A bright and buttery bakery-style scone you can make right at home.
There’s something about the combination of tart cranberries and fresh orange zest that just feels like the holidays. But these Cranberry Orange Scones are far too good to save for special occasions. With their golden, flaky crust and moist, tender crumb, they’re the kind of treat that makes your kitchen feel like a cozy corner bakery—any time of year.
These scones come together in just about 30 minutes and strike that perfect balance of sweet and tangy. Whether you serve them warm from the oven or drizzle them with a citrusy glaze, they’re guaranteed to brighten your morning.
Why You’ll Love These Scones
- Crisp edges + soft centers
- Burst of citrus and tart cranberry in every bite
- Made with real ingredients
- Perfect for breakfast, brunch, or snacking
- Freeze beautifully—bake now or later
Ingredients You’ll Need
- All-purpose flour – The base of any good scone.
- Granulated sugar – Adds just the right touch of sweetness.
- Baking powder + salt – For lift and balance.
- Frozen butter – The key to flakiness. Grate it while frozen for best results.
- Sour cream – Adds moisture and slight tang.
- Heavy whipping cream – Helps bind the dough and gives richness.
- Egg – Adds structure.
- Vanilla extract – Enhances the flavor.
- Orange zest – Brings in a burst of citrus brightness.
- Fresh cranberries (or frozen/dried) – Halved if large.
For the glaze:
- Powdered sugar
- Fresh orange juice
How to Make Cranberry Orange Scones
Step 1: Preheat and Prepare
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Grate in the Butter
Using a box grater, grate the frozen butter directly into the flour mixture. Use a pastry cutter or fork to combine until the texture resembles coarse crumbs. Chill the bowl in the fridge while you mix the wet ingredients.
Step 4: Combine Wet Ingredients
In a smaller bowl, whisk together the sour cream, heavy cream, egg, vanilla, and orange zest.
Step 5: Bring the Dough Together
Pour the wet ingredients over the cold flour mixture and gently stir until just moistened. Don’t overmix—the dough should look shaggy. Fold in the cranberries.
Step 6: Shape and Cut
On a lightly floured surface, gently pat the dough into a 1-inch thick circle. Cut into 8 wedges and transfer to the baking sheet.
Step 7: Bake
Brush the tops with a little heavy cream and bake for 15–18 minutes, until lightly golden around the edges.
Step 8: Cool and Glaze
Let scones cool for 10 minutes on a wire rack. Meanwhile, whisk together powdered sugar and orange juice for the glaze. Drizzle over the warm scones and enjoy!
Tips for Perfect Scones
- Use cold ingredients: Keep the butter and cream as cold as possible to ensure a flaky texture.
- Grate, don’t cube the butter: It’s faster, easier, and ensures even distribution.
- Don’t overwork the dough: The less you handle it, the more tender the scones will be.
- Use fresh orange zest: It adds a citrusy pop that’s worth the extra step.
- Bake until just golden: Overbaking can dry them out.
Variations
- Dried cranberries: Rehydrate in orange juice or water if preferred.
- Add nuts: Try chopped pecans or walnuts for extra crunch.
- Switch the fruit: Swap cranberries for blueberries or raspberries.
- Make it mini: Divide into 16 wedges for mini scones.
Storage and Freezing
- Room temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps well up to 5 days.
- Freezer (unbaked): Freeze the cut scones on a tray, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the bake time.
- Freezer (baked): Let cool completely, freeze without glaze, and reheat in oven before glazing.
Cranberry Orange Scones Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 scones
Ingredients
- 2 cups all-purpose flour
- 6 tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, frozen
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 cup fresh cranberries, halved
For the glaze:
- 2/3 cup powdered sugar
- 1 tbsp fresh orange juice
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Grate frozen butter into the bowl; cut in with pastry blender or fork. Chill.
- In a separate bowl, whisk sour cream, cream, egg, vanilla, and zest.
- Stir wet into dry until moistened. Fold in cranberries.
- On floured surface, shape into 1-inch thick circle. Cut into 8 wedges.
- Place on baking sheet, brush with cream, and bake 15–18 minutes.
- Cool 10 minutes. Drizzle with orange glaze and serve.
These Cranberry Orange Scones are fresh, zesty, and flaky enough to rival any coffee shop treat. Make a batch this weekend and let the bright, buttery flavors warm up your kitchen!
