Tessa’s Recipe Rundown
Taste: Fresh, tart, and slightly sweet.
Texture: Flaky, tender, and soft.
Ease: Super simple and easy. Almost takes as long to make as it would to hop in the car and drive to the coffee shop and back!
Pros: Fun seasonal twist on a classic.
Cons: None!
Would I make this again? Definitely – I have some in my freezer ready to be baked!
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These Cranberry Orange Scones smell almost as amazing as they taste!
There’s just something about ultra-fresh citrus and tart sweetness from dried cranberries that makes for magic. It’s such an incredible flavor combination.
These scones would be perfect to serve around Thanksgiving, Christmas, or even for New Year’s brunch!
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If you have leftover Thanksgiving Cranberry Sauce, you could even serve these alongside the sauce for an extra dose of flavor.
Whatever you do, just keep in mind that scones are best served the day they’re baked. You’ll find make-ahead instructions in the Sprinkle of Science section below as well as in the recipe card.
Sprinkle of Science
How to Make Cranberry Orange Scones
How to Get FLAKY Cranberry Orange Scones
- The key is using COLD butter and keeping it cold. The cold butter takes a moment to melt once it hits the heat of the oven. As it melts, it releases pockets of steam that create those tall flaky layers. I like to cube then freeze my butter before using it.
- Return to the freezer if needed. If at any point you notice the butter becoming too soft or greasy, pop the dough in the freezer for 10 to 15 minutes before proceeding. You can also place the baking sheet of shaped unbaked scones in the fridge or freezer while the oven preheats, to ensure the butter remains nice and cold.
- Don’t add too much flour. If you don’t have a digital scale, use the spoon-and-level method. More on that here.
- Avoid overmixing. Whatever you do, do not overmix the flour mixture or dough or allow it to get too warm. Doing so will result in flatter, tougher, and less flaky scones.
- Use real buttermilk. More on this just below.
Do I Have to Use Buttermilk?
Buttermilk makes insanely tender, tall, and flavorful Cranberry Orange Scones. I highly recommend using real buttermilk because it does make a difference. Check out my side-by-side comparison of real buttermilk vs. DIY buttermilk here to see just what I mean!
My Favorite Tool for Tender Cranberry Orange Scones
My favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender. This tool helps avoid warming up the dough as your hands aren’t in direct contact with the butter, helping to ensure light, tender, flaky scones.
How to Make Cranberry Orange Scones Ahead of Time
The shaped unbaked Cranberry Orange Scones can be covered and refrigerated overnight. Bake from the fridge as the recipe directs.
How to Store Cranberry Orange Scones
The Cranberry Orange Scones are best served within a few hours of baking. I recommend freezing for best results instead of storing at room temperature for longer than a day. Freezing instructions just below.
How to Freeze Cranberry Orange Scones
Place Cranberry Orange Scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
More Recipes You’ll Love:
- How to Make Perfect Scones
- Cranberry Orange Coffee Cake
- Pumpkin Scones
- The Best Classic Banana Bread
- Blueberry Scones
- Chocolate Chip Scones
Cranberry Orange Scones
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Ingredients
Scones:
- 3 cups (381 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1 tablespoon freshly grated orange zest
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
- 1 cup buttermilk
- 2 large eggs, divided
- 1 teaspoon vanilla extract
- 3/4 cup (100 grams) dried cranberries
Glaze:
- 1 1/2 cups (188 grams) powdered sugar
- 2 tablespoons orange juice or milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon freshly grated orange zest
Instructions
Make the scones:
- Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
- In a large bowl, combine the flour, sugar, zest, salt, baking powder and baking soda.
- Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
- In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
- Make a well in the middle and add the liquid mixture. Mix until streaks of flour remain. Gently stir in the dried cranberries until barely combined. Don't over-mix.
- Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
- MAKE AHEAD: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
- In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the shaped scones.
- Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
Make the glaze:
- Whisk all glaze ingredients together until thick but still pourable. Drizzle over cooled scones and let stand until set.
This recipe was originally published in 2019 and has been updated with additional recipe information and baking tips. Photos by Ashley McLaughlin.
These were very tender scones and delicious. I thought 1.5 cubes of butter was too much and settled on one cube (which still was too much). I used 2 tsp. of dried powdered orange zest which gave it a nice hint of orange and switched the flour to sprouted spelt for a healthier version. I also eliminated the glaze which would have made the sugar content excessive.
Made these for Garden Club and everyone enjoyed them and asked for the recipe.
The buttermilk was a nice change to the normal cream. It was very fluffy and great texture. However contrary to other respected bloggers, the dried cranberries did not deliver the expected flavor and I will revert to the fresh or frozen cranberries for that flavor.
The orange did not add much flavor and I will look to other recipes on how to gain that flavor.
I love your ingredient tests and always follow your advice.
Hi Earl! I’m sorry you didn’t find that these scones had enough cranberry or orange flavor for your preference. Perhaps different brands of dried cranberries give varying levels of flavor? As far as the orange goes, feel free to add more zest or even 1/4 teaspoon orange extract, for a real punch of orange flavor! 🙂
Hello Kiersten.
My tastebuds have deteriorated over time (77yrs old) so I could not enjoy how wonderful these are. Since then friends and family have raved about the recipe. They love it as is, but for me I will add in a little more flavor through using your suggestions.
I’m glad to hear that your family and friends have raved about this recipe, Earl! I’m glad that adding a little more zest will help you enjoy the flavor more 🙂 Happy baking!