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Straight on shot of Cranberry Orange Scones on a round wire rack on a rustic wood surface with a few fresh cranberries scattered around.

Cranberry Orange Scones

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Cranberry Orange Scones are the perfect fall and winter breakfast treat! Swap out dried cranberries to make these any time of year.


  • 3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tbsp baking powder
  • 3/4 tsp kosher salt (½ fine salt)
  • 1 ½ cups fresh or frozen cranberries, or about ½ cup dried cranberries 
  • 1 stick unsalted butter, cut into ½ inch cubes
  • ¾ cup heavy cream, plus more as needed
  • Zest of one medium orange
  • ½ tsp vanilla extract
  • Egg beaten with 1 tbsp water, for egg wash
  • Demerara or turbinado sugar, for sprinkling


  1. Preheat oven and prep pan. Heat oven to 400°F. Line a large baking sheet with parchment or a silpat.
  2. Mix dry ingredients. Combine flour, sugar, baking powder and salt in a bowl.
  3. Mix in butter. Toss cubes of butter in with flour mixture. Using hands, pinch butter together into irregular pieces. Form some flat discs and some small pieces of butter, the size of large peas. Work quickly as to not overheat the butter. Stir in cranberries. Transfer mix to fridge for 5-10 minutes if butter starts to soften significantly.
  4. Add wet ingredients. In a bowl, mix together 3/4 cup heavy cream, zest and vanilla. Stir into flour mixture. Add additional cream, 1 or 2 spoonfuls at a time until the dough just holds together when pinched. The dough should not be wet.
  5. Form dough. Dump dough onto a clean work surface. Shape into a 6 to 7 inch round disc. Cut into 8 triangles. Transfer to prepared pan about 2 inches apart. Place in fridge or freezer for 10-30 minutes for better results.
  6. Top and bake. Brush tops of scones with egg wash. Sprinkle with demerara sugar. Bake in the upper third of the oven for 16-20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Enjoy. 


I typically use approximately 1 cup to 1 cup and 1 tablespoon of heavy cream total for this recipe.

To store, place in an airtight container when completely cooled. Keep at room temperature for up to 3-4 days. 

You can also freeze the scones after they’re baked and cooled. Wrap individually with plastic wrap and store in a sealed freezer bag. To defrost, place in the fridge the day before you want to eat them. You can also warm them in a 350F oven unwrapped on a baking sheet. 

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 scone
  • Calories: 400
  • Sugar: 18g
  • Sodium: 154mg
  • Fat: 17g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 48mg