Cranberry and Tangerine Scones

Dress up your brunch table with these Cranberry and Pixie Tangerine scones. They are easy to make and super flavorful. 

These scones are tender and citrusy. They are soft and moist on the inside with crispy crumbly edges. They are tasty on their own or split and spread with butter or jam. 

Serve these scones at any meal or event where you'd serve muffins. Serve these with these gingerbread scones and maple pecan oatmeal scones for a brunch to remember. They would be wonderful for Mother's Day or Father's Day. 

Ingredients in These Scones:

Tangerines: Juice and zest. I used Ojai Pixie Tangerines from Melissa's Produce, which happen to be in season right now. They are super sweet, easy to peel, seedless, and are wonderful in fruit salads, for baking (try this tangerine ricotta cake), and eaten out of hand. When they are no longer in season, you can use any other tangerine, orange, or tangelo. 

Dried Cranberries: The combination of citrus and cranberry is really tasty. They just seem to go together so well. In fact, one of my favorite cranberry sauce recipes includes orange juice. 

From Your Pantry: Unbleached all-purpose flour, granulated sugar, baking powder, and kosher salt. 

Butter: The key is to use very cold butter. Cut it into very small pieces before working it into the flour. Another option is to freeze and then grate your butter. 

Sour Cream: Most scones I've made use heavy cream. The sour cream seems to add tenderness and moistness. I love that these scones seemed to stay tender over time. 

To Make These Scones:

First, stir together the flour, sugar, tangerine zest, baking powder, and salt. Then, stir in the butter and rub it into the mixture until you have a coarse meal. 

Next, stir in the cranberries. 

In another bowl, whisk together the sour cream, tangerine juice, and eggs. Add it to the flour mixture and stir everything with a fork. Briefly knead everything together and form it into an 8 inch disk. 

Cut the disk into eight wedges and place them on a parchment lined baking sheet. 

Finally, bake the scones for 12 minutes in a 425 degree F oven. 

Equipment You May Need:

Half-Sheet Pan/Rimmed Baking Sheet: You will only need one. Make sure it's sturdy enough not to warp during baking at high heat. 

Microplane or Deiss Zester: For zesting the tangerines. Both are great and can also be used for finely grating Parmesan cheese. 

Parchment Paper: Both for gathering the dough together and for lining the baking sheet before baking. My favorite is from King Arthur Baking. 

Recipe Variations:

You could easily combine any citrus with any dried fruit of your choice. Lemon zest and juice with dried blueberries comes to mind as a great flavor combination. 

Make-Ahead:

You can assemble these scones right up to the point of baking and then freeze them for up to a week or two. You can then bake them straight from the freezer. 

Storage: 

Keep these scones in an airtight container at room temperature for about three days. They are great reheated for a few seconds in the microwave. 

Welcome to Brunch Week!

This week eight of my food blog friends and I will be sharing recipes that are perfect for sharing at Brunch. Thank you for Christie of A Kitchen Hoor's Adventure for putting together this event! 

More Brunch Recipes:

• Beer Cheese Scones from A Kitchen Hoor's Adventures
• Easy Loaded Hash Brown Patties from Jolene's Recipe Journal
• Lemon Panna Cotta from Art of Natural Living
• Ham and Broccoli Breakfast Casserole from Blogghetti
• Lavender Bee's Knees Martini from A Day in the Life on the Farm
• Lentil Curry and Rice Soup from Cindy's Recipes and Writings
• Blueberry Lemon Coffee Cake from Hezzi-D's Recipe Box
• Cranberry and Tangerine Scones from Karen's Kitchen Stories

Cranberry and Tangerine Scones

Yield: 8 Scones

Author: Karen Kerr

Prep time: 35 MinCook time: 12 MinTotal time: 47 Min

Dress up your brunch table with these Cranberry and Pixie Tangerine scones. They are easy to make and super flavorful. 

Ingredients

• 2 cups (260 grams) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 2 tablespoons tangerine zest
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup very cold butter, cut or shredded into 1/4 inch pieces
• 1/2 cup dried cranberries
• 1/4 cup cold sour cream
• 3 tablespoons tangerine juice
• 1 large cold egg

Instructions

1. Heat your oven to 425 degrees F.
2. In a large bowl, whisk together the flour, sugar, tangerine zest, baking powder, and salt. Add the butter and work it in with your fingers until the mixture is like coarse meal.
3. In another bowl, combine the sour cream, juice, and egg. Slowly add it to the flour mixture and mix everything with a fork. Turn the dough out onto a piece of parchment paper and knead the dough together briefly. Form it into an eight inch round.
4. Cut the round into 8 wedges and place them onto a parchment lined baking sheet, about 1 inch apart.
5. Bake the scones for 12 minutes. Cool on a wire rack.

Nutrition Facts

Calories

299

Fat (grams)

14 g

Sat. Fat (grams)

8 g

Carbs (grams)

40 g

Fiber (grams)

1 g

Net carbs

39 g

Sugar (grams)

15 g

Protein (grams)

4 g

Cholesterol (grams)

58 mg

https://www.karenskitchenstories.com/2026/04/cranberry-and-tangerine-scones.html

Karen's Kitchen Stories

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Recipe adapted from Melissa's Produce.