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Cranberry Orange Scones

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Homemade cranberry orange scones are a simple way to start the day.

These flaky homemade scones are dusted with tangy dried cranberries and fresh orange zest. Before serving, it is covered with a sweet orange glaze.

Close up of cranberry orange scones

fresh & flake scones

  • orange cranberry scones 20 minutes of preparation time.
  • Scones are deliciously flaky and easy to make by following the tips below.
  • This recipe uses basic ingredients you’ll likely have on hand, so it’s easy to make anytime.
  • Enjoy with your morning coffee or as an afternoon snack.

Cranberry Orange Scone Ingredients

Dry ingredients – This recipe uses all purpose flour. A few tablespoons of granulated sugar will sweeten the scones slightly. Add baking powder to help the scones rise, and a pinch of salt for added flavor.

butter – This recipe uses cold unsalted butter. Salting alone also works, but the recipe omits the added salt.For this recipe, make sure the butter is very cold for the best texture.

Cream – Add fresh cream and bring the dough together.

cranberry – Dried cranberries add a sweet and sour flavor. You can also add a handful of fresh cranberries to the dough if desired.

orange – The orange flavor comes from the fresh orange peel. Use a zester or fine grater to remove just the orange part of the orange peel. The white part underneath (the pith) is bitter. This recipe calls for enough zest for one large orange.

How to make cranberry orange scones

An easy recipe for cranberry orange scones.

  1. Whisk together the dry ingredients in a large bowl (as per recipe below).
  2. Cut butter into flour with a pastry blender (or fork). Add fresh cream and bring the dough together.
  3. Flatten the dough and cut into wedges.
  4. Brush with milk (or buttermilk) and bake until golden brown. Let cool slightly before icing.

serving of scones

Usually served with “Across the Pond” (aka British) clotted cream, the scones can be topped with anything from this recipe’s simple pat of butter to a quick and easy glaze. Homemade apple butter, honey butter, and even fresh homemade whipped cream. Oh, and don’t forget the delicious strawberry butter!

Top view of baked cranberry orange scones

Pro Tips and Tricks

  • Use very cold butter and be sure to use fresh baking powder for best rise.
  • Handle the dough as little as possible to prevent the heat of your hands from melting the butter.
  • Line a baking sheet with parchment paper for easy cleanup.
  • Cut the scones into even shapes so that they are evenly baked.

Storing scones

Prepared scones can be stored in the freezer before or after baking.

Place cranberry orange scones in a ziplock bag and store at room temperature for up to 5 days. Individually wrap the scones, transfer to a zip lock bag and freeze. Freezes for up to 8 weeks.

Other scone recipes

Did you enjoy these cranberry orange scones? Leave your rating and comments below!

Close up of cranberry orange scones

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cranberry orange scones

Cranberry orange scones are moist and chewy! A delicious way to start the day.

preparation time 15 minutes

cooking time Ten minutes

total time twenty five minutes


  • Preheat oven to 400°F.

  • Combine flour, baking powder, sugar and salt in a medium bowl. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, mix the butter until it looks like coarse crumbs about the size of a pea. Add the cranberries and mix to make a well in the middle. set aside.

  • Mix eggs, heavy cream and orange peel. Add wet ingredients to flour mixture wells. Stir until blended.

  • On a lightly floured surface, fold dough over and knead 10-12 light presses until nearly smooth. Knock or lightly roll the dough into an 8-inch circle, then use a sharp knife to cut into 8 wedges.

  • Place the wedges 1 inch apart on an ungreased baking sheet. Brush the top of the scones with milk and sprinkle with sugar.

  • Bake 18 to 22 minutes or until bottom is golden brown. Remove scones from baking sheet. Let it cool slightly and spread the icing on top.


  • Mix all ingredients in a bowl.

  • Once the scones have cooled slightly, place them on a large plate and cover with icing.

  • For best results, use cold butter.
  • For best results, handle the fabric as little as possible.
  • Crush the butter into small pieces using a pastry cutter and spoon, not a mixer.
  • Be careful not to add too much flour while kneading the dough. Use light dusting.
  • Scones can be frozen and baked from frozen. If you bake them frozen, increase the baking time by 5-7 minutes.

calorie: 358 | | carbohydrate: 46g | | protein: 6g | | thick: 17g | | saturated fat: Teng | | Polyunsaturated fat: 1g | | Monounsaturated fat: Fourg | | Trans fat: 0.3g | | cholesterol: 86mg | | sodium: 158mg | | potassium: 292mg | | fiber: 2g | | sugar: 14g | | Vitamin A: 631IU | | Vitamin C: 2mg | | calcium: 118mg | | iron: 2mg

Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

course breakfast
cooking American
Cranberry orange scone closeup and title
Cranberry orange scone closeup and title
Baked cranberry orange scones closeup and title
Cranberry orange scones baked with icing and burns

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