Zesty Mini Orange-Cranberry Scones
These delightful Zesty Mini Orange-Cranberry Scones are perfect for any occasion, from school treats to brunch gatherings. Bursting with the bright flavors of fresh orange zest and sweet cranberries, each bite offers a soft, buttery texture that melts in your mouth. Their adorable mini size makes them fun and easy to share, while the option of a sugary crust or a luscious glaze adds a touch of sweetness. Adapted from a beloved Williams-Sonoma recipe, these scones are sure to impress with their homemade charm and exquisite taste. Whether enjoyed warm with a pat of butter or drizzled with a fresh orange glaze, these scones are a crowd-pleaser that your family and friends will rave about!
N/A
Servings
122.5
Calories
14
Ingredients
Ingredients
whole wheat flour
1 3/4 cups (measured)
raw sugar
1/4 cup (measured)
baking powder
1 tablespoon (measured)
salt
1/2 teaspoon (measured)
unsalted butter
1/2 cup (chilled and cut into small pieces)
dried sweetened cranberries
1/2 cup (measured)
egg
1 (beaten)
heavy cream
1/2 cup (measured)
orange
1 (zest only)
turbinado sugar
to taste (for sprinkling)
butter
optional (for serving)
fresh orange zest
1 teaspoon (grated)
fresh orange juice
1 tablespoon (squeezed)
powdered sugar
1 cup (measured)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a mini scone pan or an insulated cookie sheet.
2
In a food processor, combine the whole wheat flour, raw sugar, baking powder, and salt. Pulse the mixture to combine.
3
Add the chilled unsalted butter pieces to the processor and pulse until the mixture resembles pea-sized crumbs.
4
Transfer the crumb mixture to a large mixing bowl and stir in the dried sweetened cranberries.
5
In a separate bowl, whisk together the egg, heavy cream, and orange zest until well blended. Pour this mixture into the flour mixture and stir with a fork until it forms large, moist clumps of dough.
6
Turn the dough onto a lightly floured surface and knead gently with your hands until it comes together.
7
Roll out the dough into a 9-inch square, using additional flour as needed to prevent sticking. Cut the square into four equal-sized squares, and then cut each square diagonally into four triangles.
8
Press each triangle into a well of the prepared scone pan or place them on a cookie sheet without touching. If you choose to use turbinado sugar, sprinkle it on top of the scones before baking.
9
Bake the scones in the preheated oven for approximately 20 minutes or until they are just golden brown. Be careful not to overbake them, as that will result in dry scones.
10
Once baked, invert the mini scone pan onto a wire rack, gently lifting off the pan. Allow the scones to cool for about 10 minutes.
11
Serve warm with butter, or prepare the orange glaze if desired. To make the glaze, combine the fresh orange zest, orange juice, and powdered sugar, mixing until smooth. Use a heaping teaspoon of glaze to top each cooled scone and let it dry completely.
Nutrition Information
4.4g
Fat
18.25g
Carbs
1.94g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Mini Orange-Cranberry Scones?
They are delightful, bite-sized treats bursting with fresh orange zest and sweet cranberries, featuring a soft, buttery texture.
How many calories are in one of these mini scones?
Each scone contains approximately 122.5 calories.
What type of flour is used in this recipe?
This recipe specifically uses 1 3/4 cups of whole wheat flour.
How do I achieve the correct texture for the dough?
Pulse the dry ingredients and chilled butter in a food processor until the mixture resembles pea-sized crumbs.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How many scones does this recipe make?
The recipe produces 16 mini scones by cutting a 9-inch square of dough into four equal squares, and then cutting those diagonally into four triangles each.
Can I bake these without a mini scone pan?
Yes, you can use an insulated cookie sheet; just ensure the scones are placed so they are not touching.
What is the fat content per serving?
There are 4.4 grams of fat in each mini scone.
How much protein is in each scone?
Each scone provides 1.94 grams of protein.
What are the total carbohydrates per scone?
Each scone contains 18.25 grams of carbohydrates.
How do I make the orange glaze?
Mix 1 teaspoon of grated orange zest, 1 tablespoon of squeezed orange juice, and 1 cup of powdered sugar until smooth.
How long should these scones bake?
Bake them for approximately 20 minutes or until they are just golden brown.
Why is it important not to overbake the scones?
Overbaking will result in dry scones rather than a soft, buttery texture.
What ingredients are needed for the wet mixture?
Whisk together one beaten egg, 1/2 cup of heavy cream, and the zest of one orange.
Should I grease the pan before baking?
Yes, you should lightly grease either the mini scone pan or the insulated cookie sheet.
What kind of sugar is used inside the dough?
The dough uses 1/4 cup of raw sugar.
What is the purpose of turbinado sugar in this recipe?
Turbinado sugar is optional and can be sprinkled on top of the scones before baking to create a sugary crust.
How long should the scones cool before glazing?
Allow the scones to cool on a wire rack for about 10 minutes before applying the glaze.
What kind of cranberries should I use?
The recipe calls for 1/2 cup of dried sweetened cranberries.
What is the origin of this recipe?
These scones are adapted from a beloved Williams-Sonoma recipe.
How much baking powder is required?
You will need 1 tablespoon of baking powder for this recipe.
What is the first step in preparing the dough?
In a food processor, combine the whole wheat flour, raw sugar, baking powder, and salt, and pulse to combine.
How do I shape the dough?
Roll the dough into a 9-inch square on a lightly floured surface before cutting into triangles.
Can I serve these scones warm?
Yes, they are excellent served warm, particularly with a pat of butter.
How do I remove the scones from a mini scone pan?
Once baked, invert the pan onto a wire rack and gently lift the pan off.
What tool should be used to combine the wet and dry ingredients?
Use a fork to stir the liquid mixture into the flour mixture until large, moist clumps of dough form.
Is the orange zest measured?
The dough uses the zest of one whole orange, and the glaze uses 1 teaspoon of grated zest.
What is the consistency of the glaze?
The glaze should be mixed until smooth and applied with a heaping teaspoon to each scone.
What makes these scones appropriate for brunch?
Their bright orange and cranberry flavors and convenient mini size make them a perfect finger food for morning gatherings.
Are these scones buttery?
Yes, the recipe uses 1/2 cup of chilled unsalted butter to create a soft, buttery texture.