Cranberry Orange Scones (Printable)

Buttery scones filled with fresh cranberries and vibrant orange zest, ideal for a cozy breakfast or tea time.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1/3 cup granulated sugar (65 g)
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup cold unsalted butter, cubed (115 g)
06 - 2/3 cup heavy cream (160 ml), plus extra for brushing
07 - 1 large egg
08 - Zest of 1 large orange
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 cup fresh or dried cranberries (120 g)

→ Optional Glaze

11 - 1/2 cup powdered sugar (60 g)
12 - 1 to 2 tablespoons fresh orange juice

# How to Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.
03 - Add cold, cubed butter to the dry ingredients and cut in with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, orange zest, and vanilla extract until combined.
05 - Pour the wet mixture into the dry ingredients, add cranberries, and gently stir just until incorporated without overmixing.
06 - Transfer dough onto a lightly floured surface and shape into an 8-inch round approximately 1 inch thick.
07 - Cut the dough into 8 equal wedges and place them spaced apart on the prepared baking sheet.
08 - Lightly brush the tops of the wedges with additional heavy cream.
09 - Bake for 16 to 18 minutes until golden brown and fully cooked; then let cool on a wire rack.
10 - Mix powdered sugar with orange juice until smooth and drizzle over cooled scones if desired.

# Expert Advice:

01 -
  • They're genuinely tender and buttery without requiring any special techniques or fancy equipment.
  • The cranberry tartness cuts through the richness in a way that makes you reach for a second one before the first is finished.
  • Orange zest sounds fancy but tastes like happiness—it transforms a basic scone into something memorable.
02 -
  • Temperature matters more than anything else here—warm butter ruins the texture, so cube it and keep it in the fridge until the moment you use it.
  • Don't let them cool completely before you add the glaze because it won't stick as nicely; warm scones accept it like they're meant to have it.
  • Fresh cranberries burst more dramatically than dried ones, which is beautiful, but dried cranberries won't make the dough soggy if you forget about them.
03 -
  • Use a microplane zester for orange zest because box graters produce thick pieces that feel weird in your mouth, but a microplane creates almost a powder that distributes beautifully.
  • If you don't have a pastry cutter, two forks or even your fingertips work fine; what matters is keeping the butter cold and creating that crumb mixture, not the specific tool.

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