Best 10 Cranberry Orange Oat Scones Recipes

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For those seeking a tantalizing treat that bursts with tangy-sweet flavors, look no further than the delectable cranberry orange oat scones. These delectable pastries offer a delightful fusion of tart cranberries, zesty oranges, and hearty oats, creating a symphony of flavors that will awaken your taste buds. With their tender, flaky texture and irresistible aroma, these scones are perfect for any occasion, whether you're hosting a brunch, enjoying a cozy afternoon tea, or simply seeking a delightful snack. Prepare to embark on a culinary journey that will leave you craving more of these delightful delights.

Let's cook with our recipes!

CRANBERRY ORANGE OATMEAL SCONES



Cranberry Orange Oatmeal Scones image

These Cranberry and Orange Oatmeal Scones (gluten-free) are a perfect way to start you day: a healthy oatmeal scone with a tangy cranberry and orange bite!

Provided by April

Categories     Breakfast

Time 45m

Number Of Ingredients 10

2 cups gluten-free flour (I like Bob's Red Mill 1:1 Baking Flour)
1.5 cups gluten-free rolled oats
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp orange zest
6 Tbsp soft butter (or non-hydrogenated margarine)
3/4 cup whole cranberries (fresh or frozen work)
3/4 cup sour milk (to make sour milk, combine 2 tsp of lemon juice or vinegar with 3/4 cup milk and let stand for 5 minutes)

Steps:

  • Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
  • In a large mixing bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
  • Using 2 knives, cut in the butter or margarine until combined and it looks like coarse crumbs.
  • Add in the orange zest, cranberries and add sour or butter milk. Stir until completely combined.
  • Lightly flour your surface and place the dough on the surface. Using your hands, form the dough together but don't knead it. Form the mixture so the whole mixture is about 1 inch (2.5 cm) thick. Divide into 3 pieces.
  • Cut 4 scones out of the 3 pieces. Transfer each scone to the prepared baking sheet. Brush tops with milk (not the sour milk!)
  • Bake in oven for ~25 minutes or until lightly browned on top. Let cool.

CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

Provided by Ina Garten

Time 55m

Yield 14 to 16 scones

Number Of Ingredients 12

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
  • Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

When I had a specialty-food store in East Hampton, NY, I learned lots of tricks for cooking and baking ahead. Every morning we made thousands of muffins and scones, and I discovered that we could make all the muffin batters the night before, refrigerate them and simply scoop them into muffin pans and bake them in the morning! I started using the same techniques at home: I love treating weekend guests to these cranberry-orange scones, but I also cherish the few mornings I get to sleep late, so I make the dough a day early, cut out the scones and refrigerate them. In the morning, all I do is throw them in the oven and then drizzle them with an orange glaze. Hot delicious scones for breakfast, and no stress!

Provided by Ina Garten

Time 55m

Yield 14 to 16 scones

Number Of Ingredients 12

4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
2 teaspoons grated orange zest (2 oranges)
3/4 pound (3 sticks) cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup (1/2 pint) cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water, for egg wash
1/2 cup plus 2 tablespoons confectioners' sugar
4 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.
  • Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
  • Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

HEALTHY CRANBERRY ORANGE OATMEAL SCONES



Healthy Cranberry Orange Oatmeal Scones image

These scones are moist and tender on the inside with a hint of a crust on the outside, and they're bursting with bright fruit flavors! The sweet orange pairs perfectly with the tangy cranberries, making these scones an irresistible (and surprisingly easy!) breakfast treat. Leftovers will keep for at least five days (if not longer!) if stored in an airtight container in the refrigerator, and they freeze well too!

Provided by Amy's Healthy Baking

Yield 8 scones

Number Of Ingredients 12

½ cup (50g) Bob's Red Mill Organic Quick Cooking Oats (gluten-free if necessary and measured like this)
½ cup (120g) plain nonfat Greek yogurt
3 tbsp (45mL) pure maple syrup
3 tbsp (45mL) freshly squeezed orange juice
1 tsp vanilla extract
1 cup (120g) Bob's Red Mill Organic Whole Wheat Pastry Flour or gluten-free* flour (measured like this)
1 ½ tsp baking powder
¼ tsp salt
1 tbsp (7g) orange zest (about 1 large)
2 tbsp (28g) unsalted butter, cold and cubed
¾ cup (75g) whole fresh cranberries, diced (see Notes!)
2 tsp nonfat milk

Steps:

  • Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • In a medium bowl, stir together the oats, Greek yogurt, maple syrup, orange juice, and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add in the oat mixture. Stir until just incorporated. Gently fold in the cranberries with a spatula.
  • Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a ¾" tall circle, and brush with the milk. Slice the dough into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 26-29 minutes, or until the tops and sides are a deep golden color. Cool on the pan for 5 minutes before transferring to a wire rack.

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

These moist, tender, and flavorful cranberry-orange scones are a great start to the day!

Provided by Michelle Hoile

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups unbleached all-purpose flour
½ cup cold, unsalted butter, cut into pieces
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 large orange, zested and juiced, divided
1 cup dried cranberries, or more to taste
1 cup buttermilk
1 cup powdered sugar, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
  • Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes.
  • While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
  • Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g

CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. -Karen McBride, Indianapolis, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 10 scones.

Number Of Ingredients 18

2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange zest
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 large egg, room temperature
1 tablespoon 2% milk
GLAZE (optional):
1/2 cup confectioners' sugar
1 tablespoon orange juice
ORANGE BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade

Steps:

  • In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

Nutrition Facts : Calories 331 calories, Fat 17g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 396mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

OATMEAL CRANBERRY SCONES



Oatmeal Cranberry Scones image

This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.

Provided by SusannaGail

Categories     Scones

Time 22m

Yield 8 scones, 4 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups rolled oats
1/2 cup dried cranberries (or raisins)
1 large egg
10 tablespoons unsalted butter (melted)
1/3 cup milk

Steps:

  • Preheat the oven to 450°F (230°C).
  • Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
  • Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
  • Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
  • Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.

Nutrition Facts : Calories 609.3, Fat 32.9, SaturatedFat 19.4, Cholesterol 132, Sodium 596.5, Carbohydrate 68.6, Fiber 4.3, Sugar 13.6, Protein 11.5

ORANGE-CRANBERRY SCONES



Orange-Cranberry Scones image

My wife is very picky about the consistency and flavor of scones and these are her all-time favorites, beating out all the high-end bakery scones she's had. In particular, she likes that they have great flavor and are very light and flaky. I've made variations of these substituting all the orange and cranberries and adding chocolate chips and water and the kids gobble them up.

Provided by ldonny

Time 50m

Yield 16

Number Of Ingredients 16

¼ cup orange juice
¼ cup water
1 cup dried cranberries
2 cups rolled oats
3 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, cubed
1 ⅓ cups cold milk
1 large orange, zested
2 tablespoons natural (raw) sugar
1 (8 ounce) package cream cheese
½ cup powdered sugar, or as needed
¼ cup orange juice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 1/4 cup orange juice and water in a small pan over medium-low heat; add cranberries. Simmer the mixture for 1 minute, then remove from the heat and let sit until it cools slightly.
  • Grind oats with flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor or blender. Add butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
  • Add milk, 1/2 of the orange zest, and the orange-cranberry mixture to the large mixing bowl. Stir until the mixture begins to hold together.
  • Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Sprinkle with the remaining zest and raw sugar. Place on an ungreased baking sheet.
  • Bake scones in the preheated oven until they are lightly browned on the edges, about 20 minutes.
  • While the scones are baking, whip cream cheese, 1/2 cup powdered sugar, and orange juice together to make the topping. If the topping is too thin, thicken with additional powdered sugar.
  • Frost the scones and serve warm.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 42.3 g, Cholesterol 47.5 mg, Fat 17.7 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 10.8 g, Sodium 338.2 mg, Sugar 15.4 g

ORANGE CRANBERRY SCONES



Orange Cranberry Scones image

I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter.

Provided by Taste of Home

Time 35m

Yield 16 scones.

Number Of Ingredients 12

1-1/2 cups butter, softened
1/2 cup fresh or frozen cranberries
2 tablespoons confectioners' sugar
1/2 teaspoon grated orange zest
SCONES:
2-1/2 cups all-purpose flour
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk

Steps:

  • In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange zest; mix well. Cover and refrigerate for at least 1 hour. , Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.

Nutrition Facts : Calories 342 calories, Fat 26g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 375mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

MOIST CRANBERRY ORANGE SCONES



Moist Cranberry Orange Scones image

Make and share this Moist Cranberry Orange Scones recipe from Food.com.

Provided by TaterBug

Categories     Scones

Time 45m

Yield 14 serving(s)

Number Of Ingredients 14

4 cups all-purpose flour
1/4 cup all-purpose flour
1/4 cup sugar, plus additional
sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon orange zest (grated)
3/4 lb butter (diced and chilled)
4 extra-large eggs, lightly beaten
1 cup buttermilk
1 cup dried cranberries
1/2 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
4 teaspoons orange juice

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and buttermilk and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
  • Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Nutrition Facts : Calories 384, Fat 21.9, SaturatedFat 13.2, Cholesterol 123.1, Sodium 587.4, Carbohydrate 40.5, Fiber 1.4, Sugar 10.4, Protein 6.8

Tips:

  • Use fresh cranberries and oranges. Fresh cranberries and oranges provide the best flavor for these scones. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
  • Don't overwork the dough. Overworking the dough will make the scones tough. Mix the ingredients just until they come together, then stop.
  • Chill the dough before baking. Chilling the dough will help the scones hold their shape and rise properly.
  • Bake the scones until they are golden brown. The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

These cranberry orange oat scones are a delicious and easy-to-make breakfast or snack. They are perfect for the holidays or any time of year. With their tart cranberries, sweet oranges, and hearty oats, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and festive treat, give these cranberry orange oat scones a try. You won't be disappointed!

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