Orange Cranberry Scones

Orange Cranberry Scones are tender, flaky scones bursting with fresh cranberries and fragrant orange zest, finished with a sweet and tangy orange glaze. These bakery-style scones are lightly sweetened and perfect for breakfast, brunch, or afternoon tea.

You’ll love these scones because of their delicate crumb enriched by frozen butter layered into the dry ingredients, which creates flakiness. The fresh orange zest infused in both the dough and the glaze adds brightness balanced by the sweet but tart cranberries. The glaze adds a glossy, sweet citrus finish making each bite delightful.

Ingredients

For the scones:

• 2 cups all-purpose flour
• 6 tablespoons granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup frozen unsalted butter
• ⅓ cup sour cream (or plain Greek yogurt)
• ⅓ cup heavy whipping cream
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup fresh cranberries, halved

For the glaze:

• ⅔ cup powdered sugar
• 1 tablespoon freshly squeezed orange juice

Instructions

1. Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Grate frozen butter into the flour mixture and use a pastry blender or fork to combine until mixture resembles coarse crumbs. Chill flour mixture in refrigerator while preparing wet ingredients.

4. In a separate bowl, whisk sour cream, heavy cream, egg, vanilla extract, and orange zest.

5. Pour wet ingredients over flour mixture and stir just until moistened.

6. Fold in halved cranberries gently.

7. Turn dough out onto a floured surface and gently knead together. Pat or roll into a circle about 1 inch thick.

8. Cut dough into 8 wedges and transfer to baking sheet.

9. Brush tops of scones lightly with heavy cream (optional).

10. Bake for 15-18 minutes until scones are golden on the edges.

11. Remove from oven and let cool at least 10 minutes.

12. In a small bowl, whisk together powdered sugar and orange juice until smooth. Adjust consistency by adding more sugar or juice as needed.

13. Drizzle glaze over scones and allow to set before serving.

My Best Tips for Success

• Use frozen butter grated into flour for flaky texture.

• Avoid overworking dough to keep scones tender.

• Roll dough evenly for uniform baking.

• Use fresh cranberries for best flavor and texture.

• Adjust glaze consistency gradually for perfect drizzling.

Delicious Variations to Try

• Add chopped nuts like pecans or walnuts for crunch.

• Use dried cranberries if fresh are unavailable, soak briefly if dry.

• Substitute orange zest with lemon or lime zest for variation.

• Add a sprinkle of coarse sugar on scones before baking for sparkle.

• Mix in orange marmalade into glaze for extra citrus punch.

Frequently Asked Questions

Can I make scones ahead?

Yes, shape and refrigerate dough overnight before baking.

How should I store leftovers?

Store scones in an airtight container or wrap at room temperature for up to 2 days.

Can I freeze dough or baked scones?

Yes, both freeze well; thaw dough before baking or scones before serving.

Are these scones dairy-free?

Substitute butter and cream with dairy-free alternatives.

How to make scones more tender?

Use sour cream or yogurt in the dough and avoid overmixing.

Orange Cranberry Scones

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• Author: Emma Hart
• Total Time: 38 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

Tender, flaky pastries filled with juicy cranberries and bright orange zest, topped with a sweet citrus glaze. Bakery-style scones with a balance of tart fruitiness and rich, buttery layers.

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Ingredients

Scale 1x2x3x

Scones

2 cups all-purpose flour

6 tbsp granulated sugar

2½ tsp baking powder

½ tsp salt

½ cup frozen unsalted butter

⅓ cup sour cream or plain Greek yogurt

⅓ cup heavy whipping cream

1 large egg

1 tsp vanilla extract

Zest of 1 orange

1 cup fresh cranberries, halved

Glaze

⅔ cup powdered sugar

1 tbsp freshly squeezed orange juice

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Instructions

1. Preheat oven: Set oven to 400°F (204°C) and line a baking sheet with parchment paper.

2. Mix dry ingredients: In a bowl, whisk flour, sugar, baking powder, and salt.

3. Incorporate butter: Grate frozen butter directly into the flour mixture. Use a pastry blender or fork to mix until crumbly. Chill bowl for 5 minutes.

4. Combine wet ingredients: In another bowl, whisk sour cream, cream, egg, vanilla, and orange zest until smooth.

5. Form dough: Pour wet mixture into dry ingredients and mix gently until just moistened. Fold in cranberries carefully.

6. Shape scones: Turn dough onto a floured surface, knead briefly to bring together, then shape into a 1‑inch thick circle. Cut into 8 wedges and place on baking sheet.

7. Bake: Brush tops with a bit of cream, if desired, and bake 15–18 minutes until golden on the edges.

8. Cool: Let cool on baking sheet 10 minutes before transferring to a wire rack.

9. Glaze: Whisk powdered sugar and orange juice until smooth, adjusting with more sugar or juice for desired thickness. Drizzle over cooled scones and let set.

See also  Pumpkin-Chocolate Chip Muffins

Notes

Use frozen butter for flakiness.

Handle dough gently to avoid toughness.

Fresh cranberries preferred; hydrate dried if needed.

Adjust glaze slowly for desired thickness.

Store airtight 2 days room temp or freeze.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Pastry
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 scone (1/8 recipe)
• Calories: 295
• Sugar: 17 g
• Sodium: 190 mg
• Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 65 mg

Keywords: orange cranberry scones, citrus breakfast pastries, flaky fruit scones, glazed orange scones, cranberry scone recipe