Brown Butter Almond Cranberry Scones with Orange Glaze

There are certain smells that just transport you right back to a specific time and place. For me, the aroma of warm scones reminds me of a little trip my husband and I took to Savannah a few years back. We stumbled into a charming little bakery, and the air was thick with the scent of butter, sugar, and brewing tea. I ordered a cranberry orange scone that was good, but like so many scones I’d had before, it was just a little bit on the dry side.

I left thinking, “I can make this better.” I knew the classic combination of cranberry and almond was a winner, but it needed something to give it that special something, that deep, rich flavor that makes you close your eyes when you take the first bite. That’s when I thought about one of my favorite little kitchen tricks, brown butter.

Browning the butter before adding it to the dough completely transformed these Almond Cranberry Scones. It adds an incredible nutty, almost toffee-like depth that you just can’t get from regular butter. Paired with tart cranberries, crunchy toasted almonds, and a bright hint of orange, these scones are tender, moist, and absolutely unforgettable. They’re my go-to for a special brunch or just a cozy weekend morning with a cup of coffee.

They smell just like that little bakery in Savannah, but dare I say, they taste even better.

Skip to My Special Recipe!

Why This Almond Cranberry Scones Recipe Works

Scones have a long and lovely history, tracing their roots back to Scotland. Traditionally, they’re simple, lightly sweetened biscuits, often served with clotted cream and jam for a classic afternoon tea. They’re beloved for their simplicity and the way they perfectly accompany a warm drink. The combination of cranberry and almond is a modern classic, popular in everything from granola to cakes for its beautiful balance of tart, sweet, and nutty flavors.

This popularity is exactly why I wanted to put my own spin on it. A standard scone can sometimes be a bit underwhelming or, worse, dry and crumbly. My recipe is designed to avoid that dreaded fate and create a scone that is exceptionally tender, flaky, and packed with layers of flavor. The secret, my friends, is all in the butter.

The game-changing element here is the brown butter. This isn’t just melted butter, it’s butter that has been cooked until the milk solids toast and caramelize, creating a rich, amber liquid with an intoxicatingly nutty aroma. This French technique, called beurre noisette, adds a profound depth of flavor that complements the toasted almonds beautifully and provides a warm, rich counterpoint to the tart cranberries and bright orange zest. It takes these Almond Cranberry Scones from a simple bakery treat to a truly special indulgence.

Beyond the incredible flavor, the process of chilling the brown butter and grating it into the flour creates countless little pockets of fat. As the scones bake, these pockets release steam, resulting in a wonderfully light, flaky texture. It’s that extra step that guarantees a scone that is rich, moist, and anything but boring.

Ingredients for Almond Cranberry Scones

The magic of these scones comes from a handful of simple, high quality ingredients working together in perfect harmony. While the list might look standard at first glance, the way we prepare one key ingredient makes all the difference in the world. Good ingredients are the foundation of good baking, so I always recommend using the best you can find.

Here is what you will need to gather for these incredible brown butter Almond Cranberry Scones:

• 2 ½ cups (300g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, for browning
• ¾ cup (90g) sliced almonds, toasted
• 1 cup (140g) dried cranberries
• 1 large egg
• ⅔ cup heavy cream, plus more for brushing
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 tablespoon fresh orange zest
• 2 tablespoons coarse sugar, for topping

For the Orange-Almond Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons fresh orange juice
• ⅛ teaspoon almond extract

The absolute star of this show is the browned unsalted butter. Using a good quality butter will yield a more flavorful result, as it has a better ratio of milk solids which are what toast and give brown butter its signature flavor. It’s important to use unsalted butter so you can control the final saltiness of the scones yourself.

A few other notes on ingredients, always use heavy cream, not milk or half-and-half. The high fat content is essential for creating a tender, rich scone. For the orange zest and juice, fresh is always best. A freshly zested orange provides aromatic oils that you just don’t get from the dried stuff, and fresh juice has a brightness that bottled juice can’t replicate. Finally, don’t skip toasting the almonds. It only takes a few minutes but it dramatically deepens their flavor and gives them a satisfying crunch.

Step-by-Step Instructions For Making Almond Cranberry Scones

Making scones from scratch can feel a little intimidating, but I promise this process is straightforward and so rewarding. Just follow the steps, and don’t be afraid to get your hands a little messy. The key to a perfect scone is a light touch and cold ingredients. Let’s get baking!

Step 1: Brown & Chill the Butter

Start by placing your ½ cup of unsalted butter in a light-colored skillet over medium heat. Using a light-colored pan is important because it allows you to see the color of the butter changing. As it melts, it will foam up. Swirl the pan occasionally to ensure it cooks evenly. After a few minutes, you’ll see golden brown specks forming at the bottom and smell a wonderful, nutty aroma. Immediately pour the brown butter into a heatproof bowl to stop the cooking process and place it in the freezer for about 20 to 30 minutes. You want it to be completely chilled and solid again before you use it.

Step 2: Preheat Your Oven & Prepare Your Pan

While the butter is chilling, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents the scones from sticking and makes cleanup a breeze.

Step 3: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking them together ensures that the leavening agent and salt are evenly distributed throughout the flour, which is key for a uniform rise.

Step 4: Grate & Cut in the Butter

Once the brown butter is solid, use the large holes of a box grater to grate the butter directly into your flour mixture. This technique is my secret for flaky scones. It creates small, uniform pieces of butter that distribute more evenly than cubing. Use your fingertips to quickly toss the butter into the flour until the mixture looks like coarse, sandy crumbs. Work quickly so the butter stays cold and doesn’t melt from the heat of your hands.

Step 5: Stir in the Almonds and Cranberries

Gently stir your toasted sliced almonds and dried cranberries into the flour and butter mixture until they are just distributed.

Step 6: Whisk the Wet Ingredients

In a separate small bowl, whisk together the large egg, ⅔ cup of heavy cream, vanilla extract, almond extract, and fresh orange zest until everything is well combined.

Step 7: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Use a fork to gently mix everything together until a shaggy, slightly sticky dough forms. The most important rule of scone making is to not overmix. A few dry patches are perfectly fine.

Step 8: Gently Knead and Shape the Dough

Turn the dough out onto a lightly floured surface. Gently knead it just two or three times, simply to bring it together into a cohesive ball. Pat the dough into a circle that’s about 1-inch thick and 8 inches in diameter. Don’t use a rolling pin, as patting helps keep the texture tender.

Step 9: Cut the Scones

Use a sharp knife or a bench scraper to cut the circle into eight equal wedges, like a pizza. A sharp tool ensures clean cuts and helps the scones rise tall and straight.

Step 10: Brush with Cream and Sprinkle with Sugar

Arrange the wedges on your prepared baking sheet, leaving about 2 inches of space between them. Brush the tops with a little extra heavy cream for a beautiful golden finish, and then sprinkle generously with coarse sugar for a sweet, crunchy topping.

Step 11: Bake to Golden Perfection

Bake for 15 to 18 minutes. You’ll know they’re done when they’ve risen tall and are a beautiful golden brown on top. Let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool a bit more.

Step 12: Prepare the Orange-Almond Glaze

While the scones are cooling, whisk together the powdered sugar, 2 tablespoons of fresh orange juice, and the almond extract in a small bowl until it’s smooth. If it’s too thick, add a tiny bit more orange juice until you get a nice drizzling consistency.

Step 13: Drizzle and Serve

Drizzle that beautiful glaze over the still-warm scones. The warmth will help the glaze set just right. Now, they’re ready to be enjoyed!

How To Serve Almond Cranberry Scones

There is truly no better way to serve these Almond Cranberry Scones than warm from the oven, with the glaze just beginning to set. The aroma alone is enough to gather everyone in the kitchen. A simple cup of hot coffee or a fragrant cup of Earl Grey tea is the perfect companion, allowing the scone’s rich, nutty, and fruity flavors to really shine.

If you’re hosting a brunch or want to make things feel a bit more special, you can certainly dress them up. While these scones are moist and flavorful enough to stand on their own, serving them with a side of something creamy is a classic touch. A simple dollop of clotted cream, a smear of softened butter, or even a bit of tangy cream cheese can be a wonderful addition.

For a truly delightful presentation and flavor pairing, consider these ideas:

• Serve with Spreads: Offer a small bowl of orange marmalade or lemon curd alongside the scones. The citrus in the spreads beautifully enhances the orange zest in the recipe.
• Create a Scone Board: Arrange the scones on a large platter or wooden board surrounded by bowls of fresh berries, a selection of jams, clotted cream, and maybe even some thinly sliced sharp white cheddar for a sweet and savory contrast.
• A Simple Dusting: If you prefer a less sweet option, you can skip the glaze entirely and serve the scones with just a light dusting of powdered sugar. They are still incredibly delicious.
• Dessert Transformation: For an easy dessert, gently warm a scone and serve it in a bowl with a scoop of high quality vanilla bean ice cream. The contrast between the warm, tender pastry and the cold, creamy ice cream is divine.

No matter how you choose to serve them, these scones bring a little bit of elegance and a lot of comfort to the table. They are perfect for holiday breakfasts, weekend gatherings with friends, or simply as a well-deserved treat for yourself.

How To Store & Reuse Almond Cranberry Scones Leftovers

While these Almond Cranberry Scones are absolutely at their peak on the day they are baked, leftovers are still a wonderful treat if you store them properly. The key is to protect them from air, which can cause them to dry out. Avoid the refrigerator, as the cold, dry air can actually make them go stale faster.

The best method for short-term storage is to place the completely cooled scones in an airtight container and keep them at room temperature. They will stay fresh and delicious for up to three days. This way, you can enjoy a scone for breakfast for a couple of days after baking them. A quick warm up can bring them right back to life.

For longer storage, freezing is your best friend. In fact, scones freeze exceptionally well, which makes them a fantastic make-ahead option for holidays or unexpected company. Here are the best ways to store and reheat your leftover scones:

• Storing at Room Temperature: Once fully cooled, place the scones in a zip-top bag or an airtight container. They will keep on the counter for 2 to 3 days.
• Freezing Baked Scones: For best results, freeze the scones before you add the glaze. Wrap each cooled scone individually in plastic wrap, then place them all in a freezer-safe bag. They can be frozen for up to 3 months. To serve, thaw them at room temperature for an hour, then reheat.
• Freezing Unbaked Scones: This is my favorite make-ahead trick! After cutting the dough into wedges, place them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen, unbaked scones to a freezer bag. You can bake them directly from frozen, just add 5 to 7 minutes to the original baking time.
• Reheating for Best Texture: The best way to revive a day-old scone is in the oven or a toaster oven. A quick 5 to 7 minutes at 350°F (175°C) will warm it through and restore its slightly crisp exterior and tender interior. I recommend avoiding the microwave, as it can make them tough and chewy.

If you have a scone that is a few days old, don’t throw it out! You can crumble it up and use it as a topping for a fruit crisp or even turn it into a small batch of bread pudding for a creative and delicious way to ensure nothing goes to waste.

Substitutions & Variations For Almond Cranberry Scones

One of the things I love most about a good base recipe is how easily it can be adapted to suit your tastes or what you happen to have in your pantry. These Almond Cranberry Scones are incredibly versatile, so feel free to get creative and make them your own. The brown butter foundation pairs beautifully with a wide variety of flavors.

Whether you need to accommodate a dietary preference or you just want to experiment with a new flavor combination, these scones are very forgiving. Just remember to keep the ratios of dry to wet ingredients consistent for the best results. A simple swap can give this recipe a whole new personality, making it feel fresh and exciting every time you bake it.

Here are a few of my favorite substitutions and variations to get you started:

• Fruit Swaps: Not a fan of cranberries? You can easily substitute them with an equal amount of dried cherries, chopped dried apricots, or even dried blueberries. For a festive holiday twist, try using a mix of dried fruits.
• Nut Variations: If you don’t have almonds, toasted pecans or walnuts would be absolutely delicious in their place. Toasting them first is key to bringing out their deep, nutty flavor. For a nut-free version, simply omit them.
• Spice Things Up: Add a teaspoon of cinnamon or a half-teaspoon of cardamom to the dry ingredients for a warm, spicy note that pairs wonderfully with the orange and brown butter. A little bit of ground ginger would also be lovely.
• Citrus Exchange: Swap the orange zest and juice for fresh lemon zest and juice. A lemon-almond-cherry scone would be a fantastic combination. The glaze can be easily adapted to match whatever citrus you choose.
• Chocolate Indulgence: For a more decadent treat, replace half of the cranberries with white or dark chocolate chips. The combination of cranberry, orange, and white chocolate is particularly heavenly.

These are just a few ideas to spark your imagination. Baking should be fun and personal, so use this recipe as a canvas and create the scone of your dreams. I can’t wait to hear what wonderful combinations you come up with in your own kitchen!

5 FAQs About Almond Cranberry Scones

Here are some straightforward answers to the most common questions I receive about this Almond Cranberry Scones recipe.

Why are my Almond Cranberry Scones dry and hard?

This is the most common scone struggle, and the answer almost always comes down to two things: overworking the dough or not having enough fat. When you mix flour with liquid, you begin to develop gluten. A little gluten provides structure, but too much makes baked goods tough and dense. For scones, you want to mix the dough as little as possible. Stop as soon as it comes together into a shaggy mass. A light hand is key. Gently pat the dough into a circle instead of using a rolling pin, and only “knead” it a couple of times to bring it together.

The other culprit can be the ingredients themselves. This recipe calls for heavy cream for a reason. Its high fat content is essential for a tender, moist crumb. Substituting with lower fat options like milk or half-and-half will result in a drier scone. Likewise, using very cold butter (and keeping it cold) is crucial. As the cold butter melts in the hot oven, it creates steam, which results in those delicious flaky layers. If the butter is too soft to begin with, it will just melt into the dough, leading to a tougher, less flaky scone.

Can I make these Almond Cranberry Scones ahead of time?

Absolutely! This recipe is fantastic for making ahead, which is perfect for busy holiday mornings or planning a brunch. You have a couple of excellent options. My preferred method is to freeze the unbaked scones. Follow the recipe right up to the point of cutting the dough into wedges. Place the unbaked wedges on a parchment-lined baking sheet and pop them in the freezer until they’re frozen solid, about an hour. Then, transfer them to a freezer-safe bag or container. They will keep for up to three months.

When you’re ready to bake, there’s no need to thaw them. Just place the frozen scones on a prepared baking sheet, brush with cream, sprinkle with sugar, and bake. You’ll need to add about 5 to 7 minutes to the original baking time. This method gives you that wonderful, fresh from the oven taste and texture. Alternatively, you can bake the scones completely, let them cool, and then freeze them (unglazed) in a freezer-safe container. To serve, let them thaw at room temperature and then warm them in a 350°F oven for a few minutes before glazing.

Do I really need to use brown butter for these Almond Cranberry Scones?

Technically, you can make this recipe using regular, very cold unsalted butter, and you will still get a very nice scone. You would follow the same method of grating the cold butter into the flour mixture. The scone will be flaky, tender, and taste of cranberry and almond. However, you will be missing the one special ingredient that I believe elevates this recipe from good to absolutely exceptional.

The brown butter is the secret weapon here. It adds a layer of complexity and a depth of flavor that is truly special. The process of browning toasts the milk solids, creating a rich, nutty, almost caramel-like flavor that permeates the entire scone. It beautifully complements the toasted almonds and adds a warm richness that balances the tartness of the cranberries. So, while it’s an optional step, I highly encourage you to try it. It’s that little bit of extra effort that makes these scones memorable and turns them into a signature bake.

My glaze is too thin/thick. How do I fix the glaze for my Almond Cranberry Scones?

Don’t worry, a finicky glaze is one of the easiest kitchen problems to solve! The consistency of a simple powdered sugar glaze depends entirely on the ratio of liquid to sugar. It can even be affected by the humidity in your kitchen on a given day. The fix is as simple as adjusting that ratio. You have complete control over it.

If your glaze seems too thin and watery, the solution is to add more powdered sugar. Add it just one tablespoon at a time, whisking thoroughly after each addition, until it reaches your desired thickness. You’re looking for a consistency that is thick enough to coat the back of a spoon but still fluid enough to drizzle easily. If your glaze is too thick and paste-like, simply add more liquid. In this case, that’s fresh orange juice. Add the juice very slowly, just a half-teaspoon at a time, and whisk until it’s perfectly smooth and pourable.

What’s the best way to toast almonds for these Almond Cranberry Scones?

Toasting nuts is a small step that makes a huge difference in flavor, and it’s very easy to do. Toasting releases the natural oils in the almonds, making them more fragrant, flavorful, and crunchy. You have two great methods to choose from. My favorite is the oven method because it provides very even heat. Simply spread the sliced almonds in a single layer on a dry baking sheet and bake in a preheated 350°F (175°C) oven for about 5 to 7 minutes. Keep a close eye on them and toss them halfway through. They’re done when they are lightly golden and you can smell their nutty aroma.

If you’re in a hurry or only need a small amount, the stovetop method is faster. Place the almonds in a dry skillet (no oil needed) over medium heat. Cook for 3 to 5 minutes, shaking the pan or stirring frequently to prevent them from burning. This method requires your full attention because nuts can go from perfectly toasted to burnt in a matter of seconds. Whichever method you choose, remove the almonds from the hot pan or baking sheet immediately to stop the cooking process and let them cool completely before adding them to your scone dough.

Try These Recipes Next

If you fell in love with these scones, here are a few other recipes from the blog that I think you’ll enjoy just as much.

• Strawberry Scone Tarts: A fun and beautiful twist on a classic scone, perfect for a spring or summer brunch.
• Homemade Cranberry Almond Granola: If you love this flavor combination, you’ll adore this crunchy, healthy, and easy homemade granola.
• 15 Must Try Cranberry Breakfast Recipes: A wonderful roundup of even more ways to use tart, delicious cranberries to brighten up your morning meals.

Happy baking, y’all!