These easy cranberry scones are soft, tender, buttery and flaky scones filled with tart cranberries with a hint of sweet orange zest. They’re easy to make and perfect for cozy mornings, holiday brunches or as a special addition to your Thanksgiving or Christmas breakfast table.
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Why Make This Recipe
I absolutely love scones as an easy way to enjoy the flavors of the season. But if you’re still relying on store bought scones, you are seriously missing out. My homemade Pumpkin Scones, Cinnamon Scones, Apple Scones, Buttermilk Scones, Lemon Scones, and Chocolate Scones are some of the best homemade scone recipes you’ll find. These buttery and flaky scones with tart cranberries and a hint of sweet orange are another easy scone recipe I know you will love.
- Layers of flavors and textures. From the tender and flaky scone filled with pops of tart, fresh cranberries to the fragrant orange zest and crunchy sugar topping, these scones will delight your senses.
- Easy to make and bake. These cranberry filled scones taste bakery worthy, but they’re actually so easy to make. Simply whisk the dry and wet ingredients together, fold in the cranberries, shape into a thick disk, chill, cut, bake and enjoy.
- Perfect for fall breakfast or brunch These buttery scones with fresh cranberries can easily be made in advance, frozen and baked straight from the freezer.
Ingredients and Substitutions
This recipe for cranberry scones requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you don’t, take a look at the suggested substitutes.
- All Purpose Flour: Make these scones gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of the weight (300 g) versus cup for cup.
- Granulated Sugar and Light Brown: Maple sugar would also work well to make these scones refined sugar free.
- Baking Powder: This acts as a leavener in this scone recipe. Make sure it is fresh and in date for the best cinnamon scones.
- Orange Zest: Feel free to use any other citrus.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen. Salted butter is fine, just skip the added salt.
- Egg: This recipe has not been tested without an egg.
- Heavy Cream: For soft and tender scones, heavy cream is a must. Substitute with half and half or buttermilk.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Cranberries: Feel free to use fresh or frozen cranberries. There is no need to thaw the cranberries if using frozen ones. Keep in mind that the baking time will be longer when using frozen cranberries. If you would like to use dried cranberries, the scones will be a bit sweeter and a lot less tart.
How To Make
Learn how to make cranberry scones in a few easy steps.
- Whisk in the flour, sugar, light brown sugar, baking powder, orange zest and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the cranberries. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
3. Transfer the cranberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like.
- Bake in the oven at 425 F (218 C) for 14 - 18 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
How To Store, Freeze and Thaw
- Store: Store baked cranberry scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze: Place the frozen unbaked scone wedges in an airtight container in the freezer for up to 2 months. Bake from frozen in a fully preheated oven. Place the baked, fully cooled and unglazed scones in an airtight container to freeze for up to 2 months. I recommend individually wrap each scone in plastic wrap or wax paper.
- Thaw and Reheat: If you would like to bake the unbaked scones straight from the freezer, simply add about 3 - 5 minutes to the baking time. Baked and frozen scones can be heated straight from the freezer in the microwave. I recommend heating the scones in 20 second increments until they reach your desired temperature. If you would like to heat them in the oven, warm them in a 300°F oven for 5 – 8 minutes.
M’s Expert Tips
- Use very cold butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer an hour before you plan to make the scones. Note: If you prefer to use salted butter, simply omit the added salt.
- Cold is a scone’s best friend. In order to create those beautiful tender and flaky layers, the scone needs to be cold. Keep the ingredients as cold as you can prior to baking. Pop the scones in the freezer while the oven fully preheats. This usually takes about 20 - 30 minutes.
- Don’t overmix. Just like making a pie crust, try to handle the scone dough as little as possible while forming it into a disk. Some kneading is necessary to get those tall layers, but try to touch the dough as little as possible.
- Chill the cranberry filled scones. It’s helpful to rest the dough in the freezer to help the butter solidify and the flour to hydrate. Use this time to full preheat the oven (which takes about 30 minutes).
- Give the scones some space. Some recipes call for leaving the scone wedges close together. I find the scones need a bit more room in order to have space to fully rise.
- Top with crunchy sugar or a glaze. These scones with cranberries are so good on their own, but really shine when topped with crunchy sugar or a citrus glaze. Alternatively, serve the scones with honey butter, maple butter, fruit or clotted cream drizzled with maple syrup.
FAQs
This typically happens for a few reasons. One, too much flour was added. Make sure to use a kitchen scale for the most accurate result. Another reason is overworking the dough or baking too long. Bring the dough together gently and bake for the recommended time.
The secret to tender scones is using cold butter, avoiding overmixing, and handling the dough as little as possible. These simple steps help create a soft interior with a lightly crisp exterior.
Touch the scone dough as little as possible. Gather the dough into a ball and knead just until the dough comes together into an 7 - 8 inch disk that measures about 1 inch thick.
Touch the scone dough as little as possible. Gather the dough into a ball and knead just until the dough comes together into an 7 - 8 inch disk that measures about 1 inch thick.
A few things can cause flatter scones. Old baking powder, warm butter, or overworking the dough can prevent scones from rising properly.
This serves two purposes. One is to allow the glutens in the flour to rest and hydrate. The other is to help the butter fat resolidify before baking, creating beautiful flaky layers.
Other Cranberry Recipes to Try
If you try this Cranberry Scones recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Cranberry Scones Recipe
Equipment
- 2 large mixing bowls
- 1 whisk
- 1 pastry cutter
- 1 large baking sheet
- 1 sheet parchment paper
Ingredients
Cranberry Scones
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large orange, zested
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 cup fresh or frozen cranberries
Orange Glaze
- 1 cup (120 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) orange juice
Instructions
- Whisk in the flour, sugar, light brown sugar, baking powder, orange zest and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.2½ cups (300 g) all purpose flour, ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large orange, zested, 1 tablespoon baking powder, ½ teaspoon salt, 10 tablespoons (141 g) cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the cranberries. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract , 1 cup fresh or frozen cranberries
- Transfer the cranberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick.
- Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like.
- Bake in the oven at 425 F (218 C) for 14 - 18 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack. If you would like to top with glaze, whisk the powdered sugar with fresh citrus juice (use the same citrus as the zest) until smooth and well combined. Drizzle on top of the cooled scones and enjoy.
Notes
- Scones turned out dry or crumbly. Too much flour or overbaking can make scones dry. Measure the flour carefully and bake just until the edges are lightly golden.
- Scones are dense instead of tender.Overworking the dough can develop too much gluten. Mix just until the ingredients come together, and handle the dough as little as possible. Don't judge the dough by how smooth it looks. Scone dough should be soft and just combined, not kneaded until perfectly smooth. A few visible bits of cold butter and a slightly shaggy appearance are exactly what you're looking for.
- Butter melted before baking. Warm butter can affect the flaky texture. Use cold butter and chill the shaped scones for 30 minutes before baking and while the oven preheats.
- Dough is too sticky to handle. A slightly sticky dough is normal, but if it's difficult to shape, lightly flour your hands and work surface. Avoid adding too much extra flour.
- Scones spread too much in the oven. The dough may be too warm or too soft. Chill the shaped scones before baking to help them hold their shape.
- Cranberries are sinking or unevenly distributed. Fold the cranberries gently into the dough until evenly distributed. I like to do this when about half of the dry ingredients are still unmixed into the wet ingredients. Avoid overmixing, which can make the scones tough.
- Scones are too brown on the outside but underbaked inside. Your oven may be running hot, or the scones may be too large. Check the oven temperature with an oven thermometer and adjust the baking time as needed.
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