Classic Cranberry Orange Scones with Vanilla Chips
These tender, buttery scones combine tart dried cranberries with bright orange zest and sweet vanilla chips for a perfect balance of flavors. Made with vanilla yogurt and buttermilk for extra moisture, they bake into golden wedges with crispy edges and soft centers. Perfect for breakfast, brunch, or afternoon tea, these scones are best served warm from the oven. The orange-sugar topping adds a delightful citrus sparkle that sets this version apart from standard scone recipes.
Ingredients
- 1 ¾ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- ¼ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter, softened
- ½ cup sweetened dried cranberries
- ½ cup white vanilla chipsmini chocolate chips1:1chocolatesweet
different flavor profile
- 1 teaspoon orange peel, grated
- ½ cup vanilla low-fat yogurt
- ⅓ cup buttermilk
- 1 tablespoons buttermilk or milk
- 2 tablespoons buttermilk or milk(optional)
- 1 tablespoon sugar
- ½ teaspoon orange peel, grated
Instructions
- 1
Heat oven to 375°F
- 2
Grease cookie sheet with shortening
- 3
Stir together flour, sugar, baking powder, baking soda and salt in large bowl
- 4
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs
- 5
Stir in cranberries, vanilla chips and orange peel
- 6
Add yogurt and buttermilk, stir just until dry ingredients are moistened
- 7
Shape dough into ball and place on cookie sheet
- 8
Press or roll dough into 8-inch round with floured fingers
- 9
Cut into 8 wedges without separating
- 10
Brush dough with buttermilk
- 11
Mix sugar and orange peel in small bowl and sprinkle over dough
- 12
Bake 15 to 20 minutes until edges are light golden brown
- 13
Remove immediately from cookie sheet to serving tray
- 14
Cool 5 minutes
- 15
Cut into wedges and serve warm
Tips
Don't overmix the dough once you add the wet ingredients - this keeps scones tender
Use cold butter and work quickly to maintain flaky texture
Press dough gently into shape rather than rolling aggressively
Good to Know
Store covered at room temperature up to 2 days
Can be shaped and refrigerated overnight before baking
Best served warm, can reheat in 300F oven for 3-5 minutes
Common Mistakes
Don't overmix dough to avoid tough scones
Keep butter cold to avoid dense texture
Don't separate wedges before baking to prevent spreading
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I freeze these scones?
Yes, freeze baked scones up to 3 months. Wrap individually and thaw at room temperature, then reheat in a 300F oven.
What if I don't have buttermilk?
Mix 1 tablespoon lemon juice or vinegar with regular milk and let sit 5 minutes before using.
Can I make these without vanilla chips?
Absolutely. You can omit them entirely or substitute with mini chocolate chips, chopped nuts, or extra cranberries.