Cranberry Orange Scones
Here are some delicious cranberry orange scones that taste great, and if you are a lover of cranberries, and if you love the flavor of orange, then you are going to love, love, love these scones.
Whether you want a sweet addition to breakfast or brunch, or a tasty afternoon snack with a cup of coffee, you can’t beat scones. They sound fancy, but this European favorite is basically just a sweeter version of American biscuits!
For years, I had heard of scones, but I never tried them. Then, a friend of mine made them, and I was instantly hooked. I had always thought of them as so fancy, but once she explained to me how easy and basic scones really are, I knew I had to start making them.
I love making these crabnberry orange scones as a sweet start to the day throughout the holiday season, and I routinely pair them with breakfast dishes like my sausage and egg breakfast casserole for a heart, sweet, and savory breakfast that makes the season so much warmer and cozier.
Whether you serve them for breakfast, brunch, or an afternoon snack, I guarantee that you and your family will love them!
Jump to:
Why You’ll Love This Recipe
- Simple Ingredients: These scones are made with simple baking ingredients found in your kitchen or local grocery store.
- Easy: Scones are so much easier than people think. It only takes a few simple steps and about 40 minutes from start to finish!
- Perfect Texture: These scones have that classic texture that’s crumbly without being dry.
- Festive Flavor: These scones are full of classic citrus and cranberry flavor in every bite.
- Versatile: Serve these for breakfast, brunch, an afternoon snack, or at holiday gatherings.
- Great for Meal Prep: These are freezer-friendly, so feel free to make extra for later!
Ingredients
I’ve included all the ingredients needed to make these scones here, but you can find their exact amounts in the recipe card at the end of the post.
Scones
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Butter – cut into small pieces
- Fresh cranberries – chopped
- Orange juice
- Half-and-half
- Orange juice and zest
- Sugar
Orange Drizzle
- Powdered sugar
- Milk
- Orange Zest
Variations
- Cranberry Lemon Scones: Use lemon juice and zest for a lemony version.
- Nuts: Add chopped pecans or walnuts for even more flavor and texture.
- Gluten-Free: Use a high-quality 1:1 gluten-free flour for a version that everyone can eat and no one will know is gluten-free.
How to Make Cranberry Orange Scones
Below, you’ll find an overview of the recipe. The full instructions are in the recipe card at the bottom of the post.
Scones
- Whisk the dry ingredients in a large mixing bowl. Then, use a pastry blender or fork to cut the butter into the mixture until crumbly. Stir in the cranberries and orange zest.
- Add the orange juice and half-and-half. Then, mix with clean, cold hands until just combined. Add more juice from an orange if the dough is too thick.
- Knead the dough a few times. Then, fatten it out into an inch-thick disc.
- Cut it into eight pieces and place them onto a baking sheet lined with parchment paper, creating the same disc shape with a little space between each piece of dough.
- Bake at 425°F until golden brown.
Orange Drizzle
- While the scones are baking, mix the drizzle ingredients together.
- Remove the scones from the oven. Top the warm scone with the drizzle. Enjoy!
Tips
- Be sure your baking soda and powder are fresh. Your scones won’t rise with expired leaveners.
- Cut your butter into small cubes and then chill it again until very cold. This produces the best scone texture.
- Don’t overwork your dough. Mix the ingredients until just combined to ensure a light, flaky texture.
- Be very careful when adding extra liquid to the scone dough. It’s meant to be a dense, somewhat dry dough.
- Let your scones cool for a few minutes until they’re warm rather than hot before drizzling them with the glaze.
Cranberry Orange Scones FAQ
There are two vital aspects to making good scones. First, ensure the butter is as cold as possible before cutting it into the dough. The crumbly texture created by the cold butter forms steam pockets, giving the scones their flaky interior. Second, don’t overwork the dough. Light mixing prevents gluten development and ensures light scones that aren’t chewy.
Absolutely. Frozen cranberries work just as well as fresh, and you don’t even have to defrost them.
Yes, you can. You can prepare the dough up to three days in advance. In fact, letting the dough rest in that matter actually produces an even better result!
More Delicious Cranberry Recipes
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Cranberry Orange Scones
Ingredients
For The Scones
- 2 ⅔ cups all-purpose flour
- ⅓ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, cut into small pieces
- 1 cup fresh cranberries, chopped
- ¼ cup orange juice
- ¼ cup half & half
- Zest and juice from 1 orange
- 1 tsp sugar
For The Orange Drizzle
- ½ cup powdered sugar
- 1 Tbsp milk
- 1 tsp orange zest
Instructions
For The Scones
- Preheat oven to 425°, line a baking sheet with parchment paper and add a little flour to a clean surface.
- In a large mixing bowl, whisk flour, sugar, baking powder, baking soda and salt together.
- Using a pastry blender, or a fork, add butter and mix until crumbly.
- Add cranberries and orange zest, stir.
- Pour orange juice and half & half into bowl. With clean, cold hands, mix into the flour mixture until just combined. Add remaining juice squeezed from the orange, if more liquid is needed.
- Remove from bowl and knead about 8 times. Flatten out to about an inch or so and make a round disc like shape.
- Cut into 8 pieces. Place onto the parchment paper separating each scone a bit.
- Sprinkle sugar on top of each scone prior to baking.
- Bake for about 20 minutes or until browned.
- Remove from oven and once cooled a bit, drizzle with orange glaze and enjoy.
For The Orange Drizzle
- In a small mixing bowl, stir powdered sugar and milk together. Add orange zest and stir. Drizzle over warm scones.
Notes
- Store at room temperature for up to 4 days in an airtight container.
- Wrap the scones in plastic wrap and freeze them for up to 2 months in an airtight, freezer-safe container or a heavy-duty freezer bag.
- Bring to room temperature or serve warm.
- Be sure your baking soda and powder are fresh. Your scones won’t rise with expired leaveners.
- Cut your butter into small cubes and then chill it again until very cold. This produces the best scone texture.
- Don’t overwork your dough. Mix the ingredients until just combined to ensure a light, flaky texture.
- Be very careful when adding extra liquid to the scone dough. It’s meant to be a dense, somewhat dry dough.
- Let your scones cool for a few minutes until they’re warm rather than hot before drizzling them with the glaze.
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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These scones look amazing. Will try them soon. I have a scone recipes i’ve been making for years but I must try this recipe too. thank you.
Hi Carla, we hope you enjoy these scones too! They are so yummy! :)