Hearty Orange Cranberry Scones Recipe

The smell of fresh citrus zest rubbing into sugar is one of those sensory memories that instantly brightens my mood. My homemade Orange Cranberry Scones are the ultimate way to bring that sunshine into a cozy winter morning.

You will love how the tart pop of fruit balances perfectly with the sweet, tender crumb of the biscuit. It is a simple bake that feels special enough for a holiday brunch or a quiet coffee break.

What Makes This Orange Cranberry Scones a Keeper for Years to Come

The texture is exactly what a great scone should be with a crumbly exterior and a tender, soft middle. I use plenty of fresh zest to ensure every bite is packed with real citrus flavor rather than just extract.

You can easily prep the dough ahead of time and pop them in the oven right before breakfast. They require simple pantry staples and come together without any fancy equipment or heavy mixers.

Fresh cranberries add a beautiful pop of color and a tartness that cuts through the rich, sweet glaze. It is my favorite way to use seasonal fruit during the colder months when I crave something bright.

If you enjoyed this fruity bake, you will want to try my Ultimate Lemon Shortbread Cookies Recipe next, plus the Hearty Snowball Cookies Recipe delivers the same bold flavors. Both recipes share the same simple approach that makes weeknight baking stress-free.

Everything You Need for Perfect Orange Cranberry Scones

Here is what you will need to gather from your pantry to get started:

• All-purpose flour: This provides the structure for the pastry.
• Granulated sugar: Sweetens the dough and helps create a crisp edge.
• Baking powder: Essential for getting that nice, high rise.
• Salt: Balances the sweetness and enhances the butter flavor.
• Unsalted butter: Must be very cold to create flaky layers.
• Half-and-half or heavy cream: Adds moisture and richness to the dough.
• Vanilla extract: Provides a warm background flavor.
• Orange zest: Use the zest of a large orange for maximum fragrance.
• Cranberries: Fresh or frozen work well for this recipe.
• Coarse sugar: Optional for sprinkling on top before baking.
• Confectioners’ sugar: The base for the sweet glaze.
• Fresh orange juice: Used to thin the glaze and add more citrus punch.

My Method for Orange Cranberry Scones

Let’s get baking with these simple steps:

1. Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until they are evenly combined.
2. Add the cold, cubed butter to the flour mixture using a pastry blender, two knives, or your fingertips. Work the butter in until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible, which is crucial for flaky layers.
3. In a separate small bowl, whisk together the cream, vanilla extract, and fresh orange zest until combined. Drizzle this wet mixture over the dry ingredients and add the cranberries, then gently stir until the dough is moistened but still looks shaggy and messy.
4. Pour the dough onto a lightly floured surface and gently knead it by folding it over itself a few times just until it comes together. Pat the dough into a round circle that is about 1 inch thick, handling it as little as possible to keep the butter cold.
5. Use a sharp knife or bench scraper to cut the circle into 8 wedges and place them on your prepared baking sheet about 2 inches apart. Brush the tops with a little extra cream and sprinkle with coarse sugar if you want an extra crunch on the crust.
6. Place the baking sheet in the refrigerator for at least 15 minutes before baking to chill the butter again. Bake for 18 to 22 minutes until the scones are golden brown on top and cooked through, then let them cool on a wire rack.
7. While the scones cool, whisk the confectioners’ sugar and fresh orange juice together in a small bowl until smooth. Drizzle the glaze generously over the cooled Orange Cranberry Scones and let it set for a few minutes before serving.

My Best Tips for Perfect Orange Cranberry Scones

The most critical rule for flaky layers is keeping your butter and cream extremely cold until the moment they hit the oven. I actually freeze my butter for ten minutes before cutting it into the flour mixture.

Be careful not to overwork the dough or the gluten will develop and make the Orange Cranberry Scones tough. Stop mixing as soon as the dough forms a shaggy, messy ball that barely holds together.

If you are using frozen fruit, do not thaw them beforehand or they will bleed color into the batter. Toss them in a little flour before folding them in to keep them evenly distributed throughout the dough.

How to Serve This Orange Cranberry Scones

These pastries are best enjoyed warm from the oven while the glaze is still slightly sticky. I love pairing them with a hot cup of coffee or a spiced tea for a relaxing morning.

You can also slice them open and add a dollop of clotted cream or orange marmalade for an indulgent treat. My family enjoys Orange Cranberry Scones as a festive addition to our holiday dessert table.

I love seeing your creations, so please follow me on Pinterest to stay connected!

Orange Cranberry Scones Recipe

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• Author: Amelia Bryan
• Total Time: 40 min
• Yield: 8 scones
• Diet: Vegetarian

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Description

Buttery, flaky scones bursting with fresh orange zest and tart cranberries, finished with a sweet citrus glaze.

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Ingredients

• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour, plus more for dusting
• 2/3 cup half-and-half cream (plus 2 tbsp for brushing)
• 6 tablespoons cold unsalted butter, cubed
• 1 cup cranberries (fresh or frozen)
• 1 tablespoon baking powder
• 5 tablespoons granulated sugar
• Zest of 1 large orange
• 1–2 tablespoons coarse sugar (optional)
• 2–3 tablespoons fresh orange juice (for glaze)
• 1 cup confectioners’ sugar (for glaze)

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Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until uniform.
2. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs with pea-sized butter chunks remaining.
3. In a small bowl, whisk together the cream, vanilla extract, and orange zest. Drizzle this mixture over the flour and toss in the cranberries.
4. Gently mix the ingredients until a shaggy dough forms. Turn it out onto a floured surface and knead gently 3-4 times just to bring it together.
5. Pat the dough into a 1-inch thick circle. Cut into 8 wedges and arrange them on the baking sheet. Brush with extra cream and sprinkle with coarse sugar.
6. Refrigerate the unbaked scones for 15 minutes. This step ensures they rise high and stay flaky.
7. Bake for 18-22 minutes until the tops are golden brown. Remove and let cool on a wire rack.
8. Whisk the confectioners’ sugar and fresh orange juice until smooth. Drizzle over the cooled scones and serve.

Notes

If using frozen cranberries, do not thaw them before adding to the dough to prevent color bleeding. Store leftovers in an airtight container for up to 2 days.

• Prep Time: 18 min
• Chilling Time: 15 min
• Cook Time: 22 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 scone
• Calories: 290
• Sugar: 18g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg

Keywords: orange cranberry scones, breakfast scones, cranberry orange recipe, easy scone recipe, homemade pastries