Description
A Cranberry Orange Scone is a traditional British baked good that has been adapted in many different ways across cultures. The light, flaky texture and slight sweetness of scones make them ideal for pairing with afternoon tea or as a breakfast treat. When combined with cranberries and orange, the scone has a citrusy, tart balance, which enhances the buttery richness of the dough. The white chocolate drizzle on top adds a smooth, sweet finish that perfectly complements the flavors. This version is the perfect combination of fresh fruit, sweet chocolate, and a buttery base.
Ingredients
For the scones:
2 cups (250g) all-purpose flour
⅓ cup (65g) granulated sugar
1 Tbsp baking powder
½ tsp salt
½ cup (115g) cold unsalted butter, cubed
½ cup (120ml) heavy cream (plus extra for brushing)
1 large egg
1 Tbsp orange zest (about 1 large orange)
2 Tbsp orange juice (freshly squeezed)
1 tsp vanilla extract
¾ cup (90g) fresh or frozen cranberries (halved if large)
For the white chocolate drizzle:
½ cup (85g) white chocolate chips or chopped white chocolate
1 tsp coconut oil or shortening (optional, for smoother drizzle)
Instructions
1. Preheat & prepare:
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the butter:
Add the cold, cubed butter.
Cut it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs (pea-sized pieces of butter are perfect).
4. Mix wet ingredients:
In a small bowl, whisk together cream, egg, orange zest, orange juice, and vanilla.
5. Combine & add cranberries:
Pour the wet mixture into the dry ingredients.
Stir gently until just combined — don’t overmix.
Fold in the cranberries (the dough will be slightly sticky).
6. Shape the scones:
Turn the dough onto a lightly floured surface and gently knead 2–3 times.
Pat into an 8-inch circle about 1 inch thick.
Cut into 8 wedges.
Place on the prepared baking sheet about 2 inches apart.
Brush the tops with a little heavy cream.
7. Bake:
Bake for 15–18 minutes, until golden brown on top.
Let cool on a wire rack.
8. Make the white chocolate drizzle:
Melt white chocolate (and coconut oil, if using) in a heatproof bowl over simmering water, or microwave in 20-second bursts, stirring in between.
Drizzle over cooled scones with a spoon or piping bag.
Notes
These Cranberry Orange Scones with White Chocolate Drizzle are delightful for breakfast or afternoon tea. Serve them slightly warm for the best flavor, and pair with a cup of coffee or Earl Grey tea for a cozy treat!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Cranberry Orange Scone Recipe, Orange Cranberry Scones, Scones with Cranberry and Orange, White Chocolate Cranberry Scones