If you’re craving a quick homemade treat that’s bursting with fresh citrus and tart cranberry zing, this Cranberry Orange Scones Recipe is just what you need. These scones strike the perfect balance between flaky and tender, with a bright orange aroma that fills your kitchen — a recipe you can whip up even on a busy morning.

Perfect for families who want an impressive breakfast or snack without complicated steps, these scones come together in about an hour and make fantastic company for your coffee or tea. What sets this recipe apart is the smart folding method that creates bakery-style layers, plus the ideal use of fresh or frozen cranberries combined with robust orange zest for a flavor combo that always delights.

The whole process—from mixing to baking—takes around 50 minutes including chilling time. You’ll get scones with crisp, golden edges and a tender, flaky center that’s anything but dry or crumbly. This version beats others by focusing on key steps like chilling the dough and folding it to build flaky layers, plus an optional orange glaze glaze that adds a touch of sweetness without overpowering the fruitiness.

Table of Contents

Recipe Highlights

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Chill Time: 15-20 minutes
Total Time: 50-60 minutes
Servings: 8 scones
Difficulty: Medium

Why You’ll Love This Cranberry Orange Scones Recipe

Quick yet bakery-quality: You get light, flaky scones without professional skills or giant time investment.
Bright and tangy flavor: The fresh orange zest pairs beautifully with tart cranberries for irresistible taste.
Convenient for busy families: Prepped and baked in under an hour, easy to enjoy fresh or reheat.
Kid-friendly treat: Not too sweet with a delicate crumb – perfect for breakfast, snack, or lunchbox.

Key Ingredients

All-purpose flour: The base for tender but structured scones. Gives the right texture and rise.
Cold unsalted butter: Cut into small chunks, this creates the flaky layers and rich flavor critical to good scones. Keep it cold!
Granulated sugar: Adds subtle sweetness without overpowering the citrus or cranberry.
Baking powder: The leavening agent – responsible for the light rise and tender crumb.
Orange zest and juice: Fresh zest delivers bright citrus oils; juice adds moisture and tang.
Cranberries (fresh or frozen): Provide a lively tartness that balances sweet and buttery elements.
Egg and buttermilk: Egg adds richness and structure; buttermilk creates tender crumb and tang.

Substitutions: For dairy-free, use a plant-based buttermilk alternative and vegan butter. Frozen cranberries work well if fresh aren’t available. Fresh orange zest always makes a difference, so try not to skip it.

See the recipe card below for complete ingredient list with exact measurements.

How to Make Cranberry Orange Scones Recipe

Preheat & prep: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk 2 ½ cups all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt, and zest from 2 oranges until evenly combined.
Cut in the butter: Add ½ cup cold, cubed unsalted butter. Using a pastry cutter or your fingertips, quickly work the butter into the flour until pea-sized bits remain. This texture is key for flakiness.

Combine wet ingredients: In a separate bowl, whisk together 1 large egg, ½ cup buttermilk, and 1 tablespoon fresh orange juice.
Make the dough: Pour wet ingredients into dry mixture. Stir gently until just combined — it should be lumpy and sticky, not fully smooth.
Add cranberries: Toss 1 cup fresh or frozen cranberries with a tablespoon of flour, then fold them into the dough carefully so they don’t burst.

Shape & chill: Transfer dough to a floured surface. Knead gently 3-4 times, then pat into a 8-9 inch circle about 3/4-inch thick. Chill in fridge for 15-20 minutes to firm up and enhance layers.
Cut scones: Using a sharp knife or bench scraper, cut circle into 8 equal wedges. Separate slightly on your prepared baking sheet.

Egg wash & sprinkle: Brush tops lightly with beaten egg or heavy cream and sprinkle with coarse sugar for crunch.
Bake: Place in oven and bake 20-25 minutes until golden brown on edges and scones spring back when touched lightly.

Successful dough is lightly sticky but holds shape. The chilled dough helps layers develop during baking — don’t skip this step. You’ll know your scones are done when they’re golden with a tender, crumbly center.

Pro Tips for Perfect Results

Use cold butter straight from the fridge and cut into small pieces — this creates flakiness.
Don’t overmix dough; stop when wet ingredients are just combined and dough looks lumpy.
Chill the dough after shaping to help create layers and prevent spreading in the oven.
Brush with egg wash or heavy cream for a shiny, golden crust.
Bake until edges are golden and the tops spring back when lightly pressed — this means they’re cooked through but still soft inside.

Storage and Reheating

Store leftover scones in an airtight container at room temperature for up to 2 days.
For longer storage, freeze unbaked scone wedges on a baking sheet, then transfer to a freezer bag for up to 3 months.
To reheat, warm refrigerated scones in a 350°F oven for 10 minutes or toast frozen scones directly from freezer adding a few extra minutes.
Expect some slight loss of crispiness on the edges after reheating, but centers stay tender and delicious.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free flour blend.
Dairy-free: Substitute vegan butter and use almond or oat-based buttermilk.
Add a glaze: Mix powdered sugar with some fresh orange juice and drizzle over cooled scones for extra sweetness.

Frequently Asked Questions

Can I make this ahead? Absolutely! You can prepare and freeze unbaked scones, then bake fresh whenever you want.

What can I substitute for buttermilk? Use milk mixed with 1 tablespoon vinegar or lemon juice, let sit 5 minutes before adding.

How do I know when the scones are done? They should be golden brown on the edges and spring back when lightly touched.

Why didn’t my scones rise much? Probably overmixing the dough or baking powder was old — use fresh ingredients and mix gently.

Cranberry Orange Scones Recipe

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Total time

hour

Ingredients

2 ½ cups (300g) all-purpose flour, plus extra for dusting
¼ cup (50g) granulated sugar
1 tbsp baking powder
½ tsp salt
Zest of 2 large oranges
½ cup (113g) cold unsalted butter, cubed
1 large egg
½ cup (120ml) buttermilk
1 tbsp fresh orange juice
1 cup (100g) fresh or frozen cranberries, tossed in 1 tbsp flour
1 egg or heavy cream for brushing
Coarse sugar for sprinkling (optional)

Directions

Preheat oven to 400°F (200°C). Line baking sheet with parchment.
Whisk flour, sugar, baking powder, salt, and orange zest in a bowl.
Cut in cold butter until pea-sized pieces remain.
In separate bowl, whisk egg, buttermilk, and orange juice.
Pour wet into dry; stir until just combined and lumpy.
Fold in cranberries gently.
Turn dough onto floured surface. Knead gently 3-4 times. Pat into 8-9 inch circle, ¾ inch thick.
Chill dough 15-20 minutes.
Cut into 8 wedges; separate on baking sheet.
Brush tops with egg or cream; sprinkle sugar if using.
Bake 20-25 minutes until golden and springy.

Notes

Nutritional Info (per scone approx.)
Calories: 220
Fat: 11g
Carbs: 29g
Protein: 4g
Give this recipe a try—you’re going to love how simple it is to bring fresh, bakery-style scones right into your kitchen. Enjoy the festive flavor and flaky texture every time you bake these Cranberry Orange Scones!