Cranberry Orange Scones are a delightful treat that balances sweet, tart cranberries with the bright, fresh flavor of orange zest. These scones are tender and flaky with just the right amount of buttery richness, making them perfect for a cozy breakfast or a lovely afternoon snack.
I love how the tangy cranberries add pops of flavor in every bite, while the orange zest gives a subtle citrusy brightness that wakes up your taste buds. For me, the best part is the golden, slightly crisp outside that makes the soft inside even more enjoyable. It’s a simple mix of ingredients, but the result feels special every time.
My favorite way to enjoy them is fresh out of the oven with a thin spread of butter or a little clotted cream. They also go great with a hot cup of tea or coffee. These scones remind me of chilly mornings when baking filled the house with warm, comforting smells and made everything feel a bit more cheerful.
Key Ingredients & Substitutions
Flour: All-purpose flour gives scones their tender crumb. For a lighter texture, try half all-purpose and half pastry flour. Gluten-free blends also work but may change the texture slightly.
Butter: Use cold, unsalted butter for flaky layers. Grating it before mixing makes it easier to incorporate without melting. Unsalted keeps control over the saltiness.
Dried Cranberries: They add lovely tartness and chewy texture. You can swap them for frozen fresh cranberries if you want, but toss them in flour first to avoid sinking.
Orange Zest: Fresh zest brightens the scones with citrus notes. Avoid bottled extracts here; fresh zest has oils that really wake up the flavor.
Buttermilk: Buttermilk adds tang and tenderizes the dough. If you don’t have it, a mix of milk and a teaspoon of lemon juice or vinegar works well.
How Do You Get Fluffy, Tender Scones Without Overmixing?
Mixing scone dough too much can make them tough. Here’s the trick:
- Combine dry ingredients first and cut in cold butter quickly until crumbly.
- Add wet ingredients slowly, stirring just until the dough holds together.
- Dump the dough onto a floured surface and gently pat it into shape. Avoid kneading.
- Cut straight down through the dough to make wedges—twisting can seal edges and reduce rising.
By handling the dough lightly, you keep the scones soft and flaky after baking.
Equipment You’ll Need
- Baking sheet – provides a flat, even surface so scones bake evenly and get golden edges.
- Parchment paper or silicone baking mat – prevents sticking and makes clean-up easy.
- Mixing bowls – one large for dry ingredients and one for wet keeps things organized.
- Pastry cutter or two knives – helps cut cold butter into flour for flaky texture without warming butter too much.
- Zester or microplane – perfect for finely grating orange zest to add fresh flavor.
- Sharp knife or pizza cutter – great for quickly cutting dough into even wedges without squashing it.
- Whisk – useful for mixing wet ingredients smoothly and evenly.
Flavor Variations & Add-Ins
- Swap dried cranberries with fresh or frozen blueberries for a juicy, sweet twist.
- Add a teaspoon of ground cinnamon or cardamom to the dry ingredients for warm spice notes.
- Stir in white chocolate chips instead of glaze for extra sweetness and a creamy bite.
- Replace orange zest with lemon zest for a sharper citrus flavor that pairs well with the cranberries.
How to Make Cranberry Orange Scones?
Ingredients You’ll Need:
For The Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup dried cranberries
- Zest of 1 large orange
- 2/3 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
For The Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh orange juice
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15-18 minutes to bake, plus a few minutes to mix and drizzle the glaze. In total, you can expect around 30 minutes from start to finish—quick and easy!
Step-by-Step Instructions:
1. Preheat and Prep:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to stop the scones from sticking.
2. Mix Dry Ingredients:
In a big bowl, whisk together flour, sugar, baking powder, and salt to combine them evenly.
3. Cut in the Butter:
Add the cold, cubed butter to the dry mix. Use a pastry blender or your fingers to mix until the mixture looks like coarse crumbs with small bits of butter.
4. Add Cranberries and Orange Zest:
Stir in dried cranberries and fresh orange zest evenly through the mixture for bursts of flavor.
5. Mix Wet Ingredients:
In another bowl, whisk together the buttermilk, egg, and vanilla extract until smooth.
6. Combine Wet and Dry:
Pour the wet mix into the dry ingredients. Stir gently just until the dough comes together. Avoid overmixing to keep the scones tender.
7. Shape and Slice:
Turn the dough onto a lightly floured surface. Pat it into a 7-inch round about 3/4-inch thick. Use a sharp knife or pizza cutter to cut the dough into 8 equal wedges. Place them on your baking sheet with space between each.
8. Bake:
Bake for 15-18 minutes, or until the scones are golden and a toothpick inserted comes out clean.
9. Make the Glaze:
While baking, mix powdered sugar and orange juice until smooth and pourable.
10. Cool and Glaze:
Let scones cool on the pan for about 5 minutes. Drizzle the glaze over the warm scones for a lovely citrus finish.
Enjoy your Cranberry Orange Scones fresh, maybe with a cozy cup of tea or coffee!
Can I Use Frozen Cranberries Instead of Dried?
Yes, you can! If using frozen cranberries, toss them in a little flour before adding to the dough to prevent them from sinking. Keep in mind frozen berries might add extra moisture, so handle the dough gently to avoid it becoming too wet.
How Should I Store Leftover Scones?
Store scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the oven or microwave before serving.
Can I Make These Scones Vegan?
Absolutely! Substitute the butter with a plant-based margarine or coconut oil, replace buttermilk with a mix of plant milk and a tablespoon of vinegar or lemon juice, and swap the egg for a flax or chia egg (1 tablespoon ground seeds + 3 tablespoons water).
What Can I Use Instead of Fresh Orange Juice in the Glaze?
If you don’t have fresh orange juice, use bottled orange juice or a mix of lemon juice and a bit of orange zest for a similar citrus flavor. Adjust the amount to get the glaze to your desired consistency.
