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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup dried cranberries - Zest of 1 orange - 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added) - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup orange juice - 1 tablespoon milk for brushing on top (optional) - Additional sugar for sprinkling on top (optional) You can add nuts like walnuts or pecans for crunch. If you like spice, try adding a pinch of cinnamon or nutmeg. For a twist, use lemon zest instead of orange. You can even mix in some chocolate chips for a sweet touch. Use fresh ingredients for the best flavor. For flour, choose a good quality all-purpose brand. If you want a richer taste, consider using European-style butter. If you can't find buttermilk, make your own by adding vinegar to regular milk. This loaf is flexible, so feel free to experiment with what you have on hand. {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). This heat ensures our loaf bakes evenly. 2. Next, grease and line a 9x5-inch loaf pan with parchment paper. This helps the loaf come out easily. 3. In a large bowl, whisk together 2 cups of flour, 1/2 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix until everything is well combined. 4. Now, add 1/2 cup of cold, cubed butter to the dry mixture. Use your fingers or a pastry cutter. Mix until it looks like coarse crumbs. You want some pea-sized butter pieces to remain for a flaky texture. 5. Stir in 1/2 cup of dried cranberries and the zest of 1 orange. Make sure they are mixed well. 1. In a separate bowl, whisk together 1/2 cup of buttermilk, 1 large egg, 1 teaspoon of vanilla extract, and 1/4 cup of orange juice. This mixture adds moisture and flavor. 2. Pour the wet ingredients into the dry mixture. Gently fold with a spatula or wooden spoon until just combined. Do not overmix. It’s okay to have small lumps. 3. Transfer the batter into your prepared loaf pan. Smooth the top with a spatula. 4. If you want a nice crust, brush the top with 1 tablespoon of milk and sprinkle extra sugar on top. 5. Bake in your preheated oven for 45-55 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean. 1. Let the loaf cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. 2. After 10 minutes, transfer the loaf to a wire rack. Allow it to cool completely before slicing. 3. For serving, slice it thick and present it on a rustic wooden board. You can add fresh cranberries and orange slices for color. A light dusting of powdered sugar adds a nice touch too. To get the right texture, always use cold butter. It helps create flaky layers. Cut the butter into small cubes. This way, it mixes well with the flour. Use a pastry cutter or your fingers to blend it in. Stop mixing when you see small crumbs. A few lumps in the batter are okay. Overmixing can make the loaf tough. Gently fold the wet and dry ingredients together until just combined. For a burst of flavor, add fresh orange zest. It brings a bright taste to the loaf. Dried cranberries add sweetness and tartness. If you want more flavor, try adding a pinch of cinnamon. It pairs nicely with the orange and cranberry. A sprinkle of sugar on top gives a sweet crust. You can also brush the top with milk before baking to help it brown. One common mistake is using warm butter. This will not create the right texture. Another mistake is overmixing the batter, which can lead to a dense loaf. Make sure to measure your ingredients correctly. Too much flour can make the loaf dry. Lastly, always check the loaf with a toothpick. It should come out clean when done. If it is still wet, give it a few more minutes in the oven. Pro Tips Use Cold Butter: Ensure your butter is cold and cubed to create a flaky texture in the scone loaf. Don't Overmix: When combining wet and dry ingredients, mix gently to avoid a tough loaf; a few lumps are perfectly fine. Check for Doneness: Insert a toothpick into the center of the loaf; it should come out clean. If it comes out wet, bake for a few more minutes. Cooling Time: Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to prevent it from becoming soggy. {{image_2}} You can swap all-purpose flour for whole wheat flour. This change adds more fiber. If you want a lower sugar option, use coconut sugar instead of granulated sugar. You can also replace buttermilk with yogurt or a non-dairy milk like almond milk. Just add a bit of vinegar for tang. Want to mix things up? Try lemon zest instead of orange. Lemon gives a bright, fresh taste. You can also add nuts for crunch. Pecans or walnuts work well. Mixing in a bit of cardamom or cinnamon can add warmth to the flavor. For a gluten-free version, use a gluten-free flour blend. Make sure it has a good binding agent. You can also make this loaf vegan. Replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use a non-dairy butter or coconut oil instead of regular butter. To keep your Orange Cranberry Scone Loaf fresh, store it in an airtight container. This helps prevent it from drying out. Place the loaf at room temperature for up to three days. If you want to keep it longer, refrigeration can help. However, it may make the loaf a bit dense. When you are ready to enjoy your scone loaf again, preheat your oven to 350°F (175°C). Place a slice on a baking sheet. Heat it for about 5 to 10 minutes. This will warm it up and make it soft again. You can also use a microwave. Heat the slice in 15-second intervals until warm. If you want to freeze your scone loaf, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. It can stay good for up to three months. When you are ready to eat it, take it out of the freezer. Let it thaw overnight in the fridge. For a fresh taste, reheat the slices. Enjoy your tasty treat anytime! Yes, you can use fresh cranberries. Fresh ones give a tart taste. You may want to add more sugar to balance this. Chop them roughly so they mix well in the batter. Check the loaf after 45 minutes. Insert a toothpick into the center. If it comes out clean, the loaf is ready. The top should be golden brown. A light touch should feel firm, not soft. This loaf pairs well with butter or cream cheese. Add a sprinkle of orange zest for extra flair. You can also serve it with tea or coffee. Fresh fruit can brighten up the plate too. This blog post shared a complete guide to making scone loaf. We covered ingredients, customizations, and quality notes. You learned step-by-step how to prepare, bake, cool, and slice. I also shared tips for perfect texture and flavor. Don’t forget about variations to personalize your loaf and storage best practices. If you follow these tips, you'll enjoy a delicious scone loaf. Happy baking!

Orange Cranberry Scone Loaf

A delightful loaf combining the flavors of orange and cranberry, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, cold and cubed
  • 0.5 cup dried cranberries
  • 1 zest orange
  • 0.5 cup buttermilk (or milk with 1/2 tablespoon vinegar added)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.25 cup orange juice
  • 1 tablespoon milk for brushing on top (optional)
  • to taste additional sugar for sprinkling on top (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, mix until it resembles coarse crumbs with pea-sized pieces of butter remaining.
  • Stir in the dried cranberries and orange zest, making sure they are evenly distributed.
  • In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and orange juice until well combined.
  • Pour the wet ingredients into the dry mixture. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.
  • Transfer the batter into the prepared loaf pan, smoothing the top. If desired, brush the top with milk and sprinkle extra sugar for a nice crust.
  • Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve slices on a rustic wooden board, garnished with fresh cranberries and orange slices.
Keyword cranberry, loaf, orange, scone