Cranberry Orange Scone Recipe

This citrusy Cranberry Orange Scone is a holiday favorite as well as being incredibly tender! Grating frozen butter into the flour makes the dough go flaky and light, which along with the burst of tart fresh cranberries adds a zesty, buttery richness to these scones that is so perfect with a hot cup of tea.

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Cranberry Orange Scone Recipe Ingredients

• The Scone Dough:
  • 2 cups all-purpose flour
  • 6 Tbsp granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, frozen solid
  • 1/3 cup sour cream (or plain Greek yogurt)
  • 1/3 cup heavy whipping cream (plus extra for brushing)
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 orange
  • 1 cup fresh cranberries, halved (or frozen, do not thaw)
• The Orange Glaze:
  • 2/3 cup powdered sugar
  • 1 Tbsp fresh orange juice (plus more if needed)

How To Make Cranberry Orange Scone Recipe

1. Prep the dry stuff: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. Grate the butter: Remove your butter from the freezer. Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Use a fork or pastry cutter to toss the butter curls into the flour until they are coated and the mixture looks like coarse crumbs. Place the bowl in the fridge while you mix the wet ingredients (keeping it cold is key!).
3. Mix the wet ingredients: In a separate medium bowl or jug, whisk together the sour cream, heavy cream, egg, vanilla extract, and fresh orange zest until smooth.
4. Bring it all together: Pour the wet mixture into the cold flour-butter mixture. Stir gently with a fork or spatula just until a shaggy dough begins to form. Fold in the halved cranberries. Do not overmix.
5. Shape it: Dump the dough onto a lightly floured surface. It will be sticky and messy—that’s fine! Gently press it together into a disc about 1-inch thick.
6. Cut & bake: Preheat oven to 400°F (200°C). Use a sharp knife or bench scraper to slice the disc into 8 equal wedges (pizza style). Place the wedges on a parchment-lined baking sheet, spacing them apart. Brush the tops lightly with a little extra heavy cream. Bake for 15–18 minutes until risen and golden brown.
7. Cool & glaze: Let the scones cool on the pan for at least 10 minutes (glaze melts on hot scones!). While cooling, whisk the powdered sugar and orange juice until you have a thick but pourable glaze. Drizzle generously over the scones.

Recipe Tips!

• Frozen Butter Hack: Grating frozen butter is the single best trick for scones! It creates tiny pockets of cold fat that melt in the oven, creating steam and flaky layers, rather than melting into the dough while mixing.
• Don’t Overwork: Scone dough should be shaggy and barely holding together. If you knead it like bread, the gluten develops and you get tough, rock-hard scones.
• Fresh vs. Dried: Fresh (or frozen) cranberries provide that signature tart “pop” that cuts through the sugar. Dried cranberries (Craisins) are sweeter and chewier; if using them, you might want to reduce the sugar slightly.
• Sour Cream Secret: The acidity in the sour cream tenderizes the flour, resulting in a soft, cake-like interior crumb that stays moist for days.

What To Serve With Cranberry Orange Scone Recipe?

This Cranberry Orange Scone Recipe is a teatime star! A hot mug of Earl Grey Tea or a festive Spiced Chai Latte is the perfect beverage pairing. For a brunch spread, serve them warm with a side of Clotted Cream or softened butter to melt into the crumb! If you want to highlight the fruit, a jar of Orange Marmalade or cranberry jam on the table is a lovely addition.

How To Store Cranberry Orange Scone Recipe

• Room Temp: Store cooled scones in an airtight container at room temperature for up to 2 days.
• Refrigerate: You can keep them in the fridge for up to 5 days, but they will dry out slightly.
• Reheat: Scones are always best warm! Pop them in the microwave for 15 seconds or a 350°F oven for 5 minutes to revive that fresh-baked texture.
• Freeze: Freeze the baked (unglazed) scones for up to 3 months. Thaw on the counter. You can also freeze the unbaked dough wedges and bake straight from frozen (add 2-3 minutes to bake time).

Cranberry Orange Scone Recipe Nutrition Facts

• Calories: 280 kcal
• Fat: 14g
• Carbohydrates: 35g
• Protein: 4g

Nutrition information is estimated per scone.

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