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A close-up shot of freshly baked Cranberry Orange Scones, lightly glazed and topped with orange zest, arranged on a cooling rack.

Cranberry Orange Scones

These tender, flaky Cranberry Orange Scones are bursting with bright citrus zest and sweet-tart cranberries. Perfect for breakfast, brunch, or an afternoon treat, they come together quickly for a delightful homemade indulgence.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, British
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter very cold, cut into small cubes
  • 1/2 cup dried cranberries
  • 1 large orange zest of
  • 1/2 cup heavy cream cold, plus extra for brushing
  • 1 large egg for egg wash
  • 1 tbsp water or milk for egg wash
For the Orange Glaze (Optional)
  • 1/2 cup powdered sugar
  • 1-2 tbsp orange juice freshly squeezed

Equipment

  • Large Mixing Bowl
  • Pastry blender
  • Baking Sheet
  • Parchment Paper
  • Zester or microplane
  • Whisk
  • Small Bowl

Method
 

Prepare Scone Dough
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. Add the very cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky scones.
  4. Stir in the dried cranberries and orange zest, distributing them evenly throughout the flour mixture.
  5. Pour in the cold heavy cream. Mix with a fork or your hands until the dough just comes together. Be careful not to overmix, as this can lead to tough scones. The dough will be slightly shaggy.
Shape and Bake
  1. Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat or roll it into an 8-inch disk, about 1-inch thick. Do not knead the dough excessively.
  2. Using a sharp knife, cut the disk into 8 wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
  3. In a small bowl, whisk together the large egg and 1 tbsp water or milk for the egg wash. Lightly brush the tops of the scones with the egg wash. This will give them a golden-brown finish.
  4. Bake for 15-18 minutes, or until the scones are golden brown on top and a wooden skewer inserted into the center comes out clean. The exact time may vary based on your oven.
  5. Remove the scones from the oven and transfer them to a wire rack to cool slightly.
Prepare Glaze (Optional)
  1. While the scones are cooling, prepare the optional orange glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of fresh orange juice. Add more orange juice, a teaspoon at a time, until you reach a smooth, pourable consistency.
  2. Once the scones have cooled to warm or room temperature, drizzle the orange glaze over the tops.

Notes

For the flakiest scones, ensure all your ingredients, especially the butter and heavy cream, are very cold. You can even cube the butter and place it in the freezer for 10-15 minutes before adding it to the flour. Avoid overworking the dough; minimal handling keeps the scones tender. These scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.