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Small Batch Cranberry Orange Scones

Buttery, melt-in-your-mouth Cranberry Orange Scones are perfect to enjoy with coffee or tea. This small batch recipe yields 4 perfect scones.

cranberry orange scones on a clear plate next to a bowl of fresh cranberries.

I have a wonderful basic scone recipe that I've shared here on One Dish Kitchen before. It's a master recipe that delivers the best-tasting, buttery scones ever. This small batch cranberry orange scone recipe is a variation of that recipe and one that I'm sure you're going to absolutely love!

Years ago, I learned how to make incredibly delicious scones and since that time, I've made hundreds of them. You might have seen our Triple Chocolate Scones, Strawberry Scones, Apple Cinnamon Scones, and Lemon Poppyseed Scones on our website. Our Lemon Blueberry Scones can be found in our cookbook.

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Each of these recipes are made using the same scone base with favorite flavors and ingredients added in. Today, we're making cranberry orange scones which are perfect for fall and winter.

Why This Recipe Works

  • These scones are extra buttery and delicious!
  • They have sweet crumbly edges and soft, tender centers.
  • The juicy cranberries add a beautiful burst of color to the scones.
  • They have the perfect balance of tart and sweet.
  • The scones are topped with a delightful orange glaze.

Ingredients

ingredients for scones; flour, butter, milk, sugar on a wooden cutting board.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Flour: 1 cup of all-purpose flour is the standard amount of flour needed for homemade scones. You will also need a small amount for your hands and for dusting your work surface
  • Sugar: I recommend using 2 tablespoons of granulated sugar.
  • Baking powder and baking soda: Gives a little lift to the scones.
  • Salt: Adds flavor.
  • Butter: Use 4 tablespoons of cold, salted butter. Make sure to keep the butter in the refrigerator until you are ready to use it. Cold butter is essential in making the best tasting scones. It ensures the scones will be flaky with crisp edges.
  • Milk: Use any percentage cow's milk (whole, skim, 1%, or 2%). You can also use almond milk, half & half, or cream instead.
  • Egg yolk: 1 egg yolk is all that's needed in this recipe. It adds flavor and structure. See below for ways to use the leftover egg white.
  • Orange juice and orange zest: The zest and juice from 1 small orange pairs perfectly with cranberries.
  • Cranberries: Use fresh, frozen and thawed, or dried cranberries. Use the same amount as called for in the recipe.

Glaze Ingredients

powdered sugar, orange juice, and cream on a brown table.

Notes

  • Powdered sugar: Use 1/2 cup of powdered sugar.
  • Heavy cream: Although I use 2 tablespoons of heavy cream or heavy whipping cream in my scone glaze, you can use half & half or milk instead.
  • Orange juice: 1 teaspoon of orange juice adds a wonderful flavor to the glaze.

How To Make This Recipe

Make the scone batter:

  1. In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
  2. Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
  3. In a small bowl, whisk together milk, egg yolk, orange juice, and orange zest. Pour into flour mixture and stir until just combined.
  4. Gently stir in the cranberries.
four photos showing how to make cranberry scones

Make the scones:

  1. Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick.
  2. Cut circle into four wedges.
  3. Place on prepared baking sheet.
  4. Bake and let cool slightly on a baking sheet.
  5. Transfer onto a wire rack to cool completely.
  6. In a small bowl, whisk together the powdered sugar, cream, and orange juice until smooth. Spoon over cooled scones.
six photos showing how to cut batter into four scones.

Expert Tips

  • Be sure to use cold ingredients.
    • The secret to flaky scones is to start with cold ingredients. Make sure your butter, egg and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
  • Don't overwork the dough.
    • Once you add in the liquid (egg, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.
one scone on a flowered plate next to fresh cranberries scattered around a silver tray.

Frequently Asked Questions

What Should I Do With The Leftover Egg White?

You will use 1 egg yolk in this cranberry orange scone recipe. Consider adding the egg white to scrambled eggs or use it in any of the following small batch recipes:
Meringues
Flourless Chocolate Pecan Cookies
Coconut Macaroons
Two Vanilla Cupcakes
Two Chocolate Cupcakes

How Do I Store Scones?

This cranberry orange scone recipe yields 4 delightful scones. They keep well in the refrigerator but are best eaten in a day or so after baking them.

Can You Freeze Cranberry Orange Scones?

Yes, you can! Make and shape the dough into scones and freeze them on a baking sheet, then transfer the frozen unbaked scones to a zip-top bag, and bake them straight from frozen, adding a couple of minutes to the baking time.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this cranberry orange scones recipe you might like to consider using them in any of these single serving and small batch recipes:

A cranberry scone broken in half showing the cranberries inside the scone.

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!

a cranberry orange scone on a clear plate.

Cranberry Orange Scones

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Course: Breakfast/Snack
Cuisine: British
Keywords: cranberry orange scones, cranberry scones, scones
Servings: 4 scones
Calories: 349kcal
Author: Joanie Zisk

Ingredients

For scones

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • teaspoon baking soda
  • 4 tablespoons salted butter (½ stick), cold and 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 Glaze

  • ½ cup powdered sugar , sifted
  • 2 tablespoons heavy cream
  • 1 teaspoon orange juice

Instructions

To make Scones:

  • Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
  • In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
  • Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
  • In a small bowl, whisk together milk, egg yolk, orange juice, and orange zest. Pour into flour mixture and stir until just combined.
  • Gently stir in cranberries.
  • Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick.
  • Cut circle into four wedges and place on prepared baking sheet. Bake 13 minutes until golden brown.
  • Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.

To make Glaze:

  • In a small bowl, whisk together powdered sugar, cream, and orange juice until smooth. Spoon over cooled scones. Enjoy.

Notes

Expert Tips
  • Be sure to use cold ingredients.
    • The secret to flaky scones is to start with cold ingredients. Make sure your butter, egg and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
  • Don't overwork the dough.
    • Once you add in the liquid (egg, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.

Nutrition

Serving: 1scone | Calories: 349kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 292mg | Potassium: 66mg | Fiber: 1g | Sugar: 22g | Vitamin A: 550IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg

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.

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About The Author

7 thoughts on “Small Batch Cranberry Orange Scones”

  1. I’ve made these scones twice now and it’s really the first time scones have ever turned out well for me. Very easy, worked just like instructions said. Scones were light instead of heavy and delicious instead of tough or undone, and left us wanting more. Also shared the second batch with friends who agreed. It’s on my regular list of favorites now. Thanks so much for your onedishkitchen website. Makes cooking much easier for one or two.

  2. Hi Joanie,
    Looking at the instructions, #1, I noted that you’ve indicated degrees F for both 425 and 220. I know that 220 is degrees C, but I wonder if some folks might be confused. I haven’t tried this yet, but I intend to. Sounds delicious!

  3. 5 stars
    These were the best scones I’ve ever made. Very light and fluffy. I followed the recipe as written and my husband and I both loved them. We were disappointed I didn’t have any more oranges to make some more! Thanks so much! I’ll be making these a lot!

  4. I really wish you would make a video for this recipe. If you make one, please let me know. Thanks a lot for all your recipes!

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