Cranberry Orange Scones combine the sweetness of sugar, the tartness of cranberries, and the citrusy brightness of orange zest. The glaze on top adds a final touch of sweetness and a burst of orange flavor, making it a perfect treat for breakfast, brunch, or enjoyed with a cup of coffee or tea! And, they are not hard to make! If you prefer the original, I have an easy-to-follow Scones recipe you may want to try, too!
Ingredients & Substitutions
Butter: Cold, grated unsalted butter is key to making scones. Use the fine side of the grater and grate butter over a sheet of parchment paper. Be sure to spray the grater with non-stick spray before grating. Then pop it in the freezer. Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier. The frozen butter stays cold until baking time, which will keep the scones from spreading out, and losing that flaky and moist texture. If using salted butter, you may want to lessen the amount of salt in the recipe.
Flour: I used all-purpose flour in the scones. If using gluten-free flour, substitute at a 1:1 ratio.
Heavy Cream: Heavy cream is used in both the dough and to brush over the top of the dough. Using cream adds more moisture and flavor to the scones. Brushing it over the dough gives the scones a slight sheen and enhances their golden color when baked.
Cranberries: Chop up fresh cranberries to add to the dough. You could substitute frozen cranberries (unthawed) or dried cranberries, too.
Orange Flavor: Add orange zest to the scone dough. Then, juice the orange for the glaze.
Glaze: We could not rave enough about the orange glaze that we used on top of the scones. It was so delicious! But, the scones are very flavorful without the glaze, too.
Can I Make Scones Ahead Of Time?
Yes! Once the dough has been formed, you can freeze it for up to a month! To freeze the dough, place the shaped dough onto a parchment paper-lined baking sheet and into the freezer for about an hour. Once solid, store the frozen dough in freezer-safe containers, labeled and dated, for up to a month. When ready to bake, simply add a few minutes to the baking time, no need to thaw first!
How To Store Cranberry Orange Scones
Although best enjoyed fresh, scones can be stored in an airtight container at room temperature. They will last about a day or two. To reheat the room-temperature scones, bake them, covered with aluminum foil, in the oven for about 10 minutes at 350°F. Or, reheat the scone in the microwave, wrapped in a damp paper towel.
Can I Freeze Baked Cranberry Orange Scones?
Sure, you can freeze scones after they have been baked for longer storage. To freeze the baked scones, first, let them cool completely. Then, wrap them in plastic wrap or aluminum foil. Finally, store them in the freezer for up to 3 months. When ready to enjoy, reheat them for about 15 minutes at 350°F in the oven.
More Scone Recipes
Cranberry Orange Scones
Ingredients
Scone
- ½ cup (1 stick / 113 g) cold unsalted butter
- 2 ½ cups (312.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¾ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup (100 g) fresh cranberries, roughly chopped
- 2 large eggs, room temperature
- 1 teaspoon orange zest
- ¾ cup (178.5 g) heavy whipping cream
Topping
- 2 tablespoons heavy whipping cream
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons orange juice
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
- Set out a sheet of parchment paper. Using the fine edge of a grater, grate butter onto the parchment paper. Place it in the freezer while you prepare the remaining ingredients.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Remove the grated butter from the freezer and, using a fork, incorporate it into dry ingredients.
- Add cranberries. Mix to combine.
- In a separate bowl, whisk together the eggs, orange zest, and heavy cream.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- On the lined baking sheet, shape the dough into a circle, about ¾-inch thick. Add a bit of flour to your hands to prevent sticking.
- Using a bench scraper or large knife, cut the dough into 6-8 wedges (I cut it into 6 scones), gently separating the edges of each scone, creating a ½-inch space between each.
- Brush scones with heavy cream, making sure to cover all exposed edges.
- Bake the scones for 18-23 minutes, or until golden brown.
- In a small bowl, whisk confectioners’ sugar and orange juice together, adding more orange juice to reach desired consistency.
- Drizzle over scones. Enjoy!
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is hands down the best scone I have ever tasted. The combination of tart cranberries and zesty orange is absolute perfection! A definite must-try for any scone lover.
Elizabeth
I did not know I was a fan of scones, but these are delicious! I loved the orange glaze that was drizzled over the top. Best when warm, they are amazing!
Rachael
These are wonderful scones! The orange glaze complements the tart cranberries perfectly!
Annabelle
These scones are surprisingly soft, and the flavors complement each other well. Definitely worth trying!
Bella
Oh wow, these scones turned out amazing! They are so soft and moist with the perfect crusty outer layer. The cranberry and orange flavors go together well, as always! Overall, this is a soft, zesty, and tart scone!
hi! Can I substitute half and half for the heavy cream if that’s all I have on hand?
LOVE, love love these scones! My favorite by far. I normally make the plain scones, or the blueberry scones, but these take first prize!
Has anyone tried these with dried cranberries (craisins)?
That’s what I always use. Could disk them a little before adding dough. Use orange juice!
My family loves scones so eventually I will make my way through all of your scone receipts. For my first ones I will start with the lemon and the cranberry and orange ones. Thank you so much, I will let you know how they came out and my family’s reaction!