Cranberry Orange Scones Recipe

Cranberry orange scones on a wooden board.

5 from 1 vote

Cranberry orange scones are buttery, tender, and full of bright citrus flavor with tart bursts of cranberry. Perfect for breakfast, brunch, or holiday baking!

Prep Time15

Cook Time25

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: cranberry, cranberry orange scones, scones

Servings:

Calories: 488kcal

Author: Leigh Harris

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.

Nutrition