Cranberry Orange Scones

Dig into soft, flaky cranberry orange scones for a lusciously sweet start to your day. These fruity treats are made with buttermilk and other pantry-friendly ingredients that create a wonderfully light texture that's perfect for breakfast, brunch, or dessert.

How to Make Cranberry Orange Scones

These tender scones dotted with dried cranberries and orange zest are surprisingly easy to master. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

Combine flour, sugar, salt, baking powder, butter, and orange zest in a food processor, pulsing until butter is pea-sized. Slowly pour in buttermilk and orange juice, then mix in dried cranberries. Roll dough out to 1-inch thickness and cut it into triangles before baking at 400 degrees F for about 15 minutes.

While the scones are baking, combine orange juice and powdered sugar to make the glaze. Remove the scones from the oven, allow them to cool for five minutes, then drizzle with glaze before serving.

How to Store Cranberry Orange Scones

Scones are best enjoyed the same day they're baked, but they can be stored at room temperature in an airtight container for up to two days. Refrigerate them for up to a week. Reheat in the oven or in the microwave.

Can You Freeze Cranberry Orange Scones?

Yes, you can freeze baked, unglazed scones for up to three months. After cooling completely, place them in a shallow, airtight container or freezer bag for best results.

Cookdap Community Tips and Praise

“Turned out delicious,” says reviewer Nonna. “I added slivered almonds and raw sugar on top. Will make it again.”

“Overall good recipe,” says home cook Todd. “Definitely cut the buttermilk to 1/2 cup. The amount of orange juice I used in the batter was just under 1/3 cup (75ml).”

"I've made these four times with consistent results," shares one Cookdap user. "I like it so much that I've used the base recipe to experiment with new recipes! The trick with the stickiness of the dough is to flour your hands and your surface. I don't use a rolling pin, just press it into shape with your hands."