These cranberry orange scones are bursting with fresh cranberries in every bite. They’re incredibly tender, and they’ll make your kitchen smell amazing while they bake. Orange zest and a bit of fresh-squeezed orange juice add plenty of sunny brightness.
So, these took a few tries to get right, but I’m going to go out on a limb and say these are the best scones I’ve ever made. Yep, they’re that good, and one of my neighbors already asked for the recipe.
The combination of fresh cranberries and oranges is always a winner, and they shine together in these delicate, buttery scones that aren’t overly sweet or tart. There really isn’t much else to say about the recipe, so let’s just dive right in!
How to Make Cranberry Orange Scones
Step 1: Coarsely Chop The Cranberries
You don’t need a food processor to do this, but it will save you time. Chop them very coarsely to get the most flavor out of the cranberries; it’s fine if some of them are just chopped in half or even 3/4.
I learned this the hard way on one of the test rounds- if you chop the cranberries too finely, you lose most of their flavor because it disperses too much. You want to break them down a bit, but they should still mostly be similar to blueberry sized pieces. That intense flavor mellows quite a bit in the oven.
Just pulse a few times, and you’re done.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the orange zest. Using clean hands, press the zest into the flour mixture to break up any clumps. Whisk to incorporate evenly. This will give the dough a lovely, citrusy fragrance.
Add the butter pieces to the flour mixture and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse cornmeal with a few larger pieces.
Stir in the cranberries until evenly combined.
Step 3: Add the Liquid
Combine the half & half with the orange juice and add to the bowl, mixing the ingredients until just combined. The mixture should be fairly dry, but the texture might vary depending on how much cranberry juice has incorporated into the dough. If the dough sticks to your fingers, combine in an additional 1-3 tablespoons of flour until the dough is no longer sticky.
Step 4: Shape The Scones
Divide the dough in half and flatten into two round discs, about 7 inches in diameter. Cut each disc into 6 pieces. Brush melted butter on top of each piece.
Step 5: Bake, Glaze, and Serve
Bake for 10-12 minutes, until both the tops and bottoms are golden. Brush on the glaze, if using. Serve warm or at room temperature.
Recipe Notes and Substitutions
Fresh vs Dried Cranberries: I know someone is going to ask: you can use dried cranberries in this recipe if you prefer, but I highly recommend using fresh (or frozen, which are available all year long). You’re going to get a different scone if you use dried cranberries. Imagine using dried blueberries in blueberry muffins. You don’t want to lose that juiciness!
Don’t Chop The Cranberries Too Finely: I want to mention this a second time, because it made a big difference in the results. You want large pieces of cranberries. I do recommend chopping them up a bit since they’re kind of large, but you don’t want fine pieces or you won’t be able to taste them as much.
Buttermilk: This recipe should work with buttermilk instead of half-and-half, if you happen to already have some. I used half-and-half because I already had it in the fridge. You can also use homemade buttermilk substitute, or make half-and-half from 50% whole milk and 50% cream.
More Brunch Recipes
If you love this cranberry orange scones recipe, be sure to check out my Cranberry Pecan Muffins, London Fog Latte, and Blintz Soufflé. I also love these double chocolate scones from Baking a Moment.
You can also see my full archive of Breakfast and Brunch recipes here!
Cranberry Orange Scones
Ingredients
- 1 cup fresh or frozen cranberries (see notes)
- 15 ounces all-purpose flour (3 cups using Scoop & Sweep Method), plus 1-3 tablespoons more if needed)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon grated orange zest
- 6 ounces cold unsalted butter, cut into small pieces (see notes)
- 3/4 cup half-and-half (or 50% heavy cream + 50% whole milk)
- 1/4 cup fresh-squeezed orange juice
Glaze (optional)
- 1 ounce unsalted butter, melted
- 1/2 cup confectioners' sugar
- 1 tablespoon fresh-squeezed orange juice strained
- 1 teaspoon fresh-squeezed lemon zest
- Pinch of salt
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the cranberries in a food processor. If using frozen, set aside to partially thaw while measuring out the remaining ingredients, approximately 5 minutes.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the orange zest. Using clean hands, press the zest into the flour mixture to break up any clumps. Whisk to incorporate evenly.
- Pulse the cranberries in the food processor until very coarsely (barely) chopped (about 3-4 1-second pulses). Larger, halved or 3/4 pieces are fine. If you're using frozen cranberries, let them partially thaw for 5-10 minutes first.
- Add the butter pieces to the flour mixture and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse cornmeal with a few larger pieces. Stir in the cranberries until the are evenly coated with flour.
- Combine the half & half with the orange juice and add to the bowl, mixing the ingredients until just combined. The mixture should be fairly dry, but the texture might vary depending on how much cranberry juice has incorporated into the dough. If the dough sticks to your fingers, combine in an additional 1-3 tablespoons of flour until the dough is no longer sticky.
- Divide the dough in half and flatten into two round discs, about 7 inches in diameter. Cut each disc into 6 pieces. Brush melted butter on top of each piece.
- Bake for 10-12 minutes, until both the tops and bottoms are golden. If using the glaze, whisk the ingredients together in a small bowl while the scones are baking. Brush the glaze over the scones immediately after removing them from the oven. Serve warm or at room temperature.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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I love, love, love these scones! Perfect for a special weekend breakfast treat!
I’m always ready to enjoy a good scone! This recipe produced delicious scones with the perfect crumb.