Go Back
+ servings
Print Recipe
4.67 from 3 votes

Cranberry Orange Scones

Flaky Cranberry Orange Scones that are the perfect brunch treat!
Prep Time30 mins
Cook Time25 mins
Resting Time30 mins
Total Time55 mins
Course: Breakfast
Cuisine: breakfast
Servings: 8 scones
Calories: 500kcal


To make the scone dough:

  • 10 Tbsp (142 grams) unsalted butter cold
  • 1 cup (240 mL) heavy cream
  • 1/3 cup (100 grams) dried cranberries
  • 1 tbsp orange zest loosely packed
  • 2 1/3 cups (300 grams) bread flour
  • 1/4 cup (50 grams) granulated white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tbsp +1 teaspoon (28 grams) honey

To make the glaze:

  • 1 1/2 cups (170 grams) powdered sugar (confectioners or icing)
  • 1/4 cup (57 grams) (about juice of 1 orange)


Mise En Place:

  • Cut the butter into 1/2 inch cubes. Return them to the refrigerator for a minimum of 30 minutes.
  • At least 15 minutes before whipping into a medium metal bowl place the heavy cream. Cover and refrigerate with the mixers beaters alongside.
  • Whip the cream just until the soft peaks form when the beaters are lifted. Place in the refrigerator.
  • With small scissors, cut the cranberries in half.
  • Wash the oranges, Rinse, dry and zest them.

Make the dough:

  • In a large bowl whisk together the flour, sugar, baking powder, salt, and orange zest. 
  • Add the butter, and with a fork toss to coat it with the flour. Press the butter cubes between your fingers to form very thin flakes
  •  Stir in the cranberries. 
  • Make a well in the center. Pour the whipped cream and honey into the well and with silicone spatula. Stir the flour mixture with the cream mixture until its all moistened. 
  • Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few times until its slightly stretchy and can be shaped into a smooth disc.
  • Line the 9-inch cake pan with plastic wrap and press the dough evenly into it, or shape the dough into a 9-inch (3/4 inch) disc if not using the pan. Press in any loose cranberries. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to overnight.

Preheat The Oven

  • When ready to bake the scones, pre-heat the oven. Set an oven rack at the middle level. Set the oven to 375oF/190oC.

Shape The Scones

  • Lift out the dough using the plastic wrap. Using a sharp knife to cut the disc into 8 even wedges. Place them 2 inches apart on a prepared cookie sheet.

Bake The Scones

  • Bake for 10 minutes. For even baking, rotate the cookie sheets halfway around. Continue baking for 10 to 15 minutes.
  •  If baking frozen scones, bake first for 20 minutes, rotate the cookie sheet, then cover loosely with foil and continue baking for 10 minutes longer.
  • If baking half sized scones, bake for 10 minutes, then rotate the pan and bake for 5 minutes longer.
  • Set the cookie sheet, on a wire rack. Transfer to a cooling rack until to cool. These scones will be slightly moist. If you prefer a drier scone allow to sit overnight uncovered.

Make The Glaze:

  • In a small mixing bowl, stir together the powdered sugar and orange juice. If you want a thinner glaze, add less powdered sugar or more orange juice. If you like a thicker glaze, add more powdered glaze or less orange juice. Drizzle over cooled scones. 


  • Be sure to measure your flour. You want to scoop it with a spoon, and then level it off with a knife. Here is a tutorial on how to do that. For best accuracy, it's best to use a kitchen scale.
  • You want to chill the bowl and beaters for the heavy cream before whipping it. The cold bowl and beaters will help to whip the cream.
  • You want to cut the cranberries in half so that each bite has even bits of cranberry running through it.
  • Make sure to use cold butter for the scones. You want butter that doesn't get incorporated into the flour so that it steams in the oven and creates wonderful flakiness.
  • Chill that dough. It's totally worth it. Chilling the dough will solidify the butter even more. This will create a flakier scone in the end.
  • Adapted from Rose's Baking Basics by Rose Levy Beranbaum


Calories: 500kcal | Carbohydrates: 64g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 161mg | Potassium: 230mg | Fiber: 1g | Sugar: 34g | Vitamin A: 891IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg