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These Cranberry Orange Scones are buttery, tender, and filled with bright citrus flavor and juicy cranberries. This small batch recipe makes four scones—just the right amount to enjoy fresh. Topped with a sweet orange glaze, they’re perfect for breakfast, a weekend treat, or pairing with coffee or tea. Ready in under 25 minutes, these homemade scones are far better than store-bought!
If you’re looking for more small batch scone recipes, try our Apple Cinnamon Scones, Lemon Poppy Seed Scones, Chocolate Scones, Cream Scones, or our savory Ham and Cheese Scones!
Why You’ll Love This Recipe
- Small Batch: This recipe makes just four scones, perfect for when you want a treat without any leftovers.
- Made with Simple Ingredients: Everything you need is likely already in your kitchen—no specialty items required.
- Quick and Easy: From start to finish, these scones are ready in under 25 minutes.
- Deliciously Balanced Flavors: The sweet and tart combination of cranberries and orange, topped with a bright citrus glaze, makes every bite irresistible.
- Beautiful Presentation: The vibrant cranberries and glossy glaze make these scones as stunning as they are delicious—perfect for sharing or savoring yourself.
Cranberry Orange Scones are a wonderful choice when you’re cooking for one or two. This small batch recipe makes just four scones, giving you the perfect amount to enjoy fresh without any leftovers. The bright, zesty flavor of orange blends beautifully with the tartness of cranberries, and the sweet orange glaze adds the perfect finishing touch. They’re great for a relaxed breakfast or an afternoon treat with coffee or tea.
Ingredients
If you have any ingredients leftover from this cranberry orange scones recipe, check out our Leftover Ingredients Recipe Finder.
For the Scones
- All-Purpose Flour: You’ll need 1 cup as the base for the scones. Keep extra on hand for dusting your work surface and hands.
- Granulated Sugar: Just 2 tablespoons provide the perfect touch of sweetness.
- Baking Powder & Baking Soda: These work together to give the scones a light, fluffy texture.
- Salt: Don’t skip the pinch of salt—it enhances the flavor of the scones.
- Cold, Salted Butter: Use 4 tablespoons straight from the fridge. Cold butter is key to creating flaky layers and crisp edges.
- Milk: Any type of cow’s milk (whole, skim, 1%, or 2%) works, or try plant-based options like almond milk. For richer scones, use half & half or cream.
- Egg Yolk: One yolk adds structure and richness to the scones. Not sure what to do with the leftover egg white? Check out our egg white recipes.
- Orange Juice and Zest: Freshly squeezed juice and zest from a small orange bring bright citrus flavor to the scones. If you have leftover juice, try it in Fall Sangria, Slow Cooker Orange Chicken, or Morning Glory Muffins.
- Cranberries: Use fresh, thawed, or dried cranberries—just stick to the same measurement. Leftover cranberries? They’re great in a small batch of Cranberry Sauce.
For the Glaze
- Powdered Sugar: You’ll need 1/2 cup for a smooth, sweet glaze.
- Heavy Cream or Milk: I like using 2 tablespoons of heavy cream for a rich glaze, but half & half or milk also work well.
- Orange Juice: Just 1 teaspoon adds a bright citrus note that complements the scones perfectly.
Recipe Variations
If you love this recipe, try one of these fun variations for a different twist:
- Nutty Cranberry Scones: Mix in some chopped almonds or walnuts for extra crunch and flavor.
- Lemon Cranberry Scones: Replace the orange zest and juice with lemon for a bright, tangy citrus flavor.
- Spiced Cranberry Scones: Add a pinch of cinnamon or nutmeg to the dough for a warm, sweetly spiced touch.
- Chocolate Chip Cranberry Scones: Toss in a handful of chocolate chips—because chocolate makes everything better!
How To Make Cranberry Orange Scones
These step-by-step photos and instructions help you visualize how to make this small batch scone recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Make the Batter
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir until well mixed.
- Cut the cold butter into the flour mixture using a pastry blender, fork, or your fingertips until the mixture looks like fine crumbs.
- In a small bowl, whisk together the milk, egg yolk, orange juice, and orange zest. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined.
- Carefully fold in the cranberries, being gentle to avoid overmixing.
Make the Scones
- Transfer the dough to a lightly floured surface and gently knead it a few times. Shape it into a 5-inch circle, about 1 inch thick.
- Cut the circle into four equal wedges.
- Arrange the wedges on the prepared baking sheet.
- Bake as directed, then let the scones cool slightly on the baking sheet.
- Move the scones to a wire rack and allow them to cool completely.
- In a small bowl, whisk together the powdered sugar, cream, and orange juice until smooth. Drizzle the glaze over the cooled scones and let it set before serving.
RELATED: Small Batch Clotted Cream Recipe
Expert Tips
- Read Through the Recipe First: Before you start, take a moment to read the entire recipe, including the Ingredient Notes and any process photos. This will give you a clear understanding of each step and help ensure your scones turn out perfectly. All the tips and details you need are right here in the post, so don’t skip over them!
- Keep Ingredients Cold: Cold butter, egg, and milk are essential for flaky scones. The cold butter creates pockets of steam while baking, giving the scones their light, tender texture.
- Handle the Dough Gently: Once you add the wet ingredients, mix just until the dough comes together. Overworking the dough can lead to dense, chewy scones instead of light and fluffy ones. Keep handling to a minimum for the best results.
Serving Suggestions
Want to make these Cranberry Orange Scones even more special? Try these ideas:
- Add a Creamy Touch: Serve with a dollop of clotted cream or freshly whipped cream for extra richness.
- Spread with Preserves: Enhance the flavors with a little cranberry jam.
- As Part of a Breakfast Spread: Enjoy alongside a bacon, egg, and cheese cup for a complete and satisfying start to your day.
Frequently Asked Questions
Yes, dried cranberries work well in this recipe. If using dried, you can soak them in warm water or orange juice for a few minutes to plump them up.
Use butter straight from the fridge, and try grating it or cutting it into small cubes before incorporating it into the flour mixture. Work quickly to prevent it from softening.
Orange zest adds a lot of flavor, but if you don’t have it just leave it out.
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.
Yes! You can freeze the shaped scone dough on a baking sheet until solid, then transfer the frozen scones to a zip-top bag for storage. When you’re ready to bake, simply place them in the oven straight from the freezer and add a few extra minutes to the baking time.
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.
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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 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 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 mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda. Stir until well mixed.
- Cut the cold butter into the flour mixture using a pastry blender, fork, or your fingertips until the mixture looks like fine crumbs.
- In a small bowl, whisk together the milk, egg yolk, orange juice, and orange zest. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined.
- Carefully fold in the cranberries, being gentle to avoid overmixing.
- Transfer the dough to a lightly floured surface and gently knead it a few times. Shape it into a 5-inch circle, about 1 inch thick.
- Cut the circle into four equal wedges and place the wedges on the prepared baking sheet. Bake for 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.
Make the Glaze
- In a small bowl, whisk together the powdered sugar, cream, and orange juice until smooth. Drizzle the glaze over the cooled scones and let it set before serving.
Notes
- Read Through the Recipe First: Before you start, take a moment to read the entire recipe, including the Ingredient Notes and any process photos. This will give you a clear understanding of each step and help ensure your scones turn out perfectly. All the tips and details you need are right here in the post, so don’t skip over them!
- Keep Ingredients Cold: Cold butter, egg, and milk are essential for flaky scones. The cold butter creates pockets of steam while baking, giving the scones their light, tender texture.
- Handle the Dough Gently: Once you add the wet ingredients, mix just until the dough comes together. Overworking the dough can lead to dense, chewy scones instead of light and fluffy ones. Keep handling to a minimum for the best results.
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.
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.