Cranberry Orange Scones are a perfect little treat that brings together the bright, zesty flavor of fresh oranges with tart cranberries in a tender, flaky scone. These scones have a lovely crumbly texture and just the right amount of sweetness, making them a wonderful choice for breakfast or an afternoon snack. The citrusy aroma fills the kitchen and makes the whole house feel cozy and inviting.
I love making these scones when I want something a bit special but not too fussy. The combo of cranberry and orange feels festive, even on an ordinary day, and the best part is how the cranberries burst with each bite, adding little pops of tartness that balance the sweet orange glaze perfectly. I usually sprinkle a little extra sugar on top before baking to get that lovely crunchy crust—it’s such a nice touch.
My favorite way to enjoy cranberry orange scones is with a hot cup of tea or coffee and a smear of butter that slowly melts into those warm layers. They’re great for sharing at brunch or packing along on a picnic. Whenever I make them, I find myself smiling a little more—there’s just something happy and bright about these scones that makes any day better.
Key Ingredients & Substitutions
Butter: Use cold, unsalted butter for flaky scones. Chilling it keeps the dough from getting greasy. If you’re dairy-free, coconut oil works fine but expect a slight coconut flavor.
Cranberries: Dried cranberries add sweetness and texture. Fresh cranberries can be used but they’re tart and release juice, so add a little extra sugar if you prefer milder flavor.
Orange Zest & Juice: Fresh orange zest brings bright aroma and flavor. Avoid bottled zest or juice for best freshness. If oranges aren’t available, lemon zest is an okay substitute, but taste will be different.
Heavy Cream: It adds moisture and richness. You can swap with half-and-half or whole milk, but scones will be less tender and rich.
How Do You Keep Scones Tender and Flaky?
The key to tender scones is handling the dough gently and keeping ingredients cold:
- Cut butter into the dry ingredients until you see pea-sized bits—these melt during baking and create flaky layers.
- Mix wet and dry just until combined. Overmixing develops gluten and makes scones tough.
- Pat dough lightly into shape; avoid squeezing too hard.
- Chill butter and cream before mixing for best texture.
Also, brushing tops with cream and adding sugar before baking helps get a golden, slightly crunchy crust that is just right.
Equipment You’ll Need
- Baking sheet – for baking scones evenly and giving them a nice crust.
- Parchment paper – prevents sticking and makes cleanup easier.
- Mixing bowls – one large for dry ingredients and one for wet ingredients keeps things organized.
- Pastry cutter or fork – helps cut cold butter into flour quickly to make flaky scones.
- Whisk – perfect for mixing wet ingredients smoothly.
- Knife or bench scraper – to cut dough into wedges without squishing it.
Flavor Variations & Add-Ins
- Use fresh blueberries instead of cranberries for a sweeter, juicier bite that pairs well with orange.
- Add chopped white chocolate to balance tart cranberries with creamy sweetness.
- Mix in toasted pecans or walnuts for crunch and a nutty flavor.
- Try lemon zest instead of orange zest for a sharper citrus flavor that’s bright and fresh.
Cranberry Orange Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1 cup dried cranberries (or fresh if preferred)
- Zest of 1 large orange
- 2/3 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the Orange Glaze:
- 1/2 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 18-22 minutes to bake. Allow an extra 10 minutes for cooling and glazing. In total, you’ll spend around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt.
2. Cut in the Butter:
Add the cold, diced butter to the dry ingredients. Use a pastry cutter or a fork to blend the butter until the mixture looks like coarse crumbs with some pea-sized bits.
3. Add Cranberries and Orange Zest:
Stir in the dried cranberries and orange zest evenly throughout the crumb mixture.
4. Mix Wet Ingredients:
In another bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry mixture and gently stir until the dough just comes together. Avoid overmixing to keep your scones tender.
6. Shape and Cut the Dough:
Turn the dough onto a lightly floured surface. Press it gently into a circle about 1 inch thick. Using a knife or bench scraper, cut the dough into 8 equal wedges.
7. Prepare for Baking:
Place the wedges spaced apart on the lined baking sheet. Brush the tops with a bit of heavy cream and sprinkle granulated sugar over them to add a nice crunch when baked.
8. Bake the Scones:
Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Make the Orange Glaze:
While the scones are baking, mix the powdered sugar and fresh orange juice in a small bowl to create a smooth glaze. Adjust the juice to get the consistency you like.
10. Glaze and Serve:
Let the scones cool on a wire rack for about 10 minutes. Drizzle the orange glaze over the warm scones before serving. Enjoy them warm or at room temperature, perfect with a cup of tea or coffee!
Can I Use Frozen Cranberries Instead of Dried?
Yes, you can use frozen cranberries, but thaw and drain them well first to avoid extra moisture in the dough. You might also want to add a bit more flour if the dough feels too wet.
How Should I Store Leftover Scones?
Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month and reheat gently in the oven.
Can I Make These Scones Dairy-Free?
Absolutely! Substitute the butter with a dairy-free margarine and use coconut milk or an almond milk cream substitute in place of heavy cream. The texture might be slightly different but still delicious.
What’s the Best Way to Reheat Cranberry Orange Scones?
Reheat scones in a 325°F (160°C) oven for about 5-7 minutes until warmed through and slightly crisp on the outside. Avoid microwaving to keep the texture flaky.
