This Cranberry Orange Scones Recipe yields tender, flaky scones that stay moist and are full of bright, citrusy flavor. A crunchy sugar crust and a simple orange glaze finish them off, making these scones ideal for breakfast, brunch, or an afternoon treat.
Cranberry Orange Scones Recipe
There are two classic scone styles: rich, flaky buttery scones and lighter cream scones. This recipe combines both methods by using butter and heavy cream, producing scones that have crisp edges and soft, cakey, flaky interiors. Juicy cranberries and fresh orange zest brighten every bite.
To amplify the orange flavor, zest the orange into the cream and let it infuse briefly before combining with the dry ingredients. The result is a subtle, well-rounded citrus note throughout the dough.
These scones bake up with golden edges and tender centers. Finish with a quick orange glaze and enjoy warm with coffee or tea.
Why You’ll Love This Recipe
- Full of flavor. Fresh cranberries and orange zest add brightness that balances the rich, creamy dough.
- Tender and flaky. Using both butter and heavy cream yields scones that are moist and flaky at once.
- Freezer-friendly. Shape and cut the scones, then freeze them unbaked for up to 3 months so you can bake fresh scones on demand.
Key Ingredients
- All-purpose flour – the base for the dough; pastry flour can be used for a more tender result.
- Cold butter – cut into the flour to create flaky layers; keep it cold to prevent melting.
- Baking powder – provides rise and lightness.
- Granulated sugar – for sweetness in the dough and to sprinkle on top for a crunchy crust.
- Heavy cream – gives richness and moisture; buttermilk can be substituted if needed.
- Cranberries – fresh or frozen work well; dried can be used if rehydrated first.
- Fresh orange – zest for the dough and juice for the glaze; one orange is usually enough.
How to Make Cranberry Orange Scones
- Infuse the cream. Stir the orange zest into the heavy cream and set aside so the cream picks up the citrus aroma.
- Cut the butter into the dry ingredients. In a food processor or with a pastry cutter, work cold butter into the flour until the mixture resembles coarse crumbs. Add baking powder, sugar, and salt and pulse or stir to combine.
- Combine dough. Pour the zest-infused cream into the flour mixture and stir just until the dough comes together. Fold in the cranberries gently; avoid overmixing.
- Shape and cut. Line a 9–10″ cake pan with crumpled-then-flattened parchment and press the dough evenly into the pan. Lift the dough out on the parchment and slice into 8 wedges with a sharp knife. Transfer wedges to a parchment-lined baking sheet, spacing them slightly apart.
- Top and bake. Brush the scones with a little milk, sprinkle with granulated sugar, and bake in a preheated 425°F oven for 15–18 minutes or until the edges are golden.
- Glaze and serve. Whisk powdered sugar with 2 tablespoons of orange juice until smooth, adding up to 1 more tablespoon if needed for consistency. Drizzle over warm scones and serve.
Frequently Asked Questions
Dry scones are usually caused by too little fat, overbaking, or overmixing. This recipe uses both heavy cream and butter to keep the dough rich and moist. Mix only until ingredients come together and watch the scones closely while baking — remove them once they begin to turn golden.
Fresh, frozen, or dried cranberries all work. Frozen cranberries help keep the dough cold, which is helpful for flaky scones. If using dried cranberries, soak them in orange juice overnight and drain before folding them in.
Recipe Tips
- Keep ingredients cold. Cold butter and chilled cream help create flaky layers. Use a food processor or work quickly by hand to avoid warming the butter.
- Fit parchment into pans. Crumple parchment before flattening to help it conform to round pans.
- Chill if you can. Resting the assembled dough in the fridge for 30 minutes improves texture by firming the butter.
- Don’t overmix. Leave small pieces of butter in the dough and stop mixing as soon as it comes together to avoid dense, dry scones.
Storage Instructions
- Room temperature: Store baked scones in an airtight container for up to 2 days.
- Refrigerator: Keep baked scones in an airtight container for up to 4 days.
- Freezing unbaked scones: Freeze shaped, unbaked scones on a tray until firm, then transfer to freezer bags for up to 3 months.
- Baking from frozen: Bake directly from frozen at 425°F, adding a few extra minutes to the baking time.
More You’ll Love
Cranberry Orange Monkey Bread
Cranberry Muffins
Cranberry Orange Coffee Cake
Cranberry Orange Bread
These tender, flaky cream-style scones are studded with cranberries and brightened with orange zest—an excellent choice for holiday breakfasts and relaxed brunches.
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Cranberry Orange Scone Recipe
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Ingredients
- 2 tablespoons orange zest
- 1 cup heavy cream
- 2 cups all-purpose flour
- 5 tablespoons butter, cold
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup cranberries, cut in half
- 2 tablespoons milk
- 1 tablespoon sugar
Orange Glaze
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
Instructions
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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In a bowl, stir the orange zest into the heavy cream and set aside to infuse.
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In a food processor, pulse flour and cold butter about 10 times until coarse crumbs form. Add baking powder, sugar, and salt and pulse to combine.
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Transfer the flour mixture to the bowl with the cream and stir until just combined. Fold in cranberries gently; do not overmix.
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Crumple and flatten a sheet of parchment to line a 9–10″ cake pan, then press the dough evenly into the pan.
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Lift the dough using the parchment and slice into 8 wedges. Place wedges on a parchment-lined baking sheet, brush with milk, and sprinkle with granulated sugar.
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Bake 15–18 minutes, until golden at the edges. Remove from oven.
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Whisk powdered sugar with 2 tablespoons orange juice, adding up to 1 tablespoon more if needed for consistency. Drizzle over warm scones.
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Serve warm and enjoy.
Notes
Freezing unbaked scones: Freeze on a flat tray until firm, then transfer to freezer bags for up to 3 months. Bake from frozen at 425°F, adding a few extra minutes to the baking time.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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This Cranberry Orange Scones Recipe produces flaky, tender scones studded with cranberries and bright with orange zest—perfect for holiday mornings and cozy brunches.