Cranberry Orange Scones are the ultimate treat, combining the sweetness of sugar with the tart zing of cranberries and the fresh, citrusy flavor of orange zest. A luscious orange glaze drizzled on top adds the perfect touch of sweetness and a bold citrus finish. These scones make an ideal breakfast, brunch, or afternoon snack paired with your favorite cup of coffee or tea. And the best part? They’re easier to make than you might think! Make sure to check out my Blueberry Crisp for another easy dessert!
Key Ingredients and Easy Substitutions
Butter: Grated, cold unsalted butter is the secret to flaky scones. Use the fine side of a grater for even distribution, and freeze the butter briefly to ensure it stays cold while working with the dough. This step prevents the scones from spreading during baking, keeping them moist and flaky. If you only have salted butter, reduce the salt in the recipe accordingly.
Flour: All-purpose flour works best for this recipe. If you need a gluten-free option, substitute at a 1:1 ratio with your favorite gluten-free flour blend.
Heavy Cream: Adding heavy cream to the dough enhances both moisture and flavor. It also doubles as a brushing liquid for the tops of the scones, giving them a beautiful golden sheen when baked.
Cranberries: Fresh cranberries, roughly chopped, bring a burst of tartness to the scones. You can also use frozen cranberries (unthawed) or dried cranberries if fresh ones aren’t available.
Orange Flavor: Orange zest is a must for infusing the dough with bright citrus notes. Save the orange juice for the glaze, which ties everything together.
Glaze: The orange glaze is the crowning glory of these scones. While they’re plenty flavorful without it, the glaze elevates them to bakery-quality perfection.
Can You Make Scones Ahead of Time?
Absolutely! Prepare the dough and freeze it for up to a month. To do this, shape the dough and place it on a parchment-lined baking sheet. Freeze for about an hour until solid, then transfer the dough to a freezer-safe container or bag, labeled and dated. When ready to bake, no thawing is required—just add a few extra minutes to the baking time.
Storing and Reheating Instructions
At Room Temperature: Freshly baked scones are best enjoyed within a day or two. Store them in an airtight container at room temperature. To reheat, wrap the scones in aluminum foil and warm them in the oven at 350°F for about 10 minutes. Alternatively, use the microwave by wrapping them in a damp paper towel.
Freezing Baked Scones: If you have leftovers or want to save some for later, freezing baked scones works perfectly. Let the scones cool completely before wrapping them in plastic wrap or aluminum foil. Store them in the freezer for up to 3 months. When ready to enjoy, reheat in a 350°F oven for about 15 minutes.
Cranberry Orange Scones
Ingredients
Scone:
- ½ cup unsalted butter, cold
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup fresh cranberries, roughly chopped
- 2 large eggs, room temperature
- 1 teaspoon orange zest
- ¾ cup heavy whipping cream
Topping:
- 2 tablespoons heavy whipping cream
Glaze:
- 1 cup confectioner's sugar
- 2-3 tablespoons orange juice
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Grate the cold butter using the fine edge of a grater onto a sheet of parchment paper. Place the grated butter in the freezer while preparing the remaining ingredients.
- In a large mixing bowl, whisk together the flour, granulated sugar, kosher salt, and baking powder.
- Remove the grated butter from the freezer and use a fork to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
- Add the roughly chopped cranberries to the dry mixture and stir to combine.
- In a separate bowl, whisk together the eggs, orange zest, and heavy whipping cream.
- Pour the wet ingredients into the dry mixture and gently mix until just combined. Avoid overmixing.
- On the prepared baking sheet, shape the dough into a circle about ¾ inch thick. Dust your hands lightly with flour to prevent sticking.
- Use a bench scraper or large knife to cut the dough into 6–8 wedges. Gently separate the wedges so there is about ½ inch of space between each.
- Brush the tops and edges of the scones with the heavy whipping cream, ensuring they are fully coated.
- Bake the scones for 18–23 minutes, or until the tops are golden brown. Remove from the oven and let them cool slightly.
- In a small bowl, whisk together the confectioners’ sugar and orange juice until smooth. Add more orange juice, a little at a time, to achieve your desired consistency.
- Drizzle the glaze over the warm scones and serve.
This recipe is adapted from Iambaker’s Cranberry Orange Scones.
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