Best Cranberry Orange Scones Bake Recipe

If you’re searching for a cranberry orange scones bake recipe that delivers bakery-quality results at home, you’ve come to the right place. These scones are a delightful blend of tart cranberries and zesty orange, creating a treat that’s both refreshing and comforting. Whether you’re new to baking or a seasoned pro, this recipe is designed for success, offering a flaky texture with juicy cranberry pockets and a bright citrus aroma.

Cranberry orange scones are perfect for breakfast, brunch, or an afternoon snack with tea or coffee. The combination of sweet orange glaze and tangy cranberries makes them a crowd-pleaser during the holidays or any time you want a special homemade treat. In this post, you’ll find step-by-step instructions, expert tips, and answers to common questions to help you bake the best scones every time.

Why You’ll Love This Recipe?

• Bakery-Style Texture: Tall, flaky, and tender with golden tops and soft interiors.
• Bursting with Flavor: Each bite is filled with juicy cranberries and fresh orange zest.
• Simple Ingredients: Uses pantry staples and fresh produce.
• Versatile: Enjoy them plain, with a glaze, or even swap in dried cranberries if fresh aren’t available.
• Quick to Make: Ready in about 30–45 minutes from start to finish.

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Ingredients You’ll Need

For the Scones

• All-purpose flour: 2 to 2 ¾ cups (240–357g)
• Granulated sugar: ⅓ cup (66–67g)
• Baking powder: 1 tablespoon (or 2½ teaspoons)
• Baking soda: ½ teaspoon (optional, for extra lift)
• Salt: ½ to ¾ teaspoon
• Orange zest: 1 tablespoon (from one large orange)
• Cold unsalted butter: ½ cup (113g), cubed
• Cranberries: ¾ to 1 cup (fresh, frozen, or dried)
• Heavy cream or milk: ½ cup (120ml), plus more for brushing
• Egg: 1 large
• Orange juice: 1–2 tablespoons, freshly squeezed
• Vanilla extract: 1 tablespoon (optional)
• Coarse sugar: For sprinkling on top (optional)

For the Orange Glaze

• Powdered sugar: 1 cup (120g)
• Fresh orange juice: 2–3 tablespoons

Equipment

• Mixing bowls
• Pastry cutter or two knives (or your fingers)
• Baking sheet
• Parchment paper or silicone baking mat
• Whisk
• Measuring cups and spoons
• Zester or fine grater

Directions to make Cranberry Orange Scones Bake

Step 1: Prepare the Ingredients

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda (if using), salt, and orange zest.
• Tip: Rubbing the orange zest into the sugar with your fingers helps release the citrus oils for more flavor.

Step 3: Cut in the Butter

• Add the cold, cubed butter to the flour mixture.
• Use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
• Why cold butter? Cold butter creates steam in the oven, which results in flaky, tender scones.

Step 4: Add the Cranberries

• Gently fold in the cranberries.
  
  • If using fresh or frozen cranberries, keep them whole (do not thaw frozen).
  • If using dried cranberries, you can use as-is or soak them in orange juice for 10 minutes for extra plumpness.

Step 5: Mix the Wet Ingredients

• In a separate bowl, whisk together the heavy cream (or milk), egg, orange juice, and vanilla extract (if using).
• Make a well in the center of the dry ingredients and pour in the wet mixture.

Step 6: Combine and Form the Dough

• Use a spatula or your hands to gently fold everything together until a crumbly dough forms. Do not overmix.
• If the dough seems too dry, add a splash more cream or orange juice. If it’s too sticky, sprinkle in a bit more flour.

Step 7: Shape the Scones

• Turn the dough out onto a lightly floured surface.
• Gently knead it 4–5 times just until it holds together.
• Pat the dough into a round disc about 7–8 inches in diameter and 1–1.5 inches thick.
• Cut the disc into 8 wedges using a sharp knife or bench scraper.

Step 8: Chill the Scones

• Arrange the wedges on your prepared baking sheet, leaving space between each.
• For extra flaky scones, freeze the unbaked scones for 15–30 minutes. This helps prevent spreading and ensures a tall, tender texture.

Step 9: Bake

• Brush the tops with a little cream or milk and sprinkle with coarse sugar for crunch (optional).
• Bake for 15–20 minutes, or until the scones are golden brown on top and cooked through.
• Transfer to a wire rack to cool completely before glazing.

Step 10: Glaze

• In a small bowl, whisk together the powdered sugar and orange juice until smooth and pourable.
• Drizzle the glaze over the cooled scones. Let it set for about 30 minutes.

Tips for Perfect Cranberry Orange Scones

• Use cold ingredients: Butter, cream, and even the egg should be cold to ensure flakiness.
• Don’t overwork the dough: Mix just until combined for tender scones.
• Chill before baking: Freezing the shaped scones helps prevent spreading and encourages a higher rise.
• Fresh vs. dried cranberries: Fresh cranberries provide tart bursts, while dried cranberries offer a sweeter, chewier bite.
• Customize your glaze: Add extra orange zest or a splash of vanilla for a twist.

Serving Suggestions

• Serve warm or at room temperature.
• Pair with clotted cream, butter, or your favorite jam.
• Enjoy with coffee, black tea, or a spiced chai for a cozy treat.

Storage and Make-Ahead Tips

• Room Temperature: Store scones in an airtight container for up to 2 days.
• Freezing: Unbaked scones can be frozen for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
• Reheating: Warm baked scones in a 300°F (150°C) oven for 5–8 minutes to refresh their texture.

Related Recipes:

• Cranberry Pecan Cheese Ball Recipe
• French Toast Pizza Bake
• Oatmeal Breakfast Bowl

Troubleshooting

Problem	Cause & Solution
Scones spread too much	Dough was too warm – chill before baking.
Scones are tough/dense	Overmixed dough – mix until just combined.
Scones are dry	Not enough liquid – add a splash more cream.
Scones are pale	Bake a few minutes longer or increase oven temp slightly.

FAQs

1. Can I use frozen cranberries in this recipe?

Yes, frozen cranberries work well. Use them straight from the freezer—do not thaw, as thawing can release excess moisture into the dough.

2. Can I make these scones ahead of time?

Absolutely! Shape the scones and freeze them unbaked. When ready to bake, pop them straight into the oven from the freezer, adding a few extra minutes to the baking time.

3. How do I keep my scones flaky and tender?

Use cold butter and don’t overwork the dough. Chilling the scones before baking also helps create flaky layers and prevents spreading.

4. Can I substitute dried cranberries for fresh?

Yes, dried cranberries can be used. For extra juiciness, soak them in orange juice for 10 minutes before adding to the dough.

5. What’s the best way to store leftover scones?

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones and reheat as needed.

Variations and Add-Ins

• White Chocolate Chips: Add ½ cup for a sweeter twist.
• Nuts: Chopped pecans or walnuts add crunch.
• Spices: A pinch of cinnamon or cardamom pairs beautifully with the orange and cranberry.
• Lemon Zest: Swap some orange zest for lemon for a citrusy variation.

Final Thoughts

Baking cranberry orange scones at home is a rewarding and delicious experience. With their flaky layers, tangy-sweet flavor, and beautiful glaze, these scones are sure to become a favorite in your kitchen. Whether for a holiday brunch or a simple weekend treat, they bring bakery magic right to your table. Give this recipe a try, and enjoy the perfect balance of cranberry and orange in every bite!