Buttery, golden, and bursting with flavor, these Cranberry-Orange Scones are everything a holiday or weekend breakfast should be.
They’re flaky on the outside, tender on the inside, and filled with sweet-tart cranberries and fragrant orange zest in every bite.
Perfect for brunch, gifting, or cozying up with a cup of tea, this recipe delivers a bakery-worthy treat right from your home oven.
Whether you serve them with a glaze, a pat of butter, or enjoy them straight from the pan, these scones are quick to make and always impressive.
They’re especially lovely during fall and winter, when citrus and cranberries shine, but truthfully—they’re delicious year-round.
Why You’ll Love This Recipe
These cranberry-orange scones are a masterclass in contrast—bright citrus and tart fruit meet rich, buttery dough in the most satisfying way.
The texture is just right: crisp edges with a moist, fluffy interior. Thanks to chilled butter and just the right flour ratio, you’ll get a perfect rise and tender crumb every time.
You’ll also love how versatile they are. Serve them plain, with jam, or drizzled with a simple orange glaze. Make them large and rustic or cut them into minis for brunch platters.
They freeze beautifully, reheat easily, and bring instant warmth to any table. Whether you’re baking for loved ones or just treating yourself, this is a feel-good, bake-again recipe.
What You’ll Need
Dry Ingredients:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 1 tablespoon fresh orange zest
Add-Ins:
- ¾ cup dried cranberries (or chopped fresh/frozen cranberries)
Wet Ingredients:
- ½ cup cold unsalted butter, cubed
- 1 large egg
- ½ cup cold milk or heavy cream
- 1 teaspoon vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons fresh orange juice
- Extra orange zest for garnish
Pro Tips
- Use very cold butter for the best flaky texture—freeze for 10 minutes before cutting in.
- Don’t overwork the dough. Mix just until combined to avoid dense scones.
- For extra height, place scones close together on the baking sheet.
- Use fresh orange zest. It adds real citrus flavor—don’t skip it.
- Brush with cream before baking for a shiny, golden finish.
Tools You’ll Need
- Mixing bowl
- Pastry cutter or fork
- Grater or zester
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
Substitutions and Variations
- Gluten-free: Use a 1:1 gluten-free baking blend.
- Vegan version: Swap butter for vegan margarine, milk for plant milk, and use a flax egg.
- Fresh cranberries: Chop them slightly and toss in sugar before adding to dough.
- Add texture: Mix in chopped walnuts or pecans.
- Make it festive: Add a dash of ground cloves or nutmeg for winter spice.
Make-Ahead Tips
- Mix and freeze dough: Shape scones, freeze on a tray, then store in a bag. Bake straight from frozen, adding 2–3 minutes.
- Store dry ingredients pre-measured for quick assembly when ready.
- Bake a day ahead: Scones taste great the next morning—reheat at 300°F for 5–7 minutes.
How to Make Cranberry-Orange Scones
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon (if using), and orange zest until evenly combined.
3. Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs.
4. Add Wet Ingredients
In a small bowl, whisk together the egg, milk (or cream), and vanilla extract. Pour the mixture into the flour and butter mixture. Stir gently just until a soft dough begins to form.
5. Add Cranberries
Fold in the dried cranberries. Turn the dough out onto a floured surface and gently knead once or twice until it holds together.
6. Shape and Cut
Pat the dough into a 1-inch-thick circle. Cut into 8 wedges and place them on the prepared baking sheet. For smaller scones, divide the dough in half and shape two smaller rounds before cutting.
7. Bake
Bake for 15–18 minutes, or until the scones are golden and slightly firm to the touch. Transfer to a wire rack to cool.
8. Optional: Glaze
Whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled scones and sprinkle with a little extra orange zest for a bright finish.
Leftovers and Storage
Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap tightly and store for up to 1 month. Reheat in the oven for 5–7 minutes at 300°F for best results.
Nutrition & Benefits
These scones offer a balance of carbohydrates and healthy fats, making them satisfying without being overly heavy. Cranberries provide antioxidants and natural tartness, while orange zest boosts vitamin C and flavor. While they’re an indulgence, they’re made with whole ingredients and free of artificial flavors—perfect for a seasonal treat that feels homemade and nourishing.
Recipe FAQ
1. Can I use fresh cranberries instead of dried?
Yes—chop them slightly and toss in a little sugar to balance their tartness.
2. How do I keep my scones fluffy?
Don’t overmix, and make sure your butter is cold. Mix until just combined.
3. Can I freeze the dough before baking?
Absolutely! Shape the scones, freeze on a tray, and bake directly from frozen.
4. What milk is best to use?
Heavy cream gives richness, but whole or plant milk works great too.
5. Can I make mini scones?
Yes! Divide dough into two small rounds and cut into 6 wedges each. Reduce baking time slightly.
Bright, Buttery, and Bursting with Flavor
These Cranberry-Orange Scones are everything you want in a seasonal bake: buttery and tender with bright citrus and cranberry in every bite.
Whether you’re gifting them, serving them at brunch, or enjoying them warm with tea, they’re a celebration of comfort and flavor in the simplest form.
Make a batch, and your kitchen will smell like the holidays.
