Cranberry Blood Orange Scones
The season of spice doesn’t always have to mean cinnamon.
Sometimes fall calls for something lighter — buttery scones that crumble just right, tart cranberries bursting through each bite, and a glaze that catches the light with that unmistakable blood-orange hue.
They’re golden at the edges, soft in the center, and balanced in every way. A flavor that bridges cozy mornings and crisp afternoons. Let this be your reminder that fall can be bright, too.
Cranberry Blood Orange Scones Recipe
Yield: 8 scones
Prep Time: 15 minutes
Bake Time: 20–22 minutes
Total Time: 40 minutes
Ingredients
For the scones:
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp blood orange zest (from 1–2 oranges)
1 tbsp baking powder
½ tsp salt
¼ tsp nutmeg
½ cup (1 stick) cold unsalted butter, cubed
¾ cup fresh cranberries, roughly chopped
¾ cup heavy cream (plus more for brushing)
1 large egg
1 tsp vanilla extract
For the blood orange glaze:
1 cup powdered sugar
2–3 tbsp fresh blood orange juice (adjust for consistency)
A pinch of salt
Optional: extra zest for garnish
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, zest, baking powder, nutmeg, and salt.
Cut in the butter using a pastry cutter, stand mixer, or your fingertips until the mixture resembles coarse crumbs.
Toss in the chopped cranberries.
In a small bowl, whisk together cream, egg, and vanilla. Pour into the dry ingredients, stirring just until the dough starts to come together.
Turn the dough out onto a lightly floured surface and gently shape it into a 7–8 inch round, about 1 inch thick. Don’t overwork it.
Cut into 8 wedges and place on the prepared baking sheet. Brush tops with heavy cream.
Bake 20–22 minutes, until golden around the edges. Cool slightly on a rack.
Whisk together powdered sugar, blood orange juice, and a pinch of salt to make the glaze. Drizzle over the warm scones and finish with a bit of blood orange zest if you like.