Tea Time Cranberry Orange Scones
Bright, citrusy, and bursting with cranberries, these Cranberry Orange Scones are the perfect treat to accompany your morning coffee or afternoon tea. The balance of sweet and tangy flavors will make these scones a new favorite in your baking repertoire. Plus, they’re simple enough to whip up in no time!

Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup dried cranberries (or fresh/frozen cranberries)
- 1 tablespoon orange zest
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice

For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Tools You’ll Need
- Mixing bowls
- Whisk
- Pastry cutter (or your fingers)
- Baking sheet
- Parchment paper
- Pastry brush
- Bench scraper
Instructions
- Preheat and Prepare. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the Dry Ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Incorporate the Butter. Add the cold, cubed butter to the dry mixture. Using a pastry cutter, or your fingers, work the butter into the flour until it resembles coarse crumbs.
- Add the Cranberries and Zest. Stir in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the mixture.
- Combine Wet Ingredients. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and orange juice.
- Form the Dough. Pour the wet ingredients into the dry ingredients. Stir until just combined—the dough should be slightly sticky.
- Shape the Scones. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, then shape it into a disk about 1 inch thick. Cut the disk into 8 wedges and place them on the prepared baking sheet.
- Brush and Bake. Brush the tops of the scones with a little heavy cream. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Optional Glaze. While the scones cool slightly, prepare the glaze by whisking together powdered sugar, orange juice, and orange zest. Drizzle the glaze over the warm scones.
- Serve. Enjoy your Cranberry Orange Scones warm or at room temperature. Perfect with a hot beverage!

Betty’s Pro Tips
- Keep the butter cold: Cold butter is key to achieving that perfect flaky texture in your scones. Avoid overworking the dough to keep it tender.
- Substitute as needed: If you’re out of dried cranberries, fresh or frozen cranberries work just as well. You can even try other dried fruits like cherries or blueberries!
- Don’t skip the glaze: While optional, the orange glaze adds a wonderful sweet-tangy finish that complements the scones beautifully.