If you’re searching for an outstanding scone recipe, you’ve found it. These Cranberry Orange Scones are puffy, tender, moist, and bursting with bright flavor—perfect for holiday mornings or any cozy brunch.
They’re ideal for making ahead: freeze baked scones and warm them briefly in the microwave on the big morning for scones that taste freshly baked.
Scones should be tender and moist — not dry or crusty. Below are two simple tips that help ensure soft, flavorful scones every time.
TIPS How To Make PERFECT Cranberry Orange Scones
Preheat the oven to 375°F (190°C).
Grate the zest of one large orange. For the best zest, choose an orange with a thicker, slightly textured peel — it holds more aromatic oils than thin-skinned eating oranges.
In a medium bowl combine 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and the orange zest. Whisk to blend and release the orange aroma.
Whisk the dry ingredients together until evenly mixed.
Let’s Talk Butter!
You have two good options for incorporating butter: either cut 1/2 cup cold butter into small cubes, or grate 1/2 cup cold butter. Grated butter is faster and easier to work into the flour, producing a light, flaky texture.
Add the cubed or grated cold butter to the dry mixture and cut it in with a pastry blender until the mixture resembles coarse crumbs.
When the mixture is crumbly, add 3/4 cup cold heavy whipping cream and stir until the dough begins to come together in large clumps. Finish combining by gently pressing or “kneading” with your hands in the bowl until everything holds together.
Fold in 1/3 cup fresh cranberries and 1/3 cup dried cranberries, gently working them into the dough so they’re evenly distributed without crushing them.
Turn the dough out onto a lightly floured surface. Gently pat and shape it into a 10-inch circle about 1/2 inch thick — do not use a rolling pin. Patting preserves the tender layers and prevents overworking the dough.
Lightly sprinkle the top with granulated or sanding sugar if desired. Using a sharp knife, cut the circle into 8 wedges and transfer them to a parchment- or silicone-lined baking sheet, spacing them about 1/2 inch apart.
Bake on the center rack at 375°F for 20–25 minutes, or until the scones are lightly golden. Remove and let cool slightly while you prepare the glaze.
For the glaze, whisk 3/4 cup powdered sugar with 2 tablespoons fresh orange juice (use the orange you zested for the brightest flavor) until smooth. Drizzle over the warm scones.
Break a warm scone and enjoy the balance of tart fresh cranberries, sweet dried berries, and bright orange zest. These scones pair beautifully with hot spiced cider or coffee and make a memorable holiday treat.
Store cooled scones in a zip-top bag or freeze them for later. Reheat briefly for a fresh-from-the-oven experience. You’ll save money and enjoy superior flavor compared with store-bought options.
Happy baking—these scones are a delicious, festive addition to any breakfast or brunch.
Cranberry Orange Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2–3 Tablespoons orange zest (from one medium orange)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter (cubed or grated)
- 3/4 cup cold heavy whipping cream
- 1/3 cup dried cranberries
- 1/3 cup fresh cranberries
- 2 teaspoons sanding sugar or regular sugar (optional)
- Glaze: 3/4 cup powdered sugar and 2 Tablespoons fresh orange juice
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment or a silicone mat.
- Whisk together flour, sugar, orange zest, baking powder, and salt.
- Grate or cube the cold butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs.
- Add 3/4 cup cold heavy whipping cream and mix until the dough forms large clumps. Gently work the dough with your hands until it comes together.
- Fold in dried and fresh cranberries, kneading gently to distribute.
- On a floured surface, pat the dough into a 10-inch circle about 1/2 inch thick. Sprinkle with sugar if using. Cut into 8 wedges and place on the lined baking sheet.
- Bake 20–25 minutes or until lightly golden brown.
- Cool slightly. Mix powdered sugar and orange juice until smooth, then drizzle over the scones.
- Serve warm, store in zip-top bags, or freeze for later.