Cranberry Orange Scones Recipe

Overview

These cranberry orange scones have a tender, buttery center and lightly crisp edges. Fresh orange zest flavors the dough and glaze, while dried cranberries add chewy, tart-sweet bites throughout.

Keep the butter and cream cold, and handle the dough as little as possible. The finished dough should look shaggy before shaping; overmixing can make the scones dense instead of flaky.

Ingredients

• 2 cups (250 g) all-purpose flour, plus 1 tablespoon for the cranberries and shaping
• 1/3 cup (67 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 tablespoon finely grated orange zest, from about 1 large orange
• 6 tablespoons (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 2/3 cup (85 g) dried cranberries
• 1/2 cup (120 ml) cold heavy cream, plus 1 tablespoon for brushing
• 1 large egg, cold
• 1 teaspoon vanilla extract
• 1 cup (113 g) powdered sugar, for the glaze
• 1 1/2 tablespoons fresh orange juice, for the glaze
• Pinch of salt, for the glaze

How to make it

1. Chill the shaped dough while the oven heats. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Set the bowl aside and heat the oven to 400°F (200°C).

2. Coat the cranberries. Toss the dried cranberries with 1 tablespoon of flour. This lightly coats them so they distribute more evenly through the dough instead of sinking toward the bottom.

3. Cut in the butter. Add the cold butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to work it in until the mixture contains mostly pea-sized pieces with a few smaller flakes. If the butter starts feeling soft or greasy, refrigerate the bowl for 10 minutes before continuing.

4. Mix the wet ingredients. In a separate bowl or measuring jug, whisk the cold cream, egg, and vanilla until smooth.

5. Make the dough. Stir the floured cranberries into the dry mixture. Pour in the cream mixture and fold with a fork or flexible spatula just until no large dry patches remain. The dough should be thick, shaggy, and slightly sticky. Do not knead it smooth.

6. Shape the scones. Turn the dough onto a lightly floured surface. Gently pat it into a 7-inch round about 1 inch thick. If it cracks, press the edges together rather than adding lots of flour. Cut the round into 8 wedges with a sharp knife and transfer them to the prepared baking sheet, leaving about 2 inches between each piece.

7. Chill and brush. Refrigerate the shaped scones for 15 minutes. This firms the butter and helps the wedges hold their shape in the oven. Brush the tops lightly with the remaining 1 tablespoon of cream, keeping the cream off the sides so the scones can rise evenly.

8. Bake. Bake for 18–22 minutes, rotating the pan halfway through, until the tops are lightly golden and the bottoms are golden brown. The centers should feel set but still soft when gently pressed. A wooden pick inserted into the center should come out without wet dough, though it may pick up a few moist crumbs.

9. Cool briefly. Let the scones cool on the baking sheet for 5 minutes, then move them to a wire rack. Cool for at least 15 more minutes before glazing so the glaze does not immediately melt away.

10. Make the glaze. Whisk the powdered sugar, orange juice, and pinch of salt in a small bowl until smooth. For a thicker drizzle, add more powdered sugar 1 teaspoon at a time. For a thinner glaze, add orange juice a few drops at a time.

11. Finish and serve. Drizzle the glaze over the slightly warm or fully cooled scones. Let it sit for 10 minutes to set before serving.

Expert tips

• Use cold ingredients: Cold butter creates small pockets that help the scones bake up tender. If your kitchen is warm, chill the flour mixture for 10 minutes before adding the wet ingredients.
• Do not overwork the dough: A few visible butter pieces and a shaggy surface are desirable. Mixing until perfectly smooth develops more gluten and can produce tough scones.
• Prevent spreading: If the wedges flatten in the oven, the butter was likely too warm or the dough was not chilled long enough. Chill the shaped scones for 25–30 minutes next time.
• Use fresh zest for the best flavor: Zest only the colored outer skin of the orange. The white pith underneath can taste bitter.
• Substitute carefully: Chopped dried cherries can replace the cranberries in an equal amount. Half-and-half can replace the cream, but the dough may be slightly less rich; add it gradually because it can make the dough wetter.
• If the dough is dry: Add 1 teaspoon of cream at a time until it holds together. Flour absorbs moisture differently, so avoid adding a large splash all at once.

Serving and storage

Serve the scones the day they are baked, when the edges are crisp and the centers are tender. They are good plain, with butter, or with a little orange marmalade.

Store completely cooled, glazed scones in an airtight container at room temperature for up to 2 days. To refresh them, warm unglazed or lightly glazed scones in a 300°F (150°C) oven for 5–8 minutes. For longer storage, freeze unglazed scones in a sealed freezer bag for up to 2 months. Thaw at room temperature, then warm briefly before glazing.

Frequently asked questions

Can I use fresh cranberries instead of dried cranberries?

Yes, but the texture and sweetness will change. Use 1 cup of fresh cranberries, roughly chopped, and toss them with 1 tablespoon of sugar before adding them. The berries release more moisture, so the dough may need 1–2 extra tablespoons of flour.

Why did my cranberry orange scones spread?

The butter may have softened too much, or the dough may have been placed in the oven warm. Chill the shaped wedges for at least 15 minutes, and extend that to 25–30 minutes if your kitchen is warm. Also check that your baking powder is fresh and that the dough was not overly wet.

Can I make the scone dough ahead of time?

Yes. Shape the wedges, cover the baking sheet, and refrigerate them for up to 12 hours. Bake directly from the refrigerator, adding 2–4 minutes to the baking time if needed. You can also freeze the unbaked wedges for up to 2 months and bake them from frozen until golden and cooked through.

How do I keep scones from becoming tough?

Measure the flour by weight when possible, avoid compacting it into the measuring cup, and mix only until the dry ingredients are moistened. Pat the dough into shape gently instead of kneading it.