Start your day with these moist and crumbly Cranberry Orange Scones. Bursting with tart cranberries and fresh orange zest, they are perfect for breakfast, brunch, or an afternoon treat. Easy to make and full of flavor, this recipe yields 8 scones that are sure to impress.

Ingredients

Scones

2 ½ cups all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
⅓ cup cold butter, cut into pieces
½ cup dried cranberries
2 eggs, beaten
¾ cup heavy whipping cream
1 tablespoon orange zest
Milk, for brushing tops
Granulated sugar, for sprinkling

Orange Glaze

3 tablespoons powdered sugar
1 tablespoon orange juice
¼ teaspoon orange zest (or to taste)

Instructions

Scones

Preheat oven to 400°F.
In a medium bowl, combine flour, sugar, baking powder, and salt.
Cut cold butter into small cubes and mix with flour using a pastry cutter until coarse crumbs form.
Stir in cranberries and create a well in the center.
In a separate bowl, combine eggs, heavy cream, and orange zest.
Pour wet ingredients into the well and stir until just combined.
On a lightly floured surface, knead dough by folding and pressing 10–12 times until nearly smooth.
Pat or roll dough into an 8-inch circle and cut into 8 wedges.
Place wedges 1 inch apart on an ungreased baking sheet.
Brush tops with milk and sprinkle with granulated sugar.
Bake for 18–22 minutes or until golden brown.
Remove from oven and let cool slightly before glazing.

Glaze

Combine powdered sugar, orange juice, and orange zest in a bowl.
Drizzle over slightly cooled scones.

Serving Tips

Serve warm with butter, honey, or your favorite jam.
Pair with coffee, tea, or fresh orange juice for a complete breakfast.
Sprinkle additional powdered sugar or cinnamon sugar on top for extra sweetness.
Serve with fresh fruit for a colorful brunch spread.

Storage Tips

Store baked scones in an airtight container at room temperature for up to 2 days.
Keep in the refrigerator for up to 5 days.
Freeze unglazed scones in a freezer-safe bag for up to 3 months.
Reheat in the oven at 350°F for 5–10 minutes or microwave for 20–30 seconds.

Variations

White Chocolate Cranberry Scones – Add ½ cup white chocolate chips for a creamy sweetness.
Almond Cranberry Scones – Add ½ teaspoon almond extract and top with slivered almonds.
Gluten-Free Scones – Replace all-purpose flour with a 1:1 gluten-free flour blend.
Vegan Scones – Replace butter with coconut oil and use plant-based cream and egg replacer.
Orange Poppy Seed Scones – Add 1 tablespoon poppy seeds to the dough.
Maple Glazed Scones – Replace orange glaze with a mixture of powdered sugar and maple syrup.
Spiced Cranberry Orange Scones – Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dough.
Lemon Cranberry Scones – Substitute orange zest with lemon zest for a tangy twist.
Chocolate Dipped Scones – Dip cooled scones in melted dark or white chocolate.
Cranberry Walnut Scones – Fold in ½ cup chopped walnuts for crunch.
Cream Cheese Filled Scones – Place 1 teaspoon cream cheese in the center of each wedge before baking.
Orange Glazed Scones with Drizzle – Add extra orange juice to glaze for a thicker drizzle.
Berry Medley Scones – Replace cranberries with a mix of dried berries like blueberries and cherries.
Honey Glazed Scones – Brush warm scones with honey instead of glaze.
Cinnamon Sugar Topped Scones – Sprinkle with cinnamon sugar instead of granulated sugar before baking.

FAQs

Can I use fresh cranberries instead of dried?
Yes, but slightly reduce the cream to prevent the dough from being too wet.
Can I make scones ahead of time?
Yes, you can prepare the dough and refrigerate for up to 24 hours before baking.
Can I freeze scones after baking?
Yes, store in a freezer-safe container for up to 3 months.
Do I have to use heavy cream?
Half-and-half or whole milk can be substituted, though the scones may be slightly less rich.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I make scones fluffier?
Handle the dough gently and avoid overmixing to maintain a tender crumb.
Can I add other fruits?
Yes, dried blueberries, cherries, or raisins work well.
How do I prevent scones from sticking to the pan?
Use parchment paper or lightly grease the baking sheet.
Can I make mini scones?
Yes, just reduce baking time to 12–15 minutes.
How do I store glazed scones?
Store glazed scones in a single layer to prevent the icing from sticking to each other.

Cranberry Orange Scones are a simple, flavorful treat perfect for any time of day. Soft, crumbly, and full of citrusy sweetness, they pair wonderfully with coffee or tea. Enjoy freshly baked for a delightful breakfast or snack that’s sure to impress.

Cranberry Orange Scones

Author: Lusine Svetlana

Description

Instructions

Scones

Preheat oven to 400°F.
In a medium bowl, combine flour, sugar, baking powder, and salt.
Cut cold butter into small cubes and mix with flour using a pastry cutter until coarse crumbs form.
Stir in cranberries and create a well in the center.
In a separate bowl, combine eggs, heavy cream, and orange zest.
Pour wet ingredients into the well and stir until just combined.
On a lightly floured surface, knead dough by folding and pressing 10–12 times until nearly smooth.
Pat or roll dough into an 8-inch circle and cut into 8 wedges.
Place wedges 1 inch apart on an ungreased baking sheet.
Brush tops with milk and sprinkle with granulated sugar.
Bake for 18–22 minutes or until golden brown.
Remove from oven and let cool slightly before glazing.

Glaze

Combine powdered sugar, orange juice, and orange zest in a bowl.
Drizzle over slightly cooled scones.

Notes

Serving Tips

Serve warm with butter, honey, or your favorite jam.
Pair with coffee, tea, or fresh orange juice for a complete breakfast.
Sprinkle additional powdered sugar or cinnamon sugar on top for extra sweetness.
Serve with fresh fruit for a colorful brunch spread.

Storage Tips

Store baked scones in an airtight container at room temperature for up to 2 days.
Keep in the refrigerator for up to 5 days.
Freeze unglazed scones in a freezer-safe bag for up to 3 months.
Reheat in the oven at 350°F for 5–10 minutes or microwave for 20–30 seconds.