These orange cranberry scones are perfect for breakfast, brunch, or afternoon tea. Bright, buttery, and bursting with cranberries & citrus, they’re easy to make at home!
These orange cranberry scones are the perfect cozy bake for chilly mornings or festive brunches. They’re easy to make, bake up beautifully golden, and taste like pure comfort in every bite!
Warm from the oven, these scones fill your kitchen with the irresistible scent of fresh oranges and butter melting into flaky layers. Each bite has the soft crumb of a biscuit with a pop of juicy cranberries and a hint of zest.
I love these scones with a cup of coffee or tea. They’re also great for a holiday brunch table or a quiet Saturday morning with your favorite playlist and a cozy sweater.
Table of Contents
About scones
Scones were originally from Scotland and have been a beloved teatime treat across the UK for centuries.
Traditional scones are made plain or with currants. They’ve evolved over time into countless variations, like our blackberry scones with blackberry glaze and our mocha chocolate chip scones.
The cranberry-orange flavor combo is a popular one, especially in North America. The bright fruit and citrus reflect seasonal winter flavors.
Why you’ll love this family favorite recipe!
I hope you’ll love these as much as we do!
- They come together quickly with simple pantry ingredients.
- The dough can be made ahead of time for stress-free baking.
- They’re freezer-friendly.
- You can make them as classic triangles or rustic rounds, like biscuits.
- The citrus-cranberry flavor feels festive and smells amazing.
Ingredient notes
Here are some notes about the ingredients for the scone dough and the orange vanilla icing.
- All-purpose flour – Creates a tender, fluffy texture. I haven’t tested this recipe with any other type of flour. If you do try it, please leave a comment and
- Cold butter – Frozen butter is the key to flaky layers! I prefer to grate it, but you can cube it small and keep it chilled until you’re ready to use it.
- Granulated sugar – Adds light sweetness and balances the tart berries.
- Baking powder – This is what gives scones their lift to rise.
- Salt – Use kosher salt to enhance flavor and balances the citrus and sugar.
- Fresh cranberries – Use fresh or frozen. If using frozen (as I usually do), don’t thaw before incorporating into the dough. Keeping it frozen helps prevent color bleeding.
- Orange zest and juice – Both fresh orange juice and zest add bright, fresh flavor throughout the dough and glaze.
- Milk or heavy cream – Gives richness and moisture. Substitute with half-and-half if needed. I’ve also used dairy-free heavy cream as a substitute with success!
- Powdered sugar – For the glaze, which ties everything together with a hint of sweetness.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are step-by-step photos to help you make these delicious scones.
- Start by mixing together the dry ingredients.
- Add in the grated (or cubed) frozen butter.
- Use your hands or two forks to cut the dough together until you’ve got pea-like crumbles.
4. In a separate bowl, whisk together the wet ingredients.
5. Add the wet ingredients to the dry ingredients. Add the cranberries, leaving a few for later.
6. Mix together.
7. Lightly flour a flat, clean surface. Turn the dough out onto the floured surface.
8. Shape the dough into a circle, around 8 inches in diameter.
9. Gently push the extra cranberries into the top of the dough.
10. Slice the dough into 8-9 triangles.
11. Place scones onto the prepared baking sheet.
12. Whisk together the icing ingredients.
13. Brush the tops of the scones with the glaze.
14. Bake at 400°F for 22-25 minutes.
Marlynn’s Tip
Recipe Tip
Grate frozen butter first, then keep it in the refrigerator until you are ready to add it to the dough mixture.
Recipe FAQs
Yes. I prefer the texture and flavor of frozen cranberries in these scones. But you can use about ¾ cup dried cranberries and soak them in orange juice for 10 minutes to plump them up before adding them. Just be sure to drain all of the liquid out first.
Use cold butter and cream, and don’t overwork the dough. Slightly sticky dough makes softer scones.
Absolutely. Bake them the day before, store covered at room temperature, and glaze before serving.
Store scones in an airtight container in the refrigerator for up to 5 days or at room temperature for 1-2 days.
Yes. Freeze unbaked scones on a tray, then store in a bag for up to 3 months. Bake directly from frozen, adding a few extra minutes. Then glaze.
Serving suggestions
Serve these scones warm with a smear of butter, orange marmalade, or clotted cream. They pair beautifully with a cappuccino or hot tea.
For a full brunch spread, serve alongside an egg vegetable scramble, a salmon quiche, and a fresh fruit salad.
They also make a lovely sweet addition to a holiday breakfast board or brunch board with mini frittatas, almond croissants, and spiced nuts.
These orange cranberry scones bring just the right mix of brightness and comfort. Perfect for busy mornings that still deserve something special.
More pastry recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Orange Cranberry Scones
Equipment
Ingredients
- 2 cups all-purpose flour, plus more for work surface
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons orange zest, about half of a large orange
- ½ cup (1 stick) unsalted butter, frozen
- ½ cup heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup frozen cranberries
- Topping: 1 Tablespoon heavy cream and coarse sugar
Orange Glaze
- 1 cup powdered sugar
- 3 Tablespoons fresh orange juice
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
- Add the grated frozen butter to the flour mixture and combine with your fingers or two forks until the mixture resembles pea-sized crumbs.
- In a separate medium bowl, whisk together the 1/2 cup heavy cream, egg, and vanilla extract. Drizzle over the flour mixture, add the cranberries, then fold in gently to mix it all together.
- Lightly flour a flat, clean work surface and lightly flour your hands. Turn the dough out onto the floured work surface and press the dough together to form a dough ball. At this point, the dough will be sticky. (see notes) Press into an 8-inch disc. Using a bench scraper or sharp knife, and cut into 8 equal wedges.
- Place scones on the prepared lined baking sheet about 2 inches apart from one another and refrigerate for at least 15 minutes. If your refrigerator does not have space, you can place scones on a plate to refrigerate.
- Preheat oven to 400°F.
- After the scones have chilled, remove them from the fridge and brush scones with remaining heavy cream. Sprinkle each with the sanding sugar.
- Bake scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Cool on the pan for about 5-10 minutes while you make the glaze.
- To make the glaze: In a medium bowl, whisk the powdered sugar and orange juice together until smooth and there are no dry bits of sugar visible. After scones have cooled slightly after baking, drizzle the glaze over scones.
Notes
- Use freshly squeezed orange juice for the best flavor.
- When forming the dough ball, if it’s too sticky, add a little more flour. If it’s too dry, add more heavy cream 1 tablespoon at a time until your dough feels right.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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