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Prepare a small batch of 4 Cranberry Orange Scones in under 25 minutes for a homemade treat that surpasses anything you’d find at the store. These scones combine the rich taste of butter with the bright, fresh flavors of cranberries and orange. With this recipe, you’ll make just enough to enjoy without any waste. Ideal for a relaxed breakfast or a pleasant afternoon tea, these homemade scones are so delicious, you’ll be amazed you ever considered pre-made ones.

If you’re looking for other small batch scone recipes, you’ll love our Apple Cinnamon Scones, Lemon Poppy Seed Scones, Chocolate Scones, Cream Scones, and our savory Ham and Cheese Scones!

Why You’ll Love This Cranberry Orange Scones Recipe

  • Small Batch: Perfect when you’re craving something special but don’t want a mountain of scones.
  • Simple Ingredients: Nothing fancy here, just pantry staples coming together in a beautiful way.
  • Quick and Easy: Seriously, you’ll have these beauties out of the oven in no time.
  • Balanced Flavors: The perfect mix of tart and sweet, with an orange glaze that elevates every bite.
  • Instagram-Worthy: The juicy cranberries add a vibrant burst of color, making these scones as pretty as they are delicious.
A cranberry scone broken in half showing the cranberries inside the scone.

Cranberry Orange Scones are a delicious pastry combining the zesty taste of oranges with the tartness of fresh cranberries, often enjoyed with a cup of coffee or tea. The sweet and tart flavors come together beautifully, and the orange glaze on top is the icing on the cake—or should I say, scone!

Ingredients

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

This section provides a quick rundown of the ingredients used in this small batch cranberry scones recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post..

For the scones

  • All-Purpose Flour: A cup of this kitchen staple forms the base of your scone recipe. Keep some extra on hand for dusting your work area and hands.
  • Granulated Sugar: Just 2 tablespoons do the trick for the right amount of sweetness.
  • Baking Powder & Baking Soda: These leavening agents give your scones that desired lift, making them fluffy and light.
  • Salt: A pinch enhances the overall flavor of your scones, so don’t skip it.
  • Cold, Salted Butter: 4 tablespoons are needed, and make sure it’s straight from the fridge. Cold butter is crucial for achieving flaky scones with crisp edges.
  • Milk Options: Whether it’s whole, skim, 1%, or 2% cow’s milk, it’s your choice. Plant-based like almond milk or richer options like half & half or cream also work well.
  • Egg Yolk: One yolk serves dual purposes: it adds both structure and flavor. Wondering what to do with the leftover white? Scroll down for tips.
  • Orange Elements: Freshly squeezed juice and zest from a small orange complement the cranberries beautifully. You may like to use some of the orange juice in a Fall Sangria, Slow Cooker Orange Chicken, or in a small batch of Morning Glory Muffins.
  • Cranberry Choices: Stick to the same measurement whether you go for fresh, thawed from frozen, or dried cranberries. If you’ve got leftover cranberries, consider using them in a small batch Cranberry Sauce.

For the glaze

  • Powdered Sugar: A simple 1/2 cup is all you need to create a smooth and sweet base for your glaze.
  • Cream Options: I typically use 2 tablespoons of heavy cream or heavy whipping cream for a luxurious texture, but half & half or milk can be substituted without compromising on taste.
  • Orange Juice: Just a teaspoon infuses the glaze with an appealing citrus zing that pairs perfectly with the scones.

Glaze Ingredients

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

Recipe Variations

Love this recipe and want to try a new twist? Check out these variations for more scone goodness.

  • Nut-Filled Scones: Add some chopped almonds or walnuts for crunch.
  • Lemon Cranberry Scones: Swap the orange zest and juice for lemon for a different citrus kick.
  • Sweetly Spiced Scones: Add a pinch of cinnamon or nutmeg to the batter for added warmth.
  • Chocolate Chip Cranberry Scones: Because everything’s better with chocolate, right?
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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 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.

RELATED: Small Batch Clotted Cream Recipe

Expert Tips

  • Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your cranberry orange scones turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Prioritize Cold Ingredients: For flaky, irresistible scones, ensure your butter, egg, and milk are all cold before mixing. This prevents the butter from melting into the flour, a must-know tip for scone perfection.
  • Avoid Overworking the Dough: After adding your liquids like egg and milk, aim for minimal stirring to combine. The less you handle the dough, the lighter and flakier your scones will be. Over-mixing is a surefire way to end up with chewy, rather than airy, scones.

What To Serve With Cranberry Orange Scones

Looking to up your scone experience even further? Here are some super tasty ways to make these scones the star of your table.

  • Creamy Element: Add a dollop of clotted cream or whipped cream for an indulgent touch.
  • Tea Pairing: These scones are perfect with Earl Grey or a spicy chai.
  • Fruit Preserves: Spread a little orange marmalade or cranberry jam to elevate the flavor even more.
  • Fresh Fruit: A side of fresh berries or orange slices makes a wholesome addition.
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’ll only need the yolk for these cranberry orange scones, but don’t waste that leftover egg white! It’s perfect for enhancing scrambled eggs or for whipping up small batch desserts like: Meringues, Flourless Chocolate Pecan Cookies, Coconut Macaroons, Two Vanilla Cupcakes, Two Chocolate Cupcakes, Texas Sheet Cake, White Cake, or a Mini Pavlova.

What is the best way to store cranberry orange scones?

Our scone recipe will give you 4 scrumptious scones that can be stored in the fridge. However, they’re most delicious when consumed within a day or two of baking.

Can I freeze cranberry orange scones?

Absolutely, you can freeze the shaped dough on a baking sheet before transferring them to a zip-top bag. When you’re ready to indulge, bake them straight from the freezer, just adding a couple of extra minutes to the baking time.

Can I use dried cranberries in this scone recipe?

Yes, but fresh give a juicier burst of flavor.

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!


Your Cooking For One Source
Because you’re worth it

Small Batch Cranberry Orange Scones

4.93 from 14 votes
Prep: 10 minutes
Cook: 13 minutes
Total: 23 minutes
Servings: 4 scones
Make 4 perfect Cranberry Orange Scones in under 25 minutes. Enjoy buttery scones with tangy cranberries and sweet orange—better than store-bought!

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
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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

  • Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your cranberry orange scones turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Prioritize Cold Ingredients: For flaky, irresistible scones, ensure your butter, egg, and milk are all cold before mixing. This prevents the butter from melting into the flour, a must-know tip for scone perfection.
  • Avoid Overworking the Dough: After adding your liquids like egg and milk, aim for minimal stirring to combine. The less you handle the dough, the lighter and flakier your scones will be. Over-mixing is a surefire way to end up with chewy, rather than airy, scones.

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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Recipe Rating




22 Comments

  1. nana says:

    I plan to make these, as they sound delicious.

  2. Carol says:

    I see where you said the unbaked scones can be frozen then baked at a later date. How about making the dough the night before and putting the dough in the fridge overnight then baking first thing next morning? Will that work? Thanks!

    1. Joanie Zisk says:

      Yes, you can make and shape the scones the night before and keep them in the fridge overnight and bake them the next morning.

  3. Anna says:

    I made them, but I got way more than 4 — turned out to be about 6 large scones. Tasted okay, just more than I’d expected.

  4. Dina says:

    I love cranberry anything, and these scones are some of my favorites! I was worried about kneading too much, so I followed the directions faithfully. The only change I made from the first to the second batch is I put a little more orange zest in and I put more cranberries in than the recipe called for. Did I mention I love cranberries? Anyway, these are just wonderful – thanks for sharing this recipe!

  5. Patricia says:

    Delicious ! Came out perfect. Will be a staple in my baking recipes!p

  6. Dina says:

    I’ve always wanted to make scones, and this flavor combination is one of my favorites. So, I gave it a shot. I was thrilled at how they turned out! I was wishing there was a little more orange flavor in the scone, but I think I shorted myself on the zest. I’ll definitely be making these again!

    1. Joanie Zisk says:

      I’m so happy you enjoyed the scones.

  7. Kathi says:

    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.

  8. Muddy says:

    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!

    1. Joanie Zisk says:

      Thank you for catching that. We have updated the information.

  9. Kathleen says:

    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!

    1. Joanie Zisk says:

      I’m so glad you and your husband enjoyed the scones. Thank you so much for your feedback!

  10. Nana says:

    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!

    1. Joanie Zisk says:

      We are working on new videos now – stay tuned.