How to Make Perfect Cranberry Orange Scones

Bright, buttery, and bursting with flavor, these Cranberry Orange Scones are a bakery-style treat you can easily make at home. With tender layers, fresh tart cranberries, and a sweet orange glaze, they bring the perfect balance of tangy and sweet to your breakfast or afternoon tea.

Why You’ll Love This Recipe

• Fresh cranberries add bright bursts of flavor
• Perfect for brunch, breakfast, or holiday mornings
• Tender, flaky texture from cold butter
• Simple pantry ingredients, ready in under 30 minutes
• Freezer-friendly dough for make-ahead baking

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¾ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 large orange
• 1 cup fresh or frozen cranberries

For the glaze:

• ½ cup powdered sugar
• 1–2 tablespoons orange juice

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in orange zest and cranberries.
5. In a separate bowl, whisk cream, egg, and vanilla extract.
6. Pour wet ingredients into the dry mixture, stirring just until combined.
7. Turn dough onto a floured surface, knead lightly, and form a circle about 1 inch thick.
8. Cut into 8 wedges and place them on the baking sheet.
9. Brush tops with a little cream for a golden finish.
10. Bake for 18–20 minutes until lightly browned.
11. Cool for 10 minutes, then drizzle with orange glaze.

Tips & Variations

• Use frozen cranberries for a slightly firmer texture.
• Substitute buttermilk for cream for a tangier flavor.
• Add white chocolate chips for a sweet twist.
• For a citrus burst, mix extra zest into the glaze.
• Make smaller, bite-sized scones for tea parties or brunch platters.

Storage & Freezer Instructions

• Room temperature: Store in an airtight container up to 2 days.
• Refrigerate: Keep in a sealed container for up to 5 days.
• Freeze: Wrap baked scones in foil, then store in a freezer bag for up to 3 months.
• Reheat: Warm in a 325°F (160°C) oven for 10 minutes before serving.

Serving & Pairing Ideas

• Warm with butter, clotted cream, or orange marmalade
• Alongside black tea, earl grey, or cappuccino
• As part of a brunch board with fruit and yogurt
• With a sprinkle of powdered sugar for a bakery-style finish
• During the holidays for a festive breakfast treat

Frequently Asked Questions

Can I use dried cranberries instead of fresh?

Yes. If using dried cranberries, soak them in warm water or orange juice for 10 minutes before adding to the dough. This keeps them soft and juicy.

Why are my scones dry?

Overmixing the dough or using too much flour can cause dryness. Mix just until combined and handle the dough gently to maintain tenderness.

Can I make the dough ahead of time?

Yes! You can refrigerate the shaped dough overnight and bake the next morning. This gives even fluffier scones.

What’s the best way to get a golden top?

Brush with heavy cream or beaten egg before baking. This helps the tops brown beautifully while staying soft inside.

Ready to Make It?

These Cranberry Orange Scones are bright, buttery, and bursting with citrus flavor. Whether you’re baking for the holidays or treating yourself to a cozy morning, this easy recipe will fill your kitchen with warm, irresistible aromas. Save it now and bake your way to a perfect, bakery-style breakfast!

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