There’s nothing better than a warm, buttery scone fresh from the oven—especially when it’s packed with bright citrus and tart cranberries! These Best Ever Cranberry Orange Scones are flaky, tender, and irresistibly delicious. Perfect for breakfast, brunch, or even an afternoon treat, they strike the ideal balance between sweet, tangy, and creamy. Plus, they’re incredibly easy to make—no mixer required!
Scones have been around for centuries, originally making their debut in Scotland in the early 1500s. Traditionally made with oats and baked over an open flame, they’ve evolved into the rich, buttery pastries we know today. While classic scones can sometimes be dry, this recipe ensures a moist, melt-in-your-mouth texture, thanks to heavy cream and cold butter.
With a golden, crisp exterior and a soft, tender crumb, these cranberry orange scones are the ultimate crowd-pleaser. Whether you enjoy them plain or drizzle them with a simple orange glaze, they’re sure to become a new favorite. So, let’s get baking—you won’t believe how easy and delicious these are!
Recipe Yield: 8 scones
INGREDIENTS
2 1/4 cup all-purpose flour (plus extra for dusting)
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 tbsp orange zest (from 1 large orange)
1/2 cup (1 stick) cold unsalted butter, cubed
3/4 cup heavy cream (plus extra for brushing)
1 large egg
1 1/2 tsp vanilla extract
2 tsp freshly squeezed orange juice
2/3 cup dried cranberries (or 3/4 cup fresh cranberries, chopped)
1 tsp powdered sugar (optional, for dusting)
Optional Orange Glaze:
1/2 cup powdered sugar
1 1/2 tbsp freshly squeezed orange juice
INSTRUCTIONS
1. Preheat oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
3. Cut in butter: Using a pastry cutter or your fingers, work the cold, cubed butter into the flour mixture until it resembles pea-sized crumbs.
4. Whisk wet ingredients: In a separate bowl, whisk together heavy cream, egg, vanilla extract, and orange juice until smooth.
5. Combine & fold in cranberries: Pour the wet mixture into the dry ingredients and stir gently with a fork until just combined (don’t overmix!). Fold in the cranberries. The dough should be slightly sticky but firm.
6. Shape the scones: Transfer dough to a lightly floured surface. Gently pat into an 8-inch circle, about 1-inch thick, then cut into 8 equal wedges. For a classic, round scone shape, use a 2.5-inch biscuit cutter and press straight down—avoid twisting to keep the edges flaky. Place on the prepared baking sheet 1-2 inches apart.
7. Brush & bake: Lightly brush the tops with extra heavy cream for a golden finish. Bake for 18-20 minutes, or until the scones are golden brown and slightly firm to the touch.
8. Cool & glaze (optional): Let scones cool for 10 minutes. If using glaze, whisk together powdered sugar and orange juice, then drizzle over the warm scones. For a simple finish, lightly dust with powdered sugar instead.
Helpful Tips to Perfect This Recipe
- Use cold butter: Cold butter creates flaky layers. If the dough gets too warm, chill the shaped scones for 15 minutes before baking.
- Fresh vs. dried cranberries: Dried cranberries offer a chewy texture, while fresh cranberries add a burst of tartness. If using fresh, toss them in 1 tsp of flour to prevent bleeding.
- Don’t overwork the dough: Mix just until combined to keep the scones light and fluffy instead of dense.
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