Cranberry Orange Scones

Few baked treats feel as warm and inviting as cranberry orange scones. With their buttery, flaky texture, bursts of tart cranberry, and fragrant citrus aroma, these scones taste like a cozy morning in baked form. They strike a beautiful balance—sweet yet zesty, rich yet refreshing—and pair effortlessly with coffee, tea, or a simple morning latte.

Fresh or dried cranberries add juicy pops of flavor, while orange zest and juice brighten the dough naturally. A drizzle of orange glaze brings everything together, making each bite soft, delicate, and bakery-quality. Whether you’re hosting brunch, enjoying a slow weekend morning, or baking gifts for friends, these scones always feel special.

Why Cranberry Orange Scones Are So Popular

This recipe has become a favorite for home bakers because it’s:

• Bright and refreshing thanks to fresh citrus

• Buttery and tender with crisp golden edges

• Easy to make with simple ingredients

• Perfect for breakfast, brunch, or holidays

• Make-ahead friendly—freezes beautifully

• Balanced in flavor—sweet, tart, and aromatic

• Far better than store-bought scones

It’s the kind of bake that feels fancy but is surprisingly simple to prepare.

Equipment

You’ll need:

• Mixing bowls

• Box grater or food processor (for grating butter)

• Baking sheet

• Parchment paper

• Whisk

• Bench scraper or sharp knife

• Zester or microplane

• Pastry brush

• Oven

Ingredients

For the Scones

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 2 tsp baking powder

• ¼ tsp baking soda

• ½ tsp fine salt

• 1 tbsp fresh orange zest (from 1–2 oranges)

• ½ cup cold unsalted butter, grated or cubed

• ½ cup heavy cream (plus extra for brushing)

• 1 large egg

• 1 tsp vanilla extract

• 1–2 tbsp orange juice

• 1 cup fresh or dried cranberries (if dried, reduce to ¾ cup)

For the Orange Glaze

• 1 cup powdered sugar

• 2–3 tbsp orange juice

• ½ tsp orange zest

Timing & Servings

• Prep Time: 15–20 minutes

• Chill Time: 10 minutes

• Bake Time: 15–18 minutes

• Total Time: 35–45 minutes

• Servings: 8 scones

How to Make Cranberry Orange Scones

Step 1. Prep the Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add orange zest and rub it into the flour with your fingers to release its natural oils.

Step 2. Cut in the Butter

Add cold grated butter into the flour mixture. Use your hands or a pastry cutter to work it into pea-sized crumbs. Cold butter is essential for flaky, tender scones.

Step 3. Mix the Wet Ingredients

In a separate bowl, whisk together heavy cream, egg, vanilla, and orange juice. This mixture adds richness and helps bind the dough.

Step 4. Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Gently fold until dough begins to come together—avoid overmixing. Fold in the cranberries.

Step 5. Shape the Dough

Turn dough onto a lightly floured surface. Press into an 8-inch disc, about ¾–1 inch thick. Use a bench scraper or knife to cut into 8 wedges.

Step 6. Chill the Scones

Transfer the wedges to a parchment-lined baking sheet. Refrigerate for 10 minutes—this helps the butter firm back up for better rise.

Step 7. Bake Until Golden

Brush scones with a little heavy cream. Bake at 400°F (200°C) for 15–18 minutes, or until edges are golden brown.

Step 8. Glaze the Scones

Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over warm (not hot) scones.

Expert Tips for Perfect Cranberry Orange Scones

• Keep the butter cold for flaky layers.

• Don’t overmix—scone dough should look slightly shaggy.

• Use fresh cranberries for bright bursts of tartness.

• Add more orange zest if you want a stronger citrus flavor.

• Chill dough before baking for taller, lighter scones.

• Bake at high heat (400°F) to help them rise quickly.

• Freeze dough for easy make-ahead breakfast baking.

Flavor Variations

White Chocolate Cranberry Scones

Fold in ½ cup white chocolate chips for sweetness.

Almond Orange Scones

Add almond extract and sliced almonds.

Cranberry Ginger Scones

Mix in crystallized ginger for a warm, spicy kick.

Orange Poppyseed

Add 1 tbsp poppy seeds for bakery-style texture.

Cranberry Lemon

Swap orange zest for lemon zest for brighter acidity.

Serving Suggestions

These scones pair beautifully with:

• Hot tea or coffee

• Orange marmalade

• Honey butter

• Greek yogurt and fruit

• Holiday brunch spreads

Perfect for:

• Christmas brunch

• Thanksgiving morning

• Weekend baking

• Baby showers or brunch events

• Gift baskets for neighbors or teachers

Nutritional Facts (Per Scone, Approx.)

• Calories: 270–310

• Protein: 4–5 g

• Carbohydrates: 38–42 g

• Total Fat: 12–14 g

• Saturated Fat: 7–8 g

• Fiber: 1–2 g

• Sugars: 16–20 g

• Sodium: 180–220 mg

(Values vary with glaze and cranberries used.)

For cozy, satisfying mornings, enjoy Mushroom Spinach Scrambled Eggs, Lemon Ricotta Pancakes, or Freezer Breakfast Burritos.

Cranberry Orange Scones

These cranberry orange scones combine tart cranberries, fresh orange zest, and buttery dough for a tender, flavorful scone ideal for mornings, brunch gatherings, or seasonal baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Chill Time 10 minutes mins

Total Time 45 minutes mins

Servings: 8 people

Course: Breakfast

Cuisine: American, bakery style

Calories: 270

Ingredients Equipment Method

Ingredients

  

For the Scones

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp fine salt
• 1 tbsp fresh orange zest from 1–2 oranges
• ½ cup cold unsalted butter grated or cubed
• ½ cup heavy cream plus extra for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 –2 tbsp orange juice
• 1 cup fresh or dried cranberries if dried, reduce to ¾ cup

For the Orange Glaze

• 1 cup powdered sugar
• 2 –3 tbsp orange juice
• ½ tsp orange zest

Equipment

• Mixing bowls
• Box grater or food processor (for grating butter)
• Baking sheet
• Parchment paper
• Whisk
• Bench scraper or sharp knife
• Zester or microplane
• Pastry brush
• Oven

Method

 

Prep the Dry Ingredients

1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add orange zest and rub it into the flour with your fingers to release its natural oils.

Cut in the Butter

1. Add cold grated butter into the flour mixture. Use your hands or a pastry cutter to work it into pea-sized crumbs. Cold butter is essential for flaky, tender scones.

Mix the Wet Ingredients

1. In a separate bowl, whisk together heavy cream, egg, vanilla, and orange juice. This mixture adds richness and helps bind the dough.

Combine Wet and Dry

1. Pour the wet mixture into the dry ingredients. Gently fold until dough begins to come together—avoid overmixing. Fold in the cranberries.

Shape the Dough

1. Turn dough onto a lightly floured surface. Press into an 8-inch disc, about ¾–1 inch thick. Use a bench scraper or knife to cut into 8 wedges.

Chill the Scones

1. Transfer the wedges to a parchment-lined baking sheet. Refrigerate for 10 minutes—this helps the butter firm back up for better rise.

Bake Until Golden

1. Brush scones with a little heavy cream. Bake at 400°F (200°C) for 15–18 minutes, or until edges are golden brown.

Glaze the Scones

1. Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over warm (not hot) scones.

Conclusion

Cranberry Orange Scones are the perfect blend of bright citrus, tart berries, and buttery richness. Their soft, tender crumb and crisp edges make them a dream for breakfast or brunch, while the orange glaze adds a beautiful finishing touch. With simple ingredients and bakery-quality results, this recipe is one you’ll return to again and again—especially during the holidays or whenever you crave something cozy and homemade.

These scones deliver freshness, flavor, and elegance in every bite. Whether you’re baking for guests or treating yourself to a peaceful morning, they always feel special.

FAQs

1. Can I use frozen cranberries?

Yes—use them straight from the freezer. No thawing needed.

2. Can I make the dough ahead of time?

Absolutely. Shape, freeze, and bake directly from frozen, adding 2–3 extra minutes.

3. Can I make scones dairy-free?

Use dairy-free butter and coconut cream or oat cream.

4. Why are my scones dry?

Overmixing the dough or using too much flour can cause dryness.

5. Can I reduce the sugar?

Yes—cut sugar in the dough to ⅓ cup if you prefer less sweetness.

6. How do I store leftover scones?

Keep in an airtight container for up to 2 days or freeze for longer storage.