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.
