Homemade cranberry orange scones are a simply sweet way to start the day!
These flaky homemade scones are studded with tangy dried cranberries and fresh orange zest. They’re drizzled with a sweet orange glaze before serving.
Fresh & Flaky Scones
- Orange cranberry scones need just about 20 minutes of prep time.
- Following the tips below, scones are deliciously flaky and easy to make.
- This recipe uses basic ingredients that you likely have on hand so you can whip them up any time.
- Serve them with morning coffee or as a light snack in the afternoon.
Ingredients for Cranberry Orange Scones
Dry Ingredients – I use all-purpose flour in this recipe. A few tablespoons of granulated sugar lightly sweetens these scones. Baking powder is added to help the scones rise while a bit of salt adds flavor.
Butter – I use cold unsalted butter in this recipe. If you only have salted it will work but leave out the additional salt in the recipe. Ensure the butter is very cold in this recipe to get the best texture.
Cream – Heavy cream is added to hold the dough together.
Cranberries – Dried cranberries add a sweet tangy flavor. You can add a handful of fresh cranberries to the dough as well if you’d like.
Orange – The orange flavor comes from fresh orange zest. Use a zester or fine grater to remove just the orange part of the skin of an orange. The white part underneath (the pith) is bitter. 1 large orange should have enough zest for this recipe.
How to Make Cranberry Orange Scones
This cranberry orange scones recipe is easy to make.
- Mix dry ingredients with a whisk in a large bowl (as per the recipe below).
- Cut the butter into the flour with a pastry blender (or a fork). Add cream to hold the dough together.
- Gently pat the dough into a circle and cut it into wedges.
- Brush with milk (or buttermilk) and bake until lightly browned. Cool slightly before icing.
Normally served with clotted cream ‘across the pond’ (aka the UK), scones can be topped with anything from a simple pat of butter to the quick and easy glaze in this recipe. Other favorite spreads are homemade apple butter, honey butter, and even a dollop of fresh, homemade whipped cream. Oh, and don’t forget about delicious strawberry butter!
Pro Tips & Tricks
- Use very cold butter and be sure to use fresh baking powder for the best rise.
- Handle the dough as little as possible to prevent the heat from your hands from melting the butter.
- Line the baking pan with parchment paper for easy clean up.
- Cut scones into equal shapes so they bake evenly.
You can keep prepared scones in the freezer before or after baking.
Keep cranberry orange scones in a zippered bag for up to 5 days at room temperature. Freeze scones by wrapping them separately and transferring them to a zippered bag. Freeze for up to 8 weeks.
Did you enjoy these Cranberry Orange Scones? Be sure to leave a rating and a comment below!
Cranberry Orange Scones
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup cold butter cut into pieces
- ½ cup dried cranberries
- 2 eggs beaten
- ¾ cup whipping cream
- 1 tablespoon orange zest
- milk to brush top of scone
- sugar to sprinkle top of scone
- 3 tablespoon powdered sugar
- 1 tablespoon orange juice
- ¼ teaspoon orange zest (or to taste)
- Preheat the oven to 400°F.
- Combine flour, baking powder, sugar, and salt in a medium bowl. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter, to mix in the butter until it resembles coarse crumbs, about the size of peas. Stir in cranberries and make a well in the center. Set aside.
- Combine eggs, whipping cream, and orange zest. Add the wet ingredients into the well in the flour mixture. Stir just until combined.
- On a lightly floured surface, knead the dough by folding and gently pressing dough for 10 to 12 strokes until nearly smooth. Pat or lightly roll dough into an 8-inch circle and use a sharp knife to cut it into 8 wedges.
- Place wedges 1-inch apart on an ungreased baking sheet. Brush the tops of the scones with milk and sprinkle with additional sugar.
- Bake for 18-22 minutes or until golden brown on the bottom. Remove scones from the baking sheet. Let slightly cool and top with icing.
- Combine all ingredients in a bowl.
- After scones are slightly cooled, place scones on a large plate and drizzle them with icing.
- Use cold butter for the best results.
- Handle the dough as little as possible for the best results.
- Use a pastry cutter and a spoon, not a mixer to break the butter into small pieces.
- When patting out the dough, don’t add too much additional flour or the dough can become dense. Just use a light dusting.
- Scones can be frozen and baked from frozen. If baking from frozen, add an extra 5-7 minutes to the baking time.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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