Cranberry Orange Scones

Ingredients

• 240 g (2 cups)plain flour
• 100 g (1/2 cup)granulated sugar
• 1 tbspbaking powder
• 1/2 tspkosher salt
• 112 g (1/2 cup; 1 stick)very cold unsalted butter, cut into small cubes
• 1 largecold egg
• 120 ml (1/2 cup), plus extra for brushingvery cold double cream, single cream or buttermilk
• 15 ml (1 tbsp)orange juice
• 2 tsporange zest
• 150 g (1 cup)fresh, frozen or dried cranberries
• to taste (optional)demerara sugar or sanding sugar
• 120 g (1 cup)icing sugar
• 1 tbspgrated orange zest
• 30–59 ml (2–4 tbsp)orange juice

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Line a baking sheet with baking parchment or a silicone baking mat.

2. 2

   Mix dry ingredients

   Whisk the flour, sugar, baking powder and salt together in a large bowl until evenly combined.

3. 3

   Cut in butter

   Add the cold butter and work it into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir through the cranberries.

4. 4

   Add wet ingredients

   Lightly whisk the cream, single cream or buttermilk with the egg, orange zest and 15 ml orange juice. Pour this into the bowl and stir just until combined; do not overmix.

5. 5

   Shape the dough

   Turn the dough onto a lightly floured surface and knead gently about four times with a floured hand. Take care not to crush the cranberries, though a few may burst. Pat the dough into an 20–23 cm circle about 2.5 cm thick, then cut it into eight triangles.

6. 6

   Brush and sprinkle

   Carefully move the scones to the prepared baking sheet. Brush their tops lightly with cream and, if you like, sprinkle generously with demerara or sanding sugar.

7. 7

   Bake the scones

   Bake at 220°C (425°F) for 12–15 minutes, until golden brown. Let them cool completely before adding the glaze.

8. 8

   Make the glaze

   Whisk the icing sugar and grated orange zest together, then add the orange juice a little at a time until the glaze is thick but pourable.

9. 9

   Store leftovers

   Once completely cool, keep leftover scones in an airtight container for up to 2 days. Alternatively, wrap them or seal them in a freezer bag and freeze for up to 3 months. Warm them through in an oven at 150°C (300°F).

What are cranberry orange scones?

Scones are a British baked good, traditionally served with tea, and are also a familiar breakfast and café bake in North America. This version leans into the North American style of a sweet, triangular scone, with cranberries and citrus folded into the dough.

Cold butter and a light touch help keep the crumb tender, while orange zest perfumes both the dough and the glaze. The cranberries add tartness to balance the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 6g protein, 60g carbs, 17g fat.

The flour and sugars provide most of the carbohydrates, while the butter and cream contribute most of the fat; the egg, flour and dairy provide some protein. Pair a scone with fresh fruit and plain yoghurt for a more balanced breakfast.

Keep the butter cold

Cold butter: work it into the flour until the pieces are reduced to coarse crumbs. Keeping it cold helps the scones bake up tender rather than dense.

Cold liquid: use chilled cream, single cream or buttermilk, along with a cold egg. This helps keep the butter from softening too early.

Choose your cranberries

Fresh or frozen: either can go straight into the mixture; avoid thawing frozen berries first, as they can release extra liquid.

Dried: these give a sweeter, chewier result than fresh berries. The recipe uses the same stated quantity, so expect the scones to be less tart.

Handle the dough gently

Light kneading: bring the dough together with about four gentle kneads, stopping as soon as it holds its shape. Too much handling can make the scones tough.

Cutting: pat the dough into an even circle about 2.5 cm thick, then cut eight wedges. A few burst berries are normal; try not to press hard on the dough.

Look for golden tops

Bake until the tops are golden, checking from 12 minutes as ovens can vary. The centres should look set rather than wet when the scones are done.

Cool completely before glazing so the icing stays on top instead of melting into the warm scones.

Adjust the glaze

Juice: add it gradually, starting with the smaller amount, and whisk between additions. Stop when the glaze is thick enough to drizzle but still flows from a spoon.

Zest: grate only the coloured outer layer of the orange for a bright flavour without the bitter white pith.

Serving ideas

Serve a scone with tea or coffee for breakfast or an afternoon snack. Fresh fruit or plain yoghurt alongside makes a simple contrast to the sweet glaze.

For a brunch spread, offer the scones with extra butter or jam on the side, keeping in mind that the scones are already glazed.

Recipe notes & tips

• Measure the flour without packing it into the measuring cup, or weigh out 240 g for accuracy.
• Keep the butter and chosen dairy chilled until you are ready to mix.
• Use a pastry cutter or fork to work the butter in without warming it too much with your hands.
• Add the orange juice to the glaze a little at a time so it does not become too runny.
• Leave space between the scones on the baking sheet so they can brown evenly.
• Freeze the scones without glaze if you want to add fresh glaze after reheating.

Variations

• Use buttermilk: it gives the dough a gentle tang in place of cream.
• Try dried cranberries: they make the scones sweeter and chewier than fresh or frozen berries.
• Add extra citrus: include a little more orange zest in the dough for a stronger orange aroma.
• Change the topping: leave off the glaze and use the optional coarse sugar for a crisp, sparkling top.
• Serve with jam: offer a small amount alongside instead of adding more glaze.

Common mistakes to avoid

• Warm butter: the scones can lose tenderness; chill the butter well and work quickly.
• Overmixing: too much stirring can make the crumb tough; stop as soon as the dough comes together.
• Heavy kneading: this can crush the berries and toughen the dough; knead gently only about four times.
• Runny glaze: adding all the juice at once can make it too thin; whisk it in gradually.
• Glazing while warm: the icing can melt into the scones; wait until they are completely cool.
• Overbaking: the scones may dry out; check for golden tops from 12 minutes.

How to store

Keep completely cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap them or place them in a freezer bag and freeze for up to 3 months. Reheat in an oven at 150°C (300°F) until warmed through.

Frequently asked questions