Cranberry Orange Buttery Scones (Printable)

Buttery scones with tart cranberries and zesty orange, ideal for a warm breakfast or afternoon treat.

# Ingredient List:

01 - 2 cups all-purpose flour (250 g)

02 - 1/3 cup granulated sugar (65 g)

03 - 1 tablespoon baking powder

04 - 1/2 teaspoon salt

05 - 1/2 cup cold unsalted butter, cubed (115 g)

06 - 2/3 cup heavy cream (160 ml), plus extra for brushing

07 - 1 large egg

08 - Zest of 1 large orange

09 - 1 teaspoon pure vanilla extract

10 - 1 cup fresh or dried cranberries (120 g)

11 - 1/2 cup powdered sugar (60 g)

12 - 1 to 2 tablespoons fresh orange juice

01 - Set the oven temperature to 400°F. Line a baking sheet with parchment paper.

02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.

03 - Add the cold, cubed butter to the dry mixture. Using a pastry cutter or fingertips, work it in until the texture resembles coarse crumbs.

04 - In a separate bowl, whisk together heavy cream, egg, orange zest, and vanilla extract.

05 - Pour the wet ingredients into the dry. Add cranberries and gently fold until just combined, avoiding overmixing.

06 - Turn the dough onto a lightly floured surface and gently shape into an 8-inch round, about 1 inch thick.

07 - Cut the dough into 8 equal wedges and arrange them on the prepared baking sheet with space in between.

08 - Lightly brush the tops of the scones with additional heavy cream.

09 - Place the tray in the oven and bake for 16 to 18 minutes, or until golden brown and cooked through. Remove and cool on a wire rack.

10 - Mix powdered sugar with fresh orange juice to desired consistency, then drizzle over cooled scones.

01 -

They're tender and buttery without feeling heavy, which somehow makes you want to eat two immediately.
The tart cranberries and bright citrus balance each other so perfectly that you don't need much more than a cup of tea beside you.
They come together in under 35 minutes, so you can have fresh scones without planning your whole morning around them.

02 -

Cold butter is everything with scones—if yours feel dense instead of flaky, your butter got too warm during mixing; keep it in the freezer until the last possible moment.
Don't overmix the dough once you add the wet ingredients; this isn't bread dough, and overworking it develops gluten that makes scones tough instead of tender.
Fresh cranberries give you that perfect tart burst, but dried cranberries work beautifully too—just plump them in warm water for 10 minutes and drain well so they don't sink to the bottom.

03 -

Measure your flour by spooning it into the measuring cup and leveling it off, not by scooping directly—scooping compacts the flour and can make your scones dense.
If your kitchen is warm and you're struggling to keep the butter cold, chill your mixing bowl and even your flour for 15 minutes before you start—this tiny step makes a real difference in texture.