These cranberry orange scones are super buttery, flaky, and the best combo of sweet and tart. The secret ingredient is a bit of candied ginger which adds a lovely spiced note to the pastries. I love serving these scones with tea or coffee for a light weekend breakfast or afternoon snack.

A side image of a metal circle cooling rack topped with cranberry orange scones on a beige table cloth next to a crumbled scone, half an orange, a bowl of cranberries, and a gold pot with white hydrangeas.

I now own a baking tape measure. It’s bright purple and a bit rickety and to be honest, I have no idea where it even came from. It just appeared in our house one day shortly after moving in. Anyways, the point is that I have reached a level of domestication where I 1. own a baking tape measure in the first place. And 2. use it to accurately determine that my scone dough is exactly one inch tall to ensure that each pastry is the same height of flaky, buttery goodness.

This is where we’re at in life now.

Anyways, this level of commitment (plus my pastry school education) has led me down a path where I have learned all the secrets to just absolutely nail the scone. I know scones can seem super blah, but when made well, they totally rock. Especially when they’re mixed with some kind of really delicious combo like cranberry, orange, and ginger.

And now that we’re nearing the holidays, you’ll 100% need these for all of your upcoming get-togethers, Christmas mornings, and brunch situations. They’re lovely alongside roasted veggie breakfast casserole and this nutty brioche French toast casserole!

Dried vs. fresh cranberries

An overhead image of various white and grey bowls with baking ingredients, a grey bowl of cranberries, two vintage forks, and a wood bowl of citrus zest on a grey table.

I have tested this recipe with both fresh and dried cranberries, and the conclusion I have come to is that it totally depends on personal tastes! My husband preferred the fresh berries which are tart and juicy. And I liked the dried cranberries which were sweet and chewy. So really, it’s all about what you’re into!

How to make these scones

A white bowl of flour and grated butter on a grey counter.
Mix the sugar, baking powder, salt, orange zest, & flour. Cut the butter into the dry ingredients.
Hands using a wood spoon to mix cranberries and orange zest into a white bowl of scone dough.
Add the cranberries & ginger. Mix in the heavy cream & egg until you have a thick dough.
Hands using a cookie cutter to cut out scones.
Pat the dough until it’s 1-inch thick & cut out scones. Brush with egg wash & bake.

The secret to great scones is the temperature of your butter. You want everything to be cold AF. That’s because when we bake up the scones, the little pockets of butter in the dough will melt in the oven and create those classic layers. I like to freeze it for 15 minutes or so to make sure it’s super cold!

Cranberry orange scones on a metal cooling rack, placed on a beige linen with cranberries and half an orange in the forefront.

Freezer instructions

This dough is rich enough that freezing it has little effect on the flavor of the scones. All you have to do is freeze the raw scones for 1-2 hours, until solid. After, pop the frozen scones in an airtight container or freezer bag and freeze for up to 3 months. Also, no need to defrost before baking. Just add 2-3 minutes to the cook time!

Storing leftovers

To properly store the scones, first wait until they are completely cooled. Then, just place them in an airtight container and leave them on the counter for up to 2 days. I would not recommend storing the leftovers in a zipper bag, because the scones will lose their flaky, crisp texture.

A vintage metal cooling rack topped with cranberry orange scones on a beige linen with a place of biscuits, various biscuits, a gold pot of white hydrangeas, and a wood spoon surrounding the rack.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

A very closeup image of a cranberry orange scone leaning on another scone on a vintage cooling rack. The rack is on a beige linen with more scones in the background and cranberries and an orange in the front.
5 from 4 votes

Cranberry Orange Scones with Candied Ginger

Yield: 10 scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
These cranberry orange scones are the best! The candied ginger adds a lovely chewy texture and a bit of spice, while the cranberry-orange combo is bright, tart, and sweet. If you love a flaky, buttery scone, you'll definitely want to make these for the holidays!
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 3/4 cup heavy cream
  • 1 large egg, lightly beaten
  • 2 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1 Tablespoon orange zest (about 2 oranges)
  • 1/2 cup very cold unsalted butter, cut into 1-inch chunks
  • 1 cup dried cranberries or fresh
  • 3 Tablespoons crystallized ginger, finely chopped
  • Heavy cream or egg wash, for brushing
  • Raw sugar, for sprinkling

Equipment

  • 3-inch biscuit cutter

Instructions 

  • Line two cookie sheets with parchment paper and set aside. In a liquid measuring cup, whisk together the heavy cream and egg until smooth. Place the cream mixture in the fridge.
  • In the bowl of a food processor, combine the flour, sugar, baking powder, salt, and orange zest. Pulse a few times to combine. Toss in the cold butter chunks, and pulse until you have pea-sized pieces. Tip the butter-flour mixture into a large mixing bowl.
  • Next, stir in the cranberries and candied ginger until they're coated with flour. Add the cream mixture to the butter-flour mixture, and stir with a rubber spatula until the dough starts to come together. Use your hands if necessary, but work quickly and do not overmix! A few dry spots are ok.
  • Turn the dough onto a lightly floured surface, and roll until it's about 1-inch thick. Use a 3-inch biscuit cutter or mason jar lid to cut the dough into about 10 scones, re-rolling the dough as necessary. Don't twist the biscuit cutter! Place the scones on the parchment-lined cookie sheets about 2 inches apart from each other.
  • Preheat the oven to 400°F. Place the scones in the fridge or freezer for about 10-15 minutes while the oven is heating.
  • Brush the tops and sides of the scones with either egg wash or heavy cream. Sprinkle each scone with about 1/2 teaspoon of raw sugar.
  • Bake the scones for 14-15 minutes, turning the pan halfway through, until the bottoms are a light golden brown and the tops are dry. Let the scones cool on the pan for about 5 minutes, and then transfer the scones to a wire rack. Serve warm with coffee or black tea.

Notes

If you’re using fresh cranberries, I would recommend cutting them in half and freezing them for 20-30 minutes. If you’re using dried cranberries, look for some that are still a bit plump and juicy.
If the butter starts to melt during any part of the process, just pop your dough back into the fridge or freezer. Remember, using cold ingredients is key.
To make egg wash, whisk 1 egg with 1 Tablespoon of water. Alternatively, you can use heavy cream. 
For an easier option, cut the scones into 8 triangles. To do so, quickly press the dough into a large 1” thick circle and cut the dough into 1/8ths with a sharp knife.
 
Cuisine: English
Course: Bread & Dough, Breakfast
Author: Sara Lynn Hunt Broka
Serving: 1scone, Calories: 294kcal, Carbohydrates: 40.3g, Protein: 4g, Fat: 12.9g, Saturated Fat: 7.9g, Cholesterol: 53mg, Sodium: 131mg, Potassium: 2mg, Fiber: 1.3g, Sugar: 10.5g, Calcium: 6mg, Iron: 82mg
Did you make this recipe?Tag @sundaytable.co on Instagram!