Buttery Cranberry Orange Scones: A Flaky Breakfast Treat

All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.

These cranberry orange scones offer a delightful balance of tender, flaky texture and vibrant citrus flavor, making them an irresistible treat for any time of day.

The combination of juicy cranberries and zesty orange creates a fresh, naturally sweet burst that complements the rich, buttery dough perfectly.

Beyond taste, this recipe benefits from the use of wholesome ingredients like fresh fruit and a moderate amount of butter, delivering satisfying fats without overindulgence.

Cranberries add valuable antioxidants and fiber, supporting digestion and overall wellness.

The inclusion of heavy cream provides a luscious texture and subtle richness, while the orange glaze adds just the right touch of sweetness without overwhelming the palate.

Quick to prepare and easy to customize, these scones are ideal for everyday breakfasts, brunches, or snack times, plus they store well, making them perfect for meal prep or busy mornings.

Must-Have Tools for Perfect Results

Box Grater

Essential for finely grating cold butter into the flour mixture, this tool ensures even distribution for tender, flaky scones. Its versatility extends to grating cheese, vegetables, and zesting citrus, making it a kitchen staple.

Pastry Cutter

This handy tool allows you to cut cold butter into the dry ingredients quickly without overworking the dough. It helps achieve the perfect crumbly texture necessary for flaky pastries and is a must for any baking enthusiast.

Bench Scraper

Perfect for gathering sticky dough and cutting scones into even wedges, a bench scraper makes handling dough effortless. It doubles as a versatile tool for transferring chopped ingredients or cleaning work surfaces.

Pastry Brush

Ideal for brushing cream or glazes on baked goods, this brush ensures even application without soaking the dough. It’s also great for egg washes, marinades, and more, making it a valuable multi-use tool.

Silicone Baking Mat

Providing a non-stick surface, this reusable mat promotes even baking and easy cleanup. It eliminates the need for parchment paper and enhances baking results with consistent heat distribution.

Glazed Cranberry Orange Scones

Ruth M. MoranRuth M. Moran
Flaky, buttery scones studded with tart cranberries and bright orange zest, topped with a sweet citrus glaze. Perfect for breakfast, brunch, or snacks, these scones offer a satisfying blend of texture and flavor with wholesome ingredients.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Snack
Cuisine American, British-Inspired
Servings 24 scones

Equipment

  • 1 large mixing bowl
  • 1 Box grater
  • 1 Pastry cutter
  • 1 Bench scraper or sharp knife
  • 1 Pastry brush
  • 1 Baking sheet
  • 1 Silicone baking mat or parchment paper

Ingredients
  

  • 2 cups 250g all-purpose flour, plus extra for dusting
  • ½ cup 100g granulated sugar
  • teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons orange zest from about 1 orange
  • ½ cup 113g unsalted butter, frozen
  • ½ cup 120ml heavy cream, divided
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup 125g frozen cranberries
  • Optional: 1 tablespoon 15ml heavy cream and coarse sugar for topping

For the Orange Glaze:

  • 1 cup 120g confectioners’ sugar
  • 2 –3 tablespoons 30–45ml fresh orange juice

Instructions
 

  • Combine Dry Ingredients Thoroughly: Begin by gathering your dry ingredients. In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup granulated sugar, 2½ teaspoons baking powder, ½ teaspoon salt, and 2 teaspoons of fresh orange zest. The orange zest will infuse the dough with vibrant citrus aroma, perfectly complementing the cranberries. Whisk these ingredients until evenly mixed to ensure your scones rise evenly and have consistent flavor throughout.
  • Grate and Incorporate Cold Butter: Using a box grater, carefully grate the frozen unsalted butter directly into the bowl with your dry ingredients. The butter should be very cold to create flaky layers as it bakes. Once grated, use a pastry cutter, two forks, or your clean fingertips to quickly cut the butter into the flour mixture. Work gently but efficiently until the mixture resembles pea-sized crumbs. This texture is critical for flaky scones, as it distributes small chunks of butter that melt during baking to create tender layers.
  • Prepare Wet Ingredients: In a separate small bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 teaspoon pure vanilla extract until smooth and well combined. The cream adds moisture and richness, the egg provides structure, and the vanilla deepens the flavor profile. Set this mixture aside, ready to be added to the dry ingredients.
  • Combine Wet and Dry Mixtures and Add Cranberries: Pour the wet mixture over the dry crumbly flour and butter blend. Immediately add 1 heaping cup of frozen cranberries to the bowl. Gently fold and mix everything together using a spatula or wooden spoon until the dough is just moistened. The cranberries should be evenly distributed but avoid overmixing, as this can make the dough tough. The dough will be sticky and shaggy—that’s perfect.
  • Shape the Dough Into a Disc: Turn the sticky dough out onto a clean, lightly floured surface. Dust your hands with flour to prevent sticking and gently gather the dough into a rough ball. Press and pat the dough into a flat disc approximately 8 inches in diameter and about 1 inch thick. If the dough is too sticky to handle, sprinkle on a little extra flour. Conversely, if it feels too dry and crumbly, wet your hands with a tiny amount of cream and gently press to bring it together.
  • Cut Dough into Scones: Using a sharp knife or bench scraper, carefully slice the dough disc into 8 equal wedges, like cutting a pizza. Take care to make clean cuts without squashing the dough, preserving the flaky texture. Transfer the wedges onto a plate or a baking sheet lined with parchment or a silicone baking mat, spacing them apart by about 2-3 inches.
  • Chill Dough to Prevent Spreading: Brush each scone with a light coating of heavy cream using a pastry brush. For an added touch of texture and sweetness, sprinkle coarse sugar on top of the cream-brushed scones. Place the scones in the refrigerator for at least 15 minutes to chill. This step is essential—it firms up the butter and dough, preventing the scones from spreading too much in the oven, which helps maintain their beautiful shape and flaky texture.
  • Preheat Oven and Prepare Baking Sheet: While the scones chill, preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat to ensure the scones bake evenly and don’t stick. Once the dough has chilled, arrange the scones on the prepared baking sheet, leaving space between each wedge to allow for even baking.
  • Bake to Golden Perfection: Place the baking sheet on the center rack of the preheated oven. Bake the scones for 22 to 25 minutes, or until the edges are golden brown and the tops are lightly browned. Keep an eye on the scones during the last few minutes to avoid overbaking. When done, remove from the oven and allow the scones to cool on the baking sheet for several minutes before glazing.
  • Prepare and Apply Orange Glaze: While the scones cool slightly, whisk together 1 cup of confectioners’ sugar and 2 to 3 tablespoons of fresh orange juice in a small bowl until smooth. Adjust the glaze consistency by adding more sugar to thicken or more juice to thin as needed. Using a spoon or small whisk, drizzle the glaze generously over the warm scones. The glaze adds a sweet, tangy finish that complements the tart cranberries and buttery dough.
  • Serving and Storage Recommendations: Serve these scones warm or at room temperature with a cup of tea or coffee for a delightful treat. Leftover glazed or unglazed scones can be stored at room temperature for up to 2 days in an airtight container or refrigerated for up to 5 days. To reheat, warm gently in a microwave or oven to restore their tender texture.

Notes

  • Use frozen butter for the flakiest scones — keeping the butter cold prevents over-mixing and ensures tender, layered texture.
  • Frozen cranberries help maintain the dough temperature and provide bursts of tartness; fresh or dried cranberries can be substituted but adjust moisture accordingly.
  • Chilling the shaped scones before baking is highly recommended to prevent spreading and promote rise.
  • For a more intense orange flavor, zest the orange before juicing it for the glaze.
  • If dough feels too sticky, lightly dust with flour; if too dry, add heavy cream by tablespoon increments until workable.
  • Customize toppings: coarse sugar adds crunch, or try a sprinkle of chopped nuts or cinnamon sugar for variety.

Chef’s Secrets to Flaky Texture

The secret to perfectly flaky scones lies in cold ingredients and gentle handling.

Using frozen butter grated finely and mixing it quickly into the flour ensures the butter stays in small, cold pieces, which creates pockets of steam as they bake, yielding a tender crumb.

Avoid overworking the dough to keep it light and flaky rather than dense.

Chilling the dough after shaping helps the scones hold their form and bake evenly without spreading too thin.

Lastly, a quick brush of cream before baking adds moisture and encourages beautiful browning, while a sprinkling of coarse sugar gives a delightful crunch.

Serving Suggestions for Best Enjoyment

These cranberry orange scones shine best fresh and slightly warm, making them ideal for breakfast or afternoon tea.

Pair them with clotted cream or a smear of butter to enhance their rich, buttery flavor.

A dollop of citrus marmalade or honey complements the tart cranberries beautifully.

For a balanced meal, serve alongside a fresh green salad or a bowl of yogurt with granola.

They also make a lovely addition to holiday brunch spreads or cozy weekend breakfasts.

Storage Tips for Maintaining Freshness

To keep scones fresh, store them in an airtight container at room temperature if consuming within 2 days.

For longer storage, refrigerate for up to 5 days, though the texture may slightly change.

Freeze baked scones individually wrapped in plastic wrap and placed in freezer bags for up to 3 months.

Reheat frozen scones in a 300°F oven for about 10 minutes or microwave briefly, ensuring they regain their flaky texture and warmth.

Avoid glazing before freezing to prevent sogginess—add glaze fresh after reheating.

Frequently Asked Questions and Answers

1. Can I use fresh cranberries instead of frozen?

Yes! Fresh cranberries can be used, but frozen cranberries help keep the dough cold and firm. If using fresh, you might want to chill the dough longer before baking to prevent spreading.

2. What can I substitute for heavy cream?

You can use whole milk or half-and-half in place of heavy cream, but the scones may be slightly less rich and tender. For a dairy-free option, try coconut cream or a non-dairy milk with a tablespoon of melted vegan butter.

3. How do I prevent scones from spreading too much?

Ensure the butter and dough are very cold before baking. Chill shaped scones for at least 15 minutes before baking. Avoid over-mixing the dough and handle it gently.

4. Can I make the dough ahead of time?

Absolutely! Prepare the dough up to shaping, then cover and refrigerate overnight. Proceed with baking the next day as directed. This actually helps develop flavor.

5. How do I adjust the recipe for smaller or larger batches?

Simply scale the ingredients proportionally. For example, halve the recipe for 4 large scones or double for a bigger batch. Keep baking times similar but watch for doneness as ovens vary.

This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.