Name: Fresh Cranberry Orange Scones
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 4 tablespoons sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; Zest from one medium orange; 1/2 cup unsalted butter COLD, cut into chunks; Juice from half an orange; 2 eggs; 3/4 cup fresh cranberries; 1/2 cup heavy cream; Juice from half an orange; 1/2 cup powdered sugar; 2 tablespoons heavy cream

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Homemade Fresh Cranberry Orange Scones are a treat you can make easily and are perfectly shareable! Made with fresh cranberries, orange zest and orange juice, these cranberry scones will be a hit!

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Making homemade scones is something that seems super intimidating, but it is honestly so easy to do. It's all about technique here.

I am a notoriously messy cook, my husband can definitely attest to that (thanks for cleaning my dirty kitchen everyday, babe!). But the best part about making scones is that you get to make a mess and it's kind of a part of the process.

You can definitely make scones without getting your hands all dirty and all up in the dough but I'm pretty sure they wouldn't taste as good. They'll always taste better when you knead the dough by hand and have your fingers covered in flour and butter. I promise!

Table of Contents

How do you make cranberry orange scones from scratch?

Gather ingredients.
Whisk together dry ingredients, reserving cranberries.
Place cold cubed butter in flour mixture. Use a pastry blender to cut butter into the flour until pea sized pieces of the butter are left.
Gently toss cranberries into flour mixture.
Create a space in the middle of the flour and set bowl aside. Whisk together liquid ingredients.
Pour in liquid ingredients and use a flexible pastry scraper to start bringing the dough together, folding it over itself and repeating. Once the dough isn't fully liquid, you can start kneading the dough outside of the bowl on a clean surface with your hands.
Fold the dough over and knead it until it's come together.
Form dough into a large circle, about an inch thick.
Use the pastry blender or a pizza cuter to divide the scones dough into 10 pieces.
Move scones to a baking sheet and use a basting brush to brush tops with milk.
Bake at 400 for 16-18 minutes or until tops are golden brown.

Can you use fresh cranberries in scones?

Fresh cranberries are perfect for scones because once they are baked they soften and are bursting with flavor.

What ingredients do you need to make Fresh Cranberry Orange Scones?

You'll need:

All purpose flour
Sugar
Baking Powder
Salt
Zest from one orange
Unsalted butter
Juice from orange
Eggs
Heavy Cream
Cranberries

Cranberries are out of season, what can I used instead?

You can use dried cranberries instead of fresh cranberries.You'll want to use ½ what the recipe calls for in dried cranberries. You could also use blueberries or strawberries.

What tools do you need to make Cranberry Orange Scones?

Mixing Bowls
All Purpose Flour
Baking Powder
Whisk
Zester
Sharp Pairing Knife
Pastry Blender
Flexible Pastry Scraper
Baking Sheet
Basting Brush

I'm excited to be sharing this recipe as part of Cranberry Week - now in it's third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

Bourbon Cranberry Sauce from Cookaholic Wife
Cranberry Apple Pie from The Redhead Baker
Cranberry Almond Shortbread Tart from Karen's Kitchen Stories
Cranberry Cheese Ball from A Kitchen Hoor's Adventures
Cranberry Chipotle Glazed Baked Salmon from Palatable Pastime
Cranberry Cream Cheese Spread from Our Good Life
Cranberry Ice Cream from Kate's Recipe Box
Cranberry Orange Bread from The Saucy Fig
Cranberry-Orange Glazed Ham from Cooking For My Soul
Cranberry Orange Scones from A Joyfully Mad Kitchen
Fall Pizza with Sausage and Squash from Caroline's Cooking
Glazed Cranberry Almond Squares from Family Around the Kitchen
Hot Spiced Cranberry Orange Cocktail from The Gingered Whisk
Lamb Lollipops with Cranberry-Apple Mostarda from Culinary Adventures with Camilla
Maple Honey Cranberry Sauce from Jolene's Recipe Journal
Quinoa with Turkey, Brussels Sprouts & Cranberries from Books n' Cooks
Real Cranberry Gummy Bears from Daily Dish Recipes

Fresh Cranberry Orange Scones

Yield: 12 scones

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Homemade Fresh Cranberry Orange Scones are a treat you can make easily and these little treats are perfect shareable! Made with fresh cranberries, orange zest and orange juice, these cranberry scones will be a hit!

Ingredients

2 ½ cups all-purpose flour
4 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
Zest from one medium orange
½ cup unsalted butter COLD, cut into chunks
Juice from half an orange
2 eggs
¾ cup fresh cranberries
½ cup heavy cream

For the glaze

Juice from half an orange
½ cup powdered sugar
2 tablespoons heavy cream

Instructions

Gather ingredients.
Whisk together dry ingredients, reserving cranberries.
Place cold cubed butter in flour mixture. Use a pastry blender to cut butter into the flour until pea sized pieces of the butter are left.
Gently toss cranberries into flour mixture.
Create a space in the middle of the flour and set bowl aside. Whisk together liquid ingredients.
Pour in liquid ingredients and use a flexible pastry scraper to start bringing the dough together, folding it over itself and repeating. Once the dough isn't fully liquid, you can start kneading the dough outside of the bowl on a clean surface with your hands.
Fold the dough over and knead it until it's come together.
Form dough into a large circle, about an inch thick.
Use the pastry blender or a pizza cuter to divide the scones dough into 10 pieces.
Move scones to a baking sheet and brush tops with milk.
Bake at 400 for 16-18 minutes or until tops are golden brown.
When scones are fully cooked, let cool on baking pan for 2 minutes, then move to a wire cooling rack and make your glaze.

For the glaze

Whisk together ingredients. Consistency should be like thin pancake batter.
Drizzle over cooled scones.

Notes

Your butter should be COLD. I always cut mine up first, then put it back in the fridge (or even the freezer) for a few minutes before I start working with it.

There may be leftover glaze depending on how much you want on the scones. You can also skip this step and use spread butter on the scone before eating, too.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 237mgCarbohydrates: 38gFiber: 2gSugar: 16gProtein: 5g