Valentine Cranberry Orange Scones are light, crumbly and full of flavour. There is just a hint of zesty orange contrasting with the sweetness of dried cranberries
Sweet Scone Inspiration
I was inspired to make these sweet scones by watching Ina Garten (The Barefoot Contessa) She made Cranberry and Orange Scones for her husband Jeffrey and they are well known for their long and loving relationship.
In the end, I didn’t use Ina’s recipe, as it was rather heavy on cream and sugar for my taste. Instead, I adapted my usual fruit scone recipe, adding orange zest and replacing the raisins with dried cranberries.
How to make Cranberry Orange Scones
Rub the butter into the flour and baking powder with your fingertips until the mixture resembles breadcrumbs.
Add the sugar, grated orange zest, and dried cranberries and mix with a spoon or spatula to make sure they are evenly distributed.
Then add the eggs and just enough milk to bring the flour together into a soft dough.
Gently roll out the dough to a depth of 2.5 -3 cm and cut out about 8 scones. Use a smaller cutter to get more scones.
Romantic Valentine Scones
To make Valentine Scones cut the dough into heart shapes, brush with beaten egg and sprinkle with red and white sparkling sugar.
For other occasions simply cut in rounds and sprinkle with granulated or demerara sugar.
Place on a baking tray and bake for 10 – 15 minutes until the scones are golden brown. Remove from the baking tray and cool on a rack.
Serve slightly warm with butter or for a special treat serve with Cranberry and Orange Jam and whipped cream or creme fraiche.
Make Cranberry Orange Jam
I made some ‘matching’ Cranberry Orange Jam to really take this luscious afternoon tea to another level.
The tart cranberries and zesty orange cut through the sweetness of the sugar to make a really pretty and delicious fruity jam.
The Cranberry Orange Jam recipe includes all the information you need to make jam and how to test if it is ready to set, using the wrinkle test.
More recipes for Valentines Day
More Sweet Scone Recipes
Date and Walnut Scones – Farmersgirl Kitchen
Apple Cider Scones with Cinnamon – Tin & Thyme
Gin & Lemon Scones – Charlotte’s Lively Kitchen
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Cranberry and Orange Scones
- 500 g self-raising flour
- 2 tsp baking powder
- 100 g butter
- 75 g sugar
- 3 eggs
- Zest of 1 small orange
- 100 g dried cranberries
- 10-15 g Red sugar sprinkles or granulated sugar
To Serve (optional)
- 8 tbsp Cranberry & Orange Jam
- 8 tbsp whipped cream or Creme Fraiche
- Preheat the oven to 200C
- Sift the flour and baking powder into a large baking bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Add the sugar, grated orange zest and dried cranberries and mix with a spoon or spatula.
- Add 2 beaten eggs, the orange juice and enough milk to make a soft but not sticky dough. Add the milk a little at a time until you get the right consistency.
- Dust your work surface with flour and pat the dough down evenly until it is about 2 cm high.
- Cut out your scones and place on a non stick baking sheet or, if not non stick, line the baking sheet with parchment paper.
- Reform the dough and cut until all of it is used.
- Brush the tops of the scones with beaten egg and sprinkle with sugar.
- Bake for 10-15 minutes at 200C.
- Remove from the oven and transfer to a cooling rack.
- When cooled split the scone and serve with butter and jam or, for special occasions, with jam and cream