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Cranberry Orange Scones
These cranberry orange scones bring together the best of sweet and tart in one tender, buttery bite. The crisp edges give way to a soft, moist center that’s full of bright citrus and juicy cranberries. I love them warm, with a cup of coffee.
This Cranberry Orange Scone recipe is one I reach for when I want something bright and cozy at the same time.
In This Article
Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCranberry Orange Scones RecipeFrequently Asked QuestionsMore to Bake and Eat View more
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Amy’s Notes
These Cranberry Orange Scones are one of my favorite holiday recipes, and they never disappoint. Here’s what makes them special:
Fresh, Festive Flavor: The combination of juicy cranberries and fresh orange zest gives these scones a cheerful, citrusy lift. It’s that same fresh berry brightness I love in these Raspberry White Chocolate Scones.
Perfect Texture: Crisp on the edges and soft in the center, these scones are never dry. The frozen butter trick keeps every bite flaky and light.
Sweet White Chocolate Touch: A drizzle of melted white chocolate adds a smooth sweetness that pairs beautifully with the tart fruit. I
Make-Ahead Friendly: The dough can be made ahead and chilled, which means you can bake them fresh whenever you’re ready.
Great for Sharing: These holiday scones make a lovely gift, just like the White Chocolate Berry Almond Scones.
Key Recipe Ingredients
Butter (frozen) – Grated into the flour for flaky, crisp layers. Keep it very cold for the best texture.
Fresh Cranberries – Bring a tart, juicy burst in every bite. Frozen cranberries can be used straight from the freezer.
White Chocolate Chips – Add creamy sweetness that complements the tangy cranberries. Save a little extra for melting and drizzling on top.
Sour Cream – Keeps the scones moist and tender without making them heavy. Greek yogurt works as a good substitute.
Orange Zest – Adds a bright, citrusy flavor to the scones that pairs beautifully with the tangy cranberries.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
Fruit Options: I like to swap the cranberries for raspberries, blueberries, or chopped strawberries when they’re in season.
Citrus Choices: You can use lemon or lime zest instead of orange for a different kind of brightness. I sometimes mix orange and lemon zest for extra flavor.
Chocolate Swaps: Try dark or milk chocolate chips in place of white chocolate. You can even skip the drizzle and add a handful of chopped nuts for crunch.
Step-By-Step Recipe Instructions
Whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt.
Grate frozen butter into dry mix and work in with fingers until crumbly. Stir in white chocolate chips.
In another bowl, add sour cream, eggs, and vanilla.
Whisk until smooth and add dry ingredients.
Stir until clumps form, then gently fold in cranberries.
Use your hands to bring the dough together into two even-sized balls.
Chill dough for 20-30 minutes if sticky. Pat each ball into 8-inch round.
Cut into 8 triangles each. Place on lined sheets, brush with egg wash, and sprinkle with coarse sugar.
Bake at 400°F for 14–17 minutes until golden and set.
Cool, drizzle with melted white chocolate, and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
Chill the Dough: You can prepare the dough up to two days in advance. Wrap each dough ball tightly in plastic wrap and refrigerate until you’re ready to shape and bake. This helps the butter stay cold and gives the scones an even flakier texture.
Freeze Before Baking: Shape the scones into wedges and place them on a baking sheet to freeze until solid. Transfer to a freezer bag and store for up to two months. Bake straight from frozen, adding a few extra minutes to the bake time.
This Cranberry Orange Scone recipe is one of those bakes that feels fancy but is actually easy to pull off.
Print
Cranberry Orange Scones
These Cranberry Orange Scones are crispy on the exterior and super moist throughout. They are tender and moist – not dry at all.
Course breakastCuisine AmericanDiet VegetarianMethod Bake
Prep Time 15 minutes minutesCook Time 15 minutes minutesChill 20 minutes minutesTotal Time 50 minutes minutes
Servings 8
Calories 256kcal
Author Amy Dong
Ingredients2 cups all purpose flour1 cup granulated sugar1 teaspoon cinnamon1 teaspoon baking powder¼ teaspoon baking soda½ teaspoon table salt13 tablespoons butter frozen½ cup whole sour cream1 large egg2 teaspoons pure vanilla extract2 teaspoons fresh orange zest from 1 large orange1 cup fresh cranberries1 egg + 2 tsp water, lightly beaten together (for egg wash)Optional Toppingscoarse sugar for sprinkling½ cup white chocolate chips melted for drizzling
InstructionsIn a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. In separate bowl, whisk together sour cream, egg, vanilla, and orange zest until smooth and incorporated.Use a fork to stir sour cream mixture into flour mixture until large clumps form. Gently stir in cranberries. Use hands to form dough into a ball. As you work the dough, it will come together and form balls; don't overwork dough. Lightly dampen hands with a bit of water for easy shaping. If dough is sticky and needs to firm up a bit, place dough ball in airtight container and chill about 20-30 minutes.Meanwhile, line baking sheet with parchment paper. Set oven to 400F, with rack on lower-middle position.On a lightly floured, flat surface, press dough ball evenly into an 8-inch circle, about 3/4 inch thick. Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.Brush the egg wash on top of each triangle. If desired, sprinkle tops generously with coarse sugar.Bake about 14-17 minutes or just until tops are light golden. Do not over bake. Allow scones to cool completely to room temp.If desired, drizzle melted white chocolate over the top of cooled scones.
Notes
Keep the butter frozen until you’re ready to grate it. The little bits of cold butter in the dough gives scones their flaky texture.
Don’t overwork the dough. Mix just until it comes together so the scones stay tender instead of tough.
Use fresh cranberries for the best tart flavor. If using frozen, don’t thaw them first—add straight to the dough to prevent streaking.
Slightly underbake the scones if you prefer a softer center. They’ll continue to set as they cool.
Let the scones cool completely before drizzling with white chocolate so the topping sets nicely.
Baked scones are best within first 24 hours. If they are very slightly under baked, they will stay moist longer.
If you want to make the dough ahead of time, wrap the dough in cling wrap and chill up to 2 days in fridge. Then, shape and bake as directed.
For Orange Flavored Icing: Combine 1 cup confectioner’s sugar (powdered sugar) with 3 tablespoons fresh orange juice. Drizzle over cooled scones.
This recipe is part of our Sweet Breakfast Recipes Collection.
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NutritionCalories: 256kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 260mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
Frequently Asked Questions
Can I use dried cranberries instead of fresh ones? Yes, you can use dried cranberries if fresh ones aren’t available. For the best texture, soak them in warm water or orange juice for about 10 minutes, then drain before adding to the dough. This helps them stay soft and plump while baking. How do I keep my scones from turning out dry? Make sure your butter stays cold and avoid overmixing the dough. Slightly underbaking the scones also helps them stay soft and moist inside. How long do they keep? Store baked scones in an airtight container at room temperature for up to two days. For longer storage, freeze them for up to two months and reheat in a low oven until warm.
More to Bake and Eat
Chewy White Chocolate Cranberry Bars – These Chewy White Chocolate Cranberry Bars are super chewy, soft, and luscious! Full of fresh cranberries and white chocolate. So easy, too.
Yogurt Cranberry Poppyseed Cake – This Yogurt Cranberry Poppyseed Cake is bursting with holiday flavors. It’s perfect for potlucks, snacks, dessert, and even breakfast. So easy and festive!
Lemon Blueberry Bread – This Lemon Blueberry Bread recipe is moist and tender, with a luscious lemon glaze that sets it apart from the rest.
Pumpkin Scones – These Pumpkin Scones are not at all dry or crumbly. They’re tender and bursting with the fall flavors you love.
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