Cranberry Orange Scones (Print)

Buttery scones bursting with cranberries and orange, finished with a sweet citrus glaze.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 tablespoon finely grated orange zest

→ Wet Ingredients

06 - 1/2 cup cold unsalted butter, cubed
07 - 1/2 cup heavy cream, plus more for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 3/4 cup dried cranberries
11 - 1/4 cup chopped walnuts or pecans (optional)

→ Orange Glaze

12 - 1 cup powdered sugar
13 - 2–3 tablespoons fresh orange juice
14 - 1 teaspoon finely grated orange zest

# How To Make:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest until well combined.
03 - Add the cold butter cubes and cut into the dry mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
05 - Pour the wet mixture over the flour mixture and stir gently until just combined. Fold in cranberries and nuts if using. Do not overmix.
06 - Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet, spacing apart.
07 - Brush the tops with a little extra heavy cream. Bake for 18–20 minutes until golden brown. Cool on a wire rack.
08 - Whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle over cooled scones.

# Expert Tips:

01 -
  • The combination of tart cranberries and bright orange zest makes these scones taste like sunshine
  • They come together in under 40 minutes from start to finish
  • The tender, buttery crumb rivals anything you would find at a fancy bakery
02 -
  • Work quickly and keep your butter cold throughout the process for the flakiest results
  • Overmixing the dough will make your scones tough. Gentle mixing is key.
  • The glaze should be thick enough to stay on the scones but thin enough to drizzle easily
03 -
  • If your kitchen is warm, chill the dough for 15 minutes before baking
  • Use fresh orange juice for the glaze rather than bottled for brighter flavor

Go Back