Cranberry Orange Scones Recipe

We are big fans of the cranberry/orange flavor combination – especially around the holidays.  The sweet and tart also lends itself to an amazing scone recipe – which I’ve adapted from a few I’ve used over the years into this one, which is easy to put together if you have a food processor!

Cranberry Orange Scones Recipe

Author Carrie Hill


  • 2 C Flour All Purpose
  • 10 Tsp Granulated Sugar
  • 2 tsp Baking Powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp Orange Zest
  • 1/3 Cup Cold Butter Cubes
  • 1/4 Cup Orange Juice
  • 1/4 Cup half & half
  • 1 ea Egg
  • 1 Cup Dried Cranberries
  • 1 Tbsp Milk

Glaze (Optional)

  • 1/2 Cup Confectioner's Sugar
  • 1 Tbsp Orange Juice


  1. Preheat oven to 400 degrees
  2. In the bowl of your food processor, combine dry ingredients and orange zest and pulse a few times to combine, then add in the butter and pulse it until the butter is crumbled into the dry ingredients
  3. In a separate bowl combine the cranberries, orange juice and half and half - let sit for 5 minutes, scramble the egg in an already used measuring cup or small bowl
  4. Pour the soaked cranberry mixture over the dry ingredients and add in the egg. Pulse the wet into the dry until a ball forms
  5. Turn the mixture out onto a floured countertop and knead 6-7 times until it comes together - then pat into a 10" circle. Cut into 8 wedges and place on a baking sheet lined with silpat or parchment paper. Paint the top of the scones with milk and sprinkle with remaining 2 tsp of sugar.
  6. Bake at 400 degrees for 15 minutes (2-3 minutes longer if you use a silpat)
  7. Let cool and glaze with orange sugar glaze, if you choose to.