Soft Tender Cranberry Orange Scones

Flavored with fresh orange zest and dotted with dried cranberries, these cranberry orange scones are a holiday favorite. They’re the ideal make ahead breakfast: Prep the dough and freeze the unbaked scones overnight, then brush with heavy cream and bake the next morning. With a soft tender crumb and drizzle of sweet orange glaze, these bright and buttery scones are sure to become a seasonal staple.

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Pile these warm homemade scones on a platter and watch them disappear, or share them with friends and neighbors as you spread some holiday cheer!

No matter how you enjoy these orange cranberry scones, you’ll find them delicious down to the last crumb. And if you’re looking for another delicious cranberry orange breakfast idea, you may also love my bakery style cranberry orange muffins!

Ingredient Notes

Granulated sugar adds sweetness to scones. I like to blend it with fresh orange zest in a food processor for about a minute to release all the natural oils from the citrus (I use this same technique in my cranberry orange shortbread cookies!).

Freshly grated orange zest adds a bright burst of citrus flavor to both the scones and the orange glaze. You’ll also use fresh orange juice in the glaze.

Plump dried cranberries dot the scones. If you’d like to boost the flavor or moisture, soak them in fresh orange juice or warm water before mixing them in. If you prefer fresh cranberries, just chop or quarter them to help them mix easily into the dough.

Heavy cream makes the scones incredibly tender and adds all of the fat and moisture they need, no butter or eggs necessary.

How to Make Cranberry Orange Scones

Make Scones – Combine sugar and orange zest in a food processor and pulse for 1 minute until zest is finely ground. Whisk together orange-sugar, flour, baking powder, salt, and cinnamon in a medium bowl or large bowl; stir in dried cranberries.

Drizzle 1 1/3 cups cold heavy cream over dry ingredients and fold in just until flour is incorporated and a shaggy dough forms. If needed, add remaining heavy cream to bring the dough together.

Shape and Chill Scones – Divide dough in half and turn out each section on a lightly floured surface. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill in the freezer for 20 minutes.

Divide into Wedges – Use a sharp knife or bench scraper to cut each circle into 7 equal wedges and pull the wedges slightly apart, leaving an inch between them. Brush wedges lightly with heavy cream and sprinkle with sugar.

Bake Scones – Bake for 16 to 17 minutes at 425°F, rotating baking pans halfway through, until scones are light golden brown. Cool for 5 minutes on baking sheets, then transfer scones to wire racks to cool completely.

Orange Glaze – To make the glaze, whisk together melted butter, salt, fresh orange zest, fresh orange juice, and powdered sugar in a small bowl until smooth. Drizzle the glaze over scones and let set before serving.

More cranberry orange recipes you’ll love:

• Cranberry Orange Muffins
• Cranberry Orange Shortbread Cookies
• Cranberry Orange Bundt Cake
• Cranberry Orange Snickerdoodles

Cranberry Orange Scones with Dried Cranberries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 14 scones
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Flavored with orange zest and dotted with dried cranberries, you’ll love these soft and tender cranberry orange scones drizzled with sweet orange glaze! Recipe yields 14 scones.

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Ingredients

Scones

• 3/4 cup granulated sugar
• 2 Tbsp fresh orange zest
• 3 cups all-purpose flour
• 1 Tbsp aluminum free baking powder
• 1 tsp salt
• 1/4 tsp cinnamon
• 1 cup dried cranberries
• 1 1/3 to 1 1/2 cups cold heavy cream

Topping

• 1 Tbsp cold heavy cream
• 1 Tbsp granulated sugar

Glaze

• 1 Tbsp unsalted butter, melted
• 1/8 tsp salt
• 2 tsp fresh orange zest
• 2 Tbsp fresh orange juice
• 3/4 cup powdered sugar

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Instructions

1. Line two rimmed baking sheets with parchment paper.
2. Make scones: Combine sugar and orange zest in a food processor and pulse for 1 minute. Whisk together orange-sugar, flour, baking powder, salt, and cinnamon in a medium bowl; stir in dried cranberries. Drizzle 1 1/3 cups heavy cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
4. Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar.
5. Bake scones for 16 to 17 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
6. Make glaze: Whisk together melted butter, salt, orange zest and juice, and powdered sugar in a small bowl. Drizzle glaze over scones and and let set before serving.
7. Store leftover scones in an airtight container at room temperature up to 2 days; rewarm in a low oven or for 15 seconds in the microwave before serving.

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Equipment

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Notes

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

Freeze unbaked scones: For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.