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There are certain recipes that instantly take me back to my childhood, and these cranberry orange scones are one of them. Every Christmas season, my grandmother would pull out her well-worn mixing bowl, zest oranges by hand, and teach me, patiently, how to make scones the right way. No fancy equipment, no overthinking it, just cold butter, gentle hands, and a little intuition.
Table of Contents
- What Makes My Cranberry Orange Scones So Good
- Ingredients for Cranberry Orange Scones
- Ingredient Substitutions
- Cranberry Orange Scone Recipe
- Kellie’s Tips for the Best Cranberry Orange Scones
- How to Make Cranberry Orange Scones
- How to Store Leftovers
- What to Serve with Cranberry Orange Scones
- More Easy Holiday Brunch Recipes
What Makes My Cranberry Orange Scones So Good
These aren’t dry, crumbly scones that need a gallon of coffee to wash them down. They’re bakery-style scones with a soft interior, crisp edges, and just the right amount of sweetness.
- Perfect for Christmas brunch or holiday breakfast
- Made with simple pantry ingredients
- Bright citrus flavor balances the tart cranberries
- Easy enough for beginners, but impressive enough for guests
- Can be made ahead and glazed just before serving
They’re one of those recipes that feels cozy and nostalgic, yet still looks beautiful on a holiday brunch spread.
This cranberry orange version is always my favorite. I the contrast of tart cranberries with bright citrus, especially during the holidays when brunch feels just as important as dinner. Years later, I still make scones the same way she taught me, and this recipe has become a staple on our Christmas morning table.
If you’re looking for an easy holiday brunch recipe, a festive Christmas breakfast idea, or a sweet treat to enjoy with coffee, these cranberry orange scones check every box. They’re tender, buttery, lightly sweet, and finished with a simple orange glaze that feels special without being fussy.
Ingredients for Cranberry Orange Scones
Scones are simple, and that’s what makes them special. With just a handful of ingredients, you can create something that feels warm, comforting, and a little bit festive, perfect for the holidays.
- All-Purpose Flour – This is the foundation of the scones, giving them structure while keeping the crumb soft and tender.
- Granulated Sugar – Just enough to lightly sweeten the dough and balance the tart cranberries without overpowering them.
- Baking Powder – This helps the scones rise in the oven, creating that soft center with lightly golden edges.
- Salt – A small amount of kosher salt brings out the orange flavor and keeps the scones from tasting flat.
- Fresh Orange Zest – This is where the bright citrus flavor comes from. Zesting the orange right into the bowl releases fragrant oils that scent the entire dough.
- Cold Unsalted Butter – Cold butter is the secret to flaky scones. As it melts while baking, it creates those tender layers everyone loves.
- Heavy Cream – Heavy cream adds richness and moisture, helping the scones bake up soft and bakery-style.
- Egg – The egg gives the scones structure and a little extra richness so they hold together without feeling heavy.
- Vanilla Extract – Pure Vanilla extract smooths out the tart cranberries and citrus, rounding out all the flavors.
- Cranberries – Tart fresh cranberries add little pops of brightness throughout the scones. Fresh or frozen both work beautifully.
Orange Glaze Ingredients
- Powdered Sugar – Powdered sugar makes a smooth, simple glaze that sets just enough on the warm scones.
- Fresh Orange Juice – Fresh juice keeps the glaze bright and fresh, tying the citrus flavor together.
- Orange Zest (Optional) – A bit of zest adds extra aroma and makes the scones feel especially festive.
For the full ingredient list and instructions, see the recipe card below.
Ingredient Substitutions
I always recommend making scones as written the first time, but I know real life happens, so here are a few easy swaps that still work well.
- Cranberries: Fresh or frozen both work beautifully. If cranberries aren’t your thing, dried cranberries will work too, just know they’re sweeter and less tart. Blueberries or chopped strawberries are also great options.
- Dairy: Heavy cream gives the best texture, but half-and-half will work in a pinch. I don’t recommend milk alone, it won’t give you the same rich crumb. For butter, stick with unsalted if possible.
- Citrus: Orange is classic here, but lemon zest and juice make a lovely variation if that’s what you have on hand. Or try Grapefruit zest and juice for a winter citrus punch.
- Sugar & Flavorings: You can swap vanilla extract for almond extract if you want something slightly different for the holidays.
Cranberry Orange Scone Recipe
Equipment
- cutting board
- chef's knife
- measuring spoons
- measuring cup
Ingredients
For the Scones:
- 2 cups (250 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest, about 1 large orange
- 1/2 cup (1 stick / 113 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) heavy cream (plus extra for brushing), (plus extra for brushing)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (100 g) fresh or frozen cranberries, do not thaw if frozen
For the Orange Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 3 tablespoons fresh orange juice
- 1/2 teaspoon orange zest, optional, for extra flavor
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- Using a pastry cutter or your fingertips, cut cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining.
- In a small bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently with a fork until a shaggy dough begins to form. Add cranberries and mix just until incorporated. Do not overmix — the dough should be slightly crumbly but hold together when pressed.
- Turn dough out onto a lightly floured surface. Gently knead 2–3 times to bring it together. Pat into an 8-inch round, about 1 inch thick. Cut into 8 wedges and place on prepared baking sheet.
- Refrigerate scones for 15–20 minutes before baking for the best rise and flakiest texture.
- Brush tops with a bit of heavy cream. Bake for 18–22 minutes or until lightly golden on the edges. Cool on a wire rack for at least 10 minutes before glazing.
Make the Glaze:
- In a small bowl, whisk together powdered sugar, 2 tablespoons of orange juice, and zest (if using).
- Add more juice as needed until smooth and pourable.
- Drizzle over cooled scones. Allow glaze to set for 10–15 minutes before serving.
Notes
- For best results, chill shaped scones before baking.
- Fresh or frozen cranberries work equally well.
- Glaze can be made thicker or thinner depending on preference.
- Scones can be baked ahead and glazed just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kellie’s Tips for the Best Cranberry Orange Scones
- Glaze after cooling slightly so it sets instead of disappearing.
- Cold butter is non-negotiable. If it softens, pop it back in the fridge.
- Don’t overmix the dough. It should never look smooth like cake batter.
- Zest the orange before juicing it. Trust me, it’s much easier.
- Chill before baking for taller, flakier scones.
How to Make Cranberry Orange Scones
Making scones is less about exact steps and more about paying attention to the consistency of the dough. Once you’ve made them a few times, you’ll start to recognize the look and feel, and that’s when they really shine.
- Start by mixing your dry ingredients and orange zest together. I always zest the orange directly into the bowl; it releases those fragrant oils right away and gives the dough a bright, cozy citrus aroma before anything else even goes in.
- When it’s time to cut in the butter, keep it cold and stop sooner than you think. You want the mixture to look crumbly with visible bits of butter throughout. Those little pieces are what create flaky layers once the scones hit the oven.
- After adding the wet ingredients, stir just until the dough starts to come together. It will look a little shaggy and uneven—and that’s exactly what you want. Overmixing is the quickest way to end up with tough scones.
- Gently fold in the cranberries, then pat the dough into a round. Don’t roll it out or press it too thin. A thicker dough means taller, softer scones. Cut into wedges and transfer them to the baking sheet.
- One small step that makes a big difference: chill the scones before baking. Even 15 minutes helps them keep their shape and gives you a better rise.
- Bake until the edges are lightly golden and the kitchen smells like orange and butter. Let the scones cool just slightly before glazing, you want the glaze to settle on top, not melt away completely.
How to Store Leftovers
- Store leftover scones at room temperature in an airtight container for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
- Un-glazed scones freeze beautifully for up to 2 months. Thaw overnight and glaze before serving.
If reheating, warm gently in the oven for a few minutes rather than the microwave to keep the texture right.
What to Serve with Cranberry Orange Scones
These scones shine on their own, but they’re even better paired with:
- Fall fruit salad keeps it light.
- Scrambled eggs or a breakfast casserole add a bit of protein.
- Candied bacon is my go-to holiday breakfast
- Yogurt parfaits pair perfectly.
- Hot coffee, tea, or mimosas are the best side dish.
They’re perfect for Christmas morning, holiday brunch, or a cozy winter breakfast.
More Easy Holiday Brunch Recipes
If you’re planning a full holiday spread, you may also love:
- Cinnamon Roll Casserole
- Overnight French Toast Bake
- Overnight Breakfast Casserole
- Gingerbread Pancakes
- The Best French Toast
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