These Cranberry-Orange Scones are tender, delicious, and studded with tart cranberries! COPYRIGHT © 2017 COOKING WITH CURLS
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5 from 1 vote

Cranberry-Orange Scones

These light and flaky Cranberry-Orange Scones are bursting with orange flavor and studded with dried cranberries for a delicious breakfast treat!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Snack
Servings: 8 wedges
Author: Lisa Johnson


For the Scones

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon sea salt
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon orange zest
  • 1/2 cup very cold unsalted butter, cut into pieces
  • 3/4 cup dried cranberries
  • 2 1/2 Tablespoons orange juice
  • 1/2 cup Greek yogurt {I used full-fat Fage}

For the Glaze

  • 1 cup powdered sugar
  • 2 to 3 Tablespoons orange juice


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest together.
  • Add the diced butter and cut it into the flour with a pastry cutter until it resembles course crumbs.
  • Add the dried cranberries, yogurt, and orange juice. Stir to combine.
  • Knead the dough a few times with your hands to combine, and flatten into a 7-inch circle.
  • Cut the circle in half vertically, then in half horizontally. Cut each quarter into two equal wedges. You should have 8 wedges when you are finished.
  • Place wedges on the prepared baking sheet and bake for 15 to 18 minutes.
  • Remove scones from the pan and place on a wire rack to cool for 10 minutes.
  • Whisk the powder sugar and orange juice together in a small bowl. Drizzle over the scones. Allow the glaze to set and serve