Perfectly dense and flaky, these cranberry orange scones are bursting with tart cranberries and fresh orange zest. These festive scones look and taste like they came from the bakery, but are surprisingly easy to make at home!
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Test Kitchen Review
Ellie
This was my first time making scones and they were way easier to make than I expected AND tasted amazing! They were moist, dense, soft and flaky with the perfect amount of tart cranberries and fresh orange flavor.
These Cranberry Orange Scones are my go-to treat during Christmas! They’re loaded with juicy cranberries and fresh orange zest, making every bite a citrusy delight. Finished with a light orange glaze, they look and taste like a bakery masterpiece but are super easy to make at home. They use the same base recipe as my very popular blueberry scones, but with a wintery twist!
What Makes These Cranberry Orange Scones So Good?
Looking for more festive cranberry recipes to try? This easy cranberry cheese ball makes a great party appetizer. For a sweet fix, you should also try my cranberry muffins or cranberry cookies!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for cranberry and orange scones. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- All-Purpose Flour: Fluff the flour, then measure it by spooning it into a measuring cup. Don’t dip the cup straight into a packed bag of flour – that results in using too much flour!
- Unsalted Butter: It’s VERY important to use cold or even frozen butter!
- Buttermilk: Heavy cream also works just fine, but you will not have that tanginess you get from the buttermilk.
- Fresh Cranberries: If fresh cranberries aren’t available, frozen ones work perfectly. No need to thaw them first. Dried cranberries can also be used in a pinch, just soak them in hot water first to soften.
- Orange: You will use orange zest in the scones themselves and orange juice in the glaze. Make sure not to grate the bitter white pith when zesting your orange.
- Powdered Sugar: You can add more or less depending on how thick you want your glaze to be.
How to Make Cranberry Orange Scones
You may be surprised at just how easy it is to make orange cranberry scones! The biggest key is making sure your butter is good and cold. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for the full instructions and to watch the step-by-step video.
- Mix dry ingredients and butter: Whisk together the flour, sugar, salt, and baking powder. Cut in the butter (using a pastry blender) until the mixture is crumbly.
- Make the dough: Whisk together the egg, buttermilk, and vanilla. Add this mixture to the butter mixture along with the cranberries and orange zest. Stir until everything is well combined and can hold together in a ball.
- Roll into a circle: Sprinkle some flour onto a flat surface. Press the dough into a circle. Brush the top with buttermilk (or heavy cream) to give the scones that beautiful golden color once baked!
- Slice: Slice the circle into 8 even wedges. Place them on a prepared baking sheet.
- Chill: Place the scones in the fridge for about 20 minutes. While they’re chilling, preheat the oven to 400°F.
- Bake: Bake for 20-25 minutes.
- Glaze: Whisk together the powdered sugar, orange juice, and vanilla until smooth. Let the scones cool slightly! Then, drizzle the tops of the scones with glaze.
Chef’s Tips & Variations
- Don’t Overwork the Dough: Mix just until combined to keep the scones soft and flaky. If you work the dough too much, they will be very dense.
- Cold Ingredients: Just like when making biscuits, it’s important to make sure your butter, buttermilk, and egg are very cold (fresh out of the fridge) for the perfect flaky texture.
- Chill Your Dough: Don’t skip the chilling step – it helps the scones hold their shape and get those flaky layers.
- Add Ins: Chopped walnuts or pecans add a nice crunch and extra flavor. For a red and green color combo, try pistachios! For an extra sweet twist, add some white chocolate chips to the dough.
Make Ahead, Storing, and Freezing Scones
- Make Ahead: Prep the dough the night before, wrap it tightly and store it in the fridge for up to 24 hours. Cut, brush, and bake fresh when ready.
- Storing: You can store leftover scones in the fridge for up to 4 days. Just make sure they’re in an airtight container! Store them with a slice of bread in the container to keep them from drying out.
- Freeze Unbaked: Place sliced scones on a baking sheet and freeze until solid, then transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
- Freeze After Baking: Double wrap each scone in plastic wrap and then store in an airtight freezer safe container. Freeze for up to 3 months. Thaw in fridge overnight or at room temperature for about an hour.
Yield: 8 Scones
Cranberry Orange Scones
These festive Cranberry Orange Scones look and taste like they're from a bakery, but are surprisingly easy to make in under an hour! Bursting with juicy cranberries and fresh orange zest, every bite of these flaky scones is a citrusy delight.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (1 stick) unsalted butter, grated and very cold or frozen
- ½ cup buttermilk or heavy cream, plus more for brushing on top
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh, or frozen cranberries
- 1 tablespoon orange zest
Vanilla Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons orange juice, or milk
- 1 teaspoon vanilla extract
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Instructions
- In a large bowl, whisk together flour, sugar, salt and baking powder. Using a pastry blender or your hands, cut in butter until mixture is crumbly.
- In a small bowl, whisk together egg, buttermilk and vanilla extract. Add liquid ingredients, cranberries, and orange zest to the dry ingredients and stir until moistened, and mixture is well combined and holds together in a ball.
- Sprinkle a small amount of flour onto parchment paper or counter. Press dough into 8 inch circle, about ¾ inch thick. Brush top with additional buttermilk.
- Using a sharp knife, cut circle into 8 wedges. Divide triangles and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving enough space for the
scones to expand when cooked. - Place scones in refrigerator for 20 minutes. While scones chill, preheat oven to 400°F.
- Bake scones for 20 to 25 minutes, or until golden brown. Remove from oven and cool slightly.
- In a small bowl, whisk together powdered sugar, orange juice and vanilla extract – until smooth. Drizzle the tops of each scone generously with glaze. For even more orange flavor in your glaze, feel free to add orange zest as well.
- Serve warm or let cool completely before storing.
Video
Notes
Make Ahead: Prep the dough the night before, wrap it tightly, and store in the fridge for up to 24 hours. Cut, brush, and bake fresh when ready.
Store: Transfer completely cooled scones to an airtight container and store at room temperature for up to 4 days.
Freeze Unbaked: Place cut scones on a baking sheet and freeze solid, then transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
Freeze After Baking: Double wrap each scone in plastic wrap and then store in an airtight freezer safe container. Freeze for up to 3 months. Thaw in fridge overnight or at room temperature for about an hour.
Nutrition
Serving: 1 scone, Calories: 341kcal, Carbohydrates: 50g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 332mg, Potassium: 85mg, Fiber: 1g, Sugar: 25g, Vitamin A: 444IU, Vitamin C: 4mg, Calcium: 120mg, Iron: 2mg
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