Cranberry Orange Scones (Printable Version)

Tender, buttery scones with tart cranberries and bright orange zest, ideal for breakfast or tea.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus additional for brushing
07 - 1 large egg
08 - Zest of 1 large orange
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 cup fresh or dried cranberries

→ Optional Glaze

11 - 1/2 cup powdered sugar
12 - 1 to 2 tablespoons fresh orange juice

# How to Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
03 - Cut the cold, cubed butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, orange zest, and vanilla extract.
05 - Pour the wet ingredients into the dry mixture, add cranberries, and gently stir just until combined without overmixing.
06 - Transfer the dough onto a lightly floured surface and shape into an 8-inch round about 1 inch thick.
07 - Cut the dough into 8 wedges and place them on the prepared baking sheet, spaced apart.
08 - Lightly brush the scone tops with additional heavy cream.
09 - Bake for 16 to 18 minutes until golden brown and cooked through, then cool on a wire rack.
10 - Mix powdered sugar with fresh orange juice to desired consistency and drizzle over cooled scones.

# Expert Advice:

01 -
  • They bake in under 20 minutes, so you can go from craving to eating faster than any bakery run.
  • The tart cranberries and citrus mean you need barely any glaze—the scones taste incredible on their own.
  • Once you master this base, you'll find yourself experimenting with different fruit and zest combinations because it's that forgiving.
02 -
  • If you overmix the dough, you'll get tough, dense scones instead of tender ones—your hands are often better than a spoon for that final stir.
  • Cold butter is everything; if your kitchen is warm, freeze your butter cubes for 15 minutes before starting, and it changes everything.
  • Don't skip letting them cool before glazing—the glaze will melt right off warm scones and won't set properly.
03 -
  • Measure your flour by spooning it into the measuring cup and leveling it off, not by scooping directly from the bag—this keeps your scones tender instead of tough.
  • Keep everything cold: cold bowl, cold butter, even cold hands if your kitchen is warm, because butter that melts into the flour makes greasy scones instead of fluffy ones.

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