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Tender and moist scones bursting with tart cranberries and bright orange zest, perfect for breakfast, brunch, or afternoon tea. Optional orange glaze adds sweetness and a festive finish.

  • Total Time: 26 to 29 minutes
  • Yield: 6 scones 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 6 tablespoons unsalted butter, very cold and cut into small cubes
  • 1 cup cranberries, fresh or frozen
  • 3 tablespoons orange zest
  • ¾ cup heavy cream, very cold
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream, very cold, for brushing the tops
  • 2 tablespoons sanding sugar (optional)
  • ¾ cup powdered sugar (for optional orange glaze)
  • 2 teaspoons orange zest (for optional orange glaze)
  • 2 to 4 tablespoons orange juice (for optional orange glaze)

Instructions

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat.
  2. Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl.
  3. Add the very cold, cubed butter to the flour mixture and cut it in using a pastry cutter until a few pea-sized pieces remain.
  4. Stir in the cranberries and orange zest just until coated with the flour mixture.
  5. In a separate bowl, whisk together the very cold heavy cream, egg, and vanilla extract.
  6. Pour the cream mixture into the flour mixture and gently stir with a fork until just combined, avoiding overmixing.
  7. Turn the dough onto a lightly floured surface and pat it into a 6-inch disc.
  8. Cut the disc into 6 wedges using a bench scraper or large knife and transfer wedges to the prepared baking sheet.
  9. Brush the tops with the remaining tablespoon of heavy cream and sprinkle with sanding sugar if desired.
  10. Bake for 16 to 19 minutes, rotating the baking sheet halfway through, until the scones are golden brown and cooked through.
  11. Serve warm or at room temperature. Store leftovers in an airtight container and consume preferably the same day.

Notes

Keep butter and heavy cream very cold to maintain dough firmness., Do not overmix to avoid tough scones., Use fresh or frozen cranberries interchangeably; frozen can be added directly to the flour mixture., Scones can be shaped into wedges, circles, or drop scones, depending on preference., Optional orange glaze can be made by whisking powdered sugar, orange zest, and orange juice until smooth and adjusting consistency as needed., Sanding sugar is optional for added sparkle and texture on top.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 16 to 19 minutes
  • Category: Breakfast

Nutrition

  • Serving Size: 1 scone
  • Calories: 419 calories per scone
  • Fat: 23 grams per scone
  • Carbohydrates: 46 grams per scone
  • Protein: 6 grams per scone