Cranberry Orange Scones are a bright and tasty treat, perfect for a cozy breakfast or afternoon snack. These scones are tender and flaky with juicy, tart cranberries and a burst of fresh orange zest that gives them a lovely citrus twist. The little bits of cranberry add a chewy pop that pairs so well with the subtle orange flavor throughout.
I love making these scones on a quiet weekend morning when there’s time to savor the smells that fill the kitchen. One tip I always follow is to keep the butter nice and cold while mixing the dough—it helps get that perfect flaky texture everyone loves. I also like to sprinkle a little sugar on top before baking for a delicate crunch that makes each bite even more satisfying.
These scones are wonderful served warm, straight out of the oven, with a pat of butter or a dollop of cream. I find they go especially well with a cup of hot tea or fresh coffee. Whenever I bring them to a gathering, they’re almost always the first to disappear, which always makes me smile. They’re just such a simple way to brighten up your day!
Key Ingredients & Substitutions
Flour: All-purpose flour is my go-to for scones. It provides structure but doesn’t make them too dense. If you want a lighter texture, try using half all-purpose and half cake flour.
Butter: Make sure your butter is very cold. This is key for flaky scones as the chunks of butter create layers when baking. Unsalted butter lets you control the saltiness better, but salted works too.
Cranberries: Fresh cranberries are great for tartness, but frozen work well if you don’t have fresh. Just keep them frozen until folding into the dough to avoid coloring it red.
Orange Zest: Fresh zest brightens the flavor wonderfully. Avoid using bottled orange flavor—it’s just not the same and can be too strong or artificial.
Heavy Cream: This adds moisture and richness. If you need a substitute, whole milk with a little melted butter works, but the texture won’t be quite as tender.
How Do You Keep Scones Flaky Instead of Tough?
Great question! The key is to handle the dough gently and keep everything cold. Here are my tips:
- Use cold butter and cut it into the flour quickly until you still see small pieces.
- Mix wet and dry ingredients just until combined—don’t overwork the dough.
- Shape the dough with light hands and avoid squeezing it too much.
- Brush with cream before baking for a golden top without drying out.
Following these steps helps create those tender layers inside while keeping the outside crisp. It’s worth the little bit of patience for that perfect scone texture!
Equipment You’ll Need
- Baking sheet – perfect for even baking and crisp edges on your scones.
- Parchment paper or silicone baking mat – makes cleanup easy and stops sticking.
- Pastry cutter or two forks – helps cut cold butter into flour for flaky layers.
- Mixing bowls – one for dry ingredients, one for wet; keeps things organized.
- Whisk – great for blending eggs, cream, and vanilla smoothly.
- Sharp knife – to cut the dough cleanly into scone wedges without squishing.
- Cooling rack – lets scones cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap cranberries for dried cherries or blueberries for a different fruity pop.
- Add 1 teaspoon cinnamon or nutmeg for warm spice, especially nice in fall.
- Mix in 1/2 cup chopped nuts like pecans or almonds for extra crunch.
- Stir in a handful of white chocolate chips for a sweeter, creamy touch.
How to Make Cranberry Orange Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- Zest of 1 large orange
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice (or more to thin as needed)
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to bake. Including some cooling time, you should set aside about 40 minutes before enjoying your delicious scones.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
2. Make the Dough:
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 using a pastry cutter, two forks, or your fingers. Keep working until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Gently fold in the cranberries and orange zest.
3. Combine Wet Ingredients:
In a separate bowl, whisk the heavy cream, egg, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to stir gently just until the dough comes together. The dough will be a bit sticky—don’t overmix!
4. Shape and Cut the Scones:
Lightly flour your work surface and turn the dough out onto it. Using floured hands, shape the dough into a circle about 7 inches wide and 1 inch thick. With a sharp knife, cut the dough into 8 equal wedges. Transfer the wedges onto the prepared baking sheet, spacing them evenly. Brush the tops with a little heavy cream to help them develop a lovely golden color while baking.
5. Bake the Scones:
Bake for 18 to 22 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean. Once baked, let them cool on the baking sheet for 5 minutes before moving to a wire rack.
6. Prepare and Add the Glaze:
While the scones are baking, whisk together the powdered sugar, orange juice, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the warm scones for a simple, sweet finish.
7. Serve and Enjoy:
Serve your cranberry orange scones warm or at room temperature. They’re wonderful with butter or clotted cream and perfect alongside a cup of tea or coffee. Enjoy!
Can I Use Frozen Cranberries for This Recipe?
Yes! You can use frozen cranberries straight from the freezer without thawing. This helps keep the dough from turning pink and prevents excess moisture.
How Should I Store Leftover Scones?
Keep leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat in a warm oven for best texture.
Can I Make the Dough Ahead of Time?
Absolutely! After shaping the dough into a circle, wrap it tightly and refrigerate for up to 24 hours. When ready, slice and bake as usual, adding a couple extra minutes to the baking time if needed.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, use whole milk with 1 tablespoon of melted butter per 1/2 cup to mimic the richness. The texture might be slightly less tender but still delicious.
