Name: Cranberry Orange Scones with Orange Glaze Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface; 1/2 cup (100g) granulated sugar; 2 and 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons orange zest (about 1 orange); 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen; 1/2 cup (120ml) heavy cream; 1 large egg; 1 teaspoon pure vanilla extract; 1 heaping cup (125g) frozen cranberries; 1 Tablespoon (15ml) heavy cream (optional, for brushing); Coarse sugar (optional, for sprinkling); 1 cup (120g) confectioners’ sugar; 3 Tablespoons (45ml) fresh orange juice

There's nothing quite like the festive burst of flavors in these Cranberry Orange Scones with Orange Glaze Recipe. Crisp on the outside, tender and zesty inside, and that luscious orange glaze? It truly makes any morning feel special.

Two triangular scones with a light golden-brown crust and visible red berry pieces inside, drizzled with white icing in neat lines across the top, sit close together on a white plate with a cracked textured pattern. Around the scones, a few whole red berries are scattered, adding pops of color. The plate rests on a wooden surface with a red and white checkered cloth nearby. The overall appearance is warm and inviting, showing a fresh baked look with a slightly rough texture on the scones' surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Orange Scones with Orange Glaze Recipe
Top Tip
How to Serve Cranberry Orange Scones with Orange Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Scones with Orange Glaze Recipe

Why You'll Love This Recipe

I’ve made these scones more times than I can count because they bring the perfect balance of tart cranberries and bright orange zest wrapped in buttery dough. Every bite feels like a little celebration, whether it’s a weekend brunch or an afternoon treat.

Perfectly Balanced Flavor: The cranberries add tartness that’s beautifully complemented by the sweet, citrusy orange glaze.
Flaky, Tender Texture: Using frozen butter and careful mixing gives these scones a delightful flakiness without being dry.
Freezer Friendly: You can make these ahead and freeze either before or after baking, which is a lifesaver for busy mornings.
Simple Yet Impressive: Despite feeling fancy, this recipe is straightforward, making you look like a kitchen pro.

Seven triangular scones are arranged on a white marbled surface. Each scone has a golden-brown crust with visible red cranberry pieces baked inside. The scones are drizzled with thin white icing lines spread evenly across their tops for decoration. Two small orange slices rest among the scones, adding a bright contrast. Whole cranberries are scattered randomly around the scones, enhancing the fresh look. The texture of the scone tops looks crumbly and slightly rough, showing their baked nature. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This collection of ingredients strikes just the right chord between sweetness, tartness, and texture. Plus, they’re all pantry-friendly — except maybe the cranberries, but frozen ones last for ages and save you from ransom prices during the holidays.

Flat lay of a small heap of all-purpose flour, a small mound of granulated sugar, a few teaspoons of coarse baking powder, a single teaspoon of salt crystals, fresh whole orange with bright orange zest strands beside it, a thick slab of frozen unsalted butter partially grated, a small white ceramic bowl of heavy cream, one large whole brown egg with clean shell, a small white ceramic bowl with clear vanilla extract, a cluster of fresh frozen cranberries with frosty sheen, a small white ceramic bowl of fine confectioners’ sugar, a small white ceramic bowl of fresh orange juice, all perfectly arranged with balanced spacing and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The backbone for structure; spooned and leveled for accuracy so the scones aren’t too dense.
Granulated sugar: Balances tart cranberries with a subtle sweetness within the dough.
Baking powder: Helps these scones rise just enough for a beautiful tender crumb.
Salt: Enhances all the flavors, especially the orange and cranberry.
Orange zest: Packs a fragrant punch, which makes the scones feel bright and fresh.
Unsalted butter (frozen): Using frozen butter ensures little pockets in the dough melt and create flakiness.
Heavy cream: Adds richness and moisture to the dough, plus a little to brush on top for a golden finish.
Egg: Binds the ingredients and helps achieve that tender crumb.
Vanilla extract: Softens the citrus and cranberry tang with warmth.
Frozen cranberries: These cool berries keep the dough chilled while giving bursts of tart flavor inside.
Confectioners’ sugar & fresh orange juice (for glaze): Combine for a smooth, sweet, and citrusy finish that drips just right.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cranberry Orange Scones with Orange Glaze Recipe is its flexibility. I love experimenting with little tweaks depending on the season or what I have on hand — and you can too!

Variation: Swap frozen cranberries for dried ones if that’s all you have. I found that soaking dried cranberries briefly in orange juice really revives them for a burst of juiciness.
Dietary mods: Use coconut cream instead of heavy cream for a dairy-free twist; just expect a slight change in texture.
Seasonal twist: Try adding a pinch of warm spices like cinnamon or nutmeg for a fall vibe.

Step-by-Step: How I Make Cranberry Orange Scones with Orange Glaze Recipe

Step 1: Mix Dry Ingredients & Grate Frozen Butter

Start by whisking together your flour, sugar, baking powder, salt, and that glorious orange zest in a large bowl. Then, here’s a neat trick: grate frozen butter straight into the mix. It sounds quirky, but trust me, it creates those perfect little butter pockets. Use a pastry cutter or your fingers to incorporate the butter until it resembles coarse crumbs. Pop this mixture in the fridge or freezer while you prepare the wet ingredients.

Step 2: Whisk Wet Ingredients and Combine with Dry Mixture

In a small bowl, whisk heavy cream, egg, and vanilla. Pour this over your chilled flour mixture along with the frozen cranberries. Mix gently until everything is just moistened — be careful not to overwork the dough to keep your scones tender.

Step 3: Form the Dough and Cut Into Wedges

Tip your dough onto a floured surface and, with floured hands, gently work it into a ball — sticky is okay here! Add a sprinkle more flour if it clings too much. Then flatten into about an 8-inch disc. Use a sharp knife or bench scraper to cut it into 8 wedges. If you want an extra crunchy top, brush with a little heavy cream and sprinkle some coarse sugar.

Step 4: Chill and Bake

Refrigerate the cut scones for at least 15 minutes — this step is key for giving them shape and room to rise without spreading too much. Meanwhile, preheat your oven to 400°F (204°C). Then arrange the scones on a parchment-lined baking sheet, spaced well apart. Bake for 22–25 minutes until the edges turn golden and tops lightly brown.

Step 5: Glaze and Enjoy

While the scones cool slightly, whisk confectioners’ sugar with fresh orange juice to get your glaze just right — thin enough to drizzle but thick enough to stay put. Pour over warm scones and watch your kitchen fill with that intoxicating citrus scent.

Top Tip

After making these scones a bunch of times, I realized it’s all about keeping that butter cold and not over-mixing your dough. These tips have saved my scones from turning tough and flat more times than I can count!

Frozen Butter Advantage: Always grate your butter frozen; this helps create buttery flakes that melt and give you that crave-worthy texture.
Handle Dough Gently: Mix just until moist. Overworking activates gluten and results in tougher scones, which nobody wants.
Chill Before Baking: Don’t skip the chilling step — it helps scones hold their shape and keeps butter pockets intact.
Fix Over-Spreading Quickly: If your scones start to spread too much, gently press them back into shape mid-bake using a silicone spatula. Trust me, this can save the batch.

How to Serve Cranberry Orange Scones with Orange Glaze Recipe

cranberry orange scones - Serving Suggestion

Garnishes

I usually keep it simple—just the orange glaze is enough for me. But sometimes I sprinkle extra orange zest or a few whole dried cranberries on top for a pop of color and flavor. If you’re feeling festive, a light dusting of powdered sugar looks beautiful too.

Side Dishes

These scones are perfect alongside a hot cup of coffee or tea. For brunch, a little spread of cream cheese or orange marmalade pairs beautifully. I’ve also enjoyed them with fresh fruit salad on the side to brighten things up.

Creative Ways to Present

For a special occasion, I like to serve these scones stacked on a pretty cake stand, drizzled generously with glaze, and garnished with thin orange slices and sprigs of fresh rosemary. It turns a simple treat into a centerpiece everyone remembers!

Make Ahead and Storage

Storing Leftovers

Store leftover scones in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them—though I always let refrigerated scones come to room temp or warm slightly before eating.

Freezing

I often freeze scones both before and after baking. Freezing raw, cut dough on a tray first prevents sticking, then I bag them for convenience. When baking from frozen, just add a few extra minutes to their bake time. For baked scones, freezing works great too—just thaw and warm as needed.

Reheating

To revive leftover or frozen scones, I like to warm them in a 300°F oven for about 10 minutes—this keeps the crust crisp and stays tender inside. The microwave works in a pinch but can make scones a bit chewy, so use it sparingly.

Frequently Asked Questions:

Can I use fresh cranberries instead of frozen in this Cranberry Orange Scones with Orange Glaze Recipe?

Absolutely! Fresh cranberries work well here. They’re juicier than frozen, so you might want to pat them dry to avoid extra moisture in the dough, which can affect texture.

What if I don’t have fresh orange juice for the glaze?

If fresh orange juice isn’t available, store-bought juice works fine too. Just pick a good-quality brand without added sugars or preservatives to keep the glaze fresh and tasty.

Can I make these scones dairy-free?

You can swap out heavy cream for coconut cream or any thick plant-based cream, and use dairy-free butter alternatives. The texture may differ slightly, but the flavors will still shine.

What’s the best way to prevent the scones from spreading too much during baking?

The keys are keeping your butter and dough very cold and chilling the cut scones before baking. Also, if you notice spreading during baking, you can gently shape them back with a silicone spatula when hot.

Final Thoughts

Making these Cranberry Orange Scones with Orange Glaze Recipe always feels like a little burst of sunshine in my kitchen — from the zing of the orange zest to the pop of cranberries in every bite. Give them a try, and I promise they’ll become your go-to scone recipe for any occasion. Plus, once you master the basics, it’s easy to make them your own. Trust me, the compliments (and requests for seconds) will come pouring in!