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a cranberry orange scone on a clear plate.
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5 from 1 vote

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.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Breakfast/Snack
Cuisine: British
Keyword: cranberry orange scones, cranberry scones, scones
Servings: 4 scones
Calories: 349kcal
Author: Joanie Zisk


  • Mixing bowl
  • Baking sheet


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


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.


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.


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