Light and Flaky Cranberry Orange Scones

Light, flaky, and packed with bright orange flavor, these cranberry orange scones are the perfect treat! Drizzle them with a homemade orange glaze for a breakfast that will keep you coming back for more.

Wholesome cooking is all about balance—using simple ingredients to create meals that taste amazing and truly support your well-being. I’m passionate about making that process easy and fun, and I’d love for you to join me over on Instagram where I share new recipes and inspiration every week.

Oh and by the way, I’m so glad you’re here!

I need you to know that these scones are hands down one of my favorite things I have ever made. Ever!

They are a twist on my recipe for orange scones (also a favorite of mine) with the addition of sweet, juicy cranberries that really just make them that much more delicious.

Perfect for fall and holiday baking, with that classic orange cranberry flavor pairing that is deeeeelicious (see this recipe for orange cranberry sourdough bread and orange cranberry cookies, too!)

Quick Recipe Snapshot

TOTAL TIME: 40 minutes, start to finish.
YIELD: 8 scones
STORAGE: Leftovers store well in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.
BEST SERVED WITH: I love these for breakfast with a cup of coffee, or as a yummy afternoon snack!

Step by Step Instructions

1. Make the orange sugar: Begin by using a microplane grater to grate 1 tsp of orange zest. In a small bowl, combine the sugar and the orange zest together, gently working together with a spoon or your hands until combined. Set aside.
2. In a large bowl, whisk together the flour, orange sugar mixture (reserving 1 tablespoon for sprinkling over the top of the scones), baking powder, and salt. Using a box grater, grate in the cold butter. Begin working the butter into the dry ingredients using a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Add in the dried cranberries and mix together until just combined.
3. In another small bowl, whisk the heavy cream, egg, and vanilla extract together. Slowly pour this over the dry ingredients, then mix together until everything appears moistened, being careful not to overmix.
4. Turn the scone dough out onto a lightly floured surface. Using your hands, work dough into a ball as best you can. Dough will be slightly sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream until it comes together. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
5. Brush scones with remaining heavy cream and sprinkle with the additional orange sugar (this is optional, but makes them extra pretty!) Pop the scones in the fridge to stay cold while the oven comes up to temp.
6. Preheat oven to 400°F.
7. Line a large baking sheet with parchment paper or silicone baking mat. Arrange scones 2-3 inches apart on the prepared baking sheet.
8. Bake for 18-20 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.

Orange Glaze

This glaze can be whipped up pretty darn fast while the scones are baking. Although it’s an optional step, I highly recommend it! It makes the scones extra pretty and extra delicious.

1. Orange glaze: In a small bowl, whisk the powdered sugar, melted butter, vanilla extract, and orange juice together. Add a little more powdered sugar to thicken or more juice to thin. If you find the glaze is too sweet for your liking, you can add a pinch of salt.
2. Drizzle the glaze over the top of the scones, topping with an extra sprinkle of orange zest or sugar, if preferred. Enjoy!

Recipe FAQs

Storage & Make Ahead Instructions

• Storage: Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
• Make Ahead: The scone dough can be made up to 2 days in advance and stored in the fridge until ready to use.
• Freezing: I recommend baking them, letting them cool, and then storing in the freezer in an airtight container. They will store well for up to 3 months for an easy breakfast! Just pop them into the oven to reheat. 

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Cranberry Orange Scones

Light, flaky, and packed with bright orange flavor, these cranberry orange scones are the perfect treat! Drizzle them with a homemade orange glaze for a breakfast that will keep you coming back for more.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Breakfast Recipes

Cuisine American

Servings 8

Equipment

• Mixing Bowls
• Baking Sheet
• Silpat Baking Mat

Ingredients

  

1x2x3x

• 1/2 cup white sugar
• 1 tsp orange zest
• 2 cups all purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 1/2 cup (1 stick) cold butter, grated
• 1 egg
• 2/3 cup heavy cream
• 1 cup dried cranberries

Orange Glaze

• 3 tbsp butter, melted
• 3/4 cup powdered sugar
• 3-4 tbsp freshly squeezed orange juice
• 1/2 tsp vanilla extract
• pinch salt (if too sweet)

Instructions

 

• Make the orange sugar: Begin by using a microplane grater to grate 1 tsp of orange zest. In a small bowl, combine the sugar and the orange zest together, gently working together with a spoon or your hands until combined. Set aside.
• In a large bowl, whisk together the flour, orange sugar mixture (reserving 1 tablespoon for sprinkling over the top of the scones), baking powder, and salt. Using a box grater, grate in the cold butter. Begin working the butter into the dry ingredients using a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Add in the dried cranberries and mix together until just combined.
• In another small bowl, whisk the heavy cream, egg, and vanilla extract together. Slowly pour this over the dry ingredients, then mix together until everything appears moistened, being careful not to overmix.
• Turn the scone dough out onto a lightly floured surface. Using your hands, work dough into a ball as best you can. Dough will be slightly sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream until it comes together. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
• Brush scones with remaining heavy cream and sprinkle with the additional orange sugar (this is optional, but makes them extra pretty!) Pop the scones in the fridge to stay cold while the oven comes up to temp.
• Preheat oven to 400°F.
• Line a large baking sheet with parchment paper or a silicone baking mat. Arrange scones 2-3 inches apart on the prepared baking sheet.
• Bake for 18-20 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
• Orange glaze: In a small bowl, whisk the powdered sugar, melted butter, vanilla extract, and orange juice together. Add a little more powdered sugar to thicken or more juice to thin.
• Drizzle over scones, topping with an extra sprinkle of orange zest or sugar, if preferred. Enjoy!

Notes

1. • Refrigerate before baking. For best results, keep the scone dough as cold as possible. To avoid over-spreading, I recommend chilling the scones for at least 10 minutes in the refrigerator before baking. I usually do this while I am waiting for my oven to come up to temp! You can even refrigerate the dough overnight and for up to two days for a quick breakfast in the morning.
   • Use cold butter. Using cold cubed butter ensures the scones will have that flaky texture we all love! I highly recommend you use frozen butter that has been grated, as it is the real key to success here. Make sure to work the cold butter into the dry ingredients to create crumbs. The butter/flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets create a flaky center while keeping the edges crumbly and crisp.
   • If you don’t want to work the cold butter into the dry ingredients by hand, you could definitely use a food processor to assist you with this step. Make sure lightly pulse the dough just until it resembles coarse crumbs- you don’t want to overmix!
   • Storage: Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
   • Make Ahead: The scone dough can be made up to 2 days in advance and stored in the fridge until ready to use.
   • Freezing: I recommend baking them, letting them cool, and then storing in the freezer in an airtight container. They will store well for up to 3 months for an easy breakfast! Just pop them into the oven to reheat. 

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rachael