I still remember the first time the smell of orange and warm butter pulled everyone into the kitchen. A little flour on my apron, a chipped teacup waiting on the counter, and the sound of family laughter those small scenes taught me how food can hold a memory. When I bake these scones, I’m back at that counter, passing a wedge to someone who will carry the taste forward.
I’m a home cook from Louisville who learned around the kitchen table, not in culinary school. I grew up flipping through stained church recipe booklets and standing on a stool beside my mother while she measured with a wooden spoon and told stories. Over the years, I simplified what I learned into dishes that fit weeknight schedules and family appetites. I love casseroles that warm an evening, slow-cooker meals that hum in the background, and quick treats that feel like a hug. My recipes are family-friendly, tested in real kitchens, and always pork-free.
I explain each step plainly, like I’m handing the recipe across the counter. Comfort made simple is my guiding idea: reliable, approachable food that still tastes like love. If you’re in the mood for something tender, bright, and a touch nostalgic, try a batch of Cranberry Orange Ricotta Scones that bake up golden and fragrant they’re one of those small, memorable things that become regular in the rotation. For another citrus-ricotta idea, check out my spiced orange loaf here: Spiced Orange Cranberry Ricotta Loaf.
Table of Contents
Table of Contents
Why you’ll love this dish
There’s a simple magic to Cranberry Orange Ricotta Scones: creamy ricotta keeps the crumb tender while orange zest wakes the dough up. The dried cranberries add just the right tartness, and the quick method means you can have warm scones in under an hour. These scones stand out because they balance richness and brightness without needing fancy ingredients or long mixing times. You don’t cream butter for ages or chill for hours; instead, you work cold butter into the dry mix and bring it together with ricotta for a soft, slightly sticky dough that bakes into flaky wedges.
Cranberry Orange Ricotta Scones are forgiving. Whether you measure with a scoop or a scale, you’ll still get tender results when you handle the dough gently and avoid overworking it. The ricotta adds moisture and keeps the crumb from drying out that’s why even a day-old scone can taste fresh when lightly toasted. The orange zest infuses the scones with a citrus lift that pairs beautifully with tea, coffee, or a simple spread of honey butter. If you want to make a batch that feels special for guests or a cozy family brunch, these Cranberry Orange Ricotta Scones do the job without drama. They’re hearty enough to fill a small appetite yet delicate enough to feel like a treat.
How to prepare Cranberry Orange Ricotta Scones
Start with cold ingredients and a light touch. The key to tender Cranberry Orange Ricotta Scones is keeping the butter cold so it creates pockets of steam in the oven, producing flakiness. Toss the flour with baking powder and a pinch of salt, then cut in cold butter until the mixture looks like coarse crumbs. Whisk the ricotta with milk, egg, and fresh orange zest so the wet mixture is uniform and bright. Stir the wet into the dry just until combined a shaggy dough is what you want. Fold in dried cranberries; they’ll plump slightly as the scones bake.
When shaping Cranberry Orange Ricotta Scones, don’t over-knead. Turn the dough onto a floured surface, pat it gently into a round, and cut it into wedges. If you want a softer top, brush with melted butter before baking; for extra sparkle, sprinkle coarse sugar. Bake at a hot temperature so the scones spring and brown around the edges. Let them cool a few minutes before serving; the interiors finish setting while they rest. These Cranberry Orange Ricotta Scones are best served warm or at room temperature, and they hold their structure if you make them a day ahead and rewarm them for a few minutes.
Ingredients : 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup cold unsalted butter, cubed, 3/4 cup ricotta cheese, 1/4 cup milk, 1 egg, Zest of 1 orange, 3/4 cup dried cranberries, 2 tbsp melted butter (for brushing), 2 tbsp coarse sugar (for topping, optional)
Directions : To start, preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Cut in the cold butter until it resembles coarse crumbs. In another bowl, mix together the ricotta, milk, egg, and orange zest. Pour the wet ingredients into the dry mixture and stir until a shaggy dough forms.
Gently fold in the dried cranberries. Turn the dough onto a floured surface and knead lightly. Pat into a circle about 3/4-inch thick and cut into 8 wedges. Place on the baking sheet, brush with melted butter, and sprinkle with coarse sugar. Bake for 15-18 minutes until golden brown. Let cool slightly and serve warm or at room temperature.
Best ways to enjoy it
Cranberry Orange Ricotta Scones shine at breakfast but also play well with afternoon tea. For a simple brunch, arrange a platter of warm scones with small bowls of softened butter, marmalade, or cream cheese. The citrus in these Cranberry Orange Ricotta Scones pairs especially well with jam made from stone fruits or a bright honey butter. If you serve them for a gathering, keep scones warm in a low oven for a short time wrap them in foil to prevent drying. For a cozy single-serving breakfast, split a scone and toast it lightly, then add ricotta or yogurt and a drizzle of maple syrup.
These scones also work as a portable treat. Pack them in a container lined with a paper towel to absorb moisture and avoid stacking too many on top of each other. Cranberry Orange Ricotta Scones complement savory breakfast dishes like scrambled eggs, a simple frittata, or a skillet of sautéed greens without competing for flavor. For a light dessert, serve them with a dollop of whipped cream and extra cranberries on the side. If you want something festive, arrange scones on a plate with orange slices and whole cranberries for color and scent.
How to store it properly
Store baked Cranberry Orange Ricotta Scones at room temperature for up to two days in an airtight container. Place a paper towel under the scones to wick off any surface moisture and keep them from getting soggy. If you plan to keep them longer, freeze scones individually once cooled; wrap them tightly in plastic wrap and place them in a freezer bag. Reheat a frozen scone by heating in a 350°F oven for 8–10 minutes, or toast gently until warmed through. The ricotta keeps the interior moist, so avoid overheating or the scone will dry out.
If you prefer refrigeration, scones will keep in the fridge for up to four days, though chilling can change texture slightly. To refresh chilled Cranberry Orange Ricotta Scones, warm them in a hot oven for a few minutes or microwave for short bursts, pressing lightly so they don’t steam and get rubbery. Use leftover scones in creative ways: cube them into a bread pudding with orange liqueur and custard, or crumble pieces over a salad for a sweet, tangy crunch. For the best flavor and texture of Cranberry Orange Ricotta Scones, freeze any extras and reheat when you need a quick, comforting bite.
Recipe tips
A few small habits make a big difference when baking Cranberry Orange Ricotta Scones. First, measure flour correctly: spoon it into the cup and level it, or weigh it for precision. Cold butter creates flakiness, so cube it and keep it in the fridge until the moment you cut it into the flour. When mixing, use a pastry cutter, two knives, or your fingertips to get the mixture to coarse crumbs larger bits of butter help create flaky scones. Use whole-milk ricotta for richness; very wet ricotta may require a touch less milk so the dough isn’t too sticky.
Zest the orange just before mixing to capture oils for maximum citrus aroma. If you want plumper cranberries, soak the dried cranberries in orange juice for 10–15 minutes and drain before folding them into the dough. When shaping Cranberry Orange Ricotta Scones, keep the thickness even for uniform baking, and don’t crowd the pan. Brushing the scones with melted butter before baking gives a shiny, tender top; sprinkling coarse sugar adds a pleasant crunch. Finally, resist cutting scones while piping hot a brief cool-down helps them set so wedges hold together when plated.
Recipe variations
You can adapt Cranberry Orange Ricotta Scones in several easy ways. Swap dried cranberries for fresh berries if they’re in season reduce added milk slightly because fresh fruit adds moisture. Try substituting lemon zest for orange for a change in citrus tone, or add a teaspoon of vanilla extract into the wet mix for a warmer aroma. For a nutty twist, fold in 1/4 cup chopped toasted almonds or pistachios; they pair wonderfully with orange and add crunch. You can also make mini scones for bite-sized servings; reduce baking time by a few minutes and watch for a light golden color.
Turn Cranberry Orange Ricotta Scones into a savory loaf by leaving out the sugar and swapping in 1/2 cup grated Parmesan and fresh herbs like thyme or chives. Or create an almond variation by using almond flour in part of the mix and a splash of almond extract. For a glaze, whisk powdered sugar with orange juice until pourable and drizzle over cooled scones for a glossy finish. If you enjoy exploring similar ricotta-based treats, try my festive ricotta puffs for another citrus-ricotta idea: 5 Delightful Orange Ricotta Festive Puffs.
Frequently asked questions
Q: Can I use fresh cranberries in Cranberry Orange Ricotta Scones?
A: Yes. Fresh cranberries work well, but they add more moisture and tartness. Toss them lightly in a bit of flour before folding to keep them from sinking, and reduce added milk by a tablespoon or two if the dough seems too wet. Bake until the scones are golden and the centers set.
Q: Can I make the dough ahead of time?
A: You can mix the dough and shape it into wedges, then refrigerate the unbaked scones for up to 24 hours. Cover the baking sheet tightly with plastic wrap. When you’re ready, brush with melted butter and bake as directed, adding a minute or two if chilled. Refrigerating can deepen the flavor a bit, and it’s handy for prepping ahead of a brunch.
Q: How can I make Cranberry Orange Ricotta Scones dairy-free?
A: To make a dairy-free version, use a dairy-free butter substitute that behaves like cold butter and swap regular ricotta for a plant-based ricotta or thick almond yogurt. Keep in mind texture will differ slightly; test with a small batch to adjust liquid amounts. The orange zest and cranberries still provide the bright flavor.
Q: Why are my scones dense?
A: Overmixing the dough can lead to dense scones. Mix just until the wet and dry ingredients come together; stop when you still see a few streaks of flour. Also, ensure your baking powder is fresh; expired leavening won’t give the lift you expect for light Cranberry Orange Ricotta Scones.
Conclusion
If you want another take on this tender ricotta-sweet scone idea, the recipe for Cranberry Ricotta Scones by Baker by Nature offers a lovely comparison that highlights similar techniques and flavor balances. For more inspiration and a different perspective on ricotta scones, check out Cranberry Ricotta Scones – Baker by Nature: Cranberry Ricotta Scones – Baker by Nature.
Whether you stick with this version or try a variation, Cranberry Orange Ricotta Scones make a dependable, comforting treat that carries citrus brightness and gentle sweetness in every bite. If you’d like more ricotta scone ideas, I also keep a cozy almond ricotta scone recipe on hand: Almond Ricotta Scones. Enjoy baking and sharing these small, warm moments with the people at your table.
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Cranberry Orange Ricotta Scones
- Total Time: 33 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Tender and fragrant scones featuring creamy ricotta and bright orange zest, perfect for breakfast or afternoon tea.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup ricotta cheese
- 1/4 cup milk
- 1 egg
- Zest of 1 orange
- 3/4 cup dried cranberries
- 2 tbsp melted butter (for brushing)
- 2 tbsp coarse sugar (for topping, optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- Cut in the cold butter until it resembles coarse crumbs.
- In another bowl, mix together the ricotta, milk, egg, and orange zest.
- Pour the wet ingredients into the dry mixture and stir until a shaggy dough forms.
- Gently fold in the dried cranberries.
- Turn the dough onto a floured surface and knead lightly.
- Pat into a circle about 3/4-inch thick and cut into 8 wedges.
- Place on the baking sheet, brush with melted butter, and sprinkle with coarse sugar.
- Bake for 15-18 minutes until golden brown.
- Let cool slightly and serve warm or at room temperature.
Notes
These scones are also great for breakfast or as a portable treat. Pair with butter or jam for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American