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Orange Cranberry Scones

  • 6 min read
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Cranberry Orange Scones are buttery, crumbly, tender, citrusy and just the right amount of sweet and tangy. A layer of vibrant cranberry sauce at the center of each scone adds moist texture and a bright, tangy flavor to the sweet orange dough.

a scones with a cup of coffee and a spoon.

This recipe started as a way to use leftover cranberry sauce from Thanksgiving. After a long day of cooking and a fridge full of good intentions, I wanted to keep the homemade spirit going and transform those leftovers into something delicious. That same impulse led to other cranberry-orange treats—simple ways to stretch good flavors into more breakfasts and snacks.

Scones are ideal for last-minute baking because the ingredients should stay cold. You can grate the butter, mix the dough while the coffee brews, chill briefly, and be enjoying a warm scone with your second cup. I prefer mine rustic, but they also take a quick orange glaze well if you like a little shine and extra sweetness.

Ingredients

Below is a clear list of the ingredients used for these cranberry-filled orange scones, with notes on technique and substitutions where helpful.

  • Orange zest and candied orange. Fresh orange zest folded into sugar gives the best citrus aroma. If you have candied orange slices, chop them finely and fold into the dough for extra sweetness and texture; store-bought candied orange works fine.
  • Very cold butter. Cold butter is essential to create the scones’ crumbly, tender texture. Grate the butter and keep it chilled—this helps coat the flour with tiny pieces of fat and gives lift without becoming greasy.
  • Heavy cream and egg. Heavy cream hydrates the flour while keeping the dough tender; use it cold. An egg helps bind the dough and keeps the scones from spreading too much while baking.

Make the Dough

Below are step-by-step tips and an overview of the method. The goal is to work quickly, keep everything cold, and avoid overworking the dough so the scones stay light and flaky.

  • Grate the cold butter and mix the egg with the heavy cream in a small cup; refrigerate both until ready to use.
  • Rub orange zest into the sugar to release the oils and aroma before adding dry ingredients.
  • Mix the flour, baking powder, salt, and chopped candied orange in a large bowl.
  • Use your hands to rub the grated cold butter into the flour mixture until the mixture resembles coarse crumbs with no large pieces of butter. This should take roughly 60–90 seconds.
  • Pour about half of the cream-and-egg mixture into the flour and use a fork to toss the wet ingredients into the dry. Add more cream, a tablespoon at a time, only until the dough just comes together in large clumps.
  • Press the hydrated mixture into a rough dough with your hands—do not knead, which would make dense, chewy scones.
A bowl with sugar and orange zest and a fork.
Use a fork to mix the orange zest into the sugar.
A bowl with flour mixture and a fork.
Whisk together flour, baking powder, salt, and chopped candied orange.
Hands rubbing butter into flour over a large mixing bowl.
Rub the grated cold butter into the flour until crumbly.
A bowl with flour mixed with butter.
The mixture should look like coarse crumbs after adding the butter.
A bowl with flour and heavy cream. A measuring cup next to it.
Drizzle 1/2 cup of the heavy cream mixture and fold until hydrated.
A bowl with clumps of dough.
Use a fork to evenly distribute the liquids into the flour.
A hand pressing dough in a bowl.
Press the mixture into a rough dough with your hands.

Shape and Bake

  • Divide the dough into two equal pieces. Press one piece into a 10–12 inch round directly on a parchment-lined baking sheet.
  • Use the back of a spoon to create a shallow well about 1 inch from the edge, and spoon the cranberry sauce into the center to form a visible layer.
  • Press the second piece of dough to the same size and place it over the cranberry-topped round. Seal the seam with your fingers.
  • Chill the assembled dough briefly (refrigerator or freezer) before cutting. Cold dough is much easier to slice and helps the scones hold their shape.
  • Cut into 6–8 wedges, transfer the pieces to the prepared pan, brush with the reserved cream-and-egg mixture, and bake.
  • Bake until the scones are puffy and golden brown, roughly 22–28 minutes depending on your oven. They may be slightly darker on top; allow them to set for a few minutes before serving.
A scone dough on a piece of parchment paper.
Cranberry scones on a raw scone dough.
Round unbaked orange scone dough.
Unbaked scone dough cut into 8 triangles.

Yields and Storage

This recipe yields 8 regular-sized scones. Store at room temperature for up to two days, loosely covered so they don’t become soggy. To freeze: wrap each scone tightly in plastic wrap and place in a sealed freezer bag for up to four weeks. Reheat gently in a low oven or toaster oven until warmed through.

orange cranberry scones over a pan with parchment paper and coffee cups.
cranberry filled orange scones.

Cranberry Filled Orange Scones

Buttery orange scones filled with tangy cranberry sauce.
Prep Time: 15 mins
Cook Time: 22 mins (see instructions for final bake time)
Servings: 8 Scones
Author: Dikla Levy Frances

Ingredients

  • 1/3 Cup (70g) Granulated sugar
  • 1 Tablespoon Orange zest (from one large orange)
  • 2 1/3 Cups (280g) All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 10 Tablespoons (140g) Unsalted butter, very cold (about 1 1/4 sticks)
  • 1/2 Cup (120ml) Heavy cream, very cold
  • 1 Large egg, very cold
  • 1/2 Cup Candied orange slices, finely chopped
  • 1/4–1/3 Cup Cranberry filling (homemade or leftover sauce)

Instructions

To Make the Scones

  1. Prepare ingredients: grate the cold butter with a box grater. Measure the heavy cream and beat in the egg, then chill both until ready to use.
  2. In a large mixing bowl, rub the orange zest into the sugar until fragrant.
  3. Add the flour, baking powder, salt, and the chopped candied orange to the sugared zest. Stir to combine.
  4. Use your hands to rub the grated cold butter into the flour mixture until it resembles coarse crumbs with no large pieces of butter. This takes about 60–90 seconds.
  5. Pour in 1/2 cup of the chilled heavy cream-and-egg mixture. Use a fork to toss the liquid into the flour until large clumps form. If the dough is too dry, add more cream a tablespoon at a time until it holds together.
  6. Press (do not knead) the dough with your hands until it comes together. Divide into two equal parts.
  7. Place one portion on a parchment-lined baking sheet and press it into a 10–12 inch circle. Use the back of a spoon to create a shallow well about 1 inch from the edge.
  8. Spoon the cranberry sauce into the center well, spreading it evenly but leaving the edge free.
  9. Press the second portion of dough to the same size and shape, then place it on top of the cranberry layer. Seal the seam with your fingers and chill briefly in the refrigerator or freezer to firm up.
  10. When chilled, cut the assembled round into 6–8 wedges. Transfer each wedge to the prepared baking sheet, spaced slightly apart. Brush the tops with reserved cream (or a mixture of heavy cream and egg yolk) for a glossy finish.
  11. Preheat the oven to 375°F (190°C). Bake the scones until they are puffy and golden brown, about 22–28 minutes depending on your oven. Allow them to cool slightly on the pan before separating and serving.
  12. Remove from the oven and let the scones rest a few minutes so the cranberry filling sets slightly. Serve warm or at room temperature.