Six heart shaped cranberry orange scones on a white ceramic tray with orange peel hearts and sage keaves as garnish, with sliced oranges in the background.

Best Little Cranberry Orange Scones for Valentine’s Day

5.0 from 3 votes
Large glass Pyrex mixing bowl, two oranges, a red bowl of flour, a bowl of chopped butter, a measuring cup of sugar, a measuring cup of dried cranberries, a small container with salt and a small container with baking powder and baking soda.

These scones are so delicious and are perfect for any occasion! They didn’t spread too much when I made them originally, and I thought that they might hold their shape if I made them into hearts for Valentine’s Day. So I gathered my ingredients and decided to find out!

Heart cutter for heard shaped scones with two discs of sone dough on a wooden pastry board

To make these scones into hearts, simply follow the recipe below through step 8 and then you’ll use a heart cutter to punch hearts out of the dough instead of cutting each disc into wedges. The discs that I formed were large enough to get 5 hearts out of.

Once I punched 5 hearts out of each, I combined the scraps, formed a ball of dough and then formed a new disc and cut another heart, I repeated this until the dough was gone and I ended up with 15 scones. You may need to add a bit of flour to the dough every time you’re gathering scraps and forming a new disc because it can start to get sticky.

Fifteen  heart shaped scones, brushed with buttermilk, on a rimmed baking sheet with brown parchment paper.

After I cut all of the hearts out, I chilled the dough for at least 20 minutes. This chill will really help the scones to maintain their shape while baking, so this is an important step. After they’re done chilling, brush them with buttermilk and then sprinkle with a little sugar before putting them into the oven.

Fifteen freshly baked heart shaped scones, on a baking sheet with brown parchment, They are slightly golden brown.

Follow the baking time and temperature below. It’s helpful to start checking on them after 15 minutes to make sure they don’t overcook. Here you can see that some held the heart shape better than others, but overall I was so happy with them and thought they were adorable! They also get slightly golden brown when done,

Fifteen freshly baked heart shaped scones, on a baking sheet with brown parchment, They are slightly golden brown and have had a glaze poured lightly over them.

Glaze the scones and serve! They will last for a couple of days in an airtight container and don’t need to be refrigerated.

Six heart shaped cranberry orange scones on a white ceramic tray with orange peel hearts and sage keaves as garnish, with sliced oranges in the background.
Freshly baked, heart shaped, cranberry orange scones.

As seen on instagram here.

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Best Little Cranberry Orange Scones

Recipe by Sarah
5.0 from 3 votes
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

213

kcal
Chilling time

30

minutes
Total time

1

hour 

20

minutes

These scones really are the best! They’re soft and fluffy, made with buttermilk, fresh orange zest, dried cranberries, and topped with a freshly squeezed orange juice glaze.

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Ingredients

  • Dough:
  • 3 c 3 all purpose flour (360 grams)

  • 1/3 c 1/3 granulated sugar

  • 1 tsp 1 pink Himalayan sea salt – see note

  • 2 1/2 tsp 2 1/2 baking powder

  • 1/2 tsp 1/2 baking soda

  • 3/4 c 3/4 very cold unsalted butter – see note

  • 1 tbsp 1 orange zest – see note

  • 1 c 1 buttermilk

  • 1 tsp 1 vanilla extract

  • 1/2 c 1/2 dried cranberries

  • Other:
  • 1/4 c 1/4 all purpose flour – see note

  • 1 tbsp 1 buttermilk – brush on before baking

  • 1 pinch 1 granulated sugar

  • Glaze:
  • 1 c 1 powdered (confectioners) sugar

  • 1 oz 1 orange juice – see note

  • 1 tbsp 1 unsalted butter – melted

Directions

  • Place 3/4 c (a stick and a half) of unsalted butter into the freezer for about 15-20 mins so that it’s chilled, but you can still cut it. Slice it up thinly with a sharp knife and give it a rough chop. You can use a box grater to grate it instead, but I prefer to cut it. Set aside.
  • Combine flour, sugar, salt, baking powder, and baking soda in a large mixing bowl and mix them with a whisk. (For baking purposes, I like to use a kitchen scale to measure my flour, so I measured 360 grams.)
  • Using a microplane, grate in the zest of one orange.
  • Add in the cold butter and using either a fork, a pastry cutter, or your hands, mix ingredients together until they start to form little balls the size of peas. Your ingredients should look like this:A large glass mixing bowl with dry ingredients and butter that have been mixed evenly until the dough starts to form little balls the size od peas. There is an orange to the side of the bowl and a wooden tray above in. The bowl is sitting on a pink holiday tea towel.
  • Pour in buttermilk and vanilla extract and then add cranberries. Mix until combined and you have a sticky ball of dough. The dough should look like this:Cranberry orange scone dough in a glass mixing bowl on top of a pink holiday tea towel. You can see part of an orange in the background as well as a wooden tray with a gold measuring cup and a wooden bowl.
  • Chill dough for about 15 minutes.
  • Add flour to your work surface, one tbsp at a time and roll your dough until you have a ball that no longer sticks to your hands. I used about 1/4 cup of flour for this step. When it was no longer sticky, it looked like this:A floured ball of cranberry orange scone dough on a wooden pastry board with two oranges in the background.
  • Cut your ball of dough in half and form two equal size round sections of dough. I didn’t weigh them, I eyeballed it. They will look like this:Two round sections of cranberry orange scone dough that are equal in size, on a wooden pastry board with a knife in the backgground.
  • One at a time, cut these circles into 8 equal sized wedges each.
  • Line a rimmed baking sheet with parchment paper and add your scone wedges to it. Space them apart evenly and make 4 rows of 4. They will look like this:Sixteen triangle shaped sections of cranberry orange scone dough on a baking sheet with brown parchment paper.
  • Preheat oven to 400 degrees F and place your rack on the top 1/3 of the oven.
  • Lightly brush the scones with buttermilk and sprinkle on a pinch of sugar, then chill once more for 15 minutes. This chill will help prevent the scones from spreading and melting into each other while baking.Sixteen triangle shaped sections of cranberry orange scone dough on a baking sheet with brown parchment paper. The scones have been brushed with buttermilk and you can see some buttermilk drops on the parchment paper.
  • Bake for 20 minutes until you can see the edges getting slightly golden. I turned my baking sheet at 15 minutes and actually cooked them for a total of 21 minutes.
  • While the scones are baking, make your glaze.An empty silver mixing bowl, two whole oranges, melted butter in an orange bowl with a white spatula, 1 ounce of freshly squeezed orange in a glass measuring cup and 1 cup of powdered sugar in a gold measuring cup, all on a rattan placemat with a pink holiday tea towel in the background.
  • In a small mixing bowl, add powdered sugar, orange juice and melted butter. Stir well until smooth and combined. If your powdered sugar isn’t super fresh, humidity can cause it to have some harder chunks of sugar. If this is the case, use a sifter first so that your glaze will end up smooth. Your glaze should look like this: Small silver mixing bowl with freshly squeezed orange juice glaze and a small white spatula, on a rattan placemat with two oranges, a glass measuring cup and a gold measuring cup.
  • Once the scones are done, allow them to cool on the baking sheet for about 5-10 minutes and then drizzle on your glaze. I like to lightly drizzle it and had extra glaze. You could also spoon glaze onto each scone if you like a heavier glaze. I like mine to look like this:Close up shot of freshly baked cranberry orange scones with glaze drizzled over them, on a rimmed baking sheet with brown parchment paper. There is extra glaze in a glass measuring cup in the background as well as 3 oranges, a small container of cranberries and some rosemary off the top corner.
  • Serve warm and enjoy! These go really well alongside my quiche, for a weekend, holiday, or special occasion brunch. Store leftovers in an airtight container.

Equipment

Recipe Video

Notes

  • This is a very sticky dough and you’ll need about 1/4 cup of flour for your work area and hands when you’re shaping the dough into a ball before cutting it. You can start 1 tablespoon at a time and see how much you need, I ended up needing about 1/4 cup.
  • I like to use pink Himalayan sea salt for baking and I keep in on hand, but regular iodized salt works for this too, You don’t need to buy special salt.
  • I put my butter into the freezer for about 20 mins before I needed it for the recipe. I used a sharp knife to cut it into thin pieces. Some people like to grate their very cold or frozen butter into their dry ingredients.
  • I used a microplane and zested one orange for approximately a tbsp of zest.
  • I used freshly squeezed oj from the orange that I had zested, I measured out an ounce and I squeezed just under half of the orange.

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