Some recipes just wiggle their way into your household routine without you even noticing. These scones? They did exactly that. Somewhere between “oh, that sounds good” and “wait, are we out of heavy cream again?” they became a staple in my kitchen whenever oranges are in season.

And honestly? I’m not mad about it.

They’re sweet, but not so sweet you feel bad about eating one for breakfast. The tart little cranberries and zingy orange zest keep everything bright and fresh, so you get this perfect balance: cozy, buttery scone with just enough fruity personality to make it interesting.

Let’s Set Expectations (Honest Talk)

If you’re here looking for a super-fast breakfast you can throw together in 20 minutes flat, I’ve got to stop you right there. This isn’t that recipe. (For that vibe, might I recommend my 30-Minute Blueberry Muffins? They’re basically instant gratification.)

But if you’re feeling even a tiny bit adventurous and want something that feels like a cozy weekend project without being overcomplicated, these scones are it. They’re beginner-friendly, don’t require any fancy tools, and the end result is something that makes you feel like the kind of person who has their life together enough to make scones. (Whether that’s true or not, we’ll never tell.)

From start to finish—including mixing, shaping, baking, and a little resting time—you’re looking at just over an hour. Perfect for a lazy Saturday morning or an “I just want to bake something” afternoon.

A Shout-Out to Sally (and My Tweaks)

The inspiration for this recipe came from Sally’s Baking Addiction, which is basically a treasure trove for anyone who wants baked goods that actually taste like they came from a bakery. She has such a knack for flavor and texture!

That said, her recipes also tend to involve just a little more work than I’m willing to put in on an average day. So, in true lazy baker fashion, I simplified things: fewer steps, fewer dirty dishes, slightly less precision, same delicious payoff.

If you ever feel like going full pro mode, definitely check her version out. But for my fellow “good enough is good enough” bakers, this streamlined version will be your jam.

Ingredients You’ll Need

Here’s the lineup:

2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
Zest of 1 large orange
1/2 cup unsalted butter, cold and cut into cubes
1 cup dried cranberries (or fresh/frozen if you’ve got ‘em)
1/2 cup heavy cream (plus a little extra for brushing the tops)
1 large egg
1 tsp vanilla extract

Optional: a simple glaze made of powdered sugar and fresh orange juice to drizzle over the top once they’ve cooled. Personally, I never do it because I’m too lazy and I think the scones are sweet and delicious enough by themselves, but if you’re feeling fancy you can give it a try!

How to Make It (No Stress, I Promise)

Preheat your oven to 400°F (because warm ovens make happy scones). Line a baking sheet with parchment paper.
Mix your dry stuff. In a big bowl, combine flour, sugar, baking powder, salt, and that glorious orange zest.
Add the butter. Toss the cold butter cubes into the bowl and cut them in with a pastry cutter or just use your fingers until the mix looks like coarse crumbs.
Cranberry time! Stir in the cranberries so they’re evenly distributed.
Mix the wet stuff. In a smaller bowl, whisk together the cream, egg, and vanilla.
Combine. Pour the wet mix into the dry mix and stir gently until it just comes together. The dough will look shaggy—that’s perfect.
Shape it. Dump the dough onto a lightly floured surface, pat it into an 8-inch circle, and cut it into 8 wedges (like a pizza, but, you know, scone-y).
Preheat & Chill. Transfer the wedges to your baking sheet, brush the tops with a little cream, and let them chill in the fridge for at least 15 minutes. While I’m waiting, I like to let my oven preheat.
Bake for 22-25 minutes, or until golden around the edges.
Cool (if you can wait). Let them cool for about 15 minutes. I usually only make it five before I simply have to have one.

Serving & Stashing

These scones warm out of the oven with a cup of coffee or tea? Pure bliss.
Straight from the fridge the next morning? Shockingly good.
Need that just-baked vibe again? Pop one in the microwave for 15–30 seconds and it’s basically a time machine back to oven-fresh goodness—You can use a paper towel to reduce any sogginess, although since scones are pretty dry to begin with there isn’t a huge moisture issue.

Eat them plain, drizzle with glaze, slather on some butter, add jam—there’s no wrong way here. And if you’re the perpetually-running-five-minutes-late type, these also double as a grab-and-go breakfast that makes you feel a little fancy in traffic.

Storage-wise, here’s the game plan:

On the counter: in an airtight container for up to 2 days
In the fridge: up to 1 week (hello, weeklong breakfast prep)
In the freezer: wrap individually and freeze for up to 1 month. Just thaw or reheat as needed.

So yes, you can absolutely bake a batch (or two) on the weekend and have breakfast ready to roll for days.

Make It Your Own

Fresh cranberries? Go for it—just chop them a bit so you don’t get big sour bombs.
No heavy cream? Half-and-half will do in a pinch.
Add nuts. Pecans or almonds make a great crunchy addition if you like a little texture. You might even add a splash of almond extract to complement the nuttiness!

Final Thoughts

These Easy Cranberry Orange Scones are proof that a little effort can go a long way. They’re tender, buttery, and packed with bright flavor—just the thing for those slower mornings when you want to treat yourself without committing to an all-day baking marathon.

So the next time you spot oranges in the produce aisle and a carton of cream in your fridge, you know what to do. Scones are calling your name.