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8 scones 1×

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Serves 8 sconesPrep 25 minCook 20 minTotal 1H5 min

Ingredients

• 250 g (2 cups) all-purpose flour, plus extra for the work surface
• 75 g (⅓ cup plus 1 tablespoon) granulated sugar
• 12 g (1 tablespoon) baking powder
• ½ teaspoon fine salt
• Finely grated zest of 2 medium oranges
• 113 g (8 tablespoons) unsalted butter, very cold and cut into small cubes
• 120 g (¾ cup) dried cranberries
• 1 large cold egg
• 150 ml (⅔ cup) cold heavy cream, plus extra for brushing
• 1 tablespoon fresh orange juice
• 1 teaspoon vanilla extract

Method

1. Prepare the baking sheet. Line a baking sheet with parchment paper. Place the butter and cream in the refrigerator until needed. If your kitchen is warm, chill the mixing bowl for 10 minutes.
2. Heat the oven. Preheat the oven to 200°C (400°F), or 180°C (350°F) fan-assisted.
3. Combine the dry ingredients. Add the flour, granulated sugar, baking powder, salt, and orange zest to a large bowl. Whisk until evenly combined. Rubbing the zest briefly into the sugar with your fingertips can release more orange aroma.
4. Cut in the butter. Add the cold butter. Use a pastry cutter, fork, or your fingertips to work it into the flour until the mixture resembles coarse crumbs with several pea-sized pieces of butter remaining. Do not blend the butter into a smooth paste.
5. Add the cranberries. Stir in the dried cranberries, making sure they are lightly coated in the flour mixture.
6. Mix the wet ingredients. In a separate bowl or jug, whisk together the cold egg, cream, orange juice, and vanilla extract.
7. Make the dough. Pour the wet mixture into the dry ingredients. Stir gently with a fork or spatula until a shaggy dough forms. A few dry patches are acceptable. If the mixture remains very crumbly, add another teaspoon of cream at a time.
8. Shape the dough. Turn the dough onto a lightly floured surface. Press it together with floured hands and pat it into a round approximately 2.5 cm (1 inch) thick. Avoid kneading or repeatedly folding the dough.
9. Cut the scones. Use a sharp knife to cut the round into 8 wedges. Transfer the wedges to the prepared baking sheet, leaving space between them.
10. Chill. Place the baking sheet in the refrigerator for 20 minutes. This firms the butter and helps the scones hold their shape during baking.
11. Finish and bake. Brush the tops lightly with cream. Bake for 18–22 minutes, or until the scones are risen and lightly golden at the edges. The centers should look set but still feel soft.
12. Cool. Leave the scones on the baking sheet for 5 minutes, then transfer them to a wire rack. Allow them to cool for another 10–15 minutes before glazing.
13. Make the glaze. Whisk the powdered sugar and orange juice in a small bowl until smooth. Add the orange zest if using. If the glaze is too thick, add orange juice a few drops at a time. If it is too thin, add a little more powdered sugar.
14. Glaze and serve. Drizzle the glaze over the warm or cooled scones. Let it set for several minutes before serving.

Cranberry Orange Scones (Easy Baking)

These cranberry orange scones are tender inside, lightly crisp around the edges, and filled with chewy dried cranberries and bright orange flavor. The method is simple: keep the butter cold, mix the dough gently, chill the shaped scones, and bake until golden.

A quick orange glaze adds extra citrus flavor without making the scones overly sweet. Serve them with coffee, tea, or as part of a weekend breakfast.

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Why these scones work

Cold butter is the key to a light, flaky texture. Small pieces of butter remain in the dough and create pockets of steam in the oven. For the best result, work quickly and stop mixing as soon as the dough holds together.

Fresh orange zest is used in the dough because it contains concentrated citrus oils. Orange juice is reserved for the glaze, where it gives a clean, noticeable flavor.

Dried cranberries are especially convenient for this recipe. They do not release much moisture, so the dough remains easy to handle and the cranberries stay evenly distributed.

Recipe

Cranberry Orange Scones

• Servings: 8 scones
• Prep time: 25 minutes
• Chill time: 20 minutes
• Cook time: 20 minutes
• Total time: 1 hour 5 minutes
• Category: Breakfast, baking
• Method: Oven
• Cuisine: American-inspired

Ingredients

For the scones

• 250 g (2 cups) all-purpose flour, plus extra for the work surface
• 75 g (⅓ cup plus 1 tablespoon) granulated sugar
• 12 g (1 tablespoon) baking powder
• ½ teaspoon fine salt
• Finely grated zest of 2 medium oranges
• 113 g (8 tablespoons) unsalted butter, very cold and cut into small cubes
• 120 g (¾ cup) dried cranberries
• 1 large cold egg
• 150 ml (⅔ cup) cold heavy cream, plus extra for brushing
• 1 tablespoon fresh orange juice
• 1 teaspoon vanilla extract

For the glaze

• 120 g (1 cup) powdered sugar
• 2 tablespoons fresh orange juice, plus more if needed
• ½ teaspoon finely grated orange zest, optional

Method

1. Prepare the baking sheet. Line a baking sheet with parchment paper. Place the butter and cream in the refrigerator until needed. If your kitchen is warm, chill the mixing bowl for 10 minutes.

2. Heat the oven. Preheat the oven to 200°C (400°F), or 180°C (350°F) fan-assisted.

3. Combine the dry ingredients. Add the flour, granulated sugar, baking powder, salt, and orange zest to a large bowl. Whisk until evenly combined. Rubbing the zest briefly into the sugar with your fingertips can release more orange aroma.

4. Cut in the butter. Add the cold butter. Use a pastry cutter, fork, or your fingertips to work it into the flour until the mixture resembles coarse crumbs with several pea-sized pieces of butter remaining. Do not blend the butter into a smooth paste.

5. Add the cranberries. Stir in the dried cranberries, making sure they are lightly coated in the flour mixture.

6. Mix the wet ingredients. In a separate bowl or jug, whisk together the cold egg, cream, orange juice, and vanilla extract.

7. Make the dough. Pour the wet mixture into the dry ingredients. Stir gently with a fork or spatula until a shaggy dough forms. A few dry patches are acceptable. If the mixture remains very crumbly, add another teaspoon of cream at a time.

8. Shape the dough. Turn the dough onto a lightly floured surface. Press it together with floured hands and pat it into a round approximately 2.5 cm (1 inch) thick. Avoid kneading or repeatedly folding the dough.

9. Cut the scones. Use a sharp knife to cut the round into 8 wedges. Transfer the wedges to the prepared baking sheet, leaving space between them.

10. Chill. Place the baking sheet in the refrigerator for 20 minutes. This firms the butter and helps the scones hold their shape during baking.

1. Finish and bake. Brush the tops lightly with cream. Bake for 18–22 minutes, or until the scones are risen and lightly golden at the edges. The centers should look set but still feel soft.

2. Cool. Leave the scones on the baking sheet for 5 minutes, then transfer them to a wire rack. Allow them to cool for another 10–15 minutes before glazing.

3. Make the glaze. Whisk the powdered sugar and orange juice in a small bowl until smooth. Add the orange zest if using. If the glaze is too thick, add orange juice a few drops at a time. If it is too thin, add a little more powdered sugar.

4. Glaze and serve. Drizzle the glaze over the warm or cooled scones. Let it set for several minutes before serving.

Tips for tender scones

• Keep the butter cold. Warm butter blends into the flour and reduces the flaky texture. If the butter starts to soften, chill the bowl for a few minutes before continuing.
• Do not overmix. The dough should look rough and slightly uneven. Mixing until smooth can make the scones dense or tough.
• Use fresh orange zest. Zest only the colored outer skin. The white pith underneath can taste bitter.
• Do not twist when cutting. If you use a round cutter instead of cutting wedges, press straight down and lift it straight up. Twisting can compress the edges and limit the rise.
• Chill before baking. This short rest is useful even when the dough was mixed quickly. It helps the scones keep their shape and improves the texture.
• Bake on the middle rack. This encourages even browning without overcooking the bottoms.

For additional general technique guidance, see this scone guide from King Arthur Baking. For another cranberry-orange variation, consult Sally’s Baking Addiction’s glazed cranberry orange scones.

Variations

Use fresh cranberries

Replace the dried cranberries with 150 g (1¼ cups) fresh or frozen cranberries, roughly chopped. Fresh cranberries are more tart and release additional moisture, so the dough may need one or two extra minutes in the oven.

Add white chocolate

Stir 85 g (½ cup) white chocolate chips into the dough with the cranberries. The sweetness pairs well with the sharp citrus and tart fruit.

Make them almond-orange

Add ½ teaspoon almond extract with the vanilla and sprinkle sliced almonds over the tops before baking. Brush the tops with cream first so the almonds adhere.

Skip the glaze

For a less sweet finish, brush the shaped scones with cream and sprinkle with coarse sugar before baking. The orange flavor will remain present from the zest.

Make smaller scones

Cut the dough into 12 wedges instead of 8. Begin checking them after 14 minutes, as smaller scones will bake more quickly.

Storage

Store completely cooled scones in an airtight container at room temperature for up to 2 days. The glaze may soften slightly during storage.

For longer storage, freeze unglazed baked scones in a sealed freezer-safe container for up to 2 months. Thaw at room temperature and warm them in a 160°C (325°F) oven for 5–8 minutes. Glaze after reheating.

You can also freeze the unbaked wedges. Place them on a lined tray until firm, then transfer them to a freezer bag. Bake from frozen at 200°C (400°F) for approximately 22–26 minutes.

FAQ

Can I use milk instead of heavy cream?

Yes. Whole milk works, although the scones may be slightly less rich. Begin with 140 ml and add more only if the dough needs it.

Why did my scones spread?

The butter may have become too warm, or the dough may have been too wet. Chill the shaped scones before baking and measure the flour accurately. A kitchen scale gives the most consistent result.

Can I prepare the dough ahead of time?

Yes. Shape the wedges, cover the baking sheet, and refrigerate them for up to 12 hours. Bake directly from the refrigerator, adding a minute or two if necessary.

Can I use orange extract?

You can, but fresh orange zest provides a more natural flavor. If using orange extract, add no more than ½ teaspoon because it is concentrated.

How do I know when scones are finished?

The tops should be lightly golden, the edges should feel set, and the scones should have risen visibly. Avoid waiting for deep browning, which can result in a dry texture.

Can I make these without eggs?

Yes. Replace the egg with 3 tablespoons of additional cold cream or milk. The scones will be slightly less rich but will still bake successfully.

Final result

These cranberry orange scones are best served slightly warm, when the centers are tender and the glaze is still soft. Their preparation is straightforward, but cold ingredients and minimal mixing make a measurable difference. Keep those two points consistent and the recipe is suitable for both first-time and regular bakers.