Cranberry Orange Scones
Cranberry orange scones are buttery, tender, and full of bright citrus flavor with tart cranberries in every bite. They’re lightly sweet with a golden, crisp exterior and soft, flaky center—perfect for breakfast, brunch, or a cozy holiday baking day.
Why You’ll Love These
The bright citrus and tart cranberries make these cranberry orange scones a simple, festive treat full of fresh flavor.
- Versatile: Great for breakfast, brunch, or gifting during the holidays.
- Perfect texture: Cold butter creates soft, flaky, bakery-style layers.
- Simple ingredients: Just pantry staples plus fresh oranges and cranberries.
- Holiday-ready: They feel special without being difficult or fussy.
- Make-ahead friendly: Prep the dough ahead and bake them fresh in the morning.
Try some of our other favorite breakfast recipes, like Morning Buns, Baked Pumpkin Donuts, Ham and Cheese Strata, Bacon Cheddar Biscuits, and Overnight Maple Bacon Baked French Toast.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Cranberry Orange Scones
Tips
- Keep the butter and heavy cream cold! Cold butter is key for flaky layers. After shredding the butter, place it back in the freezer while you prepare the other ingredients. Keep the heavy cream in the fridge until ready to use.
- Don’t overmix the dough. Mix just until it comes together and then knead a few times—overworking can make the scones dense and tough.
- Use a sharp knife to cut. Clean cuts allow for a better rise while baking.
- Freeze the dough before baking. After shaping, freeze the dough for about 10–15 minutes. This helps the scones rise tall and keep their shape.
- Brush the tops with cream before baking. This helps the tops turn beautifully golden and slightly crisp.
- Let them cool slightly before drizzling the glaze; wait until they’re warm but not hot, so the orange glaze sets nicely.
- Fresh or frozen cranberries can be used. If using frozen, DO NOT THAW.
Variations
- Stir in 1/2 cup chopped toasted pecans or walnuts for added crunch and nutty flavor.
- Use 3/4 dried cranberries. Soak them in orange juice or warm water for 15-20 minutes to plump them before use. But do note, you will not achieve the plump, juiciness of fresh cranberries, and dried cranberries tend to have a chewy texture.
- Stir in 1/2 cup white chocolate chips or semi-sweet chocolate chips for extra sweetness.
FAQs
Yes. Use them straight from the freezer—do not thaw. Thawing causes excess moisture and color bleed.
You can. Soak them in warm water or orange juice for 15–20 minutes to plump them up. Fresh cranberries will still give you the best texture and tart pop.
Yes. Shape the scones, freeze them on a baking sheet, then store them in a freezer bag for up to 3 months. Bake straight from frozen, adding 2–3 minutes to the cook time.
Most often, the dough was overmixed or the butter warmed up. Mix only until the dough comes together, and keep your ingredients cold.
Scones are best consumed the day of baking. If you have any leftovers, store them in an airtight container for up to 2 days at room temperature. If you know you are going to freeze them baked, skip the glaze and freeze for up to 3 months in a freezer bag or container.
Warm in a 300ºF oven for about 10 minutes.
More Delicious Scone Recipes
Cranberry Orange Scones Recipe
Ingredients
Scones
- 3 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/3 cup Granulated sugar
- 1/2 tsp Kosher salt
- 1/2 cup Unsalted butter frozen and grated
- 1 cup Cranberries heaping (fresh or frozen, not thawed)
- 1 1/4 cups Heavy cream cold
- 2 tsp Orange zest about 1 large orange
- 1 tsp Vanilla extract
- 1 large Egg cold and beaten
Orange Glaze
- 2/3 cup Powdered sugar
- 1 tbsp Fresh orange juice more or less for desired consistency
Instructions
- Shred a frozen stick of butter. Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, baking powder, baking soda, granulated sugar, and kosher salt together. Add the shredded frozen butter and toss gently to coat. Add the cranberries and toss again to coat.3 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/3 cup Granulated sugar, 1/2 tsp Kosher salt, 1/2 cup Unsalted butter, 1 cup Cranberries
- Make a well in the center of the flour mixture. Mix the heavy cream, orange zest, and vanilla in a measuring cup or small bowl. Pour the cream mixture into the center of the well and add the beaten egg. Mix incorporating the dry ingredients little at a time, until a shaggy dough forms. Lightly knead the dough in the bowl until it just comes together.1 1/4 cups Heavy cream, 2 tsp Orange zest, 1 tsp Vanilla extract, 1 large Egg
- Turn the dough out onto a lightly floured surface and pat into a 1″-inch circle. Cut into 8 equal wedges. Transfer each wedge to the prepared baking pan and freeze for 10-15 minutes.
- Brush the tops with additional heavy cream, sprinkle with coarse sugar if desired, and bake for 18-25 minutes, until golden brown. Remove them to a wire rack to cool for 10-15 minutes before drizzling.
- Mix the powdered sugar and fresh orange juice in a small bowl. Drizzle over the cooled scones and serve.2/3 cup Powdered sugar, 1 tbsp Fresh orange juice
Notes
- Keep the butter and heavy cream cold! Cold butter is key for flaky layers. After shredding the butter, place it back in the freezer while you prepare the other ingredients. Keep the heavy cream in the fridge until ready to use.
- Don’t overmix the dough. Mix just until it comes together—overworking can make the scones dense and tough.
- Let them cool slightly before drizzling glaze, wait until they’re warm but not hot, so it sets nicely.
- Store at room temperature in an airtight container for up to 2 days or freeze for up to 3 months.