Brighten up your morning with this Cranberry Orange Scones recipe, a perfect blend of zesty citrus and sweet cranberries. These buttery, flaky scones are easy to make and deliver a golden crust with a tender interior. Ideal for breakfast, brunch, or a quick treat, this recipe uses simple ingredients like fresh orange zest and dried cranberries to create a bakery-quality result at home. Top with a citrusy glaze for an extra burst of flavor, making them a crowd-pleasing option for any occasion.

Ingredients

For the Scones:
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 tablespoon grated orange zest (from 1/2 orange, plus more for glaze)
- 1/2 cup (1 stick) cold butter, cut into chunks
- 1 large egg, lightly beaten
- 1/2 cup heavy whipping cream, plus 1 tablespoon for brushing tops
- 3/4 cup dried cranberries
- 1 tablespoon coarse or raw sugar (optional, for sprinkling)
For the Glaze:
- 2/3 cup powdered sugar
- 1 tablespoon freshly squeezed orange juice
- Pinch of orange zest

Instructions

Preheat and Prepare the Baking Sheet:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and orange zest.
Cut in the Butter:
Add the cold butter pieces to the bowl. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized chunks.
Incorporate the Cranberries:
Add the dried cranberries to the bowl and stir gently to combine. Create a well in the center of the mixture and set aside.
Combine Wet Ingredients:
In a separate bowl, whisk together the beaten egg and heavy cream. Pour the mixture into the well of the dry ingredients. Use a spatula to gently mix until just combined. Avoid overmixing.
Shape the Dough:
Turn the dough onto a floured surface and shape it into a round disk about 3/4-inch thick. Cut the disk into 12 equal wedges and gently separate them.
Bake the Scones:
Place the wedges onto the prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar, if desired. Bake for 15–17 minutes, or until the scones are golden brown. Transfer to a cooling rack and let cool for 15 minutes.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, orange juice, and a pinch of orange zest. Adjust the thickness by adding more powdered sugar or orange juice as needed.
Finish the Scones:
Drizzle the glaze over the cooled scones. Garnish with additional orange zest, if desired, and serve.

Table of Contents

Why You’ll Love This Recipe

Combines the tangy brightness of orange zest with the sweet tartness of cranberries.
Buttery, flaky texture with a golden crust.
Perfect for breakfast, brunch, or an afternoon treat.

Tips

Use cold butter for a flaky texture. Handle the dough minimally to avoid overworking it.
To enhance the citrus flavor, add extra orange zest to the glaze.
If using fresh cranberries, chop them finely and increase sugar slightly to balance the tartness.

Variations and Substitutions

Substitute dried cranberries with raisins, chopped dried apricots, or mini chocolate chips.
Use whole milk or buttermilk in place of heavy cream for a lighter option.
For a gluten-free version, use a gluten-free all-purpose flour blend.

FAQs

Can I freeze scones?
Yes! Freeze the unbaked scones on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes.

Can I make these without a pastry cutter?
Yes, you can use your fingers or a fork to incorporate the butter into the dry ingredients.

Can I skip the glaze?
Certainly, but the glaze adds a lovely sweet and tangy finish that enhances the flavors.

Serving and Suggestions

Pair with a hot cup of tea or coffee for a cozy morning treat.
Serve as part of a holiday brunch spread alongside fresh fruit and yogurt.
These scones are a wonderful addition to any potluck or tea party.

Cranberry Orange Scones Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Scones:
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 tablespoon grated orange zest (from 1/2 orange, plus more for glaze)
1/2 cup (1 stick) cold butter, cut into chunks
1 large egg, lightly beaten
1/2 cup heavy whipping cream, plus 1 tablespoon for brushing tops
3/4 cup dried cranberries
1 tablespoon coarse or raw sugar (optional, for sprinkling)
For the Glaze:
2/3 cup powdered sugar
1 tablespoon freshly squeezed orange juice
Pinch of orange zest

Directions

Preheat and Prepare the Baking Sheet:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and orange zest.
Cut in the Butter:
Add the cold butter pieces to the bowl. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized chunks.
Incorporate the Cranberries:
Add the dried cranberries to the bowl and stir gently to combine. Create a well in the center of the mixture and set aside.
Combine Wet Ingredients:
In a separate bowl, whisk together the beaten egg and heavy cream. Pour the mixture into the well of the dry ingredients. Use a spatula to gently mix until just combined. Avoid overmixing.
Shape the Dough:
Turn the dough onto a floured surface and shape it into a round disk about 3/4-inch thick. Cut the disk into 12 equal wedges and gently separate them.
Bake the Scones:
Place the wedges onto the prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar, if desired. Bake for 15–17 minutes, or until the scones are golden brown. Transfer to a cooling rack and let cool for 15 minutes.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, orange juice, and a pinch of orange zest. Adjust the thickness by adding more powdered sugar or orange juice as needed.
Finish the Scones:
Drizzle the glaze over the cooled scones. Garnish with additional orange zest, if desired, and serve.
Preheat and Prepare the Baking Sheet:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and orange zest.
Cut in the Butter:
Add the cold butter pieces to the bowl. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized chunks.
Incorporate the Cranberries:
Add the dried cranberries to the bowl and stir gently to combine. Create a well in the center of the mixture and set aside.
Combine Wet Ingredients:
In a separate bowl, whisk together the beaten egg and heavy cream. Pour the mixture into the well of the dry ingredients. Use a spatula to gently mix until just combined. Avoid overmixing.
Shape the Dough:
Turn the dough onto a floured surface and shape it into a round disk about 3/4-inch thick. Cut the disk into 12 equal wedges and gently separate them.
Bake the Scones:
Place the wedges onto the prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar, if desired. Bake for 15–17 minutes, or until the scones are golden brown. Transfer to a cooling rack and let cool for 15 minutes.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, orange juice, and a pinch of orange zest. Adjust the thickness by adding more powdered sugar or orange juice as needed.
Finish the Scones:
Drizzle the glaze over the cooled scones. Garnish with additional orange zest, if desired, and serve.