We’ve packed these tender cranberry orange scones with layers of citrus flavor. The result is a lovely, light scone with sweet, crispy edges that burst with the essence of both orange and cranberry. To help ensure scones that are fluffy and not heavy, this recipe relies on cold butter cut into the dry ingredients, as in our buttermilk biscuit recipes, and then gently folding in the cranberries and a mixture of half-and-half cream, egg and orange juice. With a flavorful sweet-tart glaze, they make a lovely addition to a holiday brunch spread, and they’re easy and versatile enough to put together on any leisurely morning.
Ingredients for Cranberry Orange Scones
- All-purpose flour: Flour is the base of this scone recipe. Substitute a gluten-free all-purpose flour blend for the all-purpose if you need to.
- Sugar: What’s the difference between biscuits and scones? American scones are typically a little sweeter than biscuits and this recipe is no exception to that rule.
- Orange zest and juice: Zest and juice in the dough and more juice in the glaze add layers of orange flavor to these sweet scones.
- Baking powder and baking soda: Two leavening agents work together to give these scones a fluffy lift while still preserving the tart flavor of the orange in the finished product.
- Butter: Well-chilled butter, cut into the mixture of dry ingredients, softens in the oven while the scones bake, giving them lovely richness and a soft crumb. Softened butter mixed with orange marmalade makes a citrusy compound butter to enjoy on the finished scones.
- Dried cranberries: We prefer the chew of toothsome dried cranberries over fresh ones in these scones. A bonus? Dried fruit absorbs rather than releasing moisture, whereas fresh fruit in scones is more likely to add liquid to the batter which can weigh it down.
- Half-and-half cream: It’s traditional for scone recipes to be made using heavy cream. We lighten the ratio up slightly by using the milk-cream mixture called half-and-half instead. Either one works in this recipe.
- Egg:Â A beaten egg binds the dough for orange cranberry scones.
- Milk: Brushing the finished scones with a little milk before baking them helps ensure that the tops brown nicely.
- Confectioners’ sugar: Combined with orange juice, confectioners’ sugar is the base for a sweet and tart glaze on top of the finished scones.
- Orange marmalade: Jarred orange marmalade adds a lovely bitter sweet citrus flavor when mixed with softened butter to make a citrusy compound butter to enjoy on the finished scones. Kumquat marmalade would work, too!
Directions 
Step 1: Make the dough
In a large bowl, combine the flour, seven teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.
Step 2: Form
On a floured surface, gently knead six to eight times. Pat the dough into an 8-inch circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar.
Step 3: Bake
Bake at 400°F until lightly browned, 12 to 15 minutes. Remove to a wire rack.
Step 4: Make the glaze and orange butter
Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients and serve with warm scones.
Recipe Variations
- Add some chocolate: Fold a handful of chocolate chips or white baking chips into the dough along with the cranberry mixture. Chocolate and citrus make an excellent pairing.
- Make mini scones: Shape the dough as written, but then divide it into a 20 small triangles instead.
- Swap different dried fruits: Dried cherries, dried blueberries, raisins or chopped dried apricots would all work in this recipe in place of the cranberries, and all would be delicious paired with orange.
How to Store Cranberry Orange Scones
Store your leftover scones in an airtight container at room temperature and finish them within three days for the best texture.
Can you freeze cranberry orange scones?
Yes, and scones freeze beautifully. Freeze them unbaked on parchment-lined baking sheets and once they’re completely frozen, transfer them to a freezer bag for storage. Bake them as instructed from frozen. You might need to add a minute or two to the bake time. You can also freeze baked orange cranberry scones, but if you know you want to make them ahead of time hold off on glazing them until they’re defrosted. As the moisture released in the freezing and thawing process can make the glaze runny.
Cranberry Orange Scone Tips
What is the secret to making good scones?
The key to good scones is using cold ingredients and mixing the dough only until the ingredients are just combined. Even when the recipe instructs to knead the dough, it’s not like kneading bread dough. You’re simply bringing the dough together into a cohesive shape. Overmixing and overhandling will result in tough scones. Once you’ve got the hang of it try some of our favorite scone recipes.
How do I make scones rise better?
Baking powder gives scones their lift, but you can get even more rise out of cranberry orange scones by baking the scones closer together. If the edges touch, they can rise higher. Try patting the dough out on a sheet of parchment paper, and then just scooting each wedge backwards slightly to create a little space between them before baking.
Why are my scones dry and crumbly?
Proper baking times and temperature are vital to light, fluffy scones. Even a couple of minutes in a too-hot oven makes the difference between a scone with a crisp exterior and a tender middle and one that is dry throughout. Use an oven thermometer to verify that the temperature on the dial is accurate and a kitchen timer to set up your scones for success.
