Cranberry Orange Scone Recipe

This is a straightforward homemade version of cranberry orange scones — tender, flaky, and full of citrusy bursts and tart cranberry pops. They’re cozy, quick, and way better than anything from a paper bag at a drive-thru (no shade though).

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Quick Summary

Prep time: 15 mins
Cook time: 15 mins
Flavor: buttery, bright, slightly tart
Great for: lazy mornings, last-minute brunch, pretending you’re fancy

Why I Like This Recipe

Honestly? I wasn’t planning to bake. Just needed to use up that bag of cranberries that had been haunting my fridge. And then I remembered these scones. The butter’s frozen, the glaze is optional (but not really), and they come out looking like something from a bakery. Except, y’know… not $5 each.

Ingredients

2 cups all-purpose flour
6 Tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, frozen
1/3 cup sour cream (or Greek yogurt)
1/3 cup heavy whipping cream
1 large egg
1 tsp vanilla extract
Zest of 1 orange
1 cup fresh cranberries, halved

For the glaze:

2/3 cup powdered sugar
1 Tbsp fresh orange juice

How To Make Cranberry Orange Scone

Prep the dry stuff: Whisk flour, sugar, baking powder, and salt in a big bowl.
Grate in the butter: Use a box grater to shred frozen butter straight in. Toss it with a fork or pastry cutter until it’s crumbly. Pop the bowl in the fridge for a sec.
Mix the wet ingredients: Sour cream, cream, egg, vanilla, and orange zest — whisk it all together in a separate bowl.
Bring it all together: Pour wet into dry. Stir gently until it just comes together. Fold in the cranberries.
Shape it: Dump the dough onto a floured surface. It’s sticky. That’s fine. Press into a 1-inch thick circle.
Cut & bake: Slice into 8 wedges, like a pizza. Place on lined baking sheet. Brush tops with a bit of cream. Bake at 400°F for 15–18 minutes till golden.
Cool & glaze: Let cool at least 10 minutes. Mix powdered sugar + orange juice until drizzly. Drip it all over. Admire your work. Eat one warm.

Tips for Success

Grate frozen butter — it’s annoying but totally worth it for that perfect flake.
Don’t overmix. The dough should be messy, just barely holding together.
Use fresh cranberries if you can — they pop beautifully.
if glazing, wait ‘til they’re cool or it’ll just melt into them (still good though).

Storage and Reheating

Room Temp or Fridge: Good for 1–2 days in an airtight container. Better same day though.
Freezer (baked): Cool completely before freezing. Skip glaze ‘til serving. Reheat gently at 300°F for 5–8 minutes.
Freezer (unbaked): Freeze the dough circle whole, wrapped up. Thaw, cut, bake as usual.

FAQs

Can I use dried cranberries?

Yeah, just use less — they’re sweeter. Maybe ¾ cup.

Can I use orange juice instead of zest?

Zest is where the real flavor hits. Juice won’t give the same vibe.

Do I have to use sour cream?

Not strictly — Greek yogurt works great too.

Can I double the recipe?

Totally. Just keep your butter cold and don’t overwork the dough.

Why are my scones spreading too much?

Could be warm butter. Chill the shaped dough before baking next time.

Common Mistakes and How to Dodge Them

Melty butter = no flake: If the butter gets soft, your scones will spread. Freeze it and work fast.
Overmixing: Resist the urge. Lumpy, shaggy dough bakes better than overworked smooth dough.
Not chilling dough before baking: Especially if your kitchen is warm. 10–15 mins in the fridge can help.
Adding too much flour: The dough is sticky. Embrace it. Too much flour = dry scones.
Skipping the glaze: You’ll want to skip it. Don’t. It makes the whole thing sing.

Nutrition Facts (Per Serving)

Calories: 347 kcal
Carbohydrates: 46g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 67mg
Sodium: 164mg
Potassium: 198mg
Fiber: 1g
Sugar: 19g