Description

These cranberry orange scones are a delightful combination of tart, juicy cranberries and the bright citrusy flavor of fresh orange zest. Perfectly golden on the outside and soft and flaky on the inside, they’re finished with a sweet and tangy orange glaze. Ideal for breakfast, brunch, or an afternoon treat, these scones are easy to make and versatile enough to customize with your favorite fruits or nuts.

Ingredients

Scale

For the Scones:

2 cups all-purpose flour
½ cup sugar (plus more for topping)
3 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) cold butter
½ cup fresh cranberries
¾ – 1 cup heavy cream
1 tablespoon orange juice
1 tablespoon orange zest

For the Orange Glaze:

1 cup confectioner’s sugar
3–4 tablespoons fresh orange juice
1 tablespoon orange zest

Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a nonstick baking mat.
Make the Dough:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Gently fold in the fresh cranberries. Add the orange juice, orange zest, and ¾ cup of heavy cream, stirring just until the dough comes together. If the dough is too dry, add more cream a tablespoon at a time.
Shape the Dough:
Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick round. Cut the dough into 8 wedges and place them on the prepared baking sheet. Brush the tops with melted butter and sprinkle with a bit of sugar.
Bake:
Bake for 20-25 minutes, or until the scones are golden brown and firm to the touch. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Orange Glaze:
In a medium bowl, whisk together the confectioner’s sugar, orange juice, and orange zest until smooth. Adjust the consistency by adding more juice if necessary.
Glaze the Scones:
Drizzle the orange glaze over the slightly cooled scones. Serve warm or at room temperature.

Notes

Fresh vs. Dried Cranberries: If using dried cranberries, reduce the sugar slightly and soak the cranberries in warm orange juice for 10-15 minutes to rehydrate them.
Cold Butter: Keeping the butter cold is crucial for flaky scones. If the butter starts to soften while mixing, pop the dough into the fridge for a few minutes before proceeding.
Storage: Scones are best enjoyed fresh, but they can be stored in an airtight container at room temperature for 2 days. To reheat, warm them in a 300°F (150°C) oven for 5-10 minutes.
Freezing: Unbaked scones can be frozen on a baking sheet, then transferred to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.