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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/cranberry-orange-scones-recipe/