Cranberry Orange Scones: The Perfect Homemade Treat

Elevate your breakfast or brunch with these incredibly delicious and easy-to-make Cranberry Orange Scones. Bursting with fresh, tart cranberries, fragrant orange zest, and topped with a sweet, silky citrus glaze, these scones are a delightful treat that far surpasses anything you’ll find at your local coffee shop. Whether you’re looking for a special Christmas morning breakfast or a delightful addition to your afternoon tea, these scones are sure to impress. Forget dry, crumbly, and tasteless store-bought scones – this homemade recipe will redefine your scone expectations.

Homemade Cranberry Orange Scones with a Sweet Citrus Glaze — Tender, flaky Cranberry Orange Scones, perfect for any occasion.

If your only experience with scones has been the dry, bland versions from coffee shops, prepare to be amazed. These Cranberry Orange Scones are tender, flaky, and packed with flavor. Inspired by the popularity of other scone recipes, like Strawberry Scones and Lemon Blueberry Scones, this cranberry orange combination brings a festive twist. The cranberries and orange complement each other beautifully, especially when topped with a luscious orange glaze. These scones are a fantastic centerpiece for a Christmas brunch or any special occasion.

Tips for Perfect Cranberry Orange Scones

To ensure your scones turn out perfectly every time, here are some helpful tips and tricks:

Cranberries: Fresh cranberries are the ideal choice for these scones, providing a burst of tartness. However, frozen cranberries work just as well; no need to thaw them beforehand. In a pinch, you can even use dried cranberries, but reduce the amount to ¾ cup to prevent the scones from becoming too sweet.
Accurate Flour Measurement: Measuring flour accurately is crucial for achieving the right scone texture. Use the “spoon and level” technique: spoon flour into your measuring cup and then level it off with a knife. Too much flour can result in dry, dense scones.
Heavy Cream is Key: Don’t substitute regular milk, even whole milk, for heavy cream. Heavy cream provides the necessary fat content and moisture to create tender, flaky scones. Half-and-half can work as a substitute, but anything thinner may lead to dry, flat scones.
Chilled Butter: Keeping the butter chilled until you’re ready to use it is essential. Cut the butter into very small cubes or grate it using a cheese grater. This allows the butter to be evenly distributed throughout the dough without overworking it, resulting in a light and airy texture.
Don’t Overwork the Dough: The key to soft, tender scones is to handle the dough gently. Mix the ingredients until they just come together, avoiding overmixing. Gently pat the dough into a circle and slice it into wedges. Overworking the dough develops the gluten, leading to tough scones.

Cranberry Orange Scones Recipe

This recipe yields 8 delicious Cranberry Orange Scones. Get ready to bake!

Ingredients

For the Scones:

1 large egg
¾ cup heavy cream
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
½ tablespoon baking powder
3 tablespoons granulated sugar
½ teaspoon coarse salt
2 tablespoons orange zest, divided
6 tablespoons chilled unsalted butter, cut into tiny cubes
1 cup fresh cranberries

For the Glaze:

1 cup powdered sugar
2 tablespoons heavy cream, or more as needed
2 teaspoons orange juice
Orange zest (optional, for garnish)

Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Whisk Wet Ingredients: In a medium bowl, whisk together the egg, heavy cream, and vanilla extract.
Combine Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, sugar, salt, and 1 tablespoon of orange zest.
Cut in the Butter: Add the chilled, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The smaller the butter pieces, the flakier the scones will be.
Add Cranberries: Gently toss in the fresh cranberries, coating them lightly with the flour mixture. This helps prevent them from sinking to the bottom of the scones during baking.
Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined and no large patches of dry flour remain. Be careful not to overmix the dough, as this will result in tough scones. The dough will be somewhat wet and sticky.
Shape the Dough: Turn the dough out onto a lightly floured surface. Sprinkle a bit of flour on top. Very gently fold and knead the dough a few times until it comes together into a cohesive mass. Pat the dough into a 1-inch thick circle.
Cut into Wedges: Using a sharp knife or bench scraper, cut the circle into 8 equal triangle-shaped wedges.
Bake the Scones: Place the scones on the prepared baking sheet, spacing them evenly. Bake for 14-18 minutes, or until the scones are golden brown on the bottom and cooked through. Keep a close eye on them, as baking times can vary depending on your oven.
Cool Slightly: Remove the scones from the oven and let them cool on the baking sheet for at least 15 minutes before glazing. This allows them to firm up slightly and prevents the glaze from melting.
Prepare the Glaze: While the scones are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, heavy cream, and orange juice until smooth. The glaze should be thick enough to coat the scones but thin enough to drizzle. Add more heavy cream, a teaspoon at a time, if the glaze is too thick. If it’s too thin, add more powdered sugar.
Glaze the Scones: Once the scones have cooled slightly, dunk the tops of the scones in the glaze, allowing the excess to drip off. Alternatively, you can drizzle the glaze over the scones using a spoon.
Let the Glaze Set: Place the glazed scones back on the parchment paper and let the glaze set completely before serving. This will take about 20-30 minutes.
Enjoy: Serve and enjoy these delicious Cranberry Orange Scones!

Recipe Notes

If your oven tends to run hot, start checking the scones for doneness around 14 minutes. They are done when they are golden brown on the bottom and no longer wet in the center.
These scones are very tender when warm, so allow them to cool almost completely before glazing to prevent them from cracking.
For information on making the dough ahead of time and storing leftovers, see the storage instructions below.

Nutrition Information

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Serving: 1 scone
Calories: 372 kcal
Carbohydrates: 46g
Protein: 5g
Fat: 19g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0.3g
Cholesterol: 75mg
Sodium: 164mg
Potassium: 161mg
Fiber: 1g
Sugar: 21g
Vitamin A: 695IU
Vitamin C: 4mg
Calcium: 64mg
Iron: 2mg

Disclaimer: Nutritional information is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

How To Make Cranberry Orange Scones: A Visual Guide

Follow these step-by-step photos to ensure perfect Cranberry Orange Scones every time!

Ingredients to make cranberry orange scones — Gather your ingredients and preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Cream, eggs, and vanilla whisked together in bowl — In a medium mixing bowl, whisk together 1 large egg, 3/4 cup heavy cream, and 1 teaspoon vanilla.

Orange zest, sugar, flour, and baking powder mixed in bowl — In a large mixing bowl, combine 2 cups spooned and leveled all-purpose flour, 1/2 tablespoon baking powder, 3 tablespoons granulated sugar, 1/2 teaspoon coarse salt, and 1 tablespoon orange zest.

Cubed butter blended into flour mixture — Add 6 tablespoons tiny cubed and chilled unsalted butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.

Fresh cranberries tossed with flour mixture — Toss in 1 cup fresh cranberries and coat lightly with the flour mixture.

Wet and dry ingredients for cranberry orange scones mixed together in bowl — Make a well in the center and pour in the wet mixture. Gently stir until just combined and no white patches of flour remain – don’t over mix. (Dough will be very wet and sticky.)

1 inch circle of cranberry orange scone dough — Turn dough out onto a floured surface and sprinkle a bit of flour on top. Very gently fold/knead a few times until it just comes together. Pat into a 1-inch thick circle.

Unbaked cranberry orange scones cut into 8 wedges — Using a sharp knife or bench scraper, cut into 8 equal triangles.

8 unglazed cranberry orange scones baked on sheet tray — Place scones on prepared baking sheet and bake 14-18 minutes or until no longer wet, golden on the bottom, and cooked through. Allow scones to cool for at least 15 minutes before glazing.

Powdered sugar, cream, and orange zest mixed together for glaze — Make glaze by whisking together 1 cup powdered sugar, 2 tablespoons heavy cream, 2 teaspoons orange juice and the remaining 1 tablespoon orange zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar. Glaze can be finicky sometimes!)

Scone being dunked in glaze — Dunk the tops of the scones in the glaze until covered and place back on the parchment. Allow glaze to fully set and enjoy!

Finished Cranberry Orange Scones — Enjoy your homemade Cranberry Orange Scones!

Proper Storage of Your Scones

To keep your Cranberry Orange Scones fresh and delicious, follow these storage tips:

Counter: Store the scones in an airtight container at room temperature, away from heat and humidity. They are best enjoyed within 3 days.
Fridge: If your kitchen is too warm, you can store the scones in an airtight container in the fridge. However, they may dry out faster this way.
Freezer: For longer storage, freeze the baked scones before icing. Let them cool completely, then transfer them to a freezer-safe bag. Freeze for up to 2 months. Thaw overnight before applying the glaze and enjoying.
Make Ahead (Dough): Prepare the scone dough a night in advance, cover it tightly, and refrigerate it. This is a great way to enjoy warm, fresh scones in the morning!

More Scone Recipes To Try

If you loved these Cranberry Orange Scones, try these other delicious scone recipes:

Lemon Blueberry Scones
Chocolate Chip Zucchini Scones
Pumpkin Scones
Gingerbread Scones

Enjoy baking and sharing these delightful Cranberry Orange Scones! Don’t forget to leave a review below and share your creations on social media. Happy baking!