Winter Favorite: Cranberry Orange Scones

There’s something magical about the combination of tart cranberries and vibrant orange zest—it’s like capturing the essence of winter in a bite. These Cranberry Orange Scones are tender, flaky, and not overly sweet, with a simple orange glaze that takes them over the top. They are always a hit whether you’re hosting brunch, need a cozy breakfast treat. Let’s dive in!

Why These Cranberry Orange Scones Are the Best

• Incredible texture: Super flaky layers from cold butter and gentle handling.
• Bold flavor: Tart bursts of cranberry balanced perfectly with fresh orange zest and juice.
• Versatile: Enjoy plain, glazed, or add nuts for extra crunch.
• Holiday favorite: These cranberry orange scones scream winter festivities but are delicious year-round.
• Make-ahead magic: Shape and freeze unbaked for fresh scones anytime.

I’ve made countless scone recipes, but this cranberry one stands out because it strikes the perfect balance—not dry like some bakery versions, and packed with real fruit flavor.

Pro Tips for Scone Success

• Keep it cold: Cold butter = flaky layers. Chill everything if your kitchen is warm.
• Don’t overmix: Handle the dough as little as possible.
• Frozen cranberries? Perfect – no need to thaw, and less bleeding.
• Storage: Best day-of, but leftovers reheat beautifully wrapped in foil at 300°F for 5–7 minutes.

Expert Tips for Flawless Cranberry Scones

• Cold is key: Use cold butter, cold buttermilk, and chill the dough for maximum flakiness.
• Don’t overwork: Gentle handling prevents tough scones.
• Cranberry options: Fresh for juicier bursts, frozen to prevent color bleeding.
• Variations: Try dried cranberries for a sweeter version, or add white chocolate chips.
• Storage: Best eaten fresh, but store in an airtight container for 2 days. Reheat at 300°F for 5-7 minutes. Freeze baked or unbaked for up to 3 months.

Some of Our Other Favorite Scones

If you loved these cranberry orange scones, here are a few more delicious variations to try next!

• Blackberry Scones: For a juicy summer twist, whip up these scones bursting with fresh berries and a hint of lemon glaze—they’re perfectly tangy and flaky.
• Sourdough Discard Strawberry Scones: If you’re into sourdough baking these scones are a fantastic way to use up discard while enjoying sweet strawberry chunks in a subtly tangy, ultra-tender base.
• Lemon Poppy Seed Scones: For a bright, classic favorite that deliver a zesty citrus punch with that delightful crunchy poppy seed texture, ideal with a simple icing drizzle.
• Coconut Scones with Vanilla Glaze: My favorite scone packed with tropical goodness and buttery richness. These are great anytime of the year and are beloved.

Each one follows the same easy, cold-butter method for foolproof flakiness.

Final Thoughts

These cranberry orange scones have become my absolute favorite winter bake. The combination of flavors is refreshing yet cozy, and they’re always a hit with family and friends. Whether you’re baking for Christmas morning, a holiday brunch, or just because, this recipe delivers perfect results every time. Give them a try—you won’t be disappointed!

Happy Baking!

Cranberry Orange Scones

Print Recipe

The ultimate flaky, buttery cranberry orange scones with bright citrus flavor and a tangy orange glaze. Perfect for holiday breakfast or brunch!

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Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Servings: 8 scones

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EQUIPMENT (affiliate links)

• Mixing bowls
• Measuring cups
• Measuring spoons
• kitchen scale
• spatula
• Half Sheet Pan
• bench scraper
• Wire rack

Ingredients

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Scones

• 2½ c. (315 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
• ⅓ c. (65 g) granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• ½ c. (113 g) salted butter very cold and cubed
• 1 c. (100 g) cranberries fresh or frozen
• 2 tbsp orange zest from about 2 oranges
• ¾ c. (180 g) buttermilk cold
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp fresh orange juice
• Coarse sugar for sprinkling

Orange Glaze

• 1 c. (120 g) powdered sugar
• 2 tbsp fresh orange juice plus more as needed
• ⅛ tsp orange zest

Instructions

To Make Scones

• Preheat oven to 400°F (205°C) and spray a baking sheet with non-stick spray or line it with parchment.
• Whisk dry ingredients in a large bowl.
  2½ c. (315 g) unbleached all-purpose flour (RECOMMEND WEIGHING)

  ⅓ c. (65 g) granulated sugar

  1 tbsp baking powder

  ½ tsp baking soda

  ½ tsp fine salt
• Cut in cold butter until coarse crumbs.
  ½ c. (113 g) salted butter
• Toss in orange zest and cranberries (and nuts if using).
  1 c. (100 g) cranberries

  2 tbsp orange zest
• Whisk wet ingredients together.
  ¾ c. (180 g) buttermilk

  1 large egg

  1 tsp vanilla extract

  1 tbsp fresh orange juice
• Fold wet into dry until shaggy dough forms.
• Pat into 8-inch round (1-inch thick) and cut into 8 wedges.
• Chill shaped scones for 15 minutes.
• Brush with extra cream (optional), sprinkle coarse sugar.
  Coarse sugar for sprinkling
• Bake 18–23 minutes until golden.
• Cool slightly and make orange glaze.

To Make Glaze

• Whisk powdered sugar, fresh orange juice, and pinch of zest.
  1 c. (120 g) powdered sugar

  2 tbsp fresh orange juice

  ⅛ tsp orange zest
• Drizzle over cooled scones.

Notes

Keep everything cold for flaky layers.
Don’t overmix.
Frozen cranberries work great.
Best eaten fresh; reheat at 300°F for 5-7 minutes.

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