These cranberry orange scones are simply irresistible. They use fresh cranberries that create a tangy burst of flavor when you bite into them. They are moist, tender, and make the perfect breakfast or brunch treat. You can serve them with or without the orange glaze. We show you how to make them step by step!

Three orange cranberry scones on a light grey plate with flowers and a bowl of fresh cranberries.

These delicious and beautiful orange cranberry scones take advantage of a fantastic flavor combination. We knew this flavor combination was a winner when we shared our orange craisin muffins. Since scones are a hit with pretty much everyone, we are excited to share this breakfast recipe with you today.

This recipe is perfect for holiday morning or anytime of year. If you can’t find fresh cranberries, frozen will work as well. We normally find fresh cranberries in the produce section of the grocery store around September through December. Cranberries freeze very well. When you see them in the store, we recommend buying an extra bag and storing it in the freezer, so you can enjoy these scones anytime of year! Visit the Cranberry Marketing Committee for more information about fresh cranberries.

What You’ll Love About This Recipe

Perfect Anytime Treat. Whether enjoyed for breakfast, as a snack, or with afternoon tea, these scones are a versatile treat that’s perfect any time of day.
Homemade Comfort. There’s something special about homemade scones—they fill your kitchen with the aroma of freshly baked goodness and offer a comforting treat that’s perfect with a cup of tea or coffee.
Perfectly Tender Texture. The use of heavy cream and grated frozen butter results in a tender, flaky scone with a melt-in-your-mouth texture.
Bursting with Freshness. Fresh cranberries add a burst of juicy tartness in every bite, complementing the sweetness of the scone.
Zesty and Tart Flavor Combo. The combination of tangy cranberries and bright orange zest creates a deliciously refreshing flavor that’s both sweet and tart.

Ingredients

All-purpose flour. You can substitute self-rising flour and omit the baking powder and salt. Self-rising flour already contains baking powder and salt.
Baking powder. Double acting. This recipe uses double acting baking powder. This is the most common type and what grocery stores carry. It is activated twice during the process. The first activation occurs when liquid is added. The second activation occurs during baking.
Salt. Salt enhances the flavor of food.
Granulated sugar. For a reduced sugar version, we recommend substituting the granulated sugar with Swerve sugar substitute.
Orange zest. About 1 large or two small oranges.
Unsalted butter. Frozen and chopped or grated.
Heavy cream. Keep in the refrigerator until you are ready to add it to the recipe.
Vanilla extract.
Egg. Cold from the refrigerator.
Fresh cranberries. Frozen cranberries will work as well. When cranberries are in season, we recommend buying an extra bag to store in the freezer.

Orange Glaze (Optional)

Powdered sugar.
Orange juice. You can use the juice from the zested orange(s) used to make the scones.

See recipe card for quantities.

Instructions

Dry ingredients in a mesh strainer over a large glass bowl. — Using a mesh strainer, sift flour, salt, and baking powder into a large glass bowl.

Sugar and orange zest in a large glass bowl with dry ingredients. — Stir in orange zest and sugar.

Frozen grated butter in a glass bowl with dry ingredients. — Add frozen and chopped or grated butter.

Crumbly dry mixture in a glass bowl. — Combine with a pastry cutter, two forks, or your fingers until mixture resembles a course meal and holds together when squeezed. Make a well in the flour mixture.

Wet ingredients and cranberries in a glass bowl with crumbly dry mixture. — Pour the cream and vanilla extract into the well into the flour mixture. Add the egg and fresh cranberries.

Scone dough in a large glass bowl — Stir until just combined.

Scone dough in a round disc with eight wedges cut out. — Preheat oven to 375 F (190 C). Drop dough onto a lightly floured surface and knead until dough is combined and slightly sticky. Roll the dough into a ball and shape into an 8-inch diameter disc. Cut into 8 wedges, and place each wedge on a baking sheet. Place the baking sheet in the refrigerator and allow dough to chill for 15 minutes before baking.

Bake for 18 to 22 minutes or until lightly brown on top. Remove from the oven and allow to cool completely on a wire rack.

Orange Glaze

This step is optional. While scones are cooling, place powdered sugar in a small bowl and add orange juice. Stir until combined. Drizzle over cooled scones.

Tools you’ll need

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Liquid measuring cup. Use a liquid measuring cup to measure the heavy cream. A dry measuring cup will not provide accurate results.
Dry measuring cups. Use dry measuring cups to measure the dry ingredients, like the flour and sugar. To properly measure the flour, spoon it into the measuring cup and sweep the excess off with the back of a butter knife. Scooping the flour with the measuring cup may result in an inaccurate measurement.
Measuring spoons. Measuring spoons provide more exact measurements than using a teaspoon or tablespoon.
Mesh strainer. A mesh strainer is optional. A strainer will help to aerate the flour and remove any lumps.
Citrus zester. Use a citrus zester to remove just the orange outer layer of the skin of the orange as shown in the photo below. Avoid the white pith beneath the orange outer layer. The pith is bitter.
Pastry cutter. Use a pastry cutter to blend the cold butter with the dry ingredients. You can also use the back of a couple of forks.
Large bowl. Mix all ingredients in a large bowl.
Baking sheet.
Wire cooling rack.

Orange being zested with a citrus zester. — Use a citrus zester to remove just the outer orange layer of the orange. Avoid the white pith.

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Substitutions

Gluten Free – If you are on a gluten free diet, you can substitute your favorite gluten free flour blend for the all-purpose flour in this recipe. We use and recommend Bob’s Red Mill 1 to 1 Baking Flour.
Reduced Sugar – For a reduced sugar version, we recommend substituting the granulated sugar with Swerve sugar substitute.

Short stack of orange cranberry scones on a light grey plate.

Storage

Here are the storage instructions for the Cranberry Orange Scones:

Room Temperature

Cool Completely. Allow the scones to cool completely on a wire rack before storing. This helps prevent them from becoming soggy.
Store in an Airtight Container. Place the cooled scones in an airtight container or resealable plastic bag. They can be stored at room temperature for up to 2 days.

Refrigeration

Extended Freshness. If you need to keep the scones fresh for a bit longer, store them in the refrigerator in an airtight container. They will stay fresh for up to 5 days.

Freezing

Freeze for Longer Storage. To freeze the scones, place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then transfer the frozen scones to a freezer-safe bag or container.
Label and Store. Label the bag or container with the date, and store the scones in the freezer for up to 3 months.
Reheating from Frozen. When ready to eat, thaw the scones at room temperature or reheat them directly from frozen. To reheat, place the scones in a 350 F (175 C) oven for 10-15 minutes, or until warmed through.

Before Serving

Add Glaze After Thawing. If you plan to freeze the scones, consider adding the orange glaze after they have been thawed and reheated. This ensures the glaze is fresh and vibrant.

Tips

Cold Ingredients. As we mentioned in our recipe for lime scones, the colder the cream and butter, the better. We recommend freezing the butter before grating or chopping it. Keep heavy cream and egg in the refrigerator until you are ready to add them to the recipe. They must be very cold as well.
Don’t Overmix the Dough. Overmixing can lead to tough scones. Mix the wet and dry ingredients until just combined to keep the scones light and tender.
Chill the Dough Before Baking. After shaping the scones, chill the dough in the refrigerator for about 15 minutes before baking. This helps the scones maintain their shape and ensures a flaky texture.
Fresh Cranberries for Best Results. Fresh cranberries provide the best tart flavor and texture. If you use frozen cranberries, do not thaw them before adding to the dough to prevent excess moisture.
Use a Pastry Cutter. Use a pastry cutter or two forks to blend the butter with the dry ingredients, rather than your hands. The heat from your hands will warm and soften the butter, leading to less desirable results.
Bake Until Just Golden. Keep an eye on the scones as they bake and remove them from the oven when they are just turning golden brown on top. This ensures they stay moist inside.

Related Recipes

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Prep Time:30

Cook Time:20

Total Time:50

Equipment

Liquid measuring cups

Ingredients

Scones

2 cups all-purpose flour
1 tablespoon baking powder Double acting
½ teaspoon salt
⅓ cup granulated sugar
2 tablespoons orange zest About 1 large or two small oranges.
½ cup unsalted butter Frozen and chopped or grated.
½ cup heavy cream
1 teaspoon vanilla extract
1 large egg
1 cup fresh cranberries

Orange Glaze

¼ cup powdered sugar
1 tablespoon orange juice You can use the juice from the zested orange(s) used to make the scones.

US Customary – Metric

Instructions

Scones

Using a mesh strainer, sift flour, salt, and baking powder into a large glass bowl.
2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
Stir in orange zest and sugar.
⅓ cup granulated sugar, 2 tablespoons orange zest
Add frozen and chopped or grated butter. Combine with a pastry cutter, two forks, or your fingers until mixture resembles a course meal and holds together when squeezed. Make a well in the flour mixture.
½ cup unsalted butter
Pour the cream and vanilla extract into the well into the flour mixture. Add the egg and fresh cranberries. Stir until just combined.
½ cup heavy cream, 1 teaspoon vanilla extract, 1 large egg, 1 cup fresh cranberries
Preheat oven to 375 F (190 C). Drop dough onto a lightly floured surface and knead until dough is combined and slightly sticky. Roll the dough into a ball and shape into an 8-inch diameter disc. Cut into 8 wedges, and place each wedge on a baking sheet. Place the baking sheet in the refrigerator and allow dough to chill for 15 minutes before baking.
Bake for 18 to 22 minutes or until lightly brown on top. Remove from the oven and allow to cool completely on a wire rack.

Orange Glaze

While scones are cooling, place powdered sugar in a small bowl and add orange juice. Stir until combined. Drizzle over cooled scones.
¼ cup powdered sugar, 1 tablespoon orange juice

Notes

We recommend freezing the butter before grating or chopping it.

Keep heavy cream and egg in the refrigerator until you are ready to add them to the recipe. They must be very cold as well.

Chill the raw scone dough wedges in the refrigerator for at least 15 minutes before you bake them.

Use a pastry cutter or two forks to blend the butter with the dry ingredients, rather than your hands. The heat from your hands will warm and soften the butter, leading to less desirable results.