Cranberry Orange Scones
- Stephanie Hamley
- Apr 13
- 3 min read
This EASY Cranberry Orange Scones recipe is perfect during the holiday season, or any time of year! They are slightly crisp and flakey on the outside and perfectly moist in the center with delicious bursts of cranberry orange flavor.
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Scone Ingredients
2 cups all-purpose flour
6 TBS granulated sugar
2 ½ tsp baking powder
½ tsp kosher salt
½ cup (1 stick) unsalted butter, cold or frozen
1/3 cup sour cream (or Greek yogurt)
1/3 cup heavy cream
1 large egg
2 tsp vanilla extract
Zest of 1 orange
1 cup fresh or frozen cranberries
Icing Ingredients:
2/3 cup powdered sugar
1-2 TBS orange juice
Zest of 1 orange
How to make Cranberry Orange Scones:
Whisk flour, sugar, baking powder, and salt in a bowl.
Cut cold butter into small cubes and place in the bowl. Use a pastry blender, fork, or your hands to combine the flour and butter until it resembles coarse meal. Stick bowl in the fridge while you combine the wet ingredients.
Combine sour cream, heavy cream, egg, vanilla, and orange zest in another bowl. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.
Add in cranberries. Line an 8" cake pan with plastic wrap and press the dough into the pan. If you don't have an 8" cake pan, use floured hands to gently work the dough into a ball and then press it (or use rolling pin) into a circle about 1 inch thick.
Cut the dough into 8 wedges. Place scones on baking sheet lined with parchment paper and brush the tops with a little bit of heavy cream. In a 400°F preheated oven, bake for 15-18 minutes, until barely golden on the edges.
Make glaze by combining powdered sugar and freshly squeezed orange juice until smooth.
Cool baked scones on wire rack for at least 10 minutes before drizzling the glaze on top. Enjoy!
Why this is the best scone recipe:
Quick – These easy scones only take 30 minutes from start to finish.
Flavor – The cranberry orange combination is fresh and delicious, perfect around the holidays.
Perfect Texture – Follow my tips to ensure the perfect texture of slightly crisp and flakey on the outside and moist in the middle. These are better than any coffee shop or bakery.
Tips for Perfect Scones
Cold Butter: Some recipes like for you to grate the butter to create small pieces...if you'd like to do that, then make sure to FREEZE the butter. But as long as the butter is VERY COLD you can pick your favorite way. We want to keep the butter cold because as the butter bakes, it creates pockets of air which yields flakiness and tender, moist center. If the dough or butter is too warm when you bake the scones, they will spread more and wont puff up like we want.
Don't Overwork Dough: Just like when making homemade biscuits or pie crust, you don't want to handle or knead the dough more than necessary because the more you mix it, the tougher your scones will be.
Storage and Freezing Instructions:
To Store: Cranberry scones are best served fresh, the day of baking, but leftover scones can be stored at room temperature or in the fridge for up to two days.
To Freeze: Skip the glaze and let scones cool completely. Freeze in airtight container or freezer bag for up to 3 months. You can also freeze scones dough after pressing it into a circle. Cover well and freeze for up to 3 months. Thaw completely in the fridge, then cut into wedges and bake as directed.
Recipe Variations:
Cranberries: Frozen or dried cranberries may be used so you can enjoy them year round!
Scone Flavors: For other flavors, try my Peach Scones or use my basic Homemade Scones recipe with a variety of mix-in ideas!
Favorite Tools:
Pastry Blender - https://amzn.to/44QTF1L
8” cake pans - https://amzn.to/4lFkD2h
Cookie Sheets – https://amzn.to/3TQsU77
Parchment Paper – https://amzn.to/4lYCfFU
Mixing Bowls – https://amzn.to/44EAVCm
Stand Mixer - https://amzn.to/4lEgwmV
1
Cranberries:
Fresh, frozen or dried cranberries may be used.
2
Storing Instructions:
Cranberry scones are best served fresh, the day of baking, but leftover scones can be stored at room temperature or in the fridge for up to two days.
3
Freezing Instructions:
Skip the glaze and let scones cool completely. Freeze in airtight container or freezer bag for up to 3 months. You can also freeze scones dough after pressing it into a circle. Cover well and freeze for up to 3 months. When ready to use, place frozen scone dough on the counter for about 20 minutes to soften slightly and then cut into wedges and bake as directed.
4
Scone Flavors:
This basic scone recipe can be adapted to make blueberry or peach scones. If making peach scones, omit the orange zest and add 2 teaspoons of cinnamon for a pop of flavor.
Notes
1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2
In a large bowl whisk together the flour, sugar, baking powder and salt.
3
Press the cold butter into the flour or grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal.
4
In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.
5
Fold in the cranberries. Flour or grease your hands and then gently work the dough together and pour it out onto an 8" plastic wrap lined cake pan or floured surface if you don't have a cake pan. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick.
6
Cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream. Bake for 15-18 minutes, until golden.
7
Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.
8
To make the glaze, combine the powdered sugar and freshly squeezed orange juice and stir together until smooth. Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.
Instructions
2 cups all-purpose flour
6 TBS granulated sugar
2 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup cold butter
1/3 cup sour cream or greek yogurt
1/3 cup heavy cream
1 large egg
2 tsp vanilla extract
zest of 1 orange
1 cup fresh or frozen cranberries
Scone Recipe
2/3 cups powdered sugar
1-2 TBS orange juice
zest of 1 orange
Glaze Recipe
Cranberry Orange Scones
Stephanie Hamley
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The BEST, flaky and moist Cranberry Orange Scones with delicious bursts of cranberry and orange flavor. Perfect for brunch!
8 servings
Prep Time
15 mins
Cooking Time
15 mins
Rest Time
15 min
Total Time
45 mins
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