There’s something about the combination of orange and cranberry that just feels right, especially when you’re craving a baked treat that’s bright, comforting, and not overly sweet. These Orange Cranberry Scones are tender and buttery on the inside, lightly crisp on the outside, and finished with a simple orange glaze that adds just the right pop of citrus.
They’re perfect for slow weekend mornings, brunch with family, or tucking away in the fridge to bake fresh when you want something a little special without a lot of effort.
Orange Cranberry Scones
- Prep time: 15 minutes + 30 minutes to chill
- Baking time: 18-22 minutes
- Yields: 12 scones
Ingredients:
Scones
- 2 c. all-purpose flour + ¼ c. for work surface
- 3 t. baking powder
- ½ c. granulated sugar
- ¼ t. salt
- ½ c. cold unsalted butter
- ½ c. heavy cream
- ¼ c. sour cream
- 1 large egg
- 1 t. vanilla extract
- ¼ t. orange extract
- 1 t. orange zest
- 1 c. craisins
Glaze
- 2/3 c. powdered sugar
- 1-2 T. fresh orange juice
Directions:
Line a large, rimmed baking parchment paper or a Silpat® baking mat. Set aside.
Pre-heat oven to 400°F, then add the baking sheet to oven when ready.
Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.
In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball.
Press the dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through.
Remove from oven and cool for 5-10 minutes.
While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
Serve the scones warm drizzled with some of the orange glaze on top.
These Orange Cranberry Scones are one of those recipes that feels bakery-worthy but still totally doable at home. Whether you’re serving them for a weekend brunch, a holiday breakfast, or a cozy afternoon treat, they’re sure to disappear fast.
If you try them, I’d love to hear how they turned out. Tag us on Facebook or Instagram at mixinmamas.
Don’t forget to save this recipe for later or share it with someone who loves a good citrusy bake. Find more yummy baked goods here:
- Cranberry Walnut Soda Bread
- Poinsettia Sourdough Bread
- Apple Cider Muffins
- Irish Soda Bread
- Santa Sweet Bread
- Almond Chocolate Banana Bread
- Pecan Zucchini Bread
- Two Ingredient Slow Cooker Bread
- Easy Beer Bread
- 7Up Biscuits
FAQs
Can I make these scones ahead of time?
Yes! You can shape the scones and refrigerate them overnight. Bake straight from the fridge the next morning, adding 1–2 minutes if needed.
Can I freeze orange cranberry scones?
Absolutely. Freeze unbaked scones on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
Can I use fresh cranberries instead of craisins?
You can, but chop them first and expect a more tart flavor. You may want to add an extra tablespoon or two of sugar to balance the acidity.
Do I have to chill the dough?
Chilling helps the butter stay cold, which gives you flakier scones. It’s highly recommended and worth the extra time.
Orange Cranberry Scones
Ingredients
Scones
- 2 cups all-purpose flour + ¼ c. for work surface
- 3 tsp baking powder
- ½ cup granulated sugar
- ¼ tsp salt
- ½ cup cold unsalted butter
- ½ cup heavy cream
- ¼ cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp orange extract
- 1 tsp orange zest
- 1 cup craisins
Glaze
- 2/3 cup powdered sugar
- 1-2 tbsp fresh orange juice
Instructions
- Line a large, rimmed baking parchment paper or a Silpat® baking mat. Set aside.
- Pre-heat oven to 400°F, then add the baking sheet to oven when ready.
- Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.
- In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
- Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
- Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball.
- Press the dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
- Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
- Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through.
- Remove from oven and cool for 5-10 minutes.
- While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
- Serve the scones warm drizzled with some of the orange glaze on top.
Nutrition
