Cranberry Orange Scones Recipe

Introduction

Cranberry Orange Scones are a delightful blend of tart cranberries and bright orange zest, perfect for a cozy breakfast or afternoon treat. These scones are tender, buttery, and topped with a sweet orange glaze that adds a beautiful finishing touch.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup fresh or frozen cranberries, roughly chopped
• Zest of 1 orange
• 2/3 cup heavy cream (plus more for brushing)
• 1 egg
• 1 teaspoon vanilla extract

For the Orange Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons freshly squeezed orange juice
• 1/2 teaspoon orange zest (optional)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the flour mixture until it resembles coarse crumbs. Stir in the chopped cranberries and orange zest.
2. Step 2: In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and gently mix until a dough forms.
3. Step 3: Turn the dough onto a floured surface and knead it lightly. Pat it into a circle about 1 inch thick. Cut into 8 wedges and place them on a lined baking sheet.
4. Step 4: Preheat your oven to 400°F (200°C). Brush the tops of the scones with heavy cream for a golden finish. Bake for 18–20 minutes or until lightly golden.
5. Step 5: While the scones cool, prepare the glaze by whisking powdered sugar with orange juice until smooth. Drizzle over the scones and let set before serving.

Tips & Variations

• For a sweeter scone, add an extra tablespoon of sugar to the dough.
• Substitute dried cranberries if fresh or frozen are not available, but reduce sugar slightly as dried fruits are sweeter.
• Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice note.
• Use zest from a blood orange or lime for a different citrus twist in the glaze.

Storage

Store cranberry orange scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked scones wrapped tightly for up to 1 month. Reheat in a low oven (about 300°F/150°C) for 10 minutes or until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this recipe?

Yes, frozen cranberries work well; just chop them roughly while still frozen and fold them gently into the dough to avoid staining it too much.

What can I substitute for heavy cream?

You can use whole milk or half-and-half if you don’t have heavy cream, though the scones may be slightly less rich and tender.

Cranberry Orange Scones Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

These Cranberry Orange Scones are a perfect blend of tart cranberries and zesty orange, baked to a golden perfection and topped with a sweet orange glaze. Ideal for breakfast or an afternoon treat, they offer a delightful balance of fruity flavors and buttery richness in every bite.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: Comfort Food

Ingredients

Scale 1x2x3x

For the Scones:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup fresh or frozen cranberries, roughly chopped
• Zest of 1 orange
• 2/3 cup heavy cream (plus more for brushing)
• 1 egg
• 1 teaspoon vanilla extract

For the Orange Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons freshly squeezed orange juice
• 1/2 teaspoon orange zest (optional)

Instructions

1. Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped cranberries and orange zest evenly throughout the mixture.
2. Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and gently fold it in with a spatula or wooden spoon just until a soft dough forms. Avoid overmixing to keep the scones tender.
3. Shape the Scones: Turn the dough out onto a floured surface and knead it gently just a few times to bring it together. Pat the dough into a circle about 1 inch thick. Using a sharp knife or a pizza cutter, cut the dough into 8 equal wedges. Transfer the wedges to a baking sheet lined with parchment paper, spacing them slightly apart.
4. Bake the Scones: Preheat your oven to 400°F (200°C). Brush the tops of the scones lightly with additional heavy cream to promote a golden finish. Bake the scones in the preheated oven for 18–20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
5. Glaze the Scones: While the scones cool on a wire rack, prepare the orange glaze by whisking together the powdered sugar and freshly squeezed orange juice until smooth and pourable. Optionally, add orange zest for extra flavor. Drizzle the glaze over the warm scones and allow it to set before serving for a glossy, flavorful finish.

Notes

• Use cold butter and do not overmix the dough to keep the scones flaky and tender.
• Fresh cranberries provide the best flavor but frozen cranberries work well too; chop them to avoid large chunks.
• The glaze can be adjusted by adding more or less orange juice for desired consistency.
• Brush with heavy cream before baking for a nicely browned crust.
• Store scones in an airtight container at room temperature for up to 2 days or freeze to extend shelf life.

Keywords: cranberry orange scones, orange glaze, scones recipe, breakfast scones, baked scones, holiday baking