Pin These cranberry orange scones have been my secret weapon for holiday brunches and cozy weekend mornings for years. The combination of tart cranberries with bright orange zest creates the perfect balance, while the maple glaze adds just the right touch of sweetness to these buttery, tender treats.
I first developed this recipe when hosting a winter brunch for my in laws. Everyone kept asking for the recipe, and now it has become our traditional Christmas morning breakfast alongside steaming mugs of coffee.
Ingredients
- All purpose flour: provides the perfect structure for tender yet sturdy scones
- Cold unsalted butter: creates those essential flaky pockets in the dough
- Heavy cream: adds richness and helps achieve that perfect tender crumb
- Fresh or frozen cranberries: bring tartness and beautiful ruby pops of color
- Orange zest: provides bright citrus notes that complement the cranberries perfectly
- Pure maple syrup in the glaze: adds depth and warmth beyond regular powdered sugar icing
Instructions
- Prepare Your Station:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Having everything ready before you start ensures the butter stays cold throughout the process which is crucial for flaky scones.
- Mix Dry Ingredients:
- Whisk together flour sugar baking powder and salt in a large bowl. This even distribution of leavening agents ensures your scones rise uniformly.
- Cut In The Butter:
- Add cold cubed butter to your dry ingredients and work it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea sized pieces of butter still visible. These butter pockets will create steam during baking resulting in those lovely flaky layers.
- Combine Wet Ingredients:
- Whisk cream egg vanilla and orange zest in a separate bowl until well combined. The orange zest releases its oils when mixed with the wet ingredients maximizing flavor.
- Form The Dough:
- Pour wet ingredients over dry and mix just until the dough starts coming together. Fold in cranberries gently. Overmixing at this stage will develop gluten and make tough scones so use a light hand.
- Shape And Cut:
- Turn dough onto a lightly floured surface and pat into a circle about 1 inch thick. Cut into 8 wedges like a pizza and transfer to your prepared baking sheet leaving space between each scone.
- Bake To Golden Perfection:
- Brush tops with a little extra cream which helps achieve that beautiful golden color. Bake for 16 to 18 minutes until the edges are golden and the centers are set.
- Create The Maple Glaze:
- While scones cool whisk together powdered sugar maple syrup and just enough milk to create a thick but pourable consistency. The glaze should coat the back of a spoon but still flow slowly.
Pin My absolute favorite part of this recipe is the moment when the orange zest hits the butter and sugar mixture. The aroma that fills my kitchen instantly transports me to winter mornings with my grandmother who taught me that citrus zest is what separates good bakers from great ones.
Make Ahead Options
These scones work wonderfully as a make ahead option. You can prepare the dough cut it into wedges and freeze them unbaked on a baking sheet. Once frozen solid transfer to a freezer bag where they'll keep for up to 3 months. When ready to bake just add 3 to 4 minutes to the baking time no need to thaw. This is perfect for unexpected guests or when you want fresh scones without the morning prep work.
Cranberry Alternatives
While cranberries provide the perfect tart counterpoint to the sweet scone base you can adapt this recipe seasonally. In summer try blueberries or raspberries for a lighter flavor profile. In fall chopped apples with cinnamon make a delightful variation. If using juicier fruits like berries toss them in a tablespoon of flour first to prevent bleeding and soggy spots in your scones.
Serving Suggestions
These scones shine as part of a complete breakfast or brunch spread. Serve them alongside a fruit salad yogurt parfaits and savory egg dishes for a balanced meal. For afternoon tea pair with clotted cream alongside the maple glaze for an indulgent treat. I love setting them out on a rustic wooden board with small bowls of extra glaze and orange marmalade allowing guests to customize to their taste.
The Secret To Tender Scones
The key to perfectly tender scones lies in how you handle the dough. Cold ingredients are absolutely essential especially the butter which should be straight from the refrigerator and cut into small cubes. Work quickly with your hands to prevent warming the butter with your body heat. When mixing the wet and dry ingredients together stop as soon as the dough comes together even if it looks slightly shaggy. Overworking develops gluten which results in tough rather than tender scones.
Storage Tips
Fresh scones are always best but proper storage can help maintain quality longer. For next day enjoyment store completely cooled scones in an airtight container at room temperature. Refresh day old scones by warming briefly in a 300°F oven for 5 minutes.
Pin These scones are a delightful balance of tart and sweet, perfect for any occasion. Enjoy them warm with a cup of coffee or tea.
Recipe FAQ
- → How do I get tender scones?
Use cold butter and avoid overmixing the dough. Gentle mixing keeps the scones light and fluffy.
- → Can I use dried cranberries?
Yes, substitute with 2/3 cup dried cranberries. Soak in warm water to soften before adding to the dough.
- → What if I don’t have heavy cream?
Try substituting with half-and-half or whole milk for a similar texture and richness.
- → Tips for the maple glaze?
For a thick but pourable glaze, add milk slowly to the powdered sugar and maple syrup, whisking until smooth.
- → How should scones be stored?
Keep scones in an airtight container at room temperature for up to two days. Freshly baked is best.
- → Are nuts a good addition?
Yes, chopped pecans or walnuts add extra crunch and flavor to the scones without overpowering the fruit.