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Let me tell you, there is just something about a basket of homemade scones that makes a morning feel special—like you suddenly wandered into a fancy little tearoom… but in your slippers, with a big mug of coffee. These Cranberry Orange Scones are the kind of cozy treat my family always looks forward to in the colder months, especially when we want something comforting but still bright and cheery (there’s just nothing quite like that pop of fresh cranberry!). I first made these for a post-holiday brunch a few years back, and since then, they’ve become a regular in our breakfast rotation—they’re easy, they’re festive, and they’ll make your kitchen smell absolutely heavenly. And yes, my husband always sneaks an extra one when he thinks I’m not looking. 😉
What I love most about these scones is that they manage to be buttery and tender without feeling heavy, and that zippy orange glaze drizzled on top is pure happiness. The cranberry-orange combo makes them just tart enough to be interesting, and somehow they feel both classic and a little bit indulgent. (Not to play favorites with my other baked goods, but… these are the ones that disappear fastest at our house!)
Why You’ll Love This Recipe
- Buttery, flaky texture with a golden-brown crust (the kind you want to pull apart with your hands—no knife needed!)
- Fresh zing from orange zest and juice—like a little burst of sunshine for your tastebuds
- Tart cranberries for a playful pop of color (and flavor!) in every bite
- Just sweet enough, with an irresistible orange glaze—perfect for those who love a little sweet-tart in their treats
- Comes together using pantry staples and just a few fresh ingredients
- They feel bakery-fancy but are so simple to bake at home (even if you’re not a “scone person” yet!)
Key Ingredients
All-Purpose Flour: This is the scone’s trusty backbone. Regular flour keeps things tender and light.
Sugar: Not too much! Just enough to sweeten things up and help the tops brown up beautifully.
Baking Powder: Don’t forget it—this gives the scones their signature lift and fluff.
Cold Butter: Yes, cold! Cut it into little cubes and don’t skimp; it’s what makes the texture flaky and melt-in-your-mouth. (Tip: I pop mine in the freezer for ten minutes while I gather my other ingredients.)
Fresh Cranberries: If you’re a fan of tart, you’ll love these. I use fresh for the brightest flavor, but you can definitely sub with dried; just reduce the sugar slightly—they’re sweeter than the fresh ones.
Heavy Cream: I swear by this for richness and moisture. You could swap in half-and-half in a pinch, but cream is best for that bakery-style crumb.
Orange Juice & Zest: Don’t skip the zest—it’s what gives these scones their bright personality. Fresh-squeezed juice makes all the difference.
Confectioner’s Sugar: For the dreamy orange glaze on top. You just whisk it with a splash of juice and extra zest, and it’s good to go.
Grab the full list of ingredients and step-by-step instructions down in the recipe card for easy cooking.
Instructions
Prepare the Baking Sheet
Preheat your oven to 400ºF (200ºC)—that hot blast helps create the golden crust. Line a baking sheet with parchment paper or a nonstick mat. (I’ve baked these directly on the pan before, but parchment is so much easier for cleanup.)
Make the Scone Dough
In a big mixing bowl, whisk together 2 cups all-purpose flour, ½ cup sugar, 3 teaspoons baking powder, and ½ teaspoon salt. Cut in ½ cup cold butter, using a pastry blender (or, like me, just two forks) until you see pea-sized butter bits—it should still look a little shaggy, not like a classic dough.
Fold in ½ cup fresh cranberries. Gently stir in ¾ cup heavy cream, 1 tablespoon orange juice, and 1 tablespoon orange zest. If the dough feels dry or crumbly, add extra cream a tablespoon at a time until everything holds together but isn’t sticky.
Shape the Scones
Lightly flour your counter (or a big cutting board). Turn out the dough and gently pat it into a chubby disk, about 1-inch thick. (Don’t overwork—less is more for fluffiness!) Grab a big knife and cut into 8 wedges, pizza-style. Place each wedge a couple of inches apart on your prepared baking sheet. Brush the tops with melted butter for extra golden goodness.
Bake the Scones
Bake for 20–25 minutes, until the edges are lightly golden and the kitchen smells irresistible. Let the scones cool on the baking sheet for about 5 minutes—the scent at this point is mood-lifting magic.
Make the Orange Glaze
While the scones are cooling, whisk together 1 cup confectioner’s sugar, 3–4 tablespoons orange juice, and 1 tablespoon orange zest until smooth. (If you like a thinner glaze, add a bit more juice; for thicker, use less.)
Glaze the Scones
Once the scones are just cool enough to handle but still a little warm, drizzle the orange glaze generously over the tops. Watch it set into a glossy, citrusy layer (and try not to lick the bowl—no judgment if you do!).
Serving Suggestions
Cranberry Orange Scones are star material all on their own, but if you want to set a truly special brunch table, here’s how I love to serve them:
- With Tea or Coffee: Earl Grey is my favorite with these, but any hot cup will do. Sunday morning, slippers on, scone in hand… you get the picture.
- With Whipped Cream or Butter: Growing up, my aunt always served her scones with real clotted cream or a generous pat of salted butter. Highly recommend for a little extra decadence.
- With Fruits and Jams: A scoop of orange marmalade or a dollop of raspberry jam is heavenly alongside these. Or just a simple bowl of fresh fruit on the side.
- Holiday Brunch Spread: Pair with quiche, fluffy scrambled eggs, and maybe a mimosa if you’re feeling celebratory!
Storage and Tips
For Storing (and Keep-Fresh Secrets!)
I keep my scones in an airtight container at room temp for up to 2 days—if they last that long. For longer freshness, you can pop them in the fridge (they’ll last up to 5 days). When you’re ready to enjoy, just warm gently in the microwave for 10–15 seconds or in a 350°F oven for 5 minutes to perk them right up.
Freezing Directions
Unbaked Scones: Shape your scones and freeze them on a sheet until solid, then tuck into a freezer bag. They bake straight from frozen, just add 2–3 minutes to the bake time.
Baked Scones: Freeze (unglazed is best) in an airtight container for up to 3 months. Thaw overnight, then glaze before serving.
Tips for Success
- Cold Ingredients Are Your Friend: Cold butter, cold cream—think chilly! If your dough starts to get soft while shaping, pop it in the fridge for a few minutes.
- Don’t Overmix: This is the secret to tender scones. Once the dough starts to come together, stop—it’s okay if it looks lumpy.
- Add Cream Slowly: Start with ¾ cup and drizzle in more as needed. You want it to stick together without sticking to your hands.
- Uniform Size: Wedges that are the same size will bake evenly and look super pretty on your tray.
Variations
I’m all about making recipes your own. Here are a few fun (and tested!) options:
- Dried Cranberries: No fresh berries? Go for dried, but soak them in orange juice a few minutes first for extra juiciness.
- Add Some Crunch: Stir in half a cup of walnuts or pecans for crunch—they play nicely with the cranberries.
- White Chocolate Twist: Sprinkle in ½ cup white chocolate chips for a little creamy sweetness.
- Lemon Love: Swap the orange zest and juice for lemon for a whole new personality—so good for spring!
- Gluten-Free Friendly: Swap in your favorite GF all-purpose blend (I like Bob’s Red Mill). The texture is still lovely.
Conclusion
If you’re looking for a recipe to make your morning a little brighter, this is it. These scones have all the cozy, buttery goodness you crave, with fresh cranberry tartness and a citrusy zing that makes every bite feel special. I hope you’ll try them for your next family breakfast or a lazy weekend brunch with friends. Don’t be shy—leave a comment below or share your own twists (I always love hearing how folks make these their own!). Trust me, they’re the kind of scone you’ll want an excuse to bake all year round. Enjoy, and may your kitchen always smell like home!
nullFAQ
Can I make these scones if I don’t have fresh cranberries?
My dough seems really crumbly and won’t hold together—what should I do?
How do I know when the scones are actually done baking?
How long will these scones stay fresh, and what’s the best way to reheat them?
Can I freeze these scones for later?
Cranberry Orange Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar plus more for topping
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter cut into small cubes
- 1/2 cup fresh cranberries
- 3/4 - 1 cup heavy cream
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 2 tablespoons butter melted, for brushing tops
- 1 cup confectioner’s sugar
- 3-4 tablespoons orange juice for glaze
- 1 tablespoon orange zest for glaze
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse meal. Fold in the fresh cranberries. Add the cream, orange juice, and orange zest. Stir until the dough comes together, adding more cream as needed.
- Turn the dough onto a floured surface and pat it into a 1-inch-thick round disc. Cut the disc into 8 wedges and place them on the prepared baking sheet. Brush the tops with melted butter.
- Bake for 20–25 minutes, until lightly golden around the edges. Cool on the baking sheet for 5 minutes.
- Whisk together confectioner’s sugar, orange juice, and orange zest in a bowl until smooth.
- Drizzle the glaze over the slightly cooled scones using a spoon or whisk.
