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These small batch cranberry orange scones are light, flaky, and filled with fresh citrus flavor and tart cranberries. Baked in about 15 minutes, they’re topped with a sweet orange glaze for a bakery-style treat made right at home.
Featured Comment
“I have made these the last three weekends! They”re so good!”
– Sharon
Why You’ll Love This Recipe
- Perfectly Portioned: This small batch recipe makes 4 bakery-style scones.
- Simple Pantry Ingredients: Made with everyday staples plus orange and cranberries for bright, zesty flavor.
- Quick and Easy: Ready in about 25 minutes from start to finish.
- Flaky and Tender Texture: Cold butter and gentle mixing create light, flaky layers with golden edges.
- Sweet and Tangy Flavor: Cranberries and orange zest give a burst of citrus in every bite, finished with a glossy orange glaze.
These cranberry orange scones have such a cheerful flavor from the mix of fresh citrus and tart cranberries, and I love that I can make just enough to enjoy warm from the oven without worrying about extras.
They brighten up an ordinary morning, and they’re also wonderful during the holidays when fresh cranberries are in season. Served for Thanksgiving or Christmas breakfast or brunch, these scones bring bright flavor and a festive pop of color to the table.
Looking for scone recipes that are perfect for one or two people? Try our small batch apple cinnamon scones, small batch lemon poppy seed scones, small batch chocolate scones, small batch cream scones, or small batch ham and cheese scones.
Ingredients
If you have any ingredients leftover from this small batch cranberry orange scones recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: 1 cup, plus extra for dusting
- Cold Salted Butter: 4 tablespoons, straight from the fridge for flaky layers.
- Orange Juice & Zest: Fresh from 1 small orange for bright citrus flavor. Use leftover juice in a fall sangria, slow cooker orange chicken, or small batch morning glory muffins.
- Cranberries: Use fresh, frozen and thawed, or dried. Leftover cranberries? Use them to make a small batch of cranberry sauce.
- Sugar, Baking Powder, Baking Soda, and Salt: Add sweetness, lift, and balanced flavor.
- Milk: Use whole, skim, 1%, 2%, or plant-based; half & half or cream can be used for richer scones.
- Egg Yolk: Adds structure and richness. Use the egg white in any of our egg white recipes.
- Glaze Ingredients: Powdered sugar, heavy cream or milk, and orange juice.
Recipe Variations
These cranberry orange scones are simple to adapt. Try one of these popular variations:
- Cranberry Walnut Scones: Mix in a few tablespoons of chopped walnuts for crunch. Pecans or almonds also work well.
- Lemon Cranberry Scones: Replace the orange zest and juice with lemon for a bright, tangy flavor.
- Spiced Cranberry Scones: Add a pinch of cinnamon, nutmeg, or cardamom for warm, fragrant flavor.
- Chocolate Cranberry Scones: Stir in a few tablespoons of dark or white chocolate chips for extra sweetness.
How To Make Cranberry Orange Scones
These photos and instructions help you visualize how to make cranberry orange scones for one or two people. See the recipe box below for ingredient amounts and full recipe instructions.
Make the Batter
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Cut in cold butter with a pastry blender, fork, or fingertips until crumbly.
- In a small bowl, whisk milk, egg yolk, orange juice, and zest. Add to dry ingredients and stir just until combined. Don’t overwork the dough, light handling keeps scones flaky.
- Gently fold in cranberries.
Make the Scones
- Place dough on a floured surface, knead lightly, and shape into a 5-inch circle about 1 inch thick.
- Cut into 4 wedges.
- Arrange wedges on the baking sheet.
- Bake as directed, then cool slightly on the sheet.
- Transfer to a wire rack to cool completely.
- Whisk powdered sugar, cream, and orange juice until smooth. Drizzle over cooled scones and let set.
RELATED: Small Batch Clotted Cream Recipe
Expert Tips
- Read the Recipe First: Review the ingredient notes and steps before starting. This helps the process go smoothly.
- Keep Ingredients Cold: Use cold butter, milk, and egg. Cold butter creates steam while baking, making scones light and flaky.
- Mix Gently: Stir only until the dough comes together. Overmixing can make scones dense instead of tender.
Frequently Asked Questions
Yes, you can make these cranberry orange scones with dried cranberries. I recommend soaking them in warm water or orange juice for a few minutes to plump them up.
Cold butter and minimal mixing. Cold butter creates steam pockets while baking, giving the scones a tender, flaky texture.
Yes. Shape the dough into wedges, cover tightly, and refrigerate overnight. Bake the next day as directed.
Yes, you can double the ingredients to make 8 scones.
Store scones in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these cranberry orange scones or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Cranberry Orange Scones
Equipment
Ingredients
For the Scones
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
- 4 tablespoons cold salted butter (½ stick) cut into small pieces
- ¼ cup 1% milk
- 1 large egg yolk
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- ½ cup fresh cranberries
For the Glaze
- ½ cup powdered sugar -sifted
- 2 tablespoons heavy cream
- 1 teaspoon orange juice
Instructions
Make the Scones
- Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
- In a large bowl, mix flour, sugar, baking powder, salt, and baking soda.
- Cut in cold butter with a pastry blender, fork, or fingertips until crumbly.
- In a small bowl, whisk milk, egg yolk, orange juice, and zest. Add to dry ingredients and stir just until combined.
- Gently fold in cranberries.
- Place dough on a floured surface, knead lightly, and shape into a 5-inch circle about 1 inch thick.
- Cut into 4 wedges. Arrange wedges on the baking sheet and bake for 13 minutes, until golden brown.
- Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely.
Make the Glaze
- Whisk powdered sugar, cream, and orange juice until smooth. Drizzle over cooled scones and let set.
Notes
- Read the Recipe First: Review the ingredient notes and steps before starting. This helps the process go smoothly.
- Keep Ingredients Cold: Use cold butter, milk, and egg. Cold butter creates steam while baking, making scones light and flaky.
- Mix Gently: Stir only until the dough comes together. Overmixing can make scones dense instead of tender.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
So easy and loved the orange and cranberry combination. Perfect for coffee with a friend.
Oh wow! Can’t wait to make these! Thank you for these small batch recipes!
First time making scones and they came out great! Used toaster oven, ‘mise en place’, exact measurements and ingredients, and the only difficulty came with not devouring all four at once! Will certainly make again soon!
Hi I tried this recipe and the dough was super wet, even at the end when i had to combine everything to make the disk. I had to add at least two heaping tablespoons of flour (at the kneading point) in order to not make it stick to myself. I followed the recipe to a “T” so I am not sure what the issue is. Is the batter supposed to be sticky? Can you help with suggestions? Thank you
The dough for this recipe can be slightly sticky, which is normal. If it was very wet, it’s possible there was too much liquid or the flour wasn’t measured accurately—small variations can make a difference. I provide photos in the post to show how the dough should look, which might help as a guide. Adding a little extra flour to the work surface, especially while kneading and shaping into a circle, can help make it more manageable. I hope this helps!
A favorite, both for my home family AND my work family. Super easy and tasty! Goes great with my morning coffee. I use craisins and enjoy playing with the different flavors (original, cherry and blueberry). Psst… they all are awesome!
I made these scones for the first time yesterday. Actually, it’s the first time I made scones. I loved them. I made another batch this morning and froze the dough as I want to give some as gifts but I want them to be fresh baked. Yesterday I cut the butter in with a fork today. I decided to try the food processor and I hope I did not overprocess it. I guess we’ll find out. Regardless, this is a great recipe. I will definitely be making it again and again.
I have made these the last three weekends! They”re so good!
What can I replace the orange juice with? We don’t drink it.
Feel free to use milk or lemon juice instead of orange juice.
Made these scones for Christmas morning treat and froze 2 for New Years. This recipes comes together so easily and the cranberry/orange taste is amazing.
Delicious!! I particularly like the fact that they can be made ahead, and frozen (unbaked), and then just pop one or two in the oven when needed. Great to have on hand for a quick snack when company drops by.