Amazing 8 cranberry orange scones you bake

There’s just something about the satisfying crunch of a perfectly baked pastry on a quiet morning, isn’t there? My absolute favorite morning treat has always been homemade **cranberry orange scones**. When I first started adapting my grandmother’s simple pastry techniques for my busy schedule, I knew I had to master these. Forget those dry, crumbly imitations you find around; we are aiming for something truly special here. I promise you, making these Bakery-Style Flaky Cranberry Orange Scones with Zesty Orange Glaze brings that comforting bakery experience right onto your kitchen counter. This recipe takes that old-world love for quality ingredients and makes it quick enough for a Tuesday! You can read more about my journey from marketing to my happy kitchen over on my About Page.

Why These Are the Best Cranberry Orange Scones You Will Ever Make

If you’ve ever been disappointed trying to get that tall, buttery, bakery-style texture at home, I hear you! These are different. What makes these the best cranberry orange scones is that they nail the texture you crave—flaky layers and a tender crumb scones experience—without demanding all day in the kitchen. Seriously, achieving bakery style scones at home just got so much easier. The secret, which I learned from watching my grandmother, is keeping everything cold. Cold ingredients are non-negotiable if you want that beautiful lift! For more of my techniques on tender baking, check out my master scone recipe guide.

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Achieving Flaky Homemade Scones Texture

Flakiness is all about steam, honey! When you cut that super cold butter into the flour, you create little pockets. When the scones hit that hot oven (400°F, remember!), the moisture in the butter turns instantly to steam. That steam forces the dough layers apart, giving you those gorgeous, flaky homemade scones we talk about. Don’t squeeze the dough; we want those butter clumps intact! This is the absolute key to that layered look.

The Zesty Flavor of Our Cranberry Orange Scones

You can’t beat fresh citrus, trust me on this one. We are loading the dough with fresh orange zest, which packs way more punch than just juice. Then, we double down with the bright, zesty orange glaze on top! That combination of tart cranberries against the sweet, bright zest gives you that fantastic ‘sweet and tart’ flavor that just screams festive morning.

Ingredients for Bakery-Style Cranberry Orange Scones

Okay, here is what you need to pull off these amazing bakery-style treats. Remember, quality matters here, especially the coldness of the butter and cream! Having these measured out before you start mixing makes the whole process fly by. You’ll see the full list below:

• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1 tablespoon fresh orange zest
• 1 cup dried or frozen cranberries
• 3/4 cup heavy cream, very cold
• 1 large egg, beaten (for egg wash)

Glaze Ingredients for Glazed Cranberry Orange Scones

Once the scones have cooled down a bit, it’s time for the crowning jewel—the glaze! You only need a few simple things for these Glazed Cranberry Orange Scones to get that glossy finish.

• 1/4 cup powdered sugar
• 1 tablespoon fresh orange juice

Simple Scone Techniques: How to Prepare Your Cranberry Orange Scones

Getting bakery-quality results doesn’t mean you need to be a professional! This is truly an easy scone recipe when you follow my method. The key throughout almost all these steps is minimal handling. Remember what we talked about with the cold butter? If you work the dough too much, you melt those butter pockets, and gone goes your flaky promise. We preheat the oven right away to 400°F (200°C) so it’s ready when we are. Check out some of my other quick morning recipes in my breakfast and brunch category!

Mixing the Dough for Tender Crumb Scones

First, make sure that butter is thoroughly cut into coarse crumbs with some pea-sized bits still visible—that’s the magic right there! When you add that very cold heavy cream all at once, mix it only with a fork until it *just* starts to hold together. Honestly, it should look a little shaggy and slightly dry. If your hands are warm and you worry about messing up those buttery layers, use the fork longer! Overmixing is the number one killer of tender crumb scones, so stop as soon as the dry bits disappear.

Shaping and Baking Perfect Cranberry Orange Scones

Turn that messy dough onto a lightly floured spot. Gently pat it down just until it’s about 3/4-inch thick—don’t roll it! Cut it into 8 wedges. I like to place these wedges quite close together on the baking sheet. This encourages them to bake upwards, making them taller, which looks so much more professional! Give the tops a light brush of the beaten egg wash for that beautiful golden color, and then bake for just 15 to 18 minutes until they look perfectly done.

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Making the Zesty Orange Glaze

While those beauties are cooling slightly—we want them warm, not piping hot—we whip up the glaze. Just whisk the powdered sugar and the orange juice together. If it seems super thick, add the juice one drop at a time until you get a nice, drizzly consistency. That drizzle right over the tops makes all the difference for that sweet finish!

Tips for Success with Your Citrus Scones Recipe

Listen, I know these citrus scones recipe instructions are simple, but sometimes the smallest details make the biggest difference between a good scone and a great one. This recipe is based on what works flawlessly every time in my kitchen, and it all comes back to temperature control. You have to trust me on keeping things frigid—it’s the core of that buttery texture we’re chasing! Make sure you head over to my snacks and appetizers page for more easy treats!

Handling Frozen Cranberries in Cranberry Orange Scones

If you happen to be using frozen cranberries instead of dried ones, which I sometimes do when I’m in a rush, please skip the thawing step! Seriously, don’t thaw them out. If they get warm, they start bleeding that gorgeous red color all over your beautiful orange dough. Keeping them rock solid means they stay in nice little pockets and don’t turn your beautiful cranberry orange scones into a pink mess.

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Make Ahead Scones and Freezer Friendly Cranberry Orange Scones

I know life gets hectic, and sometimes you just need that perfect pastry waiting for you when you wake up! The great news is that these cranberry orange scones are fantastic when made ahead. This really is a fantastic freezer friendly scones recipe, which is perfect for getting ready for holiday brunch baking without the morning rush. You can shape the dough completely, cut them into wedges, and then pop the tray right into the freezer. You can find more of my reliable make-ahead tricks, like my freezer breakfast burritos, on my make-ahead page.

If you want to bake them the next day, just keep the wedges tightly covered and chill them in the fridge for up to 24 hours. If you’re baking from frozen, just add about 5 extra minutes to the baking time at 400°F. No need to thaw them first! They come out just as tall and flaky when baked straight from the freezer. It’s the greatest trick for having quick winter breakfast treats ready anytime.

Serving Suggestions for Your Festive Scone Recipe

These cranberry orange scones are absolutely stunning on their own, but if you are putting together a full spread for holiday brunch baking, you need some side pieces! They are the perfect companion to a really hot, strong cup of coffee or maybe some nice Earl Grey tea. If you want to balance out the sweetness a bit, serve them alongside something fresh, like my bright and wonderful Grape Salad or just a simple bowl of plain yogurt and sliced apples. They make any winter breakfast treats platter look instantly special!

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Storing Your Buttery Scones Recipe Leftovers

Because these are such a lovely buttery scones recipe, they definitely taste best the day they come out of the oven. If you have any left from your amazing cranberry orange scones batch, you can keep the unglazed ones airtight at room temperature for two days. If they are already glazed, I really prefer popping them into an airtight container in the fridge—the glaze gets a little sticky otherwise.

To bring back that fresh-from-the-oven softness, just pop a scone into the microwave for about 10 or 15 seconds. They warm up fast, and that little bit of heat softens the butter right back up!

Frequently Asked Questions About Cranberry Orange Scones

I always get so many questions about scones because people think they are finicky, but ours are definitely not! I tried to build this easy scone recipe to prevent all those common baking issues before they even start. I want you to feel confident with every batch!

Can I use dried cranberries instead of fresh in these cranberry orange scones?

You absolutely can! I gave you the option for dried or frozen in the ingredient list because both work wonderfully in these cranberry orange scones. If you happen to have dried cranberries that feel really hard and old, you can soak them in a splash of hot water or a tablespoon of orange juice for about 10 minutes just to plump them up a bit before stirring them in. That prevents them from sucking moisture out of the dough while baking.

What is the secret to achieving the ‘Copycat Starbucks Scones’ height?

Oh, everyone wants that tall, substantial scone that sticks their glaze right on top! That height comes from three things working together. First: your butter and cream have to be practically frozen. Second: handle that dough as little as possible—seriously, we aren’t kneading bread here! And third, which I mentioned in the steps: arrange your wedges close together on the baking sheet. They rely on each other for support, pushing upwards as they bake instead of spreading out into flat little cookies.

Can I substitute the heavy cream in this Easy Scone Recipe?

This is a great question, especially if you don’t keep heavy cream stocked all the time! While heavy cream gives you that incredibly rich flavor and the ultimate tender crumb scones texture, you have backups. You can use an equal amount of buttermilk, which works great because the acidity helps activate the baking powder nicely. Half-and-half is another acceptable substitute in a pinch. Just remember, the fattier the liquid dairy, the richer and more buttery your final scone will be!

If you have any other burning baking questions, please don’t hesitate to reach out to me over on my contact page. Happy baking!

Share Your Cranberry Orange Scones Creations

Alright, now it’s your turn! I put all my heart into showing you exactly how to get those perfect, flaky, tangy cranberry orange scones straight from my kitchen to yours. I truly hope that smell of orange zest filling your home brings you that same little spark of joy it brings me every time. When you make a batch, I would love to see what you think!

Please come back and leave me a rating—five stars if you loved them! Tell me in the comments if you ended up using frozen cranberries or if you tried adding extra zest. Your feedback helps other home cooks feel confident trying this recipe. Getting happy notes from you all about sharing these treats at your own tables is honestly the best part of my day!

Bakery-Style Flaky Cranberry Orange Scones with Zesty Orange Glaze

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You will make bakery-style Cranberry Orange Scones that are flaky and tender. This easy recipe uses fresh orange zest for a bright flavor and finishes with a sweet, zesty orange glaze. These are perfect for holiday brunch or a cozy morning treat.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 18 min
• Total Time: 33 min
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1 tablespoon fresh orange zest
• 1 cup dried or frozen cranberries
• 3/4 cup heavy cream, very cold
• 1 large egg, beaten (for egg wash)
• 1/4 cup powdered sugar (for glaze)
• 1 tablespoon fresh orange juice (for glaze)

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Instructions

1. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Whisk these dry ingredients together.
2. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step creates flakiness.
3. Stir in the orange zest and the cranberries until they distribute evenly throughout the mixture.
4. Pour in the cold heavy cream all at once. Use a fork to gently mix until the dough just comes together. Do not overmix; the dough will look shaggy.
5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
6. Cut the dough into 8 equal wedges or use a round cutter for uniform shapes. Place the scones onto a baking sheet lined with parchment paper, keeping them close together for taller sides.
7. Brush the tops lightly with the beaten egg wash. This helps them brown nicely.
8. Bake at 400°F (200°C) for 15 to 18 minutes, or until the tops are golden brown.
9. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar and orange juice until smooth. Add more juice, a drop at a time, if the glaze is too thick.
10. Drizzle the orange glaze over the warm scones before serving.

Notes

• Keep your butter and cream as cold as possible; this is the secret to flaky scones.
• If you use frozen cranberries, do not thaw them before adding them to the dough.
• You can prepare the wedges ahead of time, place them on the baking sheet, cover, and chill for up to 24 hours before baking.

Nutrition

• Serving Size: 1 scone
• Calories: 350
• Sugar: 18
• Sodium: 250
• Fat: 18
• Saturated Fat: 11
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 42
• Fiber: 1
• Protein: 5
• Cholesterol: 55