Cranberry Orange Scones
Buttery, tender scones studded with tart cranberries and bright orange zest. A flaky, golden-brown exterior gives way to a soft, slightly sweet crumb. Perfect for a cozy breakfast or afternoon tea, ready in under 40 minutes.
For 8 servings
- prep
Preheat oven and prepare the baking sheet.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- mix · ~5 min
Mix the dry ingredients.
1.In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt.2.Add the cold cubed butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter bits.TIPKeep the butter cold — warm butter creates dense, flat scones. - mix · ~1 min
Add cranberries and orange zest.
1.Toss the chopped cranberries and orange zest into the flour mixture.2.Stir gently to distribute evenly, coating the cranberries in flour. - mix · ~2 min
Add wet ingredients to form the dough.
1.Make a well in the center of the dry ingredients.2.Pour in the cold heavy cream and vanilla extract.3.Stir with a fork just until the dough comes together and no dry flour remains. Do not overmix.TIPThe dough should be shaggy, not smooth. Overworking develops gluten and makes scones tough. - prep · ~3 min
Shape the dough.
1.Turn the dough out onto a lightly floured surface.2.Gently pat it into a 1-inch thick circle (about 7 inches across).3.Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. - bake · ~1 min
Arrange on the baking sheet and brush with cream.
1.Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.2.Brush the tops lightly with the reserved heavy cream for a golden crust. - bake · ~20 min
Bake until golden brown.
Bake for 18 to 22 minutes, until the tops and edges are golden brown. Transfer to a wire rack and let cool for at least 10 minutes before glazing.
- mix · ~2 min
Make the orange glaze.
1.In a small bowl, whisk together powdered sugar and fresh orange juice until smooth.2.Drizzle the glaze over the cooled scones.TIPFor a thicker glaze, add more powdered sugar. For a thinner glaze, add a few drops of orange juice at a time. - rest · ~5 min
Let the glaze set before serving.
Allow the scones to sit for about 5 minutes so the glaze hardens slightly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Freeze your butter for 15 minutes before cutting it into the flour.
- 2Toss cranberries in a tablespoon of flour to prevent them from sinking.
- 3Pat the dough into a neat circle using your hands, not a rolling pin.
- 4Chill the shaped scones on the baking sheet for 10 minutes before baking.
- 5Brush scones with cream instead of egg wash for a tender, not shiny, crust.
- 6Cool scones completely before drizzling glaze so it sets properly.
Adapt it for your goals.
Dairy-free
Substitute cold coconut oil or vegan butter for the butter and use full-fat coconut cream for the heavy cream. The texture will be slightly less tender but equally delicious for a plant-based breakfast.
gluten freeGluten-free
Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum. Add an extra tablespoon of heavy cream to hydrate the blend, and expect a slightly more delicate crumb.
low sugarLow-sugar
Reduce the sugar in the dough to 2 tablespoons and replace the glaze with a simple dusting of powdered sugar or a sprinkle of orange zest for a less sweet scone that still has plenty of fruit flavor.
Why this is on our healthy list.
Rich in Vitamin C
Fresh orange zest and juice provide a natural source of vitamin C, which supports immune function and collagen production.
Contains Antioxidants
Cranberries are packed with antioxidants known as proanthocyanidins, which may help support urinary tract health.
Source of Calcium
The heavy cream and butter in these scones contribute calcium, important for strong bones and teeth.
Frequently asked questions
Yes, but rehydrate them first by soaking in hot water or orange juice for 10 minutes, then drain well. Dried cranberries are sweeter, so you may want to reduce the sugar slightly.
