Quick Look: Cranberry Orange Scones
- What it is: Tender, buttery scones with juicy cranberries, bright orange zest, and golden, crisp edges.
- Why Make THIS Version? Cottage cheese adds moisture and protein (10 g per scone!). A simple stacking technique creates flaky layers, and there's no need to chill the dough.
- Key Ingredients: Whole cranberries, fresh orange zest, cold butter, and cottage cheese.
- Best for: Holiday brunch, weekend breakfasts, and afternoon snacks.
- Total Time: About 40 minutes (15 minutes prep + 22 to 25 minutes baking).
- Yield: 8 scones.
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BRI's NOTE
Why I Make Scones with Cottage Cheese
I love a buttery scone with a golden, crisp top—especially when it's packed with tart cranberries and fresh orange zest. But I also wanted to see if I could add more protein, without sacrificing that classic scone texture.
I've had great results baking with cottage cheese in my Blueberry Cottage Cheese Muffins. So naturally, I wanted to try it in scones too!
It took some experimenting to get the dough right. Cottage cheese adds moisture and protein, but I found the dough still needed a little milk. I also cut back on added salt, since cottage cheese is already salty. And I started stacking the dough to create flaky layers.
The result is exactly what I wanted: tender, buttery cranberry orange scones with 10 grams of protein each. No mixer, blender, or rolling pin needed!
Ingredients (and Substitutes)
These Cranberry Orange Scones use cottage cheese for extra protein and a tender texture. Here's what to know about the key ingredients (and easy swaps):
- Cottage Cheese: I recommend 2% or 4% cottage cheese, both of which I tested. No need to blend it! The curds soften as the scones bake.
- Cranberries: I prefer frozen whole cranberries because they help keep the dough cold and are less likely to stain it. Fresh cranberries work too! Add frozen berries straight from the freezer without thawing. I haven't tested dried cranberries. They're usually sweetened and won't give the same juicy, tart pockets as fresh or frozen.
- Orange Zest: Fresh orange zest gives these scones their bright citrus flavor. You'll need the zest of 1 large orange. Avoid the bitter white pith underneath.
- Butter: Very cold, unsalted butter helps create flaky layers. Cottage cheese already contains salt, so unsalted butter gives you more control over the flavor—but salted butter works in a pinch.
- All-Purpose Flour: Regular flour works well. I recommend weighing it, if possible, since too much flour can make the scones dry.
- Milk: Cottage cheese adds moisture, but a little milk helps the dough come together. It should look shaggy, but hold together when gently pressed. Add more milk only if it's still too dry.
- Coarse Sugar (optional): Turbinado, demerara, or coarse sparkling sugar adds a sweet, crunchy topping. Highly recommended!
For a sweeter finish, drizzle the cooled scones with my Easy Orange Icing. It takes just 2 ingredients and 2 minutes to make—and really makes the orange flavor pop! Have extra icing? Try it on my Cardamom Cookies or Gingerbread Cookies (secretly vegan!).
Find the recipe card below for the complete recipe, including all ingredients and instructions.
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How to Make Cranberry Orange Scones
These scones come together by hand—no mixer or rolling pin needed! I've included step-by-step photos to show you how easy it is to shape and stack the dough for flaky layers.
Here's how to make them:
- Mix orange zest into the sugar with a fork. Add flour, baking powder, and salt.
- Use your fingertips to flatten cold butter into thin flakes. Leave visible pieces in the flour.
- In another bowl, mix cottage cheese, egg, milk, and vanilla with a fork.
- Add wet ingredients to dry. Mix halfway, then add frozen cranberries.
- Gently bring the dough together and pat into a 7-inch square. A few floury patches are okay.
- Cut the dough into four squares, then stack all four pieces.
- Gently press the stacked dough back into a 7-inch square.
- Cut into four squares, then slice each diagonally to make 8 triangles.
- Brush with milk and sprinkle with coarse sugar (if using) before baking.
- Bake until golden brown, with dry, set sides. Drizzle with optional Orange Icing once cool.
Bri's Expert Tips
After testing different methods, here are my top tips for making the best cranberry orange scones:
- Bake by weight, if possible: Weighing ingredients gives more reliable results. Select "Metric" in the recipe card for gram measurements. No scale? Fluff the flour, then spoon it into your measuring cup and level it off. Scooping straight from the bag can add too much flour, making scones dry.
- Don't overmix the dough: It should look shaggy, but hold together when gently pressed. A few floury patches are okay! If there's still lots of dry flour, add another tablespoon of milk. Resist the urge to keep mixing until smooth.
- Keep the butter cold: Instead of rubbing the butter into fine crumbs, use your fingertips to flatten it into thin pieces. Those little butter flakes help make the scones flaky. Work quickly so the butter doesn't get too soft.
- Stack the dough: This is my favorite trick for creating flaky layers! Cut the dough into four squares, stack them, then gently press back into a square. No need to roll out the dough or knead it smooth.
- No chilling needed (usually): I tested freezing the scones for 15 minutes before baking, but didn't notice a difference in how well they held their shape. So I skip it! But if your kitchen is hot and the dough feels warm or soft, pop the shaped scones in the freezer for 10 to 15 minutes. Brush with milk and add coarse sugar after chilling.
- Bake on parchment: I recommend parchment paper over silicone baking mats. Silicone can change how buttery dough spreads and browns, so parchment is my go-to for scones.
- Add coarse sugar: It's optional, but I highly recommend it! A sprinkle of coarse sugar gives the tops a sweet crunch that tastes especially good with the tart cranberries.
Make Ahead and Storage
Room temperature: These scones are best enjoyed the day they're baked, while the tops are crisp. Store leftovers in an airtight container at room temperature for up to 2 days.
Freeze before baking (recommended): Freeze shaped, unbaked scones on a parchment-lined baking sheet until solid. Transfer to an airtight freezer bag for up to 1 month. Bake straight from frozen at 400°F (205°C), brushing with milk and sprinkling with coarse sugar just before baking. Allow 5 to 10 extra minutes, if needed.
Freeze after baking: Let scones cool completely, then freeze without icing. Thaw at room temperature. For a crisper top, warm in a 350°F (175°C) oven for 5 to 10 minutes. Cool before drizzling with Orange Icing.
Cranberry Orange Scones FAQs
Yes! Both fresh and frozen cranberries work. I prefer frozen because they help keep the dough cold and are less likely to stain it. If using fresh cranberries, you can freeze them until firm before adding them to the dough.
Not really! Cottage cheese has a mild flavor, so the butter, cranberries, and orange zest are much more noticeable. The curds soften as the scones bake, and there's no need to blend the cottage cheese first.
Too much flour or not enough moisture can make the dough dry. Weigh your flour if possible, and add another tablespoon of milk if the dough won't hold together. A few floury patches are okay! Don't keep mixing until the dough is smooth, or the scones may turn out dense.
Look for golden brown tops and sides that are dry and set, not wet or doughy. The scones will firm up a little more as they cool.
Each scone has approximately 10 grams of protein, thanks in part to the cottage cheese. The recipe makes 8 scones. Protein will vary slightly by ingredient brand, and the optional Orange Icing isn't included in the nutrition calculation.
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📖 Recipe
Cranberry Orange Cottage Cheese Scones
Ingredients
- ⅓ cup granulated sugar
- 2 tablespoons finely grated orange zest (from 1 large orange)
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter cubed (see note 1)
- 1¼ cups cottage cheese (see note 2)
- 1 large egg (fridge cold)
- 3 tablespoons milk (plus more for brushing)
- 2 teaspoons vanilla extract
- 1¼ cups frozen cranberries (see note 3)
- coarse sugar (for sprinkling, optional, see note 4)
- Orange Icing (optional, see note 5)
Instructions
- Preheat: Preheat oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- Orange Sugar: In a large bowl, use a fork to mix ⅓ cup granulated sugar and 2 tablespoons finely grated orange zest until the sugar is orange throughout.
- Dry Ingredients & Butter: Add 2¼ cups all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon fine sea salt to the sugar mixture. Mix with a fork until combined. Add 6 tablespoons cold unsalted butter cubed. Toss with your fingers to coat in flour, then flatten with your fingertips into thin, irregular pieces. Leave visible butter flakes throughout.
- Wet Ingredients: In a medium bowl, use a fork to mix 1¼ cups cottage cheese, 1 large egg, 3 tablespoons milk, and 2 teaspoons vanilla extract.
- Mix Dough: Add wet ingredients to dry. Use a fork to mix until about half the flour is moistened, then add 1¼ cups frozen cranberries. Mix gently until a shaggy dough forms. A few floury patches are okay. If the dough is too dry to hold together, add another 1 tablespoon milk (I usually don't need it). Avoid overmixing.
- Shape: Turn the dough onto a lightly floured surface. Gently pat into 1 (7-inch) square. Cut the 7-inch square into four smaller squares. Stack all four squares on top of each other. Then gently press back into 1 (7-inch) square. Cut the large square into four squares, then cut each diagonally to make 8 triangles total.
- Brush & Bake: Brush the tops with a bit of extra milk. Sprinkle with coarse sugar. Transfer scones to the parchment-lined baking sheet, leaving about 2-inches between scones. Bake for 22 to 25 mins, until golden brown on top and the sides look dry and set (not wet). Let cool on the baking sheet for 5 minutes, then transfer to a wire rack and let cool for at least 15 minutes. If using Orange Icing, let scones cool completely, then drizzle with icing.
Notes
- Butter: Unsalted butter is recommended, especially since cottage cheese already contains salt. In a pinch, you can use salted butter.
- Cottage Cheese: I recommend 2% or 4% cottage cheese. Brands vary in protein, salt, and moisture content. For consistent results, weigh 300 g. There's no need to blend.
- Cranberries:I recommend frozen whole cranberries because they help keep the dough cool and are less likely to stain it. Fresh cranberries should work too—you can freeze them until firm first, if desired. Don't thaw frozen cranberries.
- Coarse Sugar: Highly recommended for a sweet, crunchy topping! Turbinado, demerara, or coarse sparkling sugar all work well.
- Orange Icing (optional): Make my Easy Orange Icing separately. Drizzle over fully cooled scones. You'll likely have extra icing leftover—great for cookies, muffins, loaves, etc.
- Measure by weight, if possible: For best results, weigh ingredients—especially flour. Select "Metric" on the recipe card for weights. No scale? Spoon flour into your measuring cup and level it off with the back of a knife. Scooping directly from the bag can pack in too much flour, making scones dry.
- Freezing: For best results, freeze unbaked scones. Place shaped scones on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight freezer bag for up to 1 month. Bake directly from frozen at 400°F (205°C), brushing with milk and sprinkling with coarse sugar just before baking. Start checking at 20 minutes; frozen scones may need 5 to 10 extra minutes. Alternatively, freeze fully cooled, baked scones without icing. Thaw at room temperature, then warm in a 350°F (175°C) oven for 5 to 10 minutes, if desired. Cool before drizzling with Orange Icing, if using.
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