These Cranberry Orange Scones are the perfect blend of tart cranberries, sweet orange zest, and buttery, flaky goodness. With a golden crust and a tender interior, they make a delightful addition to any breakfast or brunch table.
Drizzled with a tangy orange glaze, these scones strike a perfect balance between sweet and tart, making them irresistible for citrus lovers.
Why You’ll Love This Recipe
These Cranberry Orange Scones are a delightful treat, perfect for breakfast, brunch, or an afternoon tea. With their buttery, flaky texture, bursts of tart cranberries, and a bright citrusy glaze, they strike the perfect balance of sweet and tangy. The orange zest adds an aromatic touch, while the cranberries bring a pop of freshness. Plus, they’re incredibly easy to make, requiring just a handful of pantry staples. Whether you’re baking for a special occasion or simply indulging in some cozy comfort food, these scones are a guaranteed hit!
Key Ingredients
All-Purpose Flour: The foundation of the scones, providing structure and a tender crumb.
Sugar: Adds sweetness to the dough and helps the scones brown slightly in the oven.
Baking Powder: The leavening agent that makes the scones rise and keeps them light and fluffy.
Cold Butter: Essential for achieving that flaky, tender texture. The colder the butter, the better!
Fresh Cranberries: Provide tangy bursts of flavor and a beautiful pop of color. You can substitute dried cranberries if needed but reduce the sugar slightly.
Heavy Cream: Adds richness and moisture, binding the dough together while creating a soft texture.
Orange Juice and Zest: Deliver vibrant citrus flavor, perfectly complementing the tart cranberries.
Confectioner’s Sugar: Used for the glaze, balancing the tangy orange juice with a sweet finish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Prepare the Baking Sheet:
Preheat oven to 400º F (200º C).
Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
Make the Scone Dough:
In a large bowl, whisk together 2 cups all-purpose flour, ½ cup sugar, 3 teaspoons baking powder, and ½ teaspoon salt.
Cut ½ cup (1 stick) cold butter into small cubes and work it into the flour mixture using a pastry blender or two forks until the mixture resembles coarse meal with pea-sized butter pieces.
Fold in ½ cup fresh cranberries, then stir in ¾ cup heavy cream, 1 tablespoon orange juice, and 1 tablespoon orange zest. Add more cream, a tablespoon at a time, if the dough is too crumbly.
Shape the Scones:
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, spaced 2 inches apart.
Brush the tops with 2 tablespoons of melted butter.
Bake the Scones:
Bake for 20–25 minutes, until lightly golden around the edges.
Cool on the baking sheet for 5 minutes.
Make the Orange Glaze:
Whisk together 1 cup confectioner’s sugar, 3–4 tablespoons orange juice, and 1 tablespoon orange zest in a bowl until smooth.
Glaze the Scones:
Drizzle the glaze over the slightly cooled scones using a spoon or whisk.
Serving Suggestions
These Cranberry Orange Scones shine on their own but can be paired with complementary sides for a complete experience:
Tea or Coffee: Serve alongside a cup of Earl Grey, chamomile tea, or freshly brewed coffee for a warm, comforting pairing.
Whipped Cream or Butter: Add a dollop of clotted cream, whipped cream, or softened butter for an indulgent touch.
Fruits and Jams: Pair with orange marmalade, raspberry jam, or a fresh fruit salad for added flavor and color.
Holiday Brunch: Include these scones as part of a festive breakfast spread with quiche, scrambled eggs, and mimosas.
Storage and Tips
Storing Leftovers:
Place scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days.
Reheat in the microwave for 10–15 seconds or in a 350°F (175°C) oven for 5 minutes to refresh their texture.
Freezing Instructions:
Unbaked Scones: Freeze the shaped, unbaked scones on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2–3 extra minutes to the baking time.
Baked Scones: Freeze the cooled scones (without glaze) in an airtight container for up to 3 months. Thaw overnight and glaze before serving.
Tips for Success:
Keep Ingredients Cold: Cold butter and cream are key to flaky scones. Chill the dough briefly if it softens too much while shaping.
Don’t Overmix: Overworking the dough can make the scones tough. Mix just until the dough comes together.
Add Cream Gradually: Start with ¾ cup of heavy cream and add more, one tablespoon at a time, until the dough holds together without being sticky.
Uniform Sizes: Cut the scones evenly to ensure they bake at the same rate.
Variations
These scones are wonderfully versatile. Try these variations to make them your own:
Dried Cranberries: Substitute fresh cranberries with dried ones, and soak them in orange juice for a few minutes to rehydrate before folding into the dough.
Nutty Addition: Add ½ cup of chopped walnuts, pecans, or almonds for a delightful crunch.
Chocolate Twist: Stir in ½ cup of white chocolate chips to complement the tart cranberries.
Lemon Version: Replace the orange zest and juice with lemon for a bright, zesty alternative.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these scones gluten-free.
Conclusion
These Cranberry Orange Scones are a celebration of flavors and textures. The buttery, flaky dough, tart cranberries, and bright citrus glaze make every bite unforgettable. Whether you’re treating yourself or baking for friends and family, this recipe is sure to bring joy to any table. Serve them warm with a fresh drizzle of glaze and watch them disappear—trust me, you’ll want to make a double batch!
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.
