Candied Orange Cranberry Scones (Printable version)

Buttery scones with candied orange and cranberries, offering a tender, flavorful twist on a classic.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Fruits & Flavorings

05 - 1/2 cup dried cranberries
06 - 1/3 cup candied orange peel, finely chopped
07 - Zest of 1 orange

→ Wet Ingredients

08 - 1/2 cup cold unsalted butter, cut into cubes
09 - 2/3 cup heavy cream, plus extra for brushing
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract

→ Optional Glaze

12 - 1/2 cup powdered sugar
13 - 1 to 2 tablespoons fresh orange juice

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or fingertips, rub the butter into the dry ingredients until the texture resembles coarse breadcrumbs.
04 - Stir in dried cranberries, chopped candied orange peel, and orange zest until well distributed throughout the mixture.
05 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until fully combined.
06 - Pour the wet mixture over the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Avoid overmixing to maintain tender scones.
07 - Transfer dough to a lightly floured work surface. Pat gently into a 1-inch thick disc. Cut the disc into 8 equal wedges.
08 - Place wedges on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops generously with additional heavy cream.
09 - Bake for 16 to 18 minutes until the tops are golden brown and a toothpick inserted into a scone comes out clean.
10 - Remove from oven and transfer scones to a wire cooling rack. Allow to cool for at least 5 minutes before glazing or serving.
11 - In a small bowl, whisk powdered sugar with fresh orange juice one tablespoon at a time until a smooth, pourable glaze forms.
12 - Drizzle the orange glaze over the completely cooled scones, or serve plain if preferred.

# Expert Advice:

01 -
  • They're buttery and tender without feeling heavy—the kind of scone that disappears too fast.
  • Candied orange and tart cranberries create this bright, unexpected flavor combo that feels fancy but tastes effortless.
  • Eighteen minutes from oven to golden means you can pull these together faster than you'd think on a weekend morning.
02 -
  • Cold butter is non-negotiable; if yours softens, chill it in the freezer for ten minutes before rubbing it in—those pockets of cold fat create the flaky texture.
  • Don't overwork the dough; the moment everything comes together, stop mixing—tough, dense scones come from overhandling.
  • Cream acts as both moisture and fat here; don't substitute milk or yogurt without adjusting the butter amount.
03 -
  • If you don't have candied orange peel, use finely minced fresh orange zest mixed with a tablespoon of honey folded in at the end—it won't be identical but it's a worthy substitute.
  • Don't brush the cream too heavily or the tops will slide off; a light coat is all you need for shine and color.
  • A dull knife will drag and tear the dough; make sure yours is sharp before you cut.
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