These Cranberry Orange Scones are a delightful balance of tender, flaky texture and vibrant citrusy sweetness, perfect for breakfast, brunch, or holiday gatherings.
The fresh cranberries provide a tart burst of flavor, complementing the aromatic orange zest, while the scones’ light, buttery interior ensures each bite melts in your mouth.
With protein from Greek yogurt or sour cream and healthy fats from butter, they offer a satisfying, energy-boosting start to the day.
Slightly lower in sugar than many pastries, they deliver a wholesome indulgence without overloading on empty calories.
Quick to prepare, these scones are perfect for everyday cooking or last-minute entertaining, allowing you to enjoy a fresh-baked treat in under 30 minutes.
Their versatility also makes them excellent for meal prep, as they freeze beautifully and can be reheated to retain flavor and texture.
Must-Have Tools for Perfect Results
Pastry Blender (OXO Good Grips)
Effortlessly cuts cold butter into flour, creating the perfect flaky texture. Essential for scones, biscuits, and pie crusts.
Chef’s Knife
For slicing scones into even wedges and chopping cranberries if needed. A sharp knife enhances safety and precision in all baking tasks.
Mixing Bowl Set (Pyrex or Stainless Steel)
Durable, easy-to-clean bowls for mixing dry and wet ingredients. Multi-purpose for baking, prepping, or storing leftovers.
Baking Sheet with Parchment Paper
Ensures even baking and prevents sticking. Parchment paper also makes cleanup fast and convenient.
Zester or Microplane
Extracts fine orange zest to maximize citrus aroma and flavor. Versatile for desserts, cocktails, and seasoning.
30-Minute Cranberry Orange Scones
Equipment
- 1Pastry Blender
- 1 Chef’s Knife
- 1 Mixing Bowl Set
- 1 Baking Sheet with Parchment Paper
- 1 Microplane Zester
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter frozen
- ⅓ cup sour cream or Greek yogurt
- ⅓ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 cup fresh cranberries halved
For the glaze:
- ⅔ cup powdered sugar
- 1 tablespoon freshly squeezed orange juice
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 400°F (200°C) to ensure even baking. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Having the oven fully heated before placing the scones inside ensures they rise properly and develop a golden, slightly crisp exterior. Set the prepared baking sheet aside while you assemble the dough.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. These dry ingredients form the base of the scones and provide structure and sweetness. Properly incorporating them helps achieve a light, flaky texture, preventing clumps of flour or uneven rising during baking.
- Incorporate Butter: Grate the frozen butter directly into the dry mixture using a box grater or food processor. Then, use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. The cold butter creates pockets in the dough that melt during baking, giving the scones their signature flakiness. Refrigerate this mixture briefly while preparing the wet ingredients.
- Combine Wet Ingredients and Form Dough: In a separate bowl, whisk together the sour cream (or Greek yogurt), heavy cream, egg, vanilla extract, and orange zest until smooth and well blended. Pour the wet mixture into the flour-butter mixture and gently stir until just combined. Fold in the halved cranberries carefully to prevent crushing. Turn the dough out onto a floured surface, and with floured hands, gently press or roll it into a circle approximately 1 inch thick.
- Shape and Bake Scones: Using a sharp knife or bench scraper, cut the dough circle into 8 even wedges. Transfer them to the prepared baking sheet, spacing slightly apart, and brush the tops lightly with a bit of heavy cream for a golden finish. Bake in the preheated oven for 15–18 minutes until the scones are lightly browned and firm to the touch. Remove from the oven and allow them to cool for at least 10 minutes before drizzling with the orange glaze.
- Prepare and Apply Glaze: While the scones cool, combine the powdered sugar and freshly squeezed orange juice in a small bowl, stirring until smooth. Adjust consistency by adding more juice or sugar if needed. Drizzle the glaze over the cooled scones using a spoon or small piping bag for even coverage. Serve immediately for the best flavor and texture, or store as instructed for later enjoyment.
Notes
- Use fresh or frozen cranberries for the best flavor; if using frozen, do not thaw to prevent excess moisture.
- Grate the butter while still frozen to ensure a flaky scone texture.
- Avoid overmixing the dough; gently fold ingredients to maintain tenderness and flakiness.
- The scones are best served fresh from the oven with the glaze applied afterward.
- Experiment with mix-ins like chopped nuts, white chocolate chips, or other citrus zest for variety.
Chef’s Secrets for Perfect Scones
The key to bakery-style scones is keeping ingredients cold and handling the dough minimally.
Grating frozen butter into the flour ensures that tiny pockets of butter melt during baking, creating delicate layers.
When mixing the wet ingredients, incorporate them gently—overmixing can make scones dense.
Folding in cranberries carefully prevents bruising and distributes flavor evenly.
Rolling the dough evenly to about one inch thick ensures consistent baking, while brushing the tops with cream promotes a golden, slightly crisp exterior.
These small techniques elevate simple ingredients into a tender, flaky, and visually appealing scone every time.
Serving Suggestions for Any Occasion
Cranberry Orange Scones are perfect for breakfast, brunch, or afternoon tea.
Serve warm with a pat of butter or a dollop of clotted cream for indulgence.
Pair them with coffee, tea, or freshly squeezed orange juice for a refreshing, balanced start to your day.
For gatherings or holiday tables, arrange scones on a decorative platter and drizzle with glaze just before serving to impress guests.
They also work well as a portable snack or treat for picnics and on-the-go mornings.
Storage Tips for Freshness
Scones are best enjoyed the day they are baked, but leftovers can be stored at room temperature in an airtight container for up to two days.
To keep them fresh longer, refrigerate for up to three days, then reheat briefly in the oven or toaster oven.
If freezing, skip the glaze and store the baked or unbaked dough in airtight containers for up to three months.
Thaw overnight in the fridge before baking (if frozen dough) or reheat in the oven to maintain texture and flavor.
Always add the glaze fresh for the best results.
Frequently Asked Questions
1. Can I use dried cranberries instead of fresh?
Yes, dried cranberries work, but they are sweeter and less juicy. Consider reducing sugar slightly to maintain balance.
2. Can I make scones without sour cream?
Yes, Greek yogurt or even buttermilk can be used as a substitute to maintain moisture and tenderness.
3. How can I make scones flakier?
Ensure the butter stays cold and handle the dough minimally. Using frozen butter and gentle folding creates the signature layers.
4. Can I prepare these scones ahead of time?
You can prepare the dough, shape it into a circle, wrap, and refrigerate overnight. Slice and bake fresh the next day for best results.
5. How should I serve these scones?
Serve warm, either plain or drizzled with the orange glaze. Pair with butter, cream, or your favorite jam for a delightful treat.
This recipe has been adapted and simplified from the original version by tastesbetterfromscratch. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
