Orange Cranberry Scones

Ingredients

• 240 g (2 cups)plain flour
• 50 g (1/4 cup)granulated sugar
• 2 tspbaking powder
• 1 tspbicarbonate of soda
• 1/8 tspsalt
• 70 g (1/2 cup)dried cranberries
• Zest of 1orange
• 120 ml (1/2 cup)canned light coconut milk (not coconut milk beverage; do not substitute plant milk)
• 60 ml (1/4 cup)maple syrup
• 30 ml (2 tbsp)orange juice
• 110 g (1/2 cup)refined coconut oil, chilled
• To sprinkle on top, optionalcoarse sugar

Instructions

1. 1

   Line the tray

   Line a large baking sheet with baking parchment.

2. 2

   Mix dry ingredients

   In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda, salt, cranberries and orange zest. Toss thoroughly so the cranberries are coated.

3. 3

   Whisk wet ingredients

   In a medium bowl, whisk together the coconut milk, maple syrup and orange juice. Set the mixture aside.

4. 4

   Pulse in oil

   Put the flour mixture and coconut oil in a food processor, distributing the oil in small spooned-off pieces. Pulse a few times until combined and the mixture resembles coarse cornmeal.

5. 5

   Form the dough

   Pour in the coconut milk mixture and pulse until a dough forms. Take care not to overmix.

6. 6

   Shape and chill

   Turn the dough onto a well-floured surface and shape it into a square about 1.3 cm thick and 16.5 × 16.5 cm. Cut it into four equal squares, then cut each square into four triangles to make 16 scones. Arrange them on the lined baking sheet, sprinkle with coarse sugar if using, and chill for 15 minutes.

7. 7

   Bake the scones

   While the scones chill, preheat the oven to 200°C (400°F). Bake the chilled scones for 23 minutes, until golden brown.

What are orange cranberry scones?

Scones are a familiar British bake, often served at teatime, with a crumbly texture that sits between a biscuit and a quick bread. This version pairs dried cranberries with orange zest and juice for a sweet-tart, citrusy flavour.

Chilled coconut oil is cut into the dry ingredients, helping create a crumbly dough, while canned coconut milk brings it together. The wedges bake with crisp edges and a soft, flaky interior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 2g protein, 23g carbs, 8g fat.

The flour and sugar provide most of the carbohydrates, while coconut oil and coconut milk contribute much of the fat. Cranberries add some carbohydrate, and the recipe contains only a small amount of protein overall; serve a scone with yoghurt or another protein-rich food to balance the plate.

Choosing the ingredients

Canned coconut milk: Use the light canned kind specified, not a carton of coconut milk beverage or another plant milk. Its thicker consistency is part of how the dough comes together.

Coconut oil: Keep it chilled until it goes into the processor. Refined coconut oil is specified here, and small pieces help distribute it through the flour.

Orange and cranberries: Zest the orange before juicing it, so the aromatic peel can go into the dry mixture. Tossing the cranberries with the flour helps spread them through the scones.

Making the dough

Dry mixture: Combine the flour, raising agents, salt, sugar, cranberries and zest first. This distributes the flavourings and leavening before the wet ingredients are added.

Food processor: Pulse briefly after adding the coconut oil, aiming for a coarse, crumb-like mixture rather than a smooth paste. Add the coconut milk mixture and stop as soon as the dough forms.

Shaping neat wedges

Floured surface: Turn the dough out onto a well-floured worktop so it is easier to shape and lift. Pat it into a square about 1.3 cm thick and 16.5 cm across, rather than kneading it.

Even portions: Cut the square into four smaller squares, then divide each one diagonally into four triangles. Keeping the wedges similar in size helps them bake at the same rate.

Chilling and baking

Chill time: Arrange the cut scones on the lined tray and chill them for 15 minutes while the oven heats. This gives the shaped dough time to firm up before baking.

Doneness: Bake at 200°C for 23 minutes, looking for golden-brown tops and edges. The recipe gives a time and colour cue; avoid leaving them in longer once they have reached that colour.

Serving suggestions

Serve the scones warm or at room temperature, on their own or with a little fruit spread. Their orange and cranberry flavours also work well alongside plain tea or coffee.

For a more filling plate, pair a scone with yoghurt or another protein-rich accompaniment. The scones are already sweet, so a lightly sweetened or unsweetened side keeps the flavours balanced.

Recipe notes & tips

• Measure the coconut oil while chilled and add it in small pieces so it spreads more evenly through the flour.
• Use canned light coconut milk, not a carton beverage, as the recipe specifies.
• Pulse only until the dough comes together to avoid overworking it.
• Flour the work surface well before shaping the dough square.
• Chill the cut scones for the full 15 minutes while the oven preheats.
• Add the coarse sugar before chilling so it is already in place for baking.

Variations

• More orange: Add extra orange zest for a stronger citrus note.
• No topping: Leave off the coarse sugar for a less crunchy top.
• Different dried fruit: Replace the cranberries with another dried fruit in the same amount.
• Smaller wedges: Cut the dough into smaller triangles and check them for golden colour during baking.
• Extra citrus: Serve with a little orange marmalade for a brighter finish.

Common mistakes to avoid

• Using carton coconut milk: It is not the ingredient specified; use canned light coconut milk instead.
• Warm coconut oil: It can blend differently into the flour; keep it chilled until needed.
• Overmixing the dough: The scones can become less tender; stop pulsing once the dough forms.
• Skipping the flour on the worktop: The dough may stick; dust the surface well before shaping.
• Crowding the tray: Leave room between the triangles so they can bake evenly.
• Guessing the bake: Use the 23-minute guide and look for golden-brown scones.

How to store

Once cool, store the scones in an airtight container at room temperature for up to 2 days. Warm them briefly in a low oven before serving; avoid microwaving for too long, which can soften the outside.

Frequently asked questions