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Cranberry Orange Scones next to fresh cranberries and orange slices on a white counter.
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5 from 1 vote

Cranberry Orange Scones

Cranberry Orange Scones have a buttery, flaky crumb with 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 with no chilling dough required!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Breakfast
Keyword: Cranberry Orange Scones
Servings: 6 scones
Calories: 613kcal
Author: Amanda Rettke--iambaker.net

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!

Nutrition

Serving: 1scone with glaze | Calories: 613kcal