Cranberry Orange Scones

This post contains affiliate links. This means I will make a commission at no extra cost to you should you click through and make a purchase. Read the full disclosure here.

These cranberry orange scones are the perfect balance of tart cranberries and fresh citrus flavor, with a buttery, flaky texture that melts in your mouth. Whether for a cozy brunch or an afternoon treat, these scones are a delightful way to enjoy seasonal flavors with minimal effort. They pair perfectly with tea or coffee and make for a deliciously satisfying homemade treat.

Difficulty: Easy
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cooking Temp: 200°C (400°F)
Estimated Cost: $8
Calories: 250 kcal per serving
Best Season: Fall, Winter

Description

These buttery cranberry orange scones are a burst of flavor in every bite, combining sweet orange zest with the tartness of cranberries. Perfectly flaky and golden, these scones make for an irresistible breakfast or snack option. Enjoy them warm, straight from the oven, for the ultimate experience, or serve them with a dollop of clotted cream or a light orange glaze.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup fresh cranberries, roughly chopped (or dried cranberries if preferred)
• Zest of 1 large orange
• 1/2 cup heavy cream, plus extra for brushing
• 1 large egg
• 1 tsp vanilla extract

Optional Orange Glaze

• 1/2 cup powdered sugar
• 1-2 tbsp fresh orange juice

Instructions

1. Preheat the oven: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the butter: Add cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. Add cranberries and orange zest: Stir in chopped cranberries and orange zest until evenly distributed.
5. Combine wet ingredients: In a small bowl, whisk together the cream, egg, and vanilla extract. Pour into the dry mixture and gently stir until a dough forms. Be careful not to overmix.
6. Form the scones: Turn the dough onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake: Brush the tops of the scones with extra cream and bake for 18-20 minutes, or until golden brown.
8. Prepare the glaze (optional): While scones cool slightly, whisk together powdered sugar and orange juice in a small bowl until smooth. Drizzle over the scones before serving.

Nutrition Facts (per serving)

• Calories: 250 kcal
• Calories from Fat: 110 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 190mg
• Potassium: 40mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 9g
• Protein: 4g
• Vitamin A: 350 IU
• Vitamin C: 5 mg
• Calcium: 80 mg
• Iron: 1 mg

Notes

• Storage: Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat before serving.
• Make Ahead: Prepare the dough, shape into wedges, and freeze on a baking sheet. Once frozen, transfer to a bag and bake straight from the freezer, adding a few extra minutes to the baking time.
• Serving Suggestion: These scones are delicious with a spread of orange marmalade or a dollop of clotted cream.