These Cranberry Orange Scones are the best fall scones you’ll ever have! This recipe yields tender, flaky, and ultra-moist scones.
Orange juice and orange zest add loads of flavor. Each bite is speckled with tart fresh cranberries. Serve these scones for breakfast with a warm cup of coffee.
Making Cranberry Orange Scones
Several months ago I made these peach almond scones. They had become my favorite summer scone.
Now that we are well into fall, I felt that I needed to add a fall scone recipe to my collection. I used my blueberry buttermilk scones recipe as a starting point and made a few changes to achieve the desired results for these cranberry orange scones.
When making scones it’s important to remember to use cold butter.
When the scones are baking the cold butter will melt inside, releasing steam which creates little pockets of air. This will make the scones light and airy on the inside while the outside remains crisp and flaky.
Handle the dough as little as possible. Avoid overworking the dough when mixing the ingredients together. You only want to mix until the mixture begins to stick together.
Knead just enough
Knead the dough just a few times. If you over knead, gluten will develop. Gluten will make the scones tough. No one likes tough scones.
Shape gather the dough into a ball and press it together. Then you are ready to place it on your baking sheet and press it out into a 7-inch circle.
Remember to work fast to avoid warming the butter.
I topped the scones with a sweet orange glaze. This enhances the orange deliciousness.
I also topped them with coarse sugar just before baking. The sugar adds a slight crunch to the tops, a great contrast in texture.
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Cranberry Orange Scones
These Cranberry Orange Scones are the best fall scones you’ll ever have! This recipe yields tender, flaky, and ultra-moist scones. Orange juice and orange zest add loads of flavor. Each bite is speckled with tart fresh cranberries. Serve these scones for breakfast with a warm cup of coffee.
Ingredients
For the scones
- 2 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup fresh cranberries
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon vanilla extract
- 1/2 cup fresh orange juice
- 1/2 cup milk, plus 1 tablespoon for brushing
- 2 tablespoons coarse sugar
For the glaze
- 1 cup confectioners' sugar
- 3 tablespoons fresh orange juice
Instructions
Make the scones
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and orange zest together. Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the cranberries. Whisk the vanilla, orange juice, and milk together then gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the orange juice mixture. Add a little at a time until the dough is moist but not too wet. Do not over mix the dough or the scones will be tough.
- Transfer the dough to a lightly floured surface and gently knead four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
- Position the oven rack to the center of the oven and heat to 400°F. Brush the tops of the scones with milk and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
Make the glaze
- Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
Notes
The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy. Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.
Make ahead tip
- Unbaked scones can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
- You can keep leftover scones for up to 2 days in the refrigerator.
- Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 384Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 471mgCarbohydrates: 63gFiber: 2gSugar: 27gProtein: 5g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Lisa Darretta says
I’d like to do a blueberry lemon scone. Can I substitute the lemon for the orange and blueberry for the cranberries? But I imagine 1/2cup of lemon juice would be too much? I did see the lemon strawberry cream cheese ones you make but don’t want to use cream cheese.
Jen Sobjack says
Make these blueberry scones and add 1 tablespoon of lemon zest. You can also omit 1-2 tablespoons of buttermilk and replace it with fresh lemon juice.
Karen says
If you are using dried cranberries, how much should you use? Thanks - can't wait to try these.
Jen Sobjack says
It's a 1-to-1 swap. So, use 3/4 cup.
Linda says
Mine look delicious but I thought there was too strong of a baking soda/powder taste? I’m not a baker but being as I’m self isolating I thought I would try. Any ideas? Thanks
Jen Sobjack says
That taste should be neutralized by the orange juice in the recipe. Try using aluminum-free baking powder and make sure to use fresh baking soda/powder.
Christine says
I can't wait to try these! Do you happen to know if I would be able to bake these ahead of time and then freeze them (without glaze), and take them out to thaw for during Christmas?
Thank you!
Jen Sobjack says
Yes, they can be baked and frozen for up to 3 months without the glaze.
Christine says
Awesome, thank you for your reply! I made them this weekend and they were absolutely delicious. I only baked 2 of the 8 scones though (so I could taste test.. lol) and I froze the other 6, unbaked. Planning to bake them Christmas morning! Should they be okay to bake from frozen? Any tips?
Thanks again for this delicious recipe and also for your help!!! Appreciate it 🙂
Jen Sobjack says
Yep, you can bake from frozen, just add about 2 minutes to the baking time.
Cynthia says
I just made these tonight for the first time. They are delicious!!! I felt like a pro! Ha ha! Thanks so much for the fool-proof recipe!
Hillary says
If I make these and refrigerate overnight. Do I put them in the freeze before baking?
Jen Sobjack says
As long as you work fast and don't let the dough get warm, you should be okay without freezing. You could also shape the scones, freeze it until the next day and bake straight from the freezer.
Donna says
We love these scones!
I like to use blood oranges for the zest and fresh OJ.
Thank you for this amazing scone recipe.
Donna
Regina says
These came out delicious and the recipe was clear and helpful
Jen Sobjack says
Thanks, Regina! I'm thrilled you enjoyed the recipe!
Verna says
I agree with everyone's comments. These are the most delicious scones I've ever had. I took them to a ladies' brunch at Christmas time and had many compliments. I'm making them again today for a ladies' high tea at our church. I plan to mix & shape them today then freeze until the day I need them so I can take them freshly baked. Can't wait to try some of your other recipes. Your directions are so explicit! That makes a huge difference in the outcome! Thank you for making me look good!
Jen Sobjack says
I'm thrilled to hear this! Thank you for making my recipes and sharing your experience!