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Christmas Scones Recipe
MD Ashraf Ahmed

Christmas Cranberry Orange Scones

Buttery, flaky Christmas scones filled with dried cranberries, fresh orange zest, cinnamon, and vanilla, finished with an optional sweet orange glaze. Perfect for Christmas breakfast, holiday brunch, or afternoon tea.
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Prep Time 20 minutes
Cook Time 29 minutes
Course: Breakfast, Brunch, Snack, Dessert
Cuisine: American, British-inspired, Holiday baking
Ingredients Method Notes

Ingredients
  

  • Ingredient Quantity Purpose
  • All-purpose flour 2 cups / 250 g Structure
  • Granulated sugar ⅓ cup / 67 g Sweetness
  • Baking powder 1 tablespoon Lift and rise
  • Fine salt ½ teaspoon Balances flavor
  • Ground cinnamon ½ teaspoon Warm holiday spice
  • Fresh orange zest 1 tablespoon from 1 large orange Bright citrus flavor
  • Cold unsalted butter ½ cup / 113 g cubed Flaky, tender texture
  • Dried cranberries 1 cup / 130 g Sweet-tart holiday fruit
  • Heavy cream cold ¾ cup / 180 ml Binds dough and adds richness
  • Large egg cold 1 Structure and tenderness
  • Vanilla extract 1 teaspoon Warm flavor
  • Heavy cream for brushing 1 tablespoon Golden tops
  • Coarse sugar optional 1 tablespoon Sparkling finish
  • Powdered sugar for glaze 1 cup / 120 g Sweet orange glaze
  • Fresh orange juice for glaze 1–2 tablespoons Citrus glaze
  • Vanilla extract for glaze ½ teaspoon Flavor balance

Method
 

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and orange zest.
  3. Add the cold cubed butter. Cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized butter pieces.
  4. Stir in the dried cranberries.
  5. In a separate bowl, whisk the egg, ¾ cup cold heavy cream, and 1 teaspoon vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Fold gently just until a shaggy dough begins to form.
  7. Turn the dough onto a lightly floured surface. Gently bring it together and fold it over itself 2–3 times. Do not overmix.
  8. Pat the dough into an 8-inch circle about 1 inch thick. Cut into 8 equal wedges.
  9. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with 1 tablespoon heavy cream and sprinkle with coarse sugar, if using.
  10. Chill the shaped scones for 10–15 minutes if the dough feels warm.
  11. Bake for 18–20 minutes, until golden on top and cooked through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  12. For the glaze, whisk the powdered sugar, 1–2 tablespoons orange juice, and ½ teaspoon vanilla extract until smooth. Drizzle over slightly cooled scones and let set for 10 minutes before serving.

Notes

  • Keep the butter and cream cold for the flakiest scones.
  • Do not overwork the dough; stop mixing as soon as it comes together.
  • For fresh or frozen cranberries, use 1 cup and toss them in 1 teaspoon of flour before adding.
  • Bake frozen unbaked scones at 400°F for 22–25 minutes.
  • Store baked scones in an airtight container for up to 2 days, or freeze for up to 2 months.
  • Serve warm with butter, clotted cream, orange marmalade, or raspberry jam.