scones

Course: Breakfast, Christmas, Fall, Snack
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

My breakfast cranberry scones are flaky, easy to make and bursting with tart cranberries. Crunchy on the outside and soft on the inside.

Ingredients

  • Scones
  • 3 cups all purpose flour

  • 1/2 teaspoon salt

  • 1 tablespoon baking powder 

  • 1/3 cup sugar

  • 1/4 cup brown sugar

  • 1 teaspoon cinnamon

  • 3/4 cup unsalted butter (very cold)

  • 1 orange – zest and juice

  • 3/4 cup half and half

  • 1 teaspoon vanilla extract 

  • 1 1/2 cups cranberries

  • Egg Wash
  • 1 egg

  • 1 tablespoon water

  • Demerara sugar for sprinkling

Directions

  • Preheat the oven to 425 degrees F.
  • Mix flour, salt, baking powder, sugar, brown sugar, and cinnamon powder in a large mixing bowl.
  • Grate the butter into the bowl and gently mix it until you have a pea size mixture.
  • Mix half and half, vanilla, zest, and orange juice in a small bowl.
  • Pour the liquid mix into the dry ingredients and mix to get a rough looking dough.
  • Pour the mixture onto a clean counter space and add the cranberries.
  • Gently mix the cranberries in so they are evenly distributed.
  • Make a circular shape with the dough and cut it into 8 equal parts.
  • Arrange the scones on a parchment lined baking tray and bake them for 20 minutes.
  • Remove from the oven and allow them to cool down on a cookie rack.

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