Cranberry Orange Scones (Printable)

Buttery scones filled with tart cranberries and bright orange, finished with a sweet citrus glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 tablespoon orange zest
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 cup fresh or frozen cranberries, halved if large (do not thaw if frozen)

→ Orange Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons freshly squeezed orange juice
14 - 1/2 teaspoon orange zest

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold, cubed butter to dry ingredients and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, orange zest, and vanilla extract until blended.
05 - Pour wet ingredients into dry ingredients and gently mix until nearly combined.
06 - Fold in cranberries just until dough comes together, avoiding overmixing.
07 - Turn dough onto a floured surface, pat into an 8-inch circle approximately 3/4 inch thick.
08 - Cut dough into 8 wedges and place on prepared baking sheet.
09 - Brush tops of scones with additional heavy cream for a golden crust.
10 - Bake for 16 to 18 minutes until golden brown. Transfer to wire rack to cool.
11 - Whisk powdered sugar, orange juice, and orange zest until smooth and slightly runny.
12 - Drizzle glaze over cooled scones before serving.

# Expert Advice:

01 -
  • They're buttery and tender without requiring fancy techniques or finesse you don't have yet.
  • The citrus cuts through the richness so you can actually eat more than one without feeling weighed down.
  • They come together in under 40 minutes from cold butter to a glazed, golden-brown finish.
02 -
  • Keep your butter cold and your hand light—these are the two non-negotiable rules that separate tender scones from dense, tough ones.
  • Don't thaw frozen cranberries; their ice crystals actually help them stay whole and tart instead of bleeding into the dough.
  • Orange juice in the glaze can vary in sweetness and acidity, so add it gradually while whisking until the consistency feels right—too thick and it won't drizzle, too thin and it won't coat.
03 -
  • A pastry cutter is nice, but your fingertips work just as well—and some bakers swear they get better results by feel since you can sense exactly when the butter is distributed correctly.
  • If you want extra visual appeal and texture, sprinkle coarse sugar on top right after brushing with cream and before baking.

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