Cranberry Orange Scones

closeup of finished Orange Cranberry Scones stacked on a plate.

These cranberry orange scones are soft, flaky, and full of bright citrus flavor. Made with fresh cranberries and finished with a simple orange glaze, they’re perfect for breakfast or brunch.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Snack

Cuisine: American

Keyword: Cranberry Orange Scones

Servings:

Calories: 293kcal

Author: Mary Woita

Equipment

Ingredients

Scone Ingredients

2 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon sea salt
orange zest zest from 1 medium orange (about 2-3 teaspoons)
½ cup butter cold + cubed
¾ cup heavy cream cold + more for brushing
½ cup fresh cranberries

Glaze Ingredients

1 cup powdered sugar
orange juice fresh squeezed (about 2 tablespoons)

Instructions

For the scones

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Zest the orange and whisk together in a large bowl with flour, sugar, baking powder, and salt.
Stir in the fresh cranberries. Pour in the cold heavy cream. Gently mix just until a dough forms, do not overmix.
Turn the dough out onto a lightly floured surface and press into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
Brush the tops lightly with a bit of cream. Bake for 18–22 minutes or until the edges are golden and the centers are set.Allow to cool for 15 minutes before glazing.

For the glaze

In a small bowl, whisk together powdered sugar, fresh squeezed orange juice until smooth and pourable.
Drizzle the glaze generously over the cooled scones.

Notes

Keep ingredients cold. Cold butter and cream create the flakiest texture.

Gently fold in the cranberries to avoid crushing them.

If your dough feels sticky, lightly dust your hands and work surface with flour.

Storage:

Store scones in an airtight container at room temperature for up to 2 days or refrigerated for up to 4. Reheat in the microwave for 10–15 seconds before serving.

Nutrition