My Favorite Homemade Scones For The Holidays
These are the cranberry orange scones I make when I want the house to smell like a bakery. They come out tall and flaky with craggy golden tops, tart pockets of cranberry, and a sweet orange glaze that sets up matte on top. Grated frozen butter does most of the work here. Shape them the night before and bake straight from the freezer. Nobody has to know. 😉
Cranberry and orange are peak December flavors, which makes these a near-perfect addition to a holiday brunch at home or Christmas morning bake.
Always Rub Citrus Zest Into Sugar
The Butter Has to Be Frozen (and the Dough Chilled Twice)
First chill: Before you add any liquid, transfer the bowl to the freezer for 10 minutes. This resets any butter you softened with your hands.
Second chill: Rest in the fridge after shaping to help firm everything up so the scones set before they spread. Skip this step and the scones will spread flat. I promise.
Fresh cranberries work too. Chop them, spread them on a plate, and freeze for 15 minutes before using. And if you want to swap the citrus, blood orange, tangerine, or Meyer lemon are all excellent.
Wait for Them to Cool
I know. But glaze on a warm scone slides right off and disappears into a translucent film. Give them the full 30 minutes on a rack and the glaze will sit up on top, set to a matte finish, and give you that clean bakery-case look.
If you’d rather skip the glaze entirely, there’s a coarse-sugar option in the recipe notes that’s arguably better with coffee.
How to Serve Them
The ideal way to enjoy these scones is warm, with very good salted butter, and a cup of coffee.
For a full brunch spread, they’re best next to something savory and eggy — a 25-minute herby spinach frittata or, if you’re feeding a holiday crowd, a deep dip quiche Lorraine with a flaky crust. They’re also the sweet half of a proper afternoon tea, alongside smoked salmon tea sandwiches and a pot of Early Grey.
Tall, flaky, tart, and bright — and the freezer trick means you can have them fresh on Christmas morning without setting an alarm. Can’t wait to hear what you think!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Bakery-Style Cranberry Orange Scones (Flaky, Never Dry!)
Equipment
Ingredients
For the Scones
- 3 cups (360g) all-purpose flour
- ⅔ cup (135g) granulated sugar
- 1 Tbsp freshly grated orange zest, from about 1 large orange
- 1 Tbsp (12g) baking powder
- 1 tsp kosher salt
- ¾ cup (170g) unsalted butter, I recommend freezing the butter first, see note below
- ¾ cup (85g) frozen cranberries, roughly chopped while still frozen
- ¾ cup (180ml) heavy cream, very cold, plus 2 Tbsp (30ml) for brushing
- 2 large eggs, cold
- 2 tsp (10g) vanilla bean paste
For the Orange Glaze
- 1 cup (120g) confectioners’ sugar, sifted
- 2-3 Tbsp (30-45 ml) fresh orange juice
- 1½ tsp freshly grated orange zest
- Pinch of kosher salt
Instructions
- Combine zest and sugar. In a large mixing bowl, combine ⅔ cup (135g) sugar and 1 Tbsp orange zest. Rub them together between your fingertips for 30 seconds until the sugar is damp and fragrant.
- Whisk in dry ingredients. Add 3 cups (360g) flour, 1 Tbsp (12g) baking powder, and 1 tsp kosher salt to the sugar. Whisk thoroughly to combine.
- Toss in butter. Add ¾ cup (170g) grated frozen butter and toss with your fingertips until every shred is coated in flour and no clumps remain. Do not rub or press — you want the butter pieces intact. Add ¾ cup (85g) chopped frozen cranberries and toss to coat.
- Chill. Transfer the bowl to the freezer for 10 minutes.
- Combine wet ingredients. In a second bowl, whisk ¾ cup (180ml) cold heavy cream, 2 large eggs, and 2 tsp (10g) vanilla bean paste until smooth.
- Bring the dough together. Pull the flour mixture from the freezer. Drizzle the cream mixture evenly over the surface, then fold with a spatula just until a shaggy, sticky dough forms with no dry flour at the bottom of the bowl (about 12-15 strokes). It should look rough and underhydrated in spots. Stop there.
- Portion and chill. Scoop into ½-cup (about 110g) portions and shape into loose rounds, working quickly with cool hands. Space them about 2 inches apart on a parchment-lined baking sheet. Chill in a fridge for 20-30 minutes, or freeze for 15 minutes.
- Preheat. Heat the oven to 400°F (204°C) with a rack in the upper third.
- Bake. Brush the tops and sides of each scone with remaining 2 Tbsp (30ml) heavy cream. Bake for 20-25 minutes, rotating the pan halfway through. The tops should be deeply golden and look dry and set.
- Cool. Transfer to a wire rack to cool, about 30 minutes.
- Glaze. Whisk 1 cup (120g) confectioners’ sugar, 2 Tbsp (30ml) fresh orange juice, 1½ tsp orange zest, and a pinch of kosher salt until smooth. It should ribbon off the whisk and hold its shape for a few seconds; add the remaining orange juice a teaspoon at a time if it’s too stiff to drizzle. Drizzle over the cooled scones and let set for 15 minutes before serving. Enjoy!
Notes
- Why frozen butter: Solid butter shreds create steam in the oven, which gives you flaky layers and lift. Softened butter yields a dense, cakey scone. No time to freeze a stick? Cube cold butter straight from the fridge, cut it in with a pastry cutter, then chill the bowl in the freezer for 15 minutes before adding liquid.
- Skipping the glaze: Sprinkle tops with 2 Tbsp (25g) turbinado or demerara sugar after brushing with cream.
- Dried cranberries: Substitute ¾ cup (100g) for frozen. Soak in orange juice or hot water for 10 minutes, drain, and pat dry before tossing with the flour mixture. They’re sweeter and less tart, so reduce the sugar in the dough to ½ cup (100g).
- Make-ahead: Shape and refrigerate covered for up to 24 hours before baking.
- Storage: Airtight container at room temperature for up to 2 days. Unglazed scones keep longer.
- Freezing (best option): Freeze shaped, unbaked scones solid on a sheet pan, then transfer to a ziplock bag for up to 3 months. Bake directly from frozen at 400°F (204°C), adding 3–5 minutes. No thawing needed.
Nutrition
Photography by Megan McKeehan.
Let us know your thoughts!