Cranberry Orange Scones

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These homemade cranberry orange scones are tender and flaky buttermilk scones filled with juicy cranberries and fresh orange zest.

Prep Time20

Cook Time18

Total Time38

Course: Breakfast

Cuisine: American

Keyword: cranberry orange scones

Servings: scones

2 sticks unsalted butter cold
3 cups all-purpose flour
⅓ cup granulated sugar
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2-4 tablespoons orange zest depending on how strong you want the orange flavor to be, I use 3 tablespoons
1 cup buttermilk
1 cup dried cranberries

Prep. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
Combine the dry ingredients. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and orange zest. Set aside.
Dice the butter. Cut your butter into cubes.
Work in the butter. Add the chilled butter to the dry ingredients and work it in with your hands until the butter is spread evenly throughout the flour mixture and has reduced to pea-sized pieces.
Add the cranberries. Mix in the cranberries.
Add the buttermilk. Drizzle in the buttermilk and mix until combined.
Roll out the dough. Turn the dough out onto a well-floured surface and shape it into a ball. Flatten it with your hands, then gently roll it out with a rolling pin. Fold the dough over itself and flatten one more time. On your final fold, roll the dough out to a 2-inch thickness.
Cut. Cut the dough into 8 to 10 triangles.
Prepare to bake. Lay the scones out on the prepared baking pan, making sure to leave 2 inches of space between the scones.
Bake. Bake for 15-18 minutes or until light golden brown. Start checking your scones at the 15-minute mark.
Make the glaze. In a medium bowl, combine the powdered sugar and milk until you have a thick and smooth glaze that is easily pourable.
Glaze the scones. Drizzle the glaze over the cooled scones. Allow to set for 10-15 minutes, then dig in.