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Cranberry Orange Scones

These cranberry orange scones are buttery, flaky, and filled with sweet dried cranberries and bright citrus flavor. Finished with a simple orange glaze, they make the perfect breakfast, brunch, holiday treat, or afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 c all-purpose flour
  • 1/3 c granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 tsp orange zest
  • 1/2 c cold unsalted butter cubed
  • 1/2 c dried cranberries
  • 1/2 c heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbsp fresh orange juice
  • 1 c powdered sugar

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest until thoroughly combined.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with small butter pieces remaining throughout.
  4. Stir the dried cranberries into the flour mixture until evenly distributed.
  5. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and orange juice until smooth.
  6. Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until a soft dough forms. Avoid overmixing.
  7. Transfer the dough to a lightly floured work surface and gently shape it into a round disk about 1 inch thick.
  8. Cut the dough into 8 wedges using a sharp knife or bench scraper.
  9. Transfer the wedges to the prepared baking sheet, leaving space between each scone. Brush the tops lightly with cream if desired.
  10. Bake for 18 to 22 minutes or until the tops are lightly golden brown and the centers are fully baked.
  11. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. To make the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth.
  13. Drizzle the glaze over the cooled scones and allow it to set before serving

Notes

  • Cold butter creates the flakiest texture.
  • Do not overwork the dough.
  • Fresh orange zest provides the best flavor.
  • For taller scones, chill the cut dough for 15 minutes before baking.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze baked scones for up to 3 months.