Keep winter breakfast bright with these flavorful fresh cranberry orange scones! Make the dough ahead and freeze, or mix and bake in under an hour. This easy buttermilk scone recipe is a great way to use fresh cranberries!
When I’m short on time or want something comforting and quick, scones are my go-to. From start to finish, including cleanup, these scones take under 45 minutes, which makes them ideal for holiday mornings or a cozy weekend. Fresh cranberries are a seasonal favorite, and they bring bright, tart notes to these cranberry orange scones.
These scones use buttermilk for a slightly cake-like yet still flaky crumb. The best texture comes from mixing the dough by hand, keeping small pockets of butter intact so the scones bake up tender and layered.
Although food processors are often suggested, I prefer a single mixing bowl, a pastry blender (or two knives), and a spatula. That method keeps the dough from becoming overly uniform and preserves the flaky texture. Most importantly: use cold butter. Cold butter is what creates those tender layers.
If fresh cranberries are unavailable, dried cranberries work as a substitute, though fresh berries give a bright, tart, almost citrusy pop that pairs beautifully with orange zest. If you like to plan ahead, the dough freezes well—freeze cut scones and bake from frozen, adding a few minutes to the baking time for fresh-baked mornings.
Buttermilk scones keep well at room temperature for up to three days without losing much of their texture, making them a thoughtful gift or part of a care package. For the freshest experience, freeze the shaped dough and bake when you want warm scones.
Enjoy, darlings!
Fresh Cranberry Orange Scones
8 scones
10 minutes
20 minutes
30 minutes
Keep winter breakfast bright with these flavorful fresh cranberry orange scones! This easy buttermilk scone recipe is a great way to use fresh cranberries!
Ingredients
- 1 cup buttermilk (chilled)
- 1 egg
- zest from 1 orange
- 1/4 cup sugar
- 3 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 8 tablespoons chilled butter (cut into cubes)
- 2/3 cup fresh cranberries, halved (or substitute dried)
- pinch salt
- 1 teaspoon vanilla extract
Glaze
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp water or milk
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together sugar, flour, baking soda, baking powder, and orange zest.
- Use a pastry blender or two knives to cut the chilled butter into the flour until the pieces are about the size of peas. Stir in the cranberries.
- Whisk the egg into the buttermilk, then add the wet mixture to the dry ingredients. Stir until just combined; the dough should be slightly shaggy but not dry. If it’s very dry, add buttermilk 1 tablespoon at a time until it comes together.
- Turn the dough onto a lightly floured surface, press into a 9″ circle (you can use a pie tin as a guide), then invert and cut into 8 wedges.
- Place wedges on a parchment-lined baking sheet and bake 12–15 minutes, until the edges are lightly golden.
- Remove from the oven and let rest 5 minutes, then transfer to a wire rack to cool slightly.
- Whisk together the glaze ingredients and drizzle over cooled scones.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver
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OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White
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Pastry Cutter Set, EAGMAK Pastry Blender and Dough Scraper
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