These cranberry orange scones are buttery, crumbly, and just the right amount of sweet.
I’ve made these so many times I could probably do it in my sleep.
They come together fast and always make the kitchen smell incredible.
The tart cranberries and fresh orange zest just pop in every bite.
Why I Love This Recipe
This is one of those cozy recipes that feels like home every time I make it. It started as a Thanksgiving leftover experiment, and now it’s a year-round go-to.
- The combo of tart cranberries + sweet orange is always a win
- It’s easy — no mixer, no fancy tools
- Smells amazing while it bakes
- Perfect for brunch, holidays, or just a lazy weekend
- It freezes great too
Makes
8 scones
Total Time
35 minutes
What You’ll Need
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- ⅓ cup granulated sugar
- 1 tbsp orange zest (from 1 large orange)
- ¾ cup dried cranberries
- ⅔ cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- Optional glaze: ½ cup powdered sugar + 1–2 tbsp fresh orange juice
Pro Tips
- Use cold butter straight from the fridge — it makes the scones flaky
- Don’t overwork the dough or they’ll be tough
- Freeze the dough for 10 minutes before baking for max rise
- Add the glaze after the scones cool or it’ll melt right off
- You can pulse everything in a food processor if you don’t want to use your hands
Tools Required
- Large mixing bowl
- Whisk
- Pastry cutter or two forks
- Microplane or zester
- Baking sheet
- Parchment paper
- Small bowl (for glaze)
- Pastry brush (optional)
Substitutions and Variations
- Sub fresh cranberries (chopped) for dried — add 1 tbsp more sugar
- Use lemon zest instead of orange for a twist
- Add white chocolate chips for a sweeter version
- Use half whole wheat flour for a more hearty scone
Make Ahead Tips
- You can make the dough, shape it, and freeze it unbaked. Bake straight from frozen, adding 2–3 more minutes.
- Baked scones freeze well. Reheat at 300°F for 8–10 mins.
- Glaze can be made a day ahead and stored in the fridge.
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and ½ tsp salt.
Step 2: Cut in the Butter
Add ½ cup cold cubed unsalted butter to the dry mix. Use a pastry cutter or two forks to work it in until the mixture looks like coarse crumbs with pea-sized bits of butter.
Step 3: Add Sugar, Zest, and Cranberries
Stir in ⅓ cup granulated sugar, 1 tbsp orange zest, and ¾ cup dried cranberries until evenly mixed.
Step 4: Add the Wet Ingredients
In a separate bowl, whisk together ⅔ cup heavy cream, 1 large egg, and 1 tsp vanilla extract. Pour into the dry mixture.
Step 5: Gently Mix and Form Dough
Use a spatula or your hands to gently mix just until the dough comes together. Turn it out onto the counter, gently knead a few times, and form into a 1-inch thick circle.
Step 6: Cut Into Wedges
Cut the dough circle into 8 equal wedges like a pizza. Transfer to a parchment-lined baking sheet.
Step 7: Chill and Bake
Chill the tray in the freezer for 10 minutes. Then bake at 400°F for 18–20 minutes, until golden and cooked through.
Step 8: Make the Optional Glaze
Mix ½ cup powdered sugar and 1–2 tbsp fresh orange juice until smooth and pourable.
Step 9: Cool and Drizzle
Let the scones cool for 10 minutes, then drizzle glaze over each one using a spoon or pastry brush.
Leftovers and Storage
- Store in an airtight container at room temp for 2 days
- Keep in fridge up to 5 days — reheat in oven or toaster oven
- Freeze up to 2 months — reheat at 300°F until warmed through
Why This Recipe Works (Quick Science)
Cold butter is the magic here. When it hits the hot oven, it steams and creates little pockets of air — that’s how you get those flaky layers. The heavy cream adds richness, and the acid from the orange zest helps keep things tender.
Common Mistakes
- Using warm or soft butter — won’t get flaky texture
- Overmixing the dough — makes the scones tough
- Skipping the chill time — scones may spread too much
- Not zesting the orange before juicing — harder to zest later
What to Serve With
- Hot tea or coffee
- Orange marmalade or clotted cream
- Scrambled eggs for a full brunch plate
- Sparkling juice or mimosa for a brunch vibe
FAQ
Can I use fresh cranberries?
Yes, chop them up and add 1 tbsp more sugar.
Can I skip the glaze?
Totally — they’re still delicious without it.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend that contains xanthan gum.
Do I need a pastry cutter?
Nope — two forks or even your fingers work fine.
Why chill the dough before baking?
Cold dough = better rise and flaky texture.
