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Mar 9, 2020

Orange and Cranberry Scones

These orange and cranberry scones are so light and flaky. They are flavored with orange zest and dried cranberries, and are drizzled with an orange juice glaze.

Orange and Cranberry Scones

These orange and cranberry scones are easy to assemble the night before serving them. Just mix the dough, roll it out and cut them with a biscuit cutter, pop them in the refrigerator, and bake them in the morning.

These scones are enriched with lots of butter and eggs, as well as heavy cream, yet they are so light and flaky. This is because the butter is cut up in small pieces and distributed throughout the dough, but not fully incorporated so that when the shaped scones hit the oven the water in the butter evaporates and creates steam within the dough.

P.S. If you are a scones fan, be sure to try Gruyère Prosciutto sconespancetta cheddar chive sconessinging hinniesstrawberry scones, pumpkin scones and cherry scones.

Orange and Cranberry Scones with a glaze

Orange and cranberry scones shopping list:

To make these scones, you will need all purpose flour, sugar, baking powder, salt.

You'll also need some butter, 4 extra large eggs, heavy cream, and dried cranberries. 

You will also need some freshly grated orange zest.

I substituted some zest from tangelos. Our tangelo tree is loaded with fruit this time of year, and the color is gorgeous.

tangelo tree

To cut these scones, I used a 3-inch round fluted cookie cutter from this set.

These scones are amazingly delicious. I shared them with my colleagues at work and they quickly disappeared. In fact, my husband was kind of sad that I didn't leave some at home.

The combination of the flavors of orange and cranberry is pretty awesome too.

Orange and Cranberry Scones with dried cranberries

Scones are typically leavened with baking powder, and can be either sweet or savory.

These scones include a lot more eggs than you might be used to, but the results are delicious.

Mixing these was king of unwieldy. The dough was sometimes a hot mess in the stand mixer, but once I gathered it together on a floured work surface after mixing it in the mixer, it was easy to cut the dough into rounds.

Orange and Cranberry Scones cut into rounds

This month, the Baking Bloggers are making Scones. Be sure to check out everyone's recipes.

Orange and Cranberry Scones

These orange and cranberry scones are light and flaky. Plus, they can be assembled the night before and baked the next day.

Orange and Cranberry Scones cut into rounds with a glaze

Orange and Cranberry Scones

Orange and Cranberry Scones
Yield: 16 scones
These orange and cranberry scones are so light and flaky. They are flavored with orange zest and dried cranberries, and are drizzled with an orange juice glaze.


  • 4 cups (20 ounces) plus 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 2 teaspoons freshly grated zest of an orange
  • 12 ounces cold unsalted butter, grated and kept cold
  • 240 grams beaten eggs (4 extra large eggs, or 5 large eggs, minus about 1 tablespoon)
  • 1 cup cold heavy cream
  • 1 cup dried cranberries
  • 1 egg beaten with a tablespoon of water for the egg wash
  • Sparking sugar
  • 1/2 cup plus two tablespoons confectioner's sugar 
  • 4 teaspoons freshly squeezed orange juice


How to cook Orange and Cranberry Scones

  1. Heat the oven to 400 degrees F. 
  2. Line a baking sheet with parchment paper. 
  3. In the bowl of a stand mixer, mix four cups of the flour, 1/4 cup of the sugar, the baking powder, salt, and orange zest. Add the butter and mix the dough on low speed. The butter and flour mixture should be slightly chunky. 
  4. Combine the eggs and heavy cream and add them to the flour mixture and mix on low until just blended. 
  5. In another bowl, toss the cranberries with 1/4 cup of flour and add the mixture to the dough. Mix on low until just blended. 
  6. Turn the dough out onto a well floured work surface and roll it out to just under 1 inch thick. Using a 3 inch round cookie cutter, cut the dough into rounds. 
  7. Place the rounds onto a parchment lined baking sheet. 
  8. Gather up the scraps, re-roll, and cut out more scones. 
  9. Brush the tops of the scones with egg wash, sprinkle with sparkling sugar, and bake the scones for 20 to 25 minutes. 
  10. Allow the scones to cool for about 20 minutes. 
  11. Whisk together the glaze ingredients (confectioner's sugar and orange juice) and drizzle over the scones. 
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Breakfast, scones,

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This recipe was adapted from one of my favorite cookbooks, Barefoot Contessa at Home (2006).

Would you like to comment?

  1. I am SO jealous of your tree, Karen. Those tangelos look amazing, as do these scones. I can 't wait to try them.

  2. That TREE!!! That is beautiful! These scones sound perfect - we were definitely thinking similar flavors this month!

  3. What a great idea to refrigerate them overnight to chill up the butter! I love ideas to make the bake-off go faster in the morning.

  4. I love seeing all the variations of Scones this month, and yours sounds delicious.

  5. I am always looking for breakfast treats that can be refrigerated overnight and baked fresh in the morning. Your scones look wonderful, Karen. And I am super jealous of your tree. What a beauty!

    1. You would be surprised at the small patch of clay that it survives in!

  6. Oh my goodness Karen, your photos of your fruit trees just kill me.....I miss my fruit trees so much and my new orchard hasn't started producing yet.

    1. It will soon. We added a lime tree about 5 years ago and it's finally going crazy.

  7. These scones just won my heart.... and your tree.... OMG what a beauty!

    1. We have been enjoying its bounty for 30 years!

  8. Such beautiful scones! Absolutely gorgeous. Love that orange glaze drizzled over the top

  9. I love the combo of cranberries and orange, the glaze on the scones makes it even more tempting, perfect with a cuppa.

  10. I do love orange and cranberry scones, the flavors do go so well. Yours look lovely, and I am most jealous of your wonderful tangelo tree!

  11. These look so darn pretty! And I know that they taste even better! Thank goodness I have some oranges hanging out in my fridge bin!


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