Here’s a classic Cranberry Orange Scones recipe — tender, buttery, lightly sweet with a bright citrus flavor and tart cranberries. Perfect for breakfast, brunch, or an afternoon treat!
🍊 Cranberry Orange Scones
⭐ Ingredients (makes 8–10 scones)
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup (1 stick) cold unsalted butter, cubed
- ½ cup dried cranberries (or fresh, chopped)
- ¾ cup heavy cream (or half-and-half)
- 1 large egg
- Zest of 1 orange
- 1 tsp vanilla extract
Optional Glaze
- ½ cup powdered sugar
- 1–2 tbsp fresh orange juice
👩🍳 Instructions
1. Preheat oven
- Preheat to 400°F (200°C).
- 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 butter
- Add cold butter cubes.
- Use a pastry cutter, fork, or fingers to work butter into flour until mixture resembles coarse crumbs.
4. Add cranberries & orange zest
- Stir in dried cranberries and orange zest evenly.
5. Mix wet ingredients
- In a separate bowl, whisk together cream, egg, and vanilla.
- Pour into the dry mixture and stir gently until dough comes together.
Dough will be slightly sticky — don’t overmix.
6. Shape the scones
- Turn dough onto a floured surface.
- Pat into a circle about 1-inch thick.
- Cut into 8 wedges or use a round cutter for individual scones.
- Place on prepared baking sheet.
7. Bake
- Bake 18–22 minutes, until lightly golden and firm to the touch.
- Cool slightly on a wire rack.
8. Optional glaze
- Mix powdered sugar with orange juice until smooth.
- Drizzle over warm scones.
⭐ Tips & Variations
- Cranberry variations: Use fresh cranberries, chopped, or substitute with dried cherries.
- Add-ins: ½ cup white chocolate chips or chopped nuts.
- Citrus twist: Add 1 tsp lemon zest for extra brightness.
- Make-ahead: Shape scones, freeze on baking sheet, then bake straight from frozen (add 3–5 minutes to baking time).
If you want, I can also give you a light and fluffy buttermilk version, a gluten-free version, or a pumpkin cranberry scone version for seasonal flair.
