Cranberry Orange Scones Recipe

Introduction

These Cranberry Orange Scones offer a perfect balance of tart cranberries and bright citrus flavor. Tender and flaky, they’re ideal for breakfast or a cozy afternoon treat. The orange glaze adds a sweet, zesty finish that makes them irresistible.

Ingredients

• ½ cup (1 stick / 113 g) cold unsalted butter
• 2 ½ cups (312.5 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¾ teaspoon kosher salt
• 1 tablespoon baking powder
• 1 cup (100 g) fresh cranberries, roughly chopped
• 2 large eggs, room temperature
• 1 teaspoon orange zest
• ¾ cup (178.5 g) heavy whipping cream
• 2 tablespoons heavy whipping cream (for brushing)
• 1 cup (125 g) confectioners’ sugar
• 2-3 tablespoons orange juice

Instructions

1. Step 1: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Set aside.
2. Step 2: Grate the cold unsalted butter using the fine edge of a grater onto a sheet of parchment paper. Place it in the freezer while you prepare the dry ingredients.
3. Step 3: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and baking powder.
4. Step 4: Remove the grated butter from the freezer. Using a fork, incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
5. Step 5: Add the roughly chopped cranberries to the mixture and gently combine.
6. Step 6: In a separate bowl, whisk together the eggs, orange zest, and ¾ cup heavy whipping cream until smooth.
7. Step 7: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
8. Step 8: Turn the dough onto the lined baking sheet and shape it into a circle about ¾ inch thick. Flour your hands lightly if the dough is sticky.
9. Step 9: Using a bench scraper or large knife, cut the dough into 6 to 8 wedges. Gently separate each wedge, leaving about ½ inch of space between them.
10. Step 10: Brush the tops and edges of the scones with the remaining 2 tablespoons of heavy cream.
11. Step 11: Bake for 18 to 23 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
12. Step 12: While the scones bake, prepare the glaze by whisking together the confectioners’ sugar and orange juice in a small bowl. Adjust the orange juice amount to reach your desired consistency.
13. Step 13: Once the scones have cooled slightly, drizzle the orange glaze over them. Serve and enjoy!

Tips & Variations

• For a nuttier flavor, add ½ cup of chopped toasted pecans or walnuts to the dough.
• If fresh cranberries aren’t available, use frozen ones but thaw and drain them well before adding to prevent excess moisture.
• For extra zest, sprinkle a little extra orange zest on top of the scones before baking.
• You can substitute the orange juice in the glaze with lemon juice for a different citrus twist.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in foil or plastic wrap for up to 3 months. Reheat in a 325°F oven for 10-12 minutes to restore freshness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used, but make sure to thaw and drain them well to avoid excess moisture which can affect the dough texture.

How do I know when the scones are fully baked?

The scones should be golden brown on top and a toothpick inserted in the center should come out clean. They should also feel firm to the touch.

Cranberry Orange Scones Recipe

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★★★★★

4.8 from 129 reviews

These Cranberry Orange Scones are a delightful blend of tart cranberries and bright orange zest, encased in a tender, flaky scone perfect for breakfast or tea time. Made with cold butter grated into the flour mixture, these scones bake up golden and flaky, then finished with a sweet and tangy orange glaze for an irresistible treat.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6–8 scones 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scones

• ½ cup (1 stick / 113 g) cold unsalted butter
• 2 ½ cups (312.5 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¾ teaspoon kosher salt
• 1 tablespoon baking powder
• 1 cup (100 g) fresh cranberries, roughly chopped
• 2 large eggs, room temperature
• 1 teaspoon orange zest
• ¾ cup (178.5 g) heavy whipping cream

Glaze

• 1 cup (125 g) confectioners’ sugar
• 2–3 tablespoons orange juice
• 2 tablespoons heavy whipping cream (for brushing before baking)

Instructions

1. Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
2. Grate cold butter: Using the fine edge of a grater, grate the cold unsalted butter onto a sheet of parchment paper. Place this grated butter in the freezer to keep it cold while you prepare the other ingredients.
3. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and baking powder until evenly combined.
4. Incorporate grated butter: Remove the grated butter from the freezer and, using a fork, quickly work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
5. Add cranberries: Fold the roughly chopped fresh cranberries into the flour and butter mixture, distributing them evenly.
6. Whisk wet ingredients: In a separate bowl, whisk together the eggs, orange zest, and heavy whipping cream until smooth and combined.
7. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon just until the dough comes together. Avoid overmixing to keep the scones tender.
8. Shape the dough: Transfer the dough onto the prepared baking sheet lined with parchment paper. Shape it into a circle about ¾-inch thick. Lightly flour your hands if the dough is sticky to help shape it without sticking.
9. Cut into wedges: Using a bench scraper or large knife, cut the round dough into 6 to 8 wedges. Gently separate the wedges slightly to create about a ½-inch space between each scone.
10. Brush with cream: Brush the tops and exposed edges of the scones with 2 tablespoons of heavy whipping cream. This will help them develop a golden-brown crust during baking.
11. Bake the scones: Bake in the preheated oven for 18 to 23 minutes, or until the scones are puffed and golden brown on top.
12. Prepare the glaze: While the scones bake, whisk together the confectioners’ sugar and 2 to 3 tablespoons of orange juice in a small bowl, adding juice gradually until the glaze reaches a smooth, drizzle-able consistency.
13. Glaze and serve: Once the scones are baked and slightly cooled, drizzle the orange glaze over the top. Serve warm or at room temperature and enjoy!

Notes

• Using cold butter is key to achieving flaky scones; grating it helps distribute it evenly without melting.
• Do not overmix the dough once the wet and dry ingredients are combined to avoid tough scones.
• You can substitute fresh cranberries with dried cranberries soaked briefly in warm water if fresh are unavailable.
• Adjust the orange juice in the glaze to make it thicker or thinner depending on your drizzle preference.
• For best results, serve scones fresh the same day they are baked.

Keywords: cranberry orange scones, scones recipe, holiday scones, breakfast scones, cranberry scones, orange zest scones, glazed scones