Indulge in the perfect balance of tart cranberries and zesty orange with our cranberry orange scones recipe. These homemade delights offer flaky, soft scones, harmoniously blending cranberries and citrus zest. Topped with a sweet citrus sugar glaze, they’re set to be your new pastry obsession, rivaling even our cherished lemon blueberry scones.
Orange cranberry scones are a delightful treat blending the tartness of the cranberries with the citrusy zing of oranges. These scones boast a tender, crumbly texture and a burst of flavors, making them a perfect accompaniment for tea or coffee. This cranberry orange scones recipe guides you through creating these delectable scones, ensuring a blend of cranberry and orange in every bite.
Why You’ll Love This Recipe
- Easy to make. The recipe comes together with simple ingredients and straightforward instructions, making it accessible for both novice and experienced bakers.
- Bursting with flavor. These scones are loaded with an explosion of flavor from the cranberries and orange in every bite just like the cranberry orange bread.
- Homemade goodness. Baking these scones at home not only guarantees freshness but also allows you to customize them to your liking.
- Starbucks and Panera rival. Our scone recipe easily matches the quality and flavor of those you’d find at your favorite coffee shops.
Ingredients for Cranberry Orange Scones
The ingredients for the perfect scones are so simple:
- Fresh cranberries – fresh orange zest and cranberries will bring the best flavor to your scones, just like the combination of the two in our cranberry orange sauce.
- Glaze – powdered sugar and orange juice make up the glaze.
- Butter – cold butter is key for this recipe.
- Flour – all-purpose flour for this easy recipe.
For a full list of ingredients and quantities, see the recipe card below.
How to Make Cranberry Orange Scones
How to make perfect cranberry orange scones that rival even Starbucks!
Step 1 – In a large bowl, beat together the sugar, eggs, orange juice, orange zest, and heavy whipping cream.
In a separate bowl, combine the flour and baking powder, then add in the cold butter, mixing until pea-sized crumbles form.
Step 2 – Pour the flour mixture onto a lightly floured surface and create a well in the center, then slowly incorporate the wet ingredients using a pastry cutter until a crumbly texture is formed. Carefully fold in the cranberries.
Step 3 – Shape: Transfer the dough onto a working surface and create a rectangle about ¾” thick, then cut the dough into wedges. Arrange on parchment paper in a baking pan.
Step 4 – Bake: Brush melted butter over the scones. Bake for 18-20 minutes, or until the tops of the scones are golden brown. Let the scones cool. Top with glaze or a sprinkle of powdered sugar.
Substitutions and Variations
All of the add-ins, substitutions, and twists for cranberry orange scones:
- Dairy-free: Instead of using dairy-heavy cream, you can substitute your dairy-free options in a 1:1 ratio.
- Fruits: If you don’t have cranberry or orange, other fruits can be substituted such as cut-up strawberries, blueberries, or even raisins!
- Flour: If you don’t have all-purpose flour, cake flour or pastry flour will also work, just use a 1:1 ratio.
Yes, scones can be made in advance. If baked, scones can be in the freezer for up to a month. If not yet baked, scones can be in the freezer in an airtight container for up to 3 months.
For best results, butter should be cold.
Yes, freeze the scones then transfer them to an airtight container. To bake: Don’t thaw scones, just add a few minutes to the baking time.
Frozen or dried cranberries can be used, just add them to the batter frozen, but don’t overmix or they will turn the batter red.
Store & Reheat
- Storage. Store leftover scones in an airtight container for up to 3 days at room temperature.
- Freeze raw. Before baking, place the cut triangles on a large baking sheet. Place the sheet pan in the freezer until the triangles are frozen through. Place them in an airtight container and freeze for up to 3 months.
- Freeze baked. After baking, let the glazed scones cool completely, then transfer to an airtight container and store in the freezer for up to a month.
- Bake frozen. Bake the frozen scones according to recipe directions, adding 1-2 minutes as needed, until golden brown. Let cool completely and glaze.
- Reheat. Microwave the scone for 30-60 seconds, or until heated through for warm scones.
More Pastry Recipes
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Cranberry Orange Scones
- 8 Tbsp unsalted butter, divided
- 2 1/2 cups all-purpose flour, measured then sifted
- 1 Tbsp baking powder
- 1/2 cup granulated sugar
- 2 large eggs
- 3 Tbsp orange juice
- 2 Tbsp fresh orange zest
- 1/4 cup heavy whipping cream
- 1 1/4 cups fresh cranberries
- 1/3 cup powdered sugar
- 2 tsp orange juice
- Preheat oven to 375°F and line a baking sheet with parchment paper, set aside.
- Cube 7 Tbsp of butter and place into the freezer until needed, reserving 1 Tbsp.
- Combine the flour with the baking powder. Add in the frozen butter and with a pastry cutter mix until crumbly.
- Whisk together the sugar and eggs. Add in orange juice and zest, heavy whipping cream, and whisk. Add in the cranberries and stir.
- Create a well in the center of the flour mixture and pour in the wet mixture. Mix until the mixture begins to crumble.
- Sprinkle the workspace with flour add the scone batter mixture onto the workspace and shape an 8-inch disk. The mixture should be crumbly, don’t overmix.
- Using a pastry scraper, divide the batter into eight even-sized scones.
- Transfer the scones onto a baking sheet.
- Melt reserved 1 Tbsp of butter and brush the top of the scones, then top with coarse sugar.
- Bake scones for 16-18 minutes, until tops are golden.
- Meanwhile, whisk the powdered sugar and orange juice for the glaze.
- Allow the scones to cool before drizzling with the glaze.
- Store leftover scones in the fridge for up to 3 days
- Freeze unbaked scones, when ready to bake don’t thaw, just add a few extra minutes to bake time.