These Cranberry Orange Scones are buttery, tender, and bursting with fresh citrus flavor. The tartness of cranberries pairs beautifully with the sweet, zesty notes of orange, making them a perfect breakfast treat or afternoon snack. With a golden crust and soft crumb, they’re best enjoyed warm from the oven—perhaps with a drizzle of orange glaze for extra indulgence.
Ingredients
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2 cups all-purpose flour
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1/3 cup granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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1 tbsp orange zest (from 1 large orange)
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1/2 cup cold unsalted butter, cubed
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1 cup fresh or frozen cranberries (halved if large)
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2/3 cup heavy cream (plus extra for brushing)
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1 large egg
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1 tsp vanilla extract
For the Orange Glaze (optional):
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1 cup powdered sugar
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2–3 tbsp fresh orange juice
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
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Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
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Gently fold in cranberries.
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In a separate bowl, whisk cream, egg, and vanilla extract. Pour into the flour mixture and stir until dough just comes together (do not overmix).
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Transfer dough onto a lightly floured surface, shape into an 8-inch circle, and cut into 8 wedges.
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Place scones on the baking sheet, brush tops with extra cream, and bake for 15–18 minutes or until golden brown.
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For glaze: Whisk powdered sugar and orange juice until smooth, then drizzle over cooled scones.
If you’d like, I can also give you a bakery-style tip so these scones turn out extra tall and fluffy. Would you like me to include that?
