The Only Cranberry Scone Recipe You Will Ever Need

This cranberry scone recipe is the only one you will ever need. Soft, fluffy layers of butter, fresh cranberries, and orange zest make this scone recipe perfect for breakfast or brunch!

This is the scone recipe that started it all! Once I made this cranberry scone, I was hooked on baking these sweet treats.

It is now a tradition to bake this cranberry scone recipe with orange zest during the Thanksgiving and Christmas holidays to enjoy at brunch or to give as gifts.

Tools to make freshly baked scones

These are the tools used to make this cranberry scone recipe and all of our homemade scones.

• Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
• Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing needed!
• Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.

Fresh cranberry scone recipe ingredients

• 2 cups all-purpose flour
• 5 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 6 Tbsp chilled unsalted butter, cut into small pieces
• 2/3 cup half-and-half, plus 1 tbsp.
• 3/4 cup fresh cranberries, cut in half
• 1 tsp orange zest

Related recipes: Master Scone Recipe, Cranberry White Chocolate Scones, Fresh Strawberry Scones, Fresh Peach Scones, Blueberry Lemon Scones, Red White & Blue Scones, Clementine Scones, Pumpkin Spice Scones, Raspberry White Chocolate Chip Scones, Lemon Poppyseed Scones

How to make homemade orange cranberry scone recipe

Making this homemade fresh cranberry scone recipe is easy! In less than 20 minutes, you can have a from-scratch scone that is fluffy and full of tart and sweet berries and yummy orange zest! Fire up your tea kettle for this treat!

Preheat oven to 425 degrees.

In a bowl, whisk together flour, baking powder, sugar, and salt. 

Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half until just moistened. 

Gently fold in cut fresh cranberries and orange zest.

On a lightly floured surface, knead dough gently 5 to 10 times.

Pat into a 1-inch-thick round.

Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.

Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.

Bake until golden brown, 12 to 15 minutes.

Let cool on wire rack.

Can dried cranberries be used as a substitute?

Yes, you can use dried cranberries instead of fresh cranberries, but I don't think the flavor will be as robust compared to using fresh berries. If using dried cranberries, use 1 full cup.

Can you use buttermilk instead of heavy cream?

For this recipe, I would stick to using our suggested half and half. Buttermilk will give a tangy flavor and may not work well with this recipe.

Buttermilk would be a great addition to our bacon and cheddar scones!

DID YOU MAKE THIS? PLEASE RATE THE RECIPE BELOW!

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Cranberry Scone Recipe

Yield: 8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Orange cranberry scones from scratch are easy to make and are bursting with berry flavor! Super soft layers are fluffy with butter and fresh cranberries and pair perfectly with morning coffee or afternoon tea.

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Ingredients

• 2 cups all-purpose flour
• 5 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 6 Tbsp chilled unsalted butter, cut into small pieces
• 2/3 cup half-and-half, plus 1 tbsp.
• 1 cup fresh cranberries, cut in half
• 1 tsp orange zest

Instructions

1. Preheat oven to 425 degrees.
2. In a bowl, whisk together flour, baking powder, sugar, and salt. 
3. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Stir in 2/3 cup half-and-half until just moistened. 
5. Gently fold in cranberries and orange zest.
6. On a lightly floured surface, knead dough gently 5 to 10 times.
7. Pat into a 1-inch-thick round.
8. Cut into 8 wedges; place on a parchment-lined baking sheet, 2-inches apart.
9. Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.
10. Bake until golden brown, 12 to 15 minutes.
11. Let cool on wire rack.
12. This recipe is easily doubled.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 331mgCarbohydrates: 34gFiber: 1gSugar: 9gProtein: 3g

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