Cranberry Orange Scones
Our soft cranberry orange scones are easy to make and have a burst of citrus and cranberry in every bite.
Easy Cranberry Orange Scones Recipe
In our house, we’re all about soft, flavorful scones, and these cranberry orange scones hit all the right notes.
With pillowy, flaky layers and the perfect balance of tangy cranberries and sweet orange zest, they’re one of our favorites for breakfast and brunch.
Plus, they’re incredibly easy to prepare, making them a fantastic recipe for beginner bakers.
Looking for more scone ideas? Check out our Cheddar Chive Scones, Bacon Cheddar Scones, or Lemon Poppy Seed Scones.
Tips and Variations
To help you bake the best scones, here are a few tips and variations to consider:
- Cold Butter is Key: Keep the butter cold to create those flaky layers. Try to work quickly to prevent it from softening.
- Chill Before Baking: After cutting the scones into wedges, pop them in the fridge for 30 minutes to an hour. This allows the butter to firm up, helping the scones to maintain their shape during baking.
- Mix Carefully: Avoid overmixing the dough to ensure light and tender scones.
Variation Ideas:
- Add ½ cup of white chocolate chips in place of the orange juice and zest.
- Replace orange zest with lemon zest for a cranberry-lemon combo.
- Skip the glaze and opt for a sprinkle turbinado sugar on top.
Glazing Options
The light orange glaze included in this recipe perfectly complements the citrus flavor, but you can mix it up:
- Classic Glaze: Stick with the powdered sugar, vanilla, and milk for a more traditional flavor.
- Vanilla Orange Glaze: Add a splash of vanilla extract for extra depth.
- Add Some Zest: Add some orange zest for even more citrus flavor.
- Powdered Sugar: Try a dusting of powdered sugar instead of a sweet glaze.
Fresh vs. Frozen Cranberries
Wondering whether fresh or frozen cranberries work better? Here are our thoughts:
- Fresh Cranberries: These give you a bright, tangy flavor that can’t be beat. We love to use fresh cranberries whenever they’re in season. Toss them in whole or chopped, either works!
- Frozen Cranberries: The frozen option works great, too. Toss them in teh flour mixture while they’re still frozen to prevent excess moisture in the dough. These are a good option when cranberries aren’t in season.
Both ways are great, so use what you have on hand.
Can I Make Scones Ahead of Time?
Yes! You can prepare the scones ahead of time in a couple of ways:
- Unbaked Dough: Shape the dough, cut into wedges, and refrigerate overnight. Bake it the next day for fresh scones.
- Baked Scones: Bake the scones, let them cool completely, and store them in an airtight container in the fridge for 3-4 days. Warm them slightly before serving. If using this option, we recommend adding the glaze just prior to serving.
Can I Freeze Baked Cranberry Orange Scones?
Absolutely. Freezing baked scones is a great way to save them for later.
- Let the scones cool completely.
- Wrap each scone individually in plastic wrap or freezer paper.
- Place them in a freezer-safe bag or container.
When you’re ready to enjoy them, thaw at room temperature or heat in the oven at 350°F (175°C) for 5-10 minutes. Add the glaze just before serving.
How to Store Leftovers
Place any leftover scones in an airtight container in the fridge, and they’ll stay fresh for 3-4 days.
Why is my scone dough sticky?
Scone dough should be slightly tacky or sticky. If it’s too wet, add a little extra flour, one tablespoon at a time, until it’s manageable.
Can I make mini scones instead?
Yes! Simply divide the dough into smaller wedges or use a round biscuit cutter. Reduce the baking time by 2-3 minutes and keep an eye on them.
Can I skip the glaze?
Of course! These scones are delicious on their own, but the glaze adds extra sweetness and boosts the orange flavor.
More Baking Recipes to Try
- Pumpkin Chocolate Chip Muffins
- Rum Cake
- Strawberry Shortcake Recipe
- Cheddar Biscuits
- Sourdough Banana Bread
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Ingredients
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 1 orange
- ¼ cup unsalted butter, cold, cubed
- 1 cup fresh cranberries, or frozen cranberries
- ¾ cup plus 1 tablespoon heavy cream, divided
- 1 large egg, lightly beaten
- 2 to 3 tablespoons orange juice
For the Orange Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice
Instructions
- Preheat the Pan: Line a baking sheet with parchment paper, and set aside.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.2 cups all-purpose flour⅓ cup granulated sugar1 tablespoon baking powder½ teaspoon saltZest of 1 orange
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.¼ cup unsalted butter
- Add the cranberries: Gently toss the cranberries into the butter-flour mixture until evenly distributed.1 cup fresh cranberries
- Combine wet ingredients: In a separate bowl, whisk together ¾ cup of heavy cream, egg, and orange juice.1 large egg2 to 3 tablespoons orange juice
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overwork the dough. The dough should be a little bit tacky but not be overly sticky. Add additional flour, a tablespoon at a time, if the dough is too wet.
- Shape the dough: Turn the dough out onto a floured surface. Shape it into a circle about 1-inch (2.5cm) thick and cut it into 8 wedges.
- Prepare for baking: Transfer the wedges to the prepared baking sheet, leaving space between each one. Brush the tops with the remaining heavy cream.
- (Optional) Refrigerate: Place the unbaked scones into the refrigerator for 30 minutes to an hour and allow the butter time to firm up.
- Preheat the Oven: When you're ready to bake the scones, preheat the oven to 400°F (200°C).
- Bake: Bake for 16-19 minutes or until the scones are light golden brown. Let them cool on a wire rack.
- Make the glaze: While the scones cool, whisk together the powdered sugar and orange juice in a small bowl until smooth. Adjust the orange juice amount to achieve your desired glaze consistency.1 cup powdered sugar2 to 3 tablespoons orange juice
- Drizzle the glaze: Once the scones have cooled, drizzle the orange glaze over the top.
Notes
- This recipe makes 8 scones, with 1 scone per serving. Calorie counts may vary based on ingredients used.
- We use fresh squeezed orange juice. Usually 1 medium-large orange is enough for the zest and juice.