Cranberry Orange Oat Scones Recipe
Tender and buttery oat scones bursting with tangy cranberries and bright orange zest, perfect for cozy mornings with a steaming cup of tea.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">80g rolled oats</li> <li class="ingredients-single-item">70g granulated sugar</li> <li class="ingredients-single-item">1 tbsp baking powder</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">Zest of 2 oranges</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">120g dried cranberries</li> <li class="ingredients-single-item">180ml cold heavy cream</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">60ml fresh orange juice</li> <li class="ingredients-single-item">For topping: 1 tbsp heavy cream and 2 tbsp coarse sugar</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry cutter (or food processor)</li> <li class="equipment-single-item">Pastry brush</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C and line a baking sheet with parchment paper. Position a rack in the middle of your oven for even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, and salt. Add the orange zest and mix until evenly distributed throughout the dry ingredients. The zest contains essential oils that will infuse your scones with bright citrus flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the cold cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pockets are crucial for creating those delicious flaky layers in your scones! </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gently fold in the dried cranberries, making sure they're evenly distributed. If your cranberries are very dry, you might want to soak them in warm water for 5 minutes and pat them dry before adding to prevent them from drawing too much moisture from the dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a separate bowl, whisk together the cold heavy cream, egg, vanilla extract, and orange juice until well combined. The acidity in the orange juice will react with the baking powder, helping your scones rise beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Make a well in the center of your dry ingredients and pour in the wet mixture. Using a wooden spoon or rubber spatula, gently fold everything together just until a shaggy dough forms. Be careful not to overmix – this is the secret to tender scones! The dough should be somewhat sticky but manageable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Turn the dough out onto a lightly floured surface and gently pat it into a circle about 2.5cm thick. Try to handle the dough as little as possible to keep those buttery pockets intact. The less you work the dough, the more tender your scones will be. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Transfer the scones to your prepared baking sheet, leaving at least a 5cm gap between each as they will expand during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the tops of the scones with the remaining tablespoon of heavy cream and sprinkle generously with coarse sugar. The cream will help achieve that beautiful golden-brown color, while the sugar creates a delightful crunchy top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the best texture, place the baking sheet with the shaped scones in the freezer for 10-15 minutes before baking. This firms up the butter again, which creates more steam during baking for extra flakiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake for 14-16 minutes until the scones are golden brown around the edges and firm to the touch. A toothpick inserted into the center should come out clean, though be careful not to confuse cranberry juice for uncooked dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. They're absolutely divine when served warm, but will keep in an airtight container for 2-3 days. You can also freeze the unbaked, shaped scones for up to a month and bake them directly from frozen (just add 2-3 minutes to the baking time). </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I freeze scones for later baking?
Yes! You can freeze unbaked scones for up to a month. Shape the dough into wedges, place on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, place frozen scones directly on a lined baking sheet and add 2-3 minutes to the standard baking time.
Why should I chill scone dough before baking?
Chilling scone dough for 10-15 minutes before baking firms up the butter pieces. When these cold butter chunks hit the hot oven, they create steam pockets that result in flakier, more tender scones with better rise and distinct layers in the finished pastry.
What's the secret to making scones that aren't dry?
The key to moist scones is minimal handling of the dough, using cold ingredients (especially butter), not overmixing, and keeping some visible butter pieces in the mixture. Adding fruit like cranberries provides moisture, while using heavy cream rather than milk contributes richness and tenderness.
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