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Cranberry Orange Scones

These flaky cranberry orange scones are an ultra buttery and zesty breakfast-for-dessert option. Fresh out of the oven and with a sweet glaze, they’ll be ready faster than you can drive to the nearest coffee shop.

Why You’ll Love These Cranberry Orange Scones

You’ll have to keep an eye on them as they cool if you don’t want to find an empty tray before they’re even glazed.

  • Great for the holidays. Give them away in cute bags or boxes, or serve them for breakfast on Christmas morning.
  • Beginner-friendly. Scones are some of the easiest treats for beginner bakers because the dough barely needs to be handled.
  • Quick. They’re ready in exactly 24 minutes— that’s less than it’ll take you to drive to your favorite coffee shop and back.
  • Perfect for on-the-go. Pack them in Ziploc bags for a quick breakfast you can grab on your way out.
Freshly baked cranberry orange scones in the baking sheet.

What You’ll Need

Tart cranberries and sweet oranges are an under-rated holiday flavor combination. Scroll to the recipe card at the bottom of the post for exact amounts.

  • All-Purpose flour – Feel free to use whole-wheat flour. Avoid plant-based flours.
  • Sugar – Granulated or light brown sugar are great.
  • Orange zest – Lemon zest works too.
  • Baking powder – Always check the expiration date before adding it in.
  • Baking soda – Don’t swap it for more baking powder, otherwise the scones will have a metallic aftertaste.
  • Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
  • Greek yogurt – Unsweetened vanilla yogurt is my favorite for this. Plain yogurt it okay as well.
  • Egg – They add richness and help the dough come together.
  • Vanilla extract – Almond extract works too.
  • Cranberries – Use fresh or dried.

Orange Glaze

  • Powdered sugar – This is also called “confectioners’ sugar”. Avoid granulated sugar because it’ll make the glaze grainy.
  • Orange juice – Make sure it’s pulp-free.

How to Make Cranberry Orange Scones

Don’t worry if the loose dough looks lumpy as you shape the scones. They’re not supposed to be completely smooth. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the oven. Preheat your oven to 400F. Line a baking sheet with parchment paper. Set it aside.
  • Mix the dry ingredients. Whisk the flour, sugar, orange zest, baking powder, and baking soda in a large bowl. If your baking powder has clumps, sieve it.
  • Incorporate butter. Quickly rub the butter into the dry ingredients until you get a coarse, sandy mixture.
  • Prepare the wet mixture. Mix the egg and yogurt in a separate bowl until well combined.
  • Combine the mixtures. Stir the yogurt mixture into the dry ingredients until just combined. You should have a very loose dough. Don’t over-mix.
  • Add cranberries. Stir in the cranberries, ensuring they are evenly distributed.
  • Knead the dough. Place the dough on a lightly floured surface and gently “knead” it 3-4 times until it holds its shape. It will be crumbly, but do your best to bring it together.
  • Shape it. Pat the dough into a circle about 1/2″ thick.
  • Cut it. Slice the dough into 8 wedges and transfer them to the prepared baking sheet.
  • Bake. Pop the baking sheet into the oven for 20-25 minutes or until the tops are beautifully browned. Remove them from the oven and set them aside to cool completely.
  • Make the glaze. Whisk the powdered sugar and orange juice until smooth.
  • Drizzle them. Use a spoon to drizzle the glaze over the scones. Let it set for 15-20 minutes. Serve and enjoy!

Tips for the Best Scones

Using egg-wash and cutting them into even sizes will give any scones recipe a bakery-style feel.

  • Watch the temperature. Make sure all of the ingredients are cold, especially the butter, for the flakiest texture possible. It also helps avoid over-mixing.
  • Chill it. Pop the dough into the fridge for 15-20 minutes before shaping and baking to help the dough relax. It also firms up the butter and contributes to more yummy layers.
  • Add a wash. Use egg-wash, milk, or water to brush the tops of the scones before baking to ensure a lovely golden exterior.
  • More add-ins. Mix 1/2 cup of chopped pecans, walnuts, pistachios, or chocolate chips into the dough for more flavor.
  • Swap the glaze. Substitute the orange juice for lemon juice for a lemon glaze. You can also add your favorite cream cheese glaze or leftover frosting.
  • Even sizes. The scone wedges should be more or less the same size to ensure even baking. If not, some will be under-baked and others will be over-baked.
Three stacked cranberry orange scones with orange glaze.

Serving Suggestions

Cranberry orange scones are the perfect breakfast with a cup of tea or your favorite coffee. Try them with my Iced Chai Tea Latte or Sweet Cream Iced Coffee. If you want something plant-based, go for my Coconut Milk Thai Iced Coffee. For a festive drink, pair them with hot chocolate. If you want something fruity, then serve them with my Strawberry Banana Smoothie or orange juice.

How to Store Cranberry and Orange Scones

Cranberry & orange scones can be stored at room temperature, in the fridge, or freezer depending on when you plan to eat them.

  • Counter: Place the scones in an airtight container or paper bag for up to 3 days. Avoid the paper bag if the area where you live is humid.
  • Fridge: Refrigerate the scones in airtight containers or bags for up to 7 days. Keep them away from strong-smelling foods to avoid the transfer of odors. Set them on the counter for 10-15 minutes before serving so they come down to room temperature.
  • Freezer: Wrap the cooled scones in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 30 minutes.
  • To reheat: Sprinkle the scones with 1/4 teaspoon milk and microwave them for 10 seconds at a time until warm. You can also enjoy them at room temperature.

More Scone Recipes

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Side-photo of the flaky layers in a scone.

Cranberry Orange Scones

  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

This 25-minute cranberry orange scones recipe is packed with tart and zesty goodness that’s way better than your local coffee shop.


Ingredients

Scale
  • 2 cup All- Purpose Flour
  • 1/4 cup of sugar
  • 1 tablespoon of orange zest
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup of unsalted cold butter, cut into small pea size pieces
  • 1 cup of vanilla flavored greek yogurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries

Orange Glaze:

  • 1/2 cup powdered sugar
  • 1/2 or 1 tablespoon of orange juice

Instructions

  1. Preheat the oven to 400° F.
  2. In a bowl, combine the flour, sugar, orange zest, baking powder and baking soda.
  3. Use a pastry blender, or two knives, to cut butter until it resembles small peas and add the butter to flour mixture.
  4. Stir in the cranberries.
  5. In a small bowl, mix together the egg and yogurt.
  6. Stir the yogurt mixture into the dry ingredients and stir until just combined.
  7. Dump the dough onto a work surface and “knead” 3-4 times. {as much as you can, it will be very crumbly}
  8. Pat into a circle about 1/2 an inch thick.
  9. Cut into 8 wedges and transfer to a baking sheet.
  10. Bake for 20-25 minutes or until tops are browned.


Nutrition

  • Serving Size: 1 scone
  • Calories: 165
  • Sugar: 6g
  • Fat: 6g
  • Carbohydrates: 23g
  • Protein: 5g

Keywords: cranberry orange scones, cranberry & orange scones, cranberry and orange scones

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