These Cranberry Orange Scones are full of tart cranberries, sweet orange zing, and buttery, flaky goodness. They have a beautiful golden crust and a tender inner, which will make all the family good things at breakfast or brunch.
Drizzle them with a lovely orange glaze, which will give a perfect balance of sweet and tart, being most irresistible to those who swoon for citrus fruits.
Why You’ll Love This Recipe
Cranberry Orange Scones are a real teatime gem; it suits the morning or a breakfast, following the evening tea-time tradition, and everything between. Beautiful buttery crumbles, the sharp tang of the cranberries, and zingy glaze all offset against one another, making it the most delightful sweet-tart. The orange zest might be very prominent in the presence of cranberries. They are amazing scones-I don’t know what else to say as well as the words “easy”! Just a handful of pantry staples make them.
Even if you’re baking a delicious treat to celebrate or indulge in comfort foods, this is the way to go. It is easy to be a success!
Key Ingredients
All-Purpose Flour: The base for the structure and tender crumb of the scone
Sugar: It not only sweetens the dough but also helps scones to brown slightly in the oven
Baking Powder: Leavening agents which cause them to rise and be kept light and fluffy
Cold Butter: Must be cold; this will create that delicious flakiness and lovely tenderness. Colder butter means the better.
Fresh Cranberries: Provide sharp highlights of flavors and also a great pop of color. Although you can substitute dried cranberries, reduce sugar slightly.
Heavy Cream: It gives richness and moisture. With this the dough gets bound, ensuring a tender texture.
Orange Juice and Zest: Brightness, incredibly voluminous citrus flavor to contrast the tart cranberries.
Confectioner’s Sugar: Used for the glaze, playing off the tartness of the orange by sweet finish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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
Since Cranberry Orange Scones are clearly the shining menu item, they are very delectable when they are added alongside these following accompaniments:
Tea or Coffee: Serve it with a cup of Earl Grey, chamomile, or freshly brewed coffee for that warm, comforting presentation.
Whipped Cream or Butter: The dollop of clotted cream, whipped double cream, or butter will make it even more luxurious.
Fruits and Jams: Besides offering great flavor and color, the alternative would be to serve the scones with orange marmalade or raspberry jam or make a refreshing fruit salad.
Holiday Brunch: Have scones with a lavish morning spread, which may include quiche, scrambled eggs, and mimosas.
Storage and Tips
For Dishes Storing:
Scones can be stored in an airtight container at room temperature up to 2 days; they keep longer when refrigerated for up to 5 days.
Reheating in the microwave for 10–15 seconds and 5 minutes in an oven preheated to 350°F/175°C refreshes the texture of the bread.
Freezing Directions:
Unbaked Scones: Shape scones and freeze them on a baking sheet until frozen solid, then store them in a freezer bag. To bake from frozen, add 2–3 minutes to baking time.
Baked Scones: Freeze cooked scones (except for the glaze) in an airtight container for up to 3 months. Thaw the overnight and top with the glaze before serving.
Tips for Success:
Cold Ingredients: Chilled butter and cream are the secrets behind a flaky scone. Take time to chill the dough if it becomes too soft while you shape.
Don’t Overmix: This leads to tough scones; so, mix just until combined.
Add Cream Gradually: Start with ¾ cup very heavy cream and add more, a tablespoon or two at a time, until the dough sticks together but is not sticky.
Even Sizes: Cut the scones into uniform pieces to ensure even baking.
Variations
These scones are wonderfully versatile. Try these variations to make them your own:
They’re so versatile; change them to your liking with these variants:
Dried Cranberries: Alternate fresh cranberries with dried cranberries soaked in orange juice for a few minutes to rehydrate before folding into the dough.
Add a Crunch: Include ½ cup chopped walnuts, pecans, or almonds. Great crunch to be trying to have some nuts with a bite.
A Bit of a Twist of Chocolate: Mix in ½ cup white chocolate chips to contrast the tartness of the cranberries.
Lemon Version: Replace the orange zest and juice with lemon for a bright, zesty alternative.
Gluten-Free: Use gluten-free all-purpose flour for this scone and it’s totally gluten-free.
Conclusion
I want you to try these Cranberry Orange Scones because they have a celebration of flavors and feel. The dough itself is tender, flaky, and buttery, and every bite is an explosion of tart cranberries and bright citrus glaze. This recipe is sure to strip every table into utter joy, whether you are indulging in wedges of scone yourself or baking for family and friends. Serve them warm for easy drifting with an extra drizzle of glaze and watch them go away-thus, you need a double 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.
