Moist and flaky cranberry orange scones loaded with fresh juicy cranberries and citrus flavor from oranges and topped with a sweet orange glaze. They are a delicious blend of sweet and tart in one bite.
Along with the festive holiday, another thing I love about the winter is it’s the season of citrus fruits. Lemons, oranges, tangerines, kumquat – they bring a bright spot onto our daily table. As the season gets colder and colder, those of us in the northern US start dreaming about sunshine and summery flavors.
These Cranberry Orange Scones are such a great way to kick off the citrus season. They’re rustic, buttery, and loaded with flavor! The tartness from juicy cranberries, brightness from orange juice and zest, sweetness from the glaze and the extra depth of orange flavor from orange blossom water make these scones impossible to resist.
COLD BUTTER
When it comes to making flaky, crumbly scones, cold butter is the key.
Butter plays a huge role in giving the dough its desired flakiness like when you work with pie crust or pastry puff. No room temperature butter will do. I usually keep the butter in the fridge and transfer it to the freezer for about 15-20 minutes before cutting it into pieces and mixing with flour.
ORANGE BLOSSOM WATER
I’d use this orange blossom water in most orange dessert recipes. It brings a subtle fresh citrusy floral note to your dessert, while blending well with other scents. You can use this as a substitute for vanilla extract, or feel free to omit and continue with other flavorings that you have on hand.
For the best of orange flavor, I highly recommend using freshly squeezed orange juice.
HOW TO MAKE CRANBERRY ORANGE SCONES
Combine dry ingredients. In a large bowl, whisk together flour, baking powder, orange zest and sugar. Add the butter to the flour mixture and combine them using a pastry blender, food processor or your fingertips until the mixture comes together in fine crumbs. I usually use a pastry cutter or with my hands and work the dough as little as possible.
Combine wet ingredients. Whisk together egg, heavy cream, orange juice, and orange water blossom (use vanilla extract if you don’t have one) until the mixture is combined.
Mix the dry and wet together. Gradually add wet mixture to the flour mixture. If the dough is too dry, add more milk, one tablespoon at a time as needed. Do not overmix. Gently mix in cranberries until coated with flour.
Work the dough. Transfer dough to a floured surface with floured hands, work dough into a ball. If it’s too sticky, add a bit more flour. Press dough into an 8-inch circle, about 1-inch thick. Use a sharp knife or a scraper to cut into 8 wedges. I recommend chill the dough wedges in the fridge for 15-20 minutes before baking for less spreading in the oven.
Bake. Place scones on a prepared baking sheet and brush tops with a bit of heavy cream and sprinkle with coarse sugar (optional). Bake for 23-25 minutes or until golden around the edges. Remove from oven then transfer scones to a wire rack and allow it to cool.
HOW TO MAKE SWEET ORANGE GLAZE
The cranberry orange scones are good on their own, but you can make a sweet orange glaze by whisking some powdered sugar, orange juice, and orange blossom water.
If you would like a thicker glaze, add more powdered sugar and if you would like a thinner glaze, add additional orange juice.
Drizzle the glaze over the cooled scones and serve warm or at room temperature.
If you make this Cranberry Orange Scones Curd recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below. I love to share your photos! Happy winter baking! 
More Orange Flavor Recipes:
- Moist Orange Muffins
- Homemade Orange Curd
- Orange Cake With Buttercream
Cranberry Orange Scones
Ingredients
For The Scones
- 2 cups (260g) all-purpose flour, plus more for work surface
- 1/4 cup (100g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1/4 teaspoon salt
- 2 teaspoons orange zest (from 1 medium orange)
- 1/2 cup (1 stick/113g) very cold unsalted butter, cut into 1/4-inch pieces
- 1/4 cup (60ml) heavy cream, plus 1 tablespoon for brushing
- 1/4 cup (60ml) freshly squeezed orange juice*
- 1 large egg
- 1 teaspoon orange blossom water*
- 1 cup (140g) fresh cranberries, thaw if you use frozen cranberries
For Orange Glaze
- 1 cup (125g) powdered sugar, sifted
- 1 tablespoon (45ml) freshly squeezed orange juice
- 1/2 teaspoon orange blossom water
Instructions
- Preheat the oven to 400°F/204°C. Line a baking sheet with parchment paper. Set aside.
- To Make Scones: In a large bowl, whisk together flour, baking powder, orange zest and sugar. Add the butter to the flour mixture and combine them using a pastry blender, food processor or your fingertips until the mixture comes together in fine crumbs. I usually use a pastry cutter or with my hands and work the dough as little as possible.
- Whisk together egg, heavy cream, orange juice, and orange water blossom (use vanilla extract if you don’t have one) until the mixture is combined. Gradually add wet mixture to the flour mixture. If the dough is too dry, add more milk, one tablespoon at a time as needed. Do not overmix. Gently mix in cranberries.
- Transfer dough to a floured surface with floured hands, work dough into a ball. If it’s too sticky, add a bit more flour. Press dough into an 8-inch circle, about 1-inch thick. Use a sharp knife or a scraper to cut into 8 wedges. I recommend chill the dough wedges in the fridge for 15-20 minutes before baking for less spreading in the oven.
- Place scones on a prepared baking sheet and brush tops with a bit of heavy cream and sprinkle with coarse sugar (optional). Bake for 23-25 minutes or until golden around the edges. Remove from oven then transfer scones to a wire rack and allow it to cool.
- To Make Orange Glaze: In a small bowl, whisk together powdered sugar, orange blossom water and orange juice until combined. If you would like a thicker glaze, add more powdered sugar and if you would like a thinner glaze, add additional orange juice. Once scones are completely cool, drizzle over the top.
- Leftovers can be kept up to 5 days in the fridge or frozen for up to 2 months. Serve scones warm or at room temperature.
Notes
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