Flavored with fresh orange zest and dotted with dried cranberries, these cranberry orange scones are a holiday favorite. They make an ideal make-ahead breakfast: prepare the dough and freeze the unbaked scones overnight, then brush with heavy cream and bake the next morning. With a soft, tender crumb and a drizzle of sweet orange glaze, these bright, buttery scones are likely to become a seasonal staple.
Pile these warm homemade scones on a platter and watch them disappear, or share them with friends and neighbors to spread some holiday cheer.
No matter how you enjoy these orange cranberry scones, they taste wonderful to the last crumb. If you’re seeking another cranberry-orange breakfast, bakery-style cranberry orange muffins are a great companion to these scones.
Ingredient Notes
For the brightest citrus flavor, pulse granulated sugar with fresh orange zest in a food processor for about a minute to release the oils from the peel. The same technique works well in other cranberry-orange baked goods, like shortbread cookies.
Freshly grated orange zest gives both the scones and the glaze a lively citrus note. Use fresh orange juice in the glaze for the best flavor.
Plump dried cranberries are the classic choice here. To boost their flavor and moisture, soak them briefly in warm water or orange juice before stirring them into the dough. If you prefer fresh cranberries, chop or quarter them so they incorporate evenly.
Heavy cream yields exceptionally tender scones and provides the fat and moisture needed in this recipe—no butter or eggs required.
More cranberry orange recipes you’ll love:
- Cranberry Orange Muffins
- Cranberry Orange Shortbread Cookies
- Cranberry Orange Bundt Cake
- Cranberry Orange Snickerdoodles
Cranberry Orange Scones with Dried Cranberries
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5 from 2 reviews
- Author: Laura Kasavan
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 14 scones
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Flavored with orange zest and dotted with dried cranberries, these soft and tender cranberry orange scones are finished with a sweet orange glaze. This recipe yields 14 scones.
Ingredients
Scones
- 3/4 cup (150 g) granulated sugar
- 2 Tbsp (6 g) fresh orange zest
- 3 cups (420 g) all-purpose flour
- 1 Tbsp (15 g) aluminum-free baking powder
- 1/2 tsp (3 g) salt
- 1/4 tsp cinnamon
- 1 cup (120 g) dried cranberries
- 1 1/2 cups (360 g) cold heavy cream
Topping
- 1 Tbsp (15 g) cold heavy cream
- 1 Tbsp (12 g) granulated sugar
Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- pinch of salt
- 2 tsp (2 g) fresh orange zest
- 2 Tbsp (30 g) fresh orange juice
- 1 cup (120 g) powdered sugar
Instructions
- Line two rimmed baking sheets with parchment paper.
- Make scones: Combine sugar and orange zest in a food processor and pulse for about 1 minute until the zest is finely ground. In a medium bowl, whisk together the orange-sugar, flour, baking powder, salt, and cinnamon; stir in the dried cranberries. Drizzle the cold heavy cream over the flour mixture and fold gently just until a shaggy dough forms.
- Divide the dough in half and turn each half out onto a lightly floured surface. Pat each portion into a 6-inch circle using lightly floured hands. Transfer the circles to the prepared baking sheets and chill in the freezer for about 20 minutes while you preheat the oven to 425°F (220°C).
- Use a sharp knife or bench scraper to cut each circle into 7 wedges. Separate the wedges slightly so there’s about an inch between them. Brush each scone lightly with the tablespoon of cold heavy cream and sprinkle with the tablespoon of granulated sugar.
- Bake: Bake the scones for 16 to 17 minutes, rotating the pans halfway through, until the tops are set and the edges begin to turn golden. A toothpick inserted into the center should come out clean. Let the scones cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling.
- Make glaze: Whisk together the melted butter, a pinch of salt, orange zest and juice, and the powdered sugar in a small bowl until smooth. Drizzle the glaze over the cooled scones and let it set before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days. Rewarm briefly in a low oven or for about 15 seconds in the microwave before serving.
Equipment
Baking Sheets
Mixing Bowls
Notes
Make ahead: Cut each circle of dough into wedges on the baking sheet, then cover and freeze overnight. When ready to bake, brush with cream, sprinkle with sugar, and bake directly from frozen—add 1–2 minutes to the baking time.
Freeze unbaked scones for longer storage: Wrap frozen scones tightly in plastic wrap and place in a freezer bag. For best texture, use within one month.