My cranberry orange scones give you tartly sweet, melt-in-your-mouth bites of goodness. Even better, they’re extremely easy. So take a deep breath and crank up the oven for the perfect breakfast or snack. Cranberries and orange zest get together for an unforgettable fall flavor that will definitely be a holiday hit.
One of my favorite pastimes is meeting up with friends at the local coffee shop for a cup of coffee and a scone. Since cranberry orange scones are usually more common during the holidays, the shop doesn’t always have these fantastic creations. However, when they do, I don’t waste any time deciding what I want with my cuppa joe.
And it’s not just the perfect balance of sweet and tart; the beautiful flecks of red from the cranberries and orange from the zest are gorgeous. Not quite cake and not quite biscuit, they’re perfect for any holiday celebration.
Melt-in-Your-Mouth Scones
Hats off to the Scots for this lovely quick bread. However, I’ve heard them complain about their ancestors turning over in their graves because Americans use an egg and glaze. Sorry guys, I like the egg because it adds moisture and holds the scones together better. And that’s my secret to a super-easy version of this deliciousness.
And the glaze? Well, what can this sugarholic say? You can leave it off if you’re a purist.
How to Make Cranberry Orange Scones
- Mix the dry ingredients, stir in the orange zest, then the butter and cranberries.
- Mix well, add the egg and cream, knead gently, and pat the dough out.
- Cut out the scones with a biscuit or cookie cutter, place them on a baking sheet, and bake.
Recipe Notes and Tips
- Mandarin oranges and tangerines are a pleasantly subtle twist on the orange.
- Dried cherries with almond extract, diced dried apricots with lemon and a dash of peach pie spices, or dried chopped pineapple with the standby orange are delicious flavor twists. It’s all good.
- Freeze the butter before grating or chopping it. In fact, have all the ingredients as cold as possible before throwing them all together. The results will be lighter and fluffier. I’m sure scientists have an explanation, but I’m into cooking, not science.
- Chill the scones 15 minutes before baking to help them keep their shape.
- I usually use my hands to mix in the butter. However, if you have a pastry cutter, you can use it instead, so the butter doesn’t warm up before you’re done.
- Make mini scones by using a smaller cookie cutter and reducing the baking time by just a tad.
Make-Ahead and Storage Instructions
If you want an easy breakfast, form the scones the night before (keep them in the fridge) and bake them in the morning. But they might not rise as well, but it’s a small price to pay for stress-free scones for breakfast. Baked scones freeze well for 2-3 months, and reheat quickly in the oven.
If any scones are left over, they’ll keep for a couple of days at room temperature, up to a week in the fridge, or in the freezer for 2-3 months.
Reheating them in the oven or toaster oven just until warm, about 5 minutes, will make them almost as good as when they came out of the oven the first time. You could use the microwave, but be careful because more than 10-15 seconds could make them tough.
What to Serve With Cranberry Orange Scones
These are perfect with a cup of coffee or your favorite tea. You can complete the incredible fall flavors with a pumpkin spice or chai tea latte. If you would like a wider variety of sweets for a special occasion, these cinnamon rolls are awesome.
More Incredible Bread Recipes to Try
Watch How to Make It
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This blog post was originally published in September 2022 and has been updated with additional tips, new photos, and a video.