Cranberry Orange Scones Recipe | A 25-Minute Breakfast! (2024)

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By: Krista

These flaky cranberry orange scones are an ultra buttery and zesty breakfast-for-dessert option. Fresh out of the oven and with a sweet glaze, they’ll be ready faster than you can drive to the nearest coffee shop.

Cranberry Orange Scones Recipe | A 25-Minute Breakfast! (1)

Table of Contents

  • Why You’ll Love These Cranberry Orange Scones
  • What You’ll Need
  • How to Make Cranberry Orange Scones
  • Tips for the Best Scones
  • Serving Suggestions
  • How to Store Cranberry and Orange Scones
  • More Scone Recipes
  • Get the Recipe

Why You’ll Love These Cranberry Orange Scones

You’ll have to keep an eye on them as they cool if you don’t want to find an empty tray before they’re even glazed.

  • Great for the holidays. Give them away in cute bags or boxes, or serve them for breakfast on Christmas morning.
  • Beginner-friendly. Scones are some of the easiest treats for beginner bakers because the dough barely needs to be handled.
  • Quick. They’re ready in exactly 24 minutes— that’s less than it’ll take you to drive to your favorite coffee shop and back.
  • Perfect for on-the-go. Pack them in Ziploc bags for a quick breakfast you can grab on your way out.
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What You’ll Need

Tart cranberries and sweet oranges are an under-rated holiday flavor combination. Scroll to the recipe card at the bottom of the post for exact amounts.

  • All-Purpose flour – Feel free to use whole-wheat flour. Avoid plant-based flours.
  • Sugar – Granulated or light brown sugar are great.
  • Orange zest – Lemon zest works too.
  • Baking powder – Always check the expiration date before adding it in.
  • Baking soda – Don’t swap it for more baking powder, otherwise the scones will have a metallic aftertaste.
  • Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
  • Greek yogurt – Unsweetened vanilla yogurt is my favorite for this. Plain yogurt it okay as well.
  • Egg – They add richness and help the dough come together.
  • Vanilla extract – Almond extract works too.
  • Cranberries – Use fresh or dried.

Orange Glaze

  • Powdered sugar – This is also called “confectioners’ sugar”. Avoid granulated sugar because it’ll make the glaze grainy.
  • Orange juice – Make sure it’s pulp-free.

How to Make Cranberry Orange Scones

Don’t worry if the loose dough looks lumpy as you shape the scones. They’re not supposed to be completely smooth. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the oven. Preheat your oven to 400F. Line a baking sheet with parchment paper. Set it aside.
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Cranberry Orange Scones Recipe | A 25-Minute Breakfast! (4)
  • Mix the dry ingredients. Whisk the flour, sugar, orange zest, baking powder, and baking soda in a large bowl. If your baking powder has clumps, sieve it.
  • Incorporate butter. Quickly rub the butter into the dry ingredients until you get a coarse, sandy mixture.
  • Prepare the wet mixture. Mix the egg and yogurt in a separate bowl until well combined.
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Cranberry Orange Scones Recipe | A 25-Minute Breakfast! (6)
  • Combine the mixtures. Stir the yogurt mixture into the dry ingredients until just combined. You should have a very loose dough. Don’t over-mix.
  • Add cranberries. Stir in the cranberries, ensuring they are evenly distributed.
  • Knead the dough. Place the dough on a lightly floured surface and gently “knead” it 3-4 times until it holds its shape. It will be crumbly, but do your best to bring it together.
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Cranberry Orange Scones Recipe | A 25-Minute Breakfast! (8)
  • Shape it. Pat the dough into a circle about 1/2″ thick.
  • Cut it. Slice the dough into 8 wedges and transfer them to the prepared baking sheet.
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Cranberry Orange Scones Recipe | A 25-Minute Breakfast! (10)
  • Bake. Pop the baking sheet into the oven for 20-25 minutes or until the tops are beautifully browned. Remove them from the oven and set them aside to cool completely.
  • Make the glaze. Whisk the powdered sugar and orange juice until smooth.
  • Drizzle them. Use a spoon to drizzle the glaze over the scones. Let it set for 15-20 minutes. Serve and enjoy!

Tips for the Best Scones

Using egg-wash and cutting them into even sizes will give any scones recipe a bakery-style feel.

  • Watch the temperature. Make sure all of the ingredients are cold, especially the butter, for the flakiest texture possible. It also helps avoid over-mixing.
  • Chill it. Pop the dough into the fridge for 15-20 minutes before shaping and baking to help the dough relax. It also firms up the butter and contributes to more yummy layers.
  • Add a wash. Use egg-wash, milk, or water to brush the tops of the scones before baking to ensure a lovely golden exterior.
  • More add-ins. Mix 1/2 cup of chopped pecans, walnuts, pistachios, or chocolate chips into the dough for more flavor.
  • Swap the glaze. Substitute the orange juice for lemon juice for a lemon glaze. You can also add your favorite cream cheese glaze or leftover frosting.
  • Even sizes. The scone wedges should be more or less the same size to ensure even baking. If not, some will be under-baked and others will be over-baked.
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Serving Suggestions

Cranberry orange scones are the perfect breakfast with a cup of tea or your favorite coffee. Try them with my Iced Chai Tea Latte or Sweet Cream Iced Coffee. If you want something plant-based, go for my Coconut Milk Thai Iced Coffee. For a festive drink, pair them with hot chocolate. If you want something fruity, then serve them with my Strawberry Banana Smoothie or orange juice.

How to Store Cranberry and Orange Scones

Cranberry & orange scones can be stored at room temperature, in the fridge, or freezer depending on when you plan to eat them.

  • Counter: Place the scones in an airtight container or paper bag for up to 3 days. Avoid the paper bag if the area where you live is humid.
  • Fridge: Refrigerate the scones in airtight containers or bags for up to 7 days. Keep them away from strong-smelling foods to avoid the transfer of odors. Set them on the counter for 10-15 minutes before serving so they come down to room temperature.
  • Freezer: Wrap the cooled scones in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 30 minutes.
  • To reheat: Sprinkle the scones with 1/4 teaspoon milk and microwave them for 10 seconds at a time until warm. You can also enjoy them at room temperature.

More Scone Recipes

  • Easy Gluten Free Lemon Poppy Seed Scones
  • Apple Cinnamon Scones
  • Blueberry Lemon Scones
  • Almond Chocolate Cherry Scones


Cranberry Orange Scones Recipe | A 25-Minute Breakfast! (12)

Cranberry Orange Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
Print Recipe


This 25-minute cranberry orange scones recipe is packed with tart and zesty goodness that’s way better than your local coffee shop.



  • 2 cup All- Purpose Flour
  • 1/4 cup of sugar
  • 1 tablespoon of orange zest
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup of unsalted cold butter, cut into small pea size pieces
  • 1 cup of vanilla flavored greek yogurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries

Orange Glaze:

  • 1/2 cup powdered sugar
  • 1/2 or 1 tablespoon of orange juice


  1. Preheat the oven to 400° F.
  2. In a bowl, combine the flour, sugar, orange zest, baking powder and baking soda.
  3. Use a pastry blender, or two knives, to cut butter until it resembles small peas and add the butter to flour mixture.
  4. Stir in the cranberries.
  5. In a small bowl, mix together the egg and yogurt.
  6. Stir the yogurt mixture into the dry ingredients and stir until just combined.
  7. Dump the dough onto a work surface and “knead” 3-4 times. {as much as you can, it will be very crumbly}
  8. Pat into a circle about 1/2 an inch thick.
  9. Cut into 8 wedges and transfer to a baking sheet.
  10. Bake for 20-25 minutes or until tops are browned.


  • Serving Size: 1 scone
  • Calories: 165
  • Sugar: 6g
  • Fat: 6g
  • Carbohydrates: 23g
  • Protein: 5g

Filed Under:

  • Christmas
  • Dessert
  • Healthy Breakfasts
  • Holidays
  • Muffins and Baking
  • New Years
  • Recipes
  • Thanksgiving

Let's Connect:

Cranberry Orange Scones Recipe | A 25-Minute Breakfast! (2024)


What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

How many calories in a homemade cranberry scone? ›

1 each: 310 calories, 13g fat (8g saturated fat), 84mg cholesterol, 328mg sodium, 44g carbohydrate (19g sugars, 1g fiber), 5g protein.

How do you get high scones? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

How do you test to see the scones are fully baked? ›

Bake scones

Break one open to check for doneness: the interior shouldn't appear doughy or wet, but should feel nicely moist. Remove scones from the oven and serve warm; or cool completely on a rack before topping with any optional glaze.

Which flour is best for scones? ›

Cake flour is finer and lower in protein, which makes lighter and fluffier scones. If you don't have any on hand, a simple blend of all-purpose flour and a bit of cornstarch makes a great substitute. Simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

How much sugar is in a cranberry scone? ›

Amount per serving: Calories 390, Total Fat 13g (17% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 50mg (17% DV), Sodium 460mg (20% DV), Total Carbohydrate 65g (24% DV), Dietary Fiber 2g (7% DV), Total Sugars 29g, (Includes 11g Added Sugars, 22% DV), Protein 7g, Vit.

How many calories in a orange cranberry scone? ›

Nutrition Facts
For a Serving Size of 1 scone (120g)
How many calories are in Cranberry Orange Scones? Amount of calories in Cranberry Orange Scones: Calories 400Calories from Fat 126 (31.5%)
% Daily Value *
How much fat is in Cranberry Orange Scones? Amount of fat in Cranberry Orange Scones: Total Fat 14g-
16 more rows

How many calories in a cranberry orange scone? ›

How many calories are in a cranberry orange scone? The number of calories in a cranberry orange scone depends on the size of the scone, the ingredients used, and whether or not there is a glaze on the scone. For these cranberry orange scones, there are about 450 calories per scone.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

Is it best to use cold butter for scones? ›

Get Flaky Scones with COLD Butter

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Should you chill scone dough before baking? ›

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

What is the best temperature for baking scones? ›

I preheated the oven to 405 degrees (it runs hot so this is the setting that gives me 425 degrees). The scones came out of the freezer, were set onto a parchment lined cookie sheet, placed into the oven. I set timer for 18 minutes and moved on.

What causes scones not to rise? ›

The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.

Should scones be hard or soft? ›

A scone should not flake like a biscuit.

It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam.

Why are my scones not light and fluffy? ›

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

How do you make scones rise and not spread? ›

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

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