There’s something so comforting about the zesty brightness of orange paired with the tart pop of cranberries—this Cranberry Orange Scones Recipe captures that perfect harmony beautifully. Soft, flaky, and topped with a sweet citrus glaze, these scones make your kitchen smell like a cozy morning hug you’ll want to share.
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Why You'll Love This Recipe
I’ve made quite a few scones in my baking days, but this Cranberry Orange Scones Recipe holds a special place in my heart. It’s simple yet indulgent, aromatic, and versatile enough for weekday breakfasts or special weekend brunches.
- Bright, Fresh Flavors: The orange zest and glaze bring a lively citrus punch that pairs perfectly with tart cranberries.
- Buttery Flakiness: Frozen butter grated into the dough creates delightful pockets of flakiness every bite.
- Easy to Make: Don't worry if you’re new to scones—this recipe breaks down the process so you can bake like a pro quickly.
- Make-Ahead Friendly: You can prep the dough ahead or freeze baked scones for scrumptious treats on demand.
Ingredients & Why They Work
Each ingredient plays a crucial role in building tender, flavorful scones that rise just right and deliver that classic crumb. I always recommend using fresh oranges for zest and juice because the difference in aroma and brightness is something store-bought just can’t match.
- All-Purpose Flour: The foundation—provides structure without weighing down the scones.
- Granulated Sugar: Adds a touch of sweetness that balances the tart cranberries.
- Baking Powder: Your leavening agent to achieve those light, fluffy scones.
- Salt: Enhances flavors and balances sweetness.
- Orange Zest: Packed with essential oils, it brightens the dough with fresh citrus aroma.
- Unsalted Butter (Frozen): Grated frozen butter creates flaky, tender pockets by layering fat evenly.
- Heavy Cream: Adds richness and moisture, helping the dough come together beautifully.
- Egg: Binds ingredients and adds tenderness.
- Pure Vanilla Extract: A subtle background note that deepens flavor complexity.
- Frozen Cranberries: Provide tart bursts and help keep the dough cold; frozen works best but fresh is fine too.
- Confectioners’ Sugar and Fresh Orange Juice (for glaze): Sweet, tangy glaze that finishes the scones with irresistible shine and flavor.
Make It Your Way
While I stick to the classic Cranberry Orange combo here, this recipe invites your own twists. I love mixing things up by swapping ingredients to suit what’s on hand or the season.
- Variation: One fall, I swapped cranberries for chopped dried apricots and a hint of cinnamon, which was equally divine.
- Dietary Tweaks: You can substitute heavy cream with full-fat coconut milk for a dairy-free spin—just expect a slight texture difference.
- Fruit Swap: Fresh blueberries or chopped apples work well, especially if you want a less tart, sweeter bite.
Step-by-Step: How I Make Cranberry Orange Scones Recipe
Step 1: Prepare the Dry Mix and Incorporate Butter
Start by whisking together your flour, sugar, baking powder, salt, and that fragrant orange zest in a large bowl. Now the fun part: grate the frozen butter directly into this mixture using a box grater. This might sound quirky, but it’s my go-to shortcut to evenly distribute those buttery bits that make scones flaky. Then, quickly work the butter into the flour with a pastry cutter or your fingers until you get pea-sized crumbs—don’t overwork it! Pop this in the fridge or freezer to keep cold while you prep the wet ingredients.
Step 2: Whisk Wet Ingredients and Combine with Dry
In a small bowl, whisk the heavy cream, egg, and vanilla until smooth. Drizzle this over your chilled flour and butter mixture. Toss in your frozen cranberries, then gently mix everything together until it looks moistened but not overly wet. The dough will be sticky—that’s normal! Resist the urge to overwork, or your scones might get tough.
Step 3: Shape, Chill, and Prep for Baking
Turn your dough out onto a floured surface and, with floured hands, gently form it into an 8-inch disc. If it’s too sticky, sprinkle on a little flour; if it’s dry, add a spoonful or two of cream. Slice the disc into 8 wedges. For that pretty golden finish and a little crunch, brush the scones with heavy cream and sprinkle coarse sugar. Then refrigerate for at least 15 minutes—this step is key to help them hold their shape while baking.
Step 4: Bake to Golden Perfection and Glaze
Preheat your oven to 400°F (204°C) and line your baking sheet with parchment paper. Arrange chilled scones a few inches apart and bake for 22-25 minutes, until the edges are golden and the tops have a lovely lightly browned color. While scones cool, whisk together confectioners’ sugar and fresh orange juice for your glaze. Drizzle generously over the warm scones for that perfect zingy sweet finish.
Top Tip
Through years of making scones—and a few baking blunders—I’ve learned a handful of tricks that will save you time and ensure success with this Cranberry Orange Scones Recipe.
- Keep Everything Cold: Using frozen butter and cold ingredients is non-negotiable to get those flaky layers. I even chill my bowl, especially during warm months.
- Don’t Overmix: The dough should be a bit sticky and rough-looking—overworking it leads to dense scones and nobody wants that.
- Freeze Dough if Needed: If you want to prep in advance, freezing the cut dough wedges works great. Just bake straight from the freezer, adding a couple of extra minutes to the baking time.
- Use Fresh Zest and Juice: The flavor lift from fresh orange zest and juice is worth the extra effort; it makes a huge difference in the glaze and the dough.
How to Serve Cranberry Orange Scones Recipe
Garnishes
I love keeping it simple with a light drizzle of the orange glaze—it adds just enough sweetness without overpowering the scones. Sometimes I’ll sprinkle a little coarse sugar on top before baking for a delicate crunch. A few extra fresh cranberries or a sprig of mint on the side can add a nice festive touch when serving guests.
Side Dishes
Cranberry orange scones pair beautifully with a thick smear of clotted cream or whipped honey butter. I often enjoy them alongside a hot cup of herbal tea or fresh coffee. For brunch, I serve them with scrambled eggs and crispy bacon for a well-rounded meal.
Creative Ways to Present
For holiday brunches, I’ve arranged scones on a tiered cake stand lined with fresh evergreen sprigs and citrus slices—that always impresses! Another fun idea is to make mini versions by cutting smaller wedges—perfect bite-sized treats for parties or picnics.
Make Ahead and Storage
Storing Leftovers
Leftover scones keep surprisingly well at room temperature for about two days if stored in an airtight container. I like to keep them on the counter if I plan to eat within a day or two, but beyond that, refrigeration preserves freshness for up to five days.
Freezing
I’ve found freezing both the dough wedges and the baked scones works great. Freeze dough wedges on a tray before transferring to a freezer bag. When you’re ready, bake straight from frozen adding a few minutes. For baked scones, freeze after cooling and thaw at room temperature or warm them up gently when needed.
Reheating
To revive scones from the fridge or freezer, I pop them in a 300°F oven for about 10 minutes—this brings back that fresh-baked warmth and lightly crisp edges. A quick 30-second zap in the microwave works in a pinch but sometimes softens the crust too much.
Frequently Asked Questions:
Absolutely! Fresh cranberries work too. I like to use frozen because they keep the dough cold, which helps with flakiness, but if fresh is what you have, just toss them in the dough as you would frozen.
Flour your hands and surface generously, and if it remains sticky, sprinkle in a little extra flour a tablespoon at a time until it's manageable. Avoid adding too much flour to keep scones tender.
You can substitute the heavy cream with coconut cream or almond milk and use a vegan butter alternative frozen and grated. Just be aware texture and flavor might vary slightly. Also, swap the egg for a flax egg to keep things cohesive.
Look for golden brown edges and lightly browned tops. The scones should feel firm but still tender. Baking time can vary slightly by oven, so keep an eye near 22 minutes and adjust as needed.
Final Thoughts
Honestly, I keep coming back to this Cranberry Orange Scones Recipe because it feels like a little burst of sunshine on a plate—bright, buttery, and just the right amount of sweet and tart. It’s one of those recipes you’ll want to bake again and again, whether for quiet mornings or to impress guests with a homemade touch. Trust me, once you try them, these scones are going to be a staple in your baking repertoire too.
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Cranberry Orange Scones Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Glazed Cranberry Orange Scones are tender and flaky with a zesty orange flavor and bursts of tart cranberries, finished with a sweet orange glaze. Perfect for breakfast or a delightful snack, these scones combine the bright freshness of citrus with the cozy richness of buttery dough.
Ingredients
Scones
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- ½ cup (100g) granulated sugar
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons orange zest (about 1 orange)
- ½ cup (8 Tbsp; 113g) unsalted butter, frozen
- ½ cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 heaping cup (125g) frozen cranberries
- 1 Tablespoon (15ml) heavy cream (optional, for brushing)
- Coarse sugar (optional, for sprinkling)
Orange Glaze
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) fresh orange juice
Instructions
- Mix Dry Ingredients: Whisk together flour, sugar, baking powder, salt, and orange zest in a large bowl. Grate frozen butter using a box grater into the flour mixture and combine with a pastry cutter, two forks, or fingers until it forms pea-sized crumbs. Refrigerate or freeze while preparing wet ingredients.
- Combine Wet Ingredients: In a small bowl, whisk heavy cream, egg, and vanilla extract. Drizzle this mixture over the flour mixture, add frozen cranberries, and mix gently until everything is moistened.
- Form Dough: Pour dough onto a floured surface and, with floured hands, work into a ball. Add more flour or cream if too sticky or dry. Press dough into an 8-inch disc and cut into 8 wedges with a sharp knife or bench scraper.
- Prepare for Baking: Brush scones with remaining heavy cream and, if desired, sprinkle with coarse sugar for crunch. Place on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Preheat Oven: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Bake Scones: Arrange chilled scones 2-3 inches apart on the prepared baking sheet. Bake for 25 minutes or until edges are golden and tops lightly browned. Remove and cool for a few minutes.
- Make Glaze: Whisk confectioners’ sugar with fresh orange juice until smooth, adjusting thickness as needed by adding more sugar or juice.
- Glaze and Serve: Drizzle the orange glaze over warm scones. Serve and enjoy. Store leftovers at room temperature for 2 days or refrigerated for 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges for 1 hour, then store in freezer bags. Bake from frozen, adding a few minutes to baking time, or thaw overnight before baking.
- Freeze After Baking: Freeze cooled baked scones without glaze. Thaw at room temperature or in the refrigerator, then warm in microwave or oven before serving.
- Overnight Prep: Prepare dough through shaping and refrigerate overnight. Continue with baking and glazing the next day.
- Over-spreading: Use very cold dough to minimize spreading. If scones spread too much during baking, gently reshape with a spatula.
- Cranberries: Frozen cranberries keep dough cold but fresh or dried cranberries can be used in the same amount.
- Orange Juice: Freshly squeezed orange juice is preferred for glaze, but store-bought works fine.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg

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