Candied Orange Cranberry Scones (Print Version)

Tender scones with sweet candied orange peel and tart cranberries for a festive touch.

# Ingredient List:

→ 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 and 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

# How-To Steps:

01 - Preheat oven to 400 degrees Fahrenheit. 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 dry mixture. Using a pastry cutter or fingertips, rub butter into flour until mixture resembles coarse breadcrumbs with pea-sized pieces remaining.
04 - Stir in dried cranberries, chopped candied orange peel, and orange zest, distributing evenly throughout.
05 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until well combined.
06 - Pour wet mixture over dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix; dough should remain slightly shaggy.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch-thick disc approximately 6 inches in diameter.
08 - Using a sharp knife, cut disc into 8 equal wedge portions, similar to cutting a pie.
09 - Place wedges on prepared baking sheet with approximately 2 inches between each. Brush tops with additional heavy cream.
10 - Bake for 16 to 18 minutes until golden brown on top. Scones should be set but retain a tender crumb.
11 - Transfer baking sheet to a wire rack. Allow scones to cool for 5 minutes on sheet, then transfer directly to rack to cool completely.
12 - In a small bowl, whisk powdered sugar and fresh orange juice together until smooth and pourable consistency is achieved. Drizzle over cooled scones if desired.

# Helpful Tips:

01 -
  • They're buttery and tender without requiring any fancy technique or stand mixer.
  • The combination of cranberry tartness and candied orange sweetness feels elegant enough for company but casual enough for a Tuesday morning.
  • You can have warm scones on the table in under 40 minutes from start to finish.
02 -
  • Don't let your butter warm up—if your kitchen is hot, chill your bowl and even your flour beforehand; warm butter destroys the flaky texture you're after.
  • Overmixing the dough is the most common mistake; it only takes a few gentle strokes to bring everything together, and visible crumbs are okay.
03 -
  • If you don't have candied orange peel, you can make it yourself by simmering orange slices in sugar syrup, though it does add time—store-bought is a smart shortcut.
  • The magic happens in those final 16-18 minutes in the oven; set a timer so you catch them at golden-brown instead of waiting and hoping.
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