Cranberry Orange Scones Recipe

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

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!

Prep Time30

Cook Time20

Total Time50

Servings: scones

Calories: 332kcal

Author: Sandra

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.

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.

Nutrition