Cranberry Orange Scones

Easy homemade Cranberry Orange Scones are just bursting with the bright flavors of oranges and tangy cranberries. They can be ready in about a half hour, which makes them perfect for impromptu brunches or an anytime sweet snack.

Scones are my favorite! I often grab a scone when I’m working at a cafe or meeting a friend for coffee. Cranberry Orange Scones are always a treat – this is one of my favorite flavor combinations when it comes to scones and muffins.

You must try this recipe if you also love everything cranberry-orange! In just 30 minutes you’ll have a batch of the most delicious bakery-style orange cranberry scones, covered in a a sweet orange glaze.

These homemade scones are wonderful for brunch or as a treat with tea or coffee in the afternoon. You should also try my Strawberry Scones, or copycat Starbucks Pumpkin Scones.

Why You’ll Love These Cranberry Orange Scones

Once baked, you will find that the scones have the most delicious flavors and textures. Sweet, crumbly edges, a soft, tender interior, and a golden brown surface that is made even better with a sweet and tangy orange glaze.

Cranberries and oranges give these scones a bright, big flavor. The two go so well together in both sweet dishes like this one and savory ones like my Christmas Chicken Recipe.

If you’ve never made scones before, you’ll be happy to know that they are some of the easiest pastries to make! This cranberry and orange scones recipe requires only 15 minutes of hands-on time, doesn’t require chilling, and can be made without a mixer. So you will be enjoying these delicious cranberry orange scones in no time at all!

Key Ingredients

Here’s what you need to make these flavorful scones with cranberries:

• Orange Juice and Zest: You’ll need fresh orange juice for the dough and the glaze, plus orange zest to add even more tangy orange flavor.
• Cranberries: I find that I prefer the taste and texture of fresh cranberries in my scones. Chop them coarsely. You can also use frozen cranberries if that’s what you have on hand.
• Butter: Butter is what makes scones light, flaky, and tender. It’s important to start with very cold butter that is cut into small cubes. Keep it in the fridge until you’re ready to use it.
• Baking Powder: Adds lift to the dough.
• Granulated Sugar: The amount of sugar in this recipe is perfect for balancing the tart flavors of the oranges and cranberries.
• Heavy Cream: While you could technically replace the cream with something lower in fat, the fat from the cream will give you the most delicious pastries. Opting for milk will likely give you dry scones.
• Sour Cream: This adds even more creaminess to the scones, and the slight tang adds a lovely flavor. Full-fat yogurt would also give you the same result.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Cranberry Orange Scones

First, preheat the oven to 400°F/200°C.

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
2. Mix the Wet Ingredients: In a medium bowl, whisk together the heavy cream, sour cream, orange juice, orange zest, and vanilla extract until smooth.
3. Add the Butter: Cut the cold butter cubes into the flour mixture until only pea-sized pieces remain.

4. Finish the Scone Dough: Pour the cream mixture into the flour and butter mixture and stir until the dough starts to stick together but there are some dry streaks still. Add the cranberries, and mix until the dough comes together.
5. Slice and Bake: Transfer the dough to a lightly floured surface and pat it gently into an 8-inch round disk. Slice the dough into 8 wedges and place them on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the scones have risen and are lightly golden. Allow them to cool completely before adding the glaze.

6. Make and Add the Glaze: Whisk together the powdered sugar and orange juice, then drizzle on top of the cooled scones.

Recipe Tips

• Avoid overworking the dough: This is by far the most important tip I can share when it comes to making the most delicious cranberry orange scones! Use the pastry cutter to work the cold butter into the flour, and stop once you have coarse crumbs. If you keep going you will end up with tough, dry scones.
• Try other shapes: Wedge-shaped scones are classic, but you can just as easily shape these into squares, or rectangles, or even cut them with a biscuit cutter into circles.
• Adjust the Icing: You can make the orange glaze thicker or thinner by adjusting the amount of juice you add.
• For additional sweetness: Cranberries can be tart, and that’s part of their charm! But if you would like your scones to be sweeter, add a few tablespoons of sugar to the chopped cranberries before you stir them into the dough.

Storing Tips

Freshly baked cranberry orange scones will be their best if eaten shortly after baking them.

But if you have leftovers, store them in an airtight container at room temperature for up to 2 days.

What To Serve With Cranberry Orange Scones

I love the flavors of cranberry and orange around the holidays, so these tasty scones will be perfect for your Thanksgiving and Christmas Celebrations!

If you’re hosting brunch, why not pair sweet scones with a savory dish such as my easy Overnight Breakfast Casserole or Simple Quiche Recipe?

Or make a gorgeous platter of pastries, including cranberry orange scones, the easiest cheese danish, and strawberry oatmeal bars.

Recipe FAQs

Can I freeze scones?

Yes, scones freeze very well! Allow the icing to set completely, then freeze the scones in a single layer on a baking sheet for at least an hour. Once they’re firm, wrap each scone individually with plastic wrap and transfer them to a ziptop bag or other freezer container. Thaw in the fridge overnight before enjoying.

Can unbaked scone dough be frozen?

This is another great way to make scones ahead because when you freeze the dough unbaked, you’ll be able to bake them fresh when the time is right.

Follow this cranberry orange scone recipe through the step where you cut the dough into wedges. Place the raw scones on a baking sheet, freeze until solid, then transfer to a freezer bag or container. The scones will keep this way for up to 1 month.

To bake frozen and unbaked scones, thaw them overnight in the fridge, then bake as directed in the recipe.

Will this recipe work with frozen cranberries?

The texture will be a bit different if you use frozen berries instead of fresh ones, and you may find that once you chop the frozen berries they turn the scones pink! That said, it’s fine to use frozen cranberries to make scones.

These homemade Cranberry Orange Scones are just as delicious as anything you’d buy at a bakery and super simple to make! Save this recipe for the next time you need a dessert recipe to make with cranberries or an easy brunch recipe.