Holiday cranberry orange scones are a delightful treat that combines the tartness of fresh cranberries with the bright, zesty flavor of orange. These scones are tender and flaky, with just the right amount of sweetness to make them perfect for breakfast or a festive snack. The little bursts of cranberry and the citrusy orange zest make every bite feel cheerful and special.
I love making these scones during the holiday season because they fill my kitchen with the most amazing aromas, and everyone seems to instantly brighten up when they smell those citrus and cranberry notes. A little tip I like to share is to keep the cranberry pieces chunky so they add a juicy pop, while letting the orange zest gently infuse the dough without overpowering it.
My favorite way to enjoy these scones is warm out of the oven with a pat of butter melting on top, alongside a cup of hot tea or coffee. They also make a fantastic addition to holiday brunches or as a sweet surprise to have ready when friends drop by. Making these scones has become one of my favorite holiday traditions, and I always look forward to sharing them with my loved ones.
Key Ingredients & Substitutions
All-purpose flour: This creates the scones’ tender crumb. You can swap half with whole wheat flour for a nuttier taste and more fiber, but expect a denser texture.
Butter: Using cold unsalted butter is crucial for flaky scones. If you don’t have unsalted, reduce any added salt slightly. Keep the butter chilled until mixing.
Cranberries: Fresh cranberries give a bright tart pop, but frozen work well too—just don’t thaw them to avoid soggy dough. Dried cranberries can substitute but add less sweetness elsewhere.
Orange zest: Provides fresh citrus aroma and flavor. Avoid using orange juice instead in the dough or it may make it too wet; use juice mainly for the glaze.
Heavy cream & egg: These add moisture and richness. You can replace heavy cream with half-and-half or whole milk, though the scones may be less tender.
How Do You Make Flaky, Tender Scones Without Overmixing?
One key to great scones is gently mixing the wet and dry ingredients. Overmixing develops gluten and makes scones tough.
- Combine dry ingredients and cut in cold butter until pea-sized bits remain.
- Add wet ingredients all at once, then gently fold or stir just until the dough holds together. It should be slightly crumbly but stick when pressed.
- Pat dough into a circle without kneading too much; handling it minimally keeps scones light.
- Cut carefully and transfer wedges to the pan without squashing edges.
This gentle handling helps keep the scones tender with a flaky texture, perfect for cranberry and orange flavors to shine through.
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients easily and keep everything organized.
- Pastry cutter or forks – helps cut in the cold butter to create flaky layers.
- Measuring cups and spoons – for accurate ingredient amounts, ensuring perfect scones.
- Sheet pan with parchment paper – keeps the scones from sticking and makes cleanup simple.
- Pastry brush – I like brushing the tops with cream for golden, shiny scones.
- Wire rack – for cooling the scones evenly after baking.
- Whisk – to make the glaze smooth and lump-free.
- Juice squeezer – makes fresh orange juice for the glaze and zest.
Flavor Variations & Add-Ins
Try swapping cranberries for dried cherries or fresh blueberries for a different fruit flavor that pairs well with orange.
Add a handful of chopped nuts like pecans or walnuts in the dough for extra crunch and richness.
Use lemon or lime zest instead of orange for a brighter, different citrus note.
Mix in white chocolate chips or almond extract to give your scones a sweet, nutty twist.
How to Make Holiday Cranberry Orange Scones?
Ingredients You’ll Need:
Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup fresh or frozen cranberries (roughly chopped if large)
- Zest of 1 large orange
- 2/3 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20 minutes to bake. After baking, allow around 10 minutes for cooling before glazing and serving. So, you’ll need just under an hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Cut in the Butter:
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. This helps make the scones flaky and tender.
3. Add Cranberries and Orange Zest:
Gently fold in the orange zest and cranberries so they are evenly spread throughout the flour mixture.
4. Mix Wet Ingredients and Combine:
In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this into the dry mixture and mix gently with a fork or your hands just until a soft dough forms. Avoid overmixing to keep the scones tender.
5. Shape and Cut the Dough:
Turn the dough onto a lightly floured surface. Pat it into an 8-inch circle about 1 inch thick. With a sharp knife, cut the circle into 8 equal wedges.
6. Bake the Scones:
Transfer the wedges to the prepared baking sheet, spacing them a couple of inches apart. Lightly brush the tops with a bit of heavy cream for a nice golden color. Bake for 18-22 minutes or until the tops are golden and a toothpick comes out clean.
7. Prepare the Glaze and Finish:
While the scones bake, whisk together powdered sugar, orange juice, and vanilla extract until smooth. When the scones are done, let them cool for about 10 minutes on a wire rack, then drizzle the glaze over the warm scones.
8. Serve and Enjoy:
Enjoy your scones warm or at room temperature, with a pat of butter or alongside your favorite cup of tea or coffee. Perfect for holiday mornings and festive gatherings!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Use frozen cranberries straight from the freezer without thawing to prevent the dough from becoming too wet. Just chop them if they’re large, then fold gently into the mixture.
How Should I Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. Reheat in a warm oven to refresh.
Can I Make These Scones Ahead of Time?
Absolutely! Prepare and shape the dough, then freeze the unbaked scones on a tray. Once frozen, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk in place of heavy cream, but the scones may be slightly less rich and tender. For a dairy-free option, try coconut cream or a plant-based milk with a tablespoon of melted coconut oil stirred in.