These Orange Cranberry Scones are perfect for the holidays as they combine two classic seasonal flavors – cranberries, and orange.
Scones are easy to make and delicious to eat, and the orange glaze adds a touch of sweetness that is irresistible!
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Orange Cranberry Scones
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Cranberry and orange are such wonderful holiday ingredients and they work perfectly together in this recipe for orange cranberry scones.
These delicious homemade scones are easy to make and could be served for a seasonal Sunday brunch, or to be enjoyed with an afternoon cup of coffee or tea.
Serve the scones with a drizzle of sweet orange glaze on top for extra decadence!
This post is part of Create the Holidays – a series of festive recipes, crafts, printables, and more on The Purple Pumpkin Blog! Look at the previous years here: 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen.
The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.
Ingredients Needed for Orange Cranberry Scones
- Fresh Produce – Orange, (Frozen) Cranberries
- Dairy – Unsalted Butter, Heavy Cream (Double Cream)
- Other – Eggs, Salt
- All-Purpose Flour – also known as Plain Flour
- White Sugar
- Baking Powder
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- Dried Cranberries
- Powdered Sugar – also known as Icing Sugar or Confectioners Sugar.
Equipment Needed For This Recipe
- Mixing Bowls
- Wooden Spoon
- Baking/Cookie Sheet
- Nonstick Baking Mat – to line cookie sheets, or you could use…
- Parchment Paper – also known as baking paper or greaseproof paper.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Cranberries
One of the hero ingredients in this dish is cranberries, so here are some more recipes using the same:
- Cranberry Pear Sauce with Rosemary & Ginger
- Orange Cranberry Chicken Recipe Made with Bone-In Chicken Breasts
- Pumpkin Chocolate Chip Cranberry Bread
More Baking Recipes
Looking for baking recipe ideas? Check these recipes out next:
- Bake Pumpkin Spice Scones with Cinnamon Glaze for Fall!
- Delicious Apple Bundt Cake Recipe Topped With Creamy Toffee Sauce
- Blueberry Lemon Muffins Recipe For Lunch Boxes or Afternoon Tea!
Storing Orange Cranberry Scones
- Storing Leftovers: Cool, transfer to an airtight container, and store in the pantry for 1-2 days, or in the fridge for up to 5-7 days.
- Freezing Instructions:
- Cool the scones completely (do not glaze, make the glaze when ready to serve) and wrap them individually in a double layer of plastic wrap and a layer of foil to help prevent freezer burn and keep out unwanted freezer smells.
- You could also place the scones on a baking sheet on a flat surface in the freezer until frozen, then transfer them to a freezer bag or an airtight, freezer-safe container and place return to the freezer.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- Scones will last in the freezer for up to 3 months.
- To defrost the scones, unwrap them completely and place them on a plate, covered with paper towels, and thaw them for an hour or two at room temperature. Alternatively, place them in the fridge to thaw overnight (or at least 12 hours).
- Reheat the defrosted scones in the oven for a few minutes until warmed through, and drizzle with the glaze.
- With all leftovers, make sure the food looks and smells okay before eating.
How Do I Make Orange Cranberry Scones?
The printable recipe card below has the full ingredients list and instructions. Any demonstration photos on the card do not print out to save ink.
- 2 cups all-purpose flour (plain flour)
- ½ cup granulated sugar
- 2¼ tsp baking powder
- 1 large orange, zested and juiced to yield 1½ Tbsp juice
- ¼ t salt
- 7 Tbsp butter, frozen
- ¾ c + 1 Tbsp heavy cream, very cold (double cream)
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ¼ cup frozen cranberries or 1 cup dried cranberries
- ½ cup powdered sugar (icing sugar)
- Add flour, sugar, baking powder, 1 tablespoon of orange zest, and salt to a large mixing bowl. Stir with a fork until combined.
- Grate the frozen butter into the flour mixture. Using your hands and working quickly, pinch the butter into the flour until the mixture comes together into pea-sized crumbs. Place the bowl in the freezer for 5-10 minutes.
- In a smaller bowl, whisk together ¾ cup heavy cream, egg, and vanilla extract.
- Remove the bowl from the freezer, add the cranberries, and mix them together.
- Pour the cream mixture into the flour mixture and mix everything together until combined and a dough forms.
- Transfer the dough to a floured work surface. Using floured hands, form into a ball. Press the dough into a disk and slice it into 6 large wedges.
- Line a baking sheet with a piece of parchment paper and arrange the scones. Brush the scones with the remaining heavy cream.
- Place in the refrigerator for 10 to 15 minutes to firm up the dough.
- While the scones firm in the refrigerator, preheat the oven to 400°F/200°C/Gas 6.
- Transfer the baking tray of scones to the preheated oven and bake for 20-25 minutes until golden brown.
- Leave to cool for a few minutes while you make the glaze.
- To make the glaze, whisk the powdered sugar and orange juice in a small bowl until smooth.
- Drizzle glaze over the scones and serve immediately. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 507Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 69mgSodium: 426mgCarbohydrates: 88gFiber: 3gSugar: 51gProtein: 6g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Recipes To Make It A Holiday Brunch!
These scones would be perfect for a special brunch during the holiday season.
Here are some additional recipes that you might like to check out too:
- Delightfully Fluffy Cloud Eggs Recipe with Asiago Cheese & Chives
- Dutch Baby Pancakes Recipe – Serve with Sweet or Savory Toppings!
- Eggs Benedict with Hollandaise Sauce (& How to Poach an Egg)
- Slow Cooker Southwestern Breakfast Casserole with Sausage & Potatoes
- Strawberry Banana Granola Parfaits
- Mint Grapefruit Mimosas for Sunday Brunch
- Pancakes and Bacon Cupcakes with Maple Frosting for Brunch!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
The Create the Holidays series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and the Winter Holidays!
You can check out Create the Holidays (formerly Create Christmas) from 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013, and 2012 for tons of awesome Holiday ideas and inspiration!