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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.
I plan to make these, as they sound delicious.
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!
Yes, you can make and shape the scones the night before and keep them in the fridge overnight and bake them the next morning.
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.
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!
Delicious ! Came out perfect. Will be a staple in my baking recipes!p
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!
I’m so happy you enjoyed the scones.
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.
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!
Thank you for catching that. We have updated the information.
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!
I’m so glad you and your husband enjoyed the scones. Thank you so much for your feedback!
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!
We are working on new videos now – stay tuned.