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Triangular cranberry orange scones with a golden crust sit on a black cooling rack. Whole cranberries and an orange rest nearby on a white surface, adding a fresh look to the scene.

cranberry orange scone recipe

Learn how to make the best cranberry orange scones with this simple step-by-step recipe anyone can master.

Course Breakfast
Cuisine english
Keyword CRANBERRY ORANGE SCONES, Cranberry orange scones recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Author momma lew

Ingredients

For the scones:

  • 2 cups all purpose flour
  • ½ cup white granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons orange zest
  • ½ cup unsalted butter cold
  • ½ cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange extract
  • 1 cup frozen cranberries
  • Coarse sugar

For the glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh orange juice

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl add the sugar, flour, baking soda, and salt. Whisk together until combined. 
  3. Then add the orange zest into the flour mixture and whisk together again.
  4. Cut the cold unsalted butter into cubes and add into the dry ingredients. Use a fork or pastry blender to blend the cold butter into the dry ingredients forming coarse crumbs.
  5. Then add the wet ingredients -  heavy cream, egg, vanilla, and orange extract to the bowl. Use a rubber spatula to fold everything together until thoroughly combined into a soft dough forms.
  6. Pour in the frozen cranberries and fold into the thick dough.
  7. Transfer the scone dough to a clean, lightly floured surface.
  8. Knead the dough only 3-4 times and shape into a large 8-inch round disk.
  9. Gently fold and pat dough to keep those scones tender and flaky.
  10. Use a sharp knife to cut out 6 equal wedges. Place them on the prepared baking sheet.
  11. Brush each scone with a little heavy cream and place some extra cranberries on top of the scones. Lastly, sprinkle each with some coarse sugar before baking.
  12. Bake for 25-30 minutes or until the scones begin to turn lightly golden brown.
  13. While those are baking, make the glaze. In a small mixing bowl add the powdered sugar and orange juice. Whisk together until completely smooth.
  14. When the scones are done baking, let cool for 15 minutes. Then drizzle the sweet orange glaze all over the tops of the scones.

  15. Serve while warm or store for later in an airtight container.

Recipe Notes

Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. They also freeze well!

Make ahead: You can freeze the unbaked wedges and pop them right into the oven when you’re ready to bake.