The Best Skillet Cranberry Orange Scones
Enjoy the rich, buttery flavors of these Cranberry Orange Scones baked in a skillet! Perfectly balanced with tart cranberries and a fresh burst of orange zest, these scones are drizzled with a sweet orange glaze. Easy to prepare, freeze, and bake on demand, they’re a perfect addition to any holiday brunch or cozy breakfast.
Ingredients
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp orange zest
- 1/2 cup butter frozen
- 1/2 cup buttermilk
- 1 tsp orange extract
- 1/2 cup sour cream full fat works best
- 1 egg
- 1 1/2 cup fresh or frozen cranberries
Orange Glaze
- 1 cup powdered sugar
- 2 tbsp orange juice
Instructions
- Preheat oven to 415°
- In a large mixing bowl, combine the flour, sugar, baking powder, soda, salt and zest. Use a cheese grater to grate the frozen butter into the flour mixture. Mix gently with a fork to coat the butter with the flour mixture.
- In a separate small bowl mix the buttermilk, extract, sour cream and egg. Make a well in the center of the flour mixture and pour buttermilk mixture in. Mix gently to incorporate.
- Knead dough on a floured surface, maximum 1o times. The idea is to knead very little to keep that butter cold. As best you can, fold in the cranberries with your hands. Pat the dough into a circle about 6 inches in diameter. Cut the dough into eight even wedges, but still keeping it in the circle shape. Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too). Bake for about 25-30 minutes, until dough is cooked and scones are golden.
- While scones are baking, mix the powdered sugar and orange juice into a smooth glaze. Once scones are baked, drizzle with orange glaze while they are still warm.
Notes
- Don’t worry if you don’t have a skillet. You can use a round cake pan, lightly sprayed with baking spray, or bake the scones on a cookie sheet lined with parchment.
- Scones do very well in the freezer. Roll a batch and freeze on a cookie sheet (before baking). Simply bake from frozen, adding additional time as needed.
- This recipe doubles nicely. I usually make a double batch, baking one up and freezing the other for later.