If there’s one bake that makes my kitchen smell like the holidays, it’s these cranberry orange scones. They’re buttery and tender with a golden, crisp edge, studded with tart cranberries, and finished with a sweet orange glaze that I’ll happily argue is the best part.
Make them for Christmas morning, a weekend brunch, or a batch to gift a neighbor. They take about 20 minutes to prep, and I’ll walk you through every step so yours turn out flaky every time.
Why You’ll Love These Cranberry Orange Scones
Scones have a reputation for being fussy. These aren’t. Here’s why this recipe has earned a permanent spot in my holiday rotation:
- Bakery-style results, no baking degree required. I’ll be the first to tell you I’m not a baker, and these still come out perfect every time.
- Bright, seasonal flavor. Tart cranberries and fresh orange zest are a pairing that just tastes like the holidays.
- Simple ingredients. Pantry staples, one stick of cold butter, heavy cream, and a bag of frozen cranberries.
- Made for sharing. One batch makes 8 generous scones, perfect for a crowd or a gift plate.
What You’ll Need for Cranberry Orange Scones
The full ingredient list with measurements is in the recipe card below. Here’s a quick look at the key players and why they matter:
- Cold butter. This is the secret to flaky layers. Keep it in the fridge until the moment you use it.
- Orange zest and juice. The zest goes into both the dough and the glaze, and the juice makes the glaze. Fresh is best here, because it gives you that bright citrus flavor bottled juice can’t match.
- Heavy whipping cream. It adds richness and keeps the crumb tender.
- Frozen cranberries. Fold them in straight from the freezer so the dough stays cold and the berries hold their shape, giving you pockets of tart flavor.
- Coarse sugar. Totally optional, but it adds a little sparkle and crunch on top.
How to Make Cranberry Orange Scones
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, salt, and orange zest together in a large bowl.
Next, cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Pour in the heavy cream and stir gently until the dough just comes together. If it’s being stubborn, you can add a little more cream, up to a full cup total.
Fold in the frozen cranberries, then shape the dough into a round disk about an inch thick. Cut it into 8 triangles and place them on your baking sheet. Brush the tops with a lightly beaten egg and sprinkle with coarse sugar if you like extra crunch.
Bake for 24 to 25 minutes, until golden brown and just set. While the scones cool slightly, whisk together the powdered sugar, orange juice, and a pinch of zest, then drizzle generously. Try not to eat one before the glaze sets. (I make no promises.)
Tips for Flaky, Tender Scones
These are my tried-and-true scone rules:
- Keep your butter ice cold. Soft butter melts into the flour instead of creating layers, so don’t let it sit out.
- Don’t overmix. Stir until the dough just comes together. A slightly shaggy, imperfect dough bakes up tender, while an overworked one turns tough.
- Use fresh orange zest. It’s the difference between “nice” and “wow, that tastes like an actual bakery.”
- Don’t skip the egg wash. It’s what gives the tops that gorgeous golden color.
What to Serve with Cranberry Orange Scones
These scones are right at home next to a hot cup of coffee or tea on a chilly morning. For a full brunch spread, I like to pair them with something savory, like eggs or bacon, to balance the sweetness. Browse more breakfast recipes for ideas.
If you’re building a bigger bread basket, they sit beautifully alongside my Blueberry Butter Swim Biscuits. For something extra cozy on the table, my Two Ingredient Cinnamon Apple Cobbler is a no-fuss sweet treat. And if you love a good glaze, you’ll want to try my 5 Ingredient Pumpkin Spice Cake with Cream Cheese Glaze.
Hosting a grown-up gathering? My Crisp Fall Sauvignon Blanc Sangria has orange slices in it too, so the flavors play nicely together.
Perfect for Thanksgiving and Christmas Morning
Cranberry and orange is a classic holiday combination, and these scones fit right into your seasonal baking. They’d be right at home on a Thanksgiving weekend breakfast table, and they’re a showstopper on Christmas morning. They also make a thoughtful edible gift. Stack a few on a plate or in a box, and tuck in a little jar of extra glaze.
How to Store Cranberry Orange Scones
Store leftover scones in an airtight container at room temperature for up to 2 days. To freeze, wrap the unglazed scones tightly and freeze for up to 3 months, then reheat in a warm oven and glaze fresh.
Final Thoughts
Tart, sweet, buttery, and bright, these cranberry orange scones are the kind of recipe you’ll want to make again and again through the holidays and beyond. If you try them, leave a star rating and a comment below. I love hearing how yours turned out!
Enjoy!
Cranberry Orange Scones
Ingredients
- 2 cups all-purpose flour
- 3 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ tablespoon grated orange zest
- ½ cup cold salted butter (1 stick)
- 1 egg lightly beaten
- ½ cup heavy whipping cream
- ¾ cup frozen cranberries
- 1 tablespoon coarse or raw sugar to sprinkle on top
Orange Glaze
- ⅔ cup powdered sugar
- 1 tablespoon orange juice (freshly squeezed is best)
- 1 pinch orange zest
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- Cut in your cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Then pour your heavy cream into your dry ingredients. Stir gently until just combined. If the mixture just won't come together, you can add up to a full cup of heavy cream.
- Fold in the frozen cranberries and shape the dough into a round disk about an inch thick. Cut into 8 triangles.
- Place on your baking sheet, brush the tops with an egg wash, and sprinkle with coarse sugar if you like a little crunch.
- Bake for 24-25 minutes or until golden brown and just set.
Notes
- Ice cold butter. Don’t let it soften. Cold butter gives you those flaky layers.
- Fresh orange zest and juice. It makes all the difference in that bright citrus flavor.
- Don’t overmix. Just bring the dough together and let it be a little imperfect, that’s what makes them so good.
Table of contents
Estimated reading time: 5 minutes
