Cranberry Orange Scones

Cranberry Orange Scones are the perfect combination of biscuit and cake, and these cranberry orange scones take that to a whole new level. With the bright, zesty flavors of orange paired with the tart sweetness of dried cranberries, these scones are perfect for breakfast, brunch, or a cozy afternoon snack. Top them off with a simple glaze, and you’ve got a treat that everyone will love

With their golden, buttery layers, tangy cranberries, and a hint of citrusy zest, cranberry orange scones are the perfect way to add a little sunshine to your day—whether it’s breakfast, brunch, or a well-deserved treat!

Ingredients for Cranberry Orange Scones:

• flour
• baking powder
• salt
• sugar
• vanilla extract
• heavy whipping cream
• dried cranberries
• orange
• powdered sugar
• orange juice
• cream
• salt

Step-By-Step Instructions to Make it Yourself!

1. Preheat the Oven and Prepare the Pan. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the scones won’t stick and gives them a nice, even bake.
2. Mix the Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until fully combined.
3. Add the Wet Ingredient. Mix the vanilla extract into the heavy cream. Slowly pour the cream into the dry ingredients, a little at a time, while stirring gently. Be careful not to overmix—this will make the scones tough. You want to just bring the dough together. If needed, add 1-2 more tablespoons of cream to help the dough form. The dough should not be sticky, but there should be no dry flour left at the bottom of the bowl.
4. Add Cranberries and Orange Zest. Once the dough comes together, fold in the dried cranberries and the zest of three-quarters of the orange. Leave a little zest for the glaze later.
5. Shape the Scones. Turn the dough out onto a floured surface and knead it gently 5 or 6 times to incorporate the cranberries and zest. Divide the dough in half, then form each half into a ball. Pat each ball into a 6-inch circle. Place both circles onto the prepared baking sheet.
6. Cut the Dough and Brush with Cream. Cut each circle into 6 even wedges. Space them out a little so they have room to rise as they bake. Brush the tops of the scones with a little extra heavy cream to give them a nice golden finish.

7. Chill Before Baking. Place the baking sheet in the freezer for 15 minutes. This step helps the scones keep their shape while baking and gives them a flakier texture.
8. Bake the Scones. Bake the scones in the preheated oven for 14-16 minutes, or until the edges are golden brown and the tops are firm. The scones should have risen nicely.
9. Cool the Scones. Let the scones cool on the baking sheet for about 10 minutes before glazing. This gives them time to set and cool down slightly, making them easier to handle.
10.  Prepare the Glaze. While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, remaining orange zest, cream, vanilla extract, and a pinch of salt. Add enough cream to reach a thin, pourable consistency.
11. Drizzle the Glaze. Once the scones are cooled for 10 minutes, drizzle the glaze over the tops. You can use a spoon or drizzle it with a fork for a nice effect. You can also sprinkle a little extra zest on top for more flavor.

Recipe Notes

Notes:

• Adjusting Cream: The amount of cream you’ll need can vary depending on your environment and how you measure the flour. If you live in a particularly humid climate or your flour is dry, you may need slightly more or less cream.
• Chop Cranberries (Optional): For smaller, more evenly distributed pieces of cranberry, you can roughly chop the cranberries before adding them to the dough. This is optional but can make for a nicer texture in the scones.
• Glaze vs. Sugar Topping: If you prefer a little crunch on your scones, you can skip the glaze and instead sprinkle turbinado or coarse sugar over the scones before baking.
• Substitutions: Feel free to swap out the dried cranberries for other dried fruits like cherries, apricots, or raisins. You can also add chopped nuts like walnuts or almonds for added texture.
• Store in an airtight container. Store at room temp for 1-2 days, for longer storage; place in refrigerator or freezer.

More Recipes You Will Love:

• Homemade Cinnamon Rolls
• Cherry Chocolate Muffins
• Lemon Poppy Seed Donuts
• Quick Cranberry Orange Rolls

These cranberry orange scones are quick to make, yet packed with flavor. The tangy sweetness of cranberries pairs perfectly with the citrusy zest of orange, creating a balance of flavors that will make your day extra special. The glaze adds a final touch of sweetness, but if you prefer a more rustic approach, skipping it in favor of a sugar topping is just as delicious.

Enjoy these scones fresh out of the oven or as a midday snack with a cup of tea or coffee. Happy baking!