Cranberry Orange Scones Recipe That Got Me Hooked For Life
Ever had a scone so good you eat two before you even finish your coffee? Yeah. This is that.
I didn’t mean for it to happen.
I was short on sugar one morning – the bag was almost empty – so I squeezed in a spoonful of honey thinking it wouldn’t matter. Well, it mattered. The dough baked up softer in the middle, the sweetness had this warmer thing going on, and the orange popped even harder. Haven’t made them any other way since.
Some folks will tell you scones are just biscuits wearing perfume. I get it. I’ve had my share of dry triangles that leave you hunting for water. These aren’t those. You break one open and steam drifts out carrying that citrus smell, the cranberries peek out like little rubies, and the crumb? Soft enough that you don’t even think about buttering it.
What You Actually Need
- Flour. The regular all-purpose bag that lives in the cupboard.
- Baking powder – a full spoon – and a tiny bit of soda.
- Granulated sugar, plus that one tablespoon of honey (don’t skip it).
- Orange zest – don’t be lazy with it, the oils in the peel are where the magic is.
- Cold butter, like freeze-it-before-you-start cold.
- Heavy cream because milk just doesn’t do the same thing.
- An egg.
- Cranberries, fresh or frozen – not thawed – or dried if that’s what’s in the pantry. If you are using dried, just soak them first. No dried out scones here please.
- Coarse sugar for the top.
If you’re stocking your pantry for baking, our lemon lavender shortbread cookies recipe is another fragrant, citrus-forward treat worth trying.
How They Come Together
Big bowl. Flour, sugar, honey, baking powder, baking soda, salt, zest — whisk.
Butter comes out of the freezer, gets grated straight in. You can cube it if you want, but the grater trick is quicker and the bits melt in the oven just right. Toss them in the flour so every shred’s coated.
Another bowl for the cream, egg, orange juice, vanilla. Whisk until it’s not streaky.
Wet into dry. Cranberries on top. Fold until it’s shaggy – if it’s neat, you’ve gone too far.
Turn it onto the counter, pat into an 8-inch circle. Slice into 8 wedges. Onto a parchment-lined tray. Brush with cream, sprinkle coarse sugar, into the freezer for 15 minutes.
Bake at 400°F. Mine take about 20 minutes but start checking at 18. You want golden edges and a little give in the middle.
Learning to measure ingredients accurately can make or break a scone, so here’s a simple guide on how to measure baking ingredients to help you get consistent results.
Side Notes I’ve Learned The Hard Way
If the dough warms up, stick it back in the fridge.
Warm butter is the enemy of tall scones.
Dried cranberries work but they’ll rob moisture unless you soak them in warm water first.
Don’t glaze hot scones unless you like puddles. Wait until they’re cool.
For another bake-ahead option that stays fresh for days, try making a batch of pumpkin chocolate chip muffins alongside your scones.
Cranberry Orange Scones Recipe
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Cranberry Orange Scones Recipe
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 55 minutes
- Yield: 8 wedges 1x
- Category: reakfast, Brunch, Dessert, Snack
- Method: Baking
- Cuisine: American, British
Description
These cranberry orange scones are soft in the center, crisp on the edges, and bursting with the fresh flavor of orange zest and tart cranberries. The secret is keeping the butter ice-cold and using fresh orange juice in both the dough and glaze for a bright, citrusy pop. A light drizzle of orange-vanilla glaze ties it all together. My twist is adding a touch of honey along with the sugar – just enough to give a deeper sweetness and a softer crumb without overpowering the citrus. It’s subtle, but it makes them stand out from every other cranberry orange scone you’ve had.
Equipment: Mixing bowls, box grater, whisk, pastry cutter (or two forks), measuring cups and spoons, baking sheet, parchment paper, microplane or zester, cooling rack, pastry brush, small saucepan (if making glaze)
Ingredients
For the scones:
- 2 cups (250 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon honey (room temperature)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated orange zest (from about 1 large orange)
- 1/2 cup (113 g) unsalted butter, frozen and grated (or very cold and cut into cubes)
- 3/4 cup (180 ml) heavy cream, plus 2 tablespoons for brushing tops
- 1 large egg, cold
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup (120 g) fresh or frozen cranberries (if frozen, do not thaw) or 3/4 cup (95 g) dried cranberries rehydrated in warm water for 10 minutes and drained
- Coarse sugar, for sprinkling tops
For the glaze (optional but recommended):
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, honey, baking powder, baking soda, salt, and orange zest until evenly combined.
- Using a box grater, grate the frozen butter directly into the dry ingredients. If using cold cubed butter, cut it in with a pastry cutter or two forks until the mixture looks like coarse crumbs.
- In a separate bowl or large measuring cup, whisk together the cream, egg, orange juice, and vanilla until smooth.
- Pour the wet ingredients into the dry mixture. Add the cranberries. Gently fold together with a spatula or your hands until the dough just comes together. Do not overmix—this keeps the scones tender.
- Turn the dough onto a lightly floured surface and shape it into a disk about 8 inches in diameter and 1 inch thick. If the dough feels warm or sticky, chill it in the fridge for 10 minutes before shaping.
- Cut the disk into 8 equal wedges using a sharp knife. Transfer them to the prepared baking sheet, leaving space between each.
- Brush the tops with the remaining heavy cream and sprinkle with coarse sugar for crunch.
- Chill the tray of shaped scones in the freezer for 15 minutes. This step helps them hold their shape and rise higher.
- Bake for 18–22 minutes, or until golden brown at the edges and lightly firm to the touch.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If making the glaze, whisk the powdered sugar, orange juice, and vanilla until smooth. Drizzle over cooled scones.
Notes
The honey is my original twist—it gives a subtle depth and keeps the crumb just a bit softer than sugar alone. It also complements the orange flavor in a way plain sugar doesn’t.
For the best texture, keep everything cold. Chill the dough before baking and avoid overworking it.
Fresh cranberries will give a burst of tartness; dried cranberries will give more sweetness and chew. Both work well.
These scones freeze beautifully—either freeze unbaked wedges for up to 2 months and bake from frozen (adding 2–3 extra minutes), or freeze baked scones for up to 3 months and thaw before reheating.
If you like a stronger citrus flavor, add another teaspoon of orange zest to the glaze.
Keep Or Freeze
Airtight container on the counter for two days. After that, freeze them — baked or unbaked — for up to three months. Bake frozen wedges 2–3 minutes longer.
Keep your baked goods tasting their best with these essential bread baking glossary terms every home baker should know.
Why I Claim This One
It’s the honey. I wish I could tell you it was some genius move, but it wasn’t. Total accident. But now it’s mine. And maybe yours next.
For a fun holiday twist on homemade sweets, check out our festive Christmas jam recipe — it pairs perfectly with warm scones.
Questions On Baking Scones
- Can I swap lemon for orange? Yeah, it’ll be sharper but good.
- Do I have to glaze them? Nope.
- Best cranberries? Fresh or frozen for tart bursts. Dried for sweet chew.
- Can I make these dairy-free? Cold plant butter, coconut cream.
- Why’s my dough sticky? Warm butter or too much juice — chill it.
- How do I get them taller? Cold dough, hot oven.
- Mini scones? Cut smaller wedges, shave a few minutes off baking.
The Final Bite
Warm from the oven, these scones are the kind of thing that makes you slow down for a minute. If you liked this, you’ll probably love what I send out in the Simply Delicious Newsletter, quick, seasonal recipes and kitchen tricks from my 20 years behind the line. I’m Ryan Yates, and I cook like I write… no fluff, just food worth making again.
