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 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; 2–3 tablespoons (30-45ml) fresh orange juice

There’s just something incredibly inviting about the warm, zesty aroma of these Cranberry Orange Scones with Orange Glaze Recipe baking away in the oven. The tangy cranberries paired with bright, citrusy orange glaze make these scones stand out – trust me, they’re worth the little effort it takes to make them at home.

Two golden brown triangular scones sit side by side on a white plate with a white marbled texture underneath. The scones have a rough, crumbly texture with bright red berry pieces visible inside and on top. Thin white icing is drizzled in uneven lines across the top of each scone. Around the scones are a few whole fresh red berries. A red and white checkered cloth is partly visible near the bottom of the image. 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

This recipe is honestly one of my favorites to whip up when I want a cozy, flavorful treat that still feels a little special. It’s the perfect balance of sweet and tart, with a tender crumb that’s flaky but not dry. I love that you can make a batch easily and have fresh scones for breakfast or afternoon tea whenever the craving hits.

Perfect Flavor Combo: The sharp cranberries contrast wonderfully with the bright orange zest and glaze, making every bite pop.
Easy to Make: The method is straightforward, plus I’ve included tips to avoid common pitfalls so you’ll succeed on the first try.
Flexible Ingredients: You can use fresh or frozen cranberries and fresh or store-bought orange juice, whichever you have on hand without sacrificing taste.
Make Ahead Friendly: The dough or baked scones freeze beautifully, so you can enjoy these bright flavors any time of year.

Seven golden brown, triangle-shaped scones with a rough texture sit on a white marbled surface. Each scone has deep red cranberry pieces inside and is topped with a drizzle of white icing in thin lines. Two orange slices are placed between the scones, adding bright orange accents. Scattered whole cranberries are also on the surface, giving red spots around the scones. One scone in the front has a small orange slice on top. The overall look is fresh, colorful, and inviting photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a vital role here, combining to give the scones their signature tender flakiness and bold flavor. I love using frozen butter grated into the dough for extra flaky texture, and the orange zest really lifts the flavor to make it fresh and lively. Here’s a quick rundown:

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small heap of granulated sugar on a white ceramic bowl, two teaspoons of bright orange zest freshly grated, a block of frozen unsalted butter with frost visible, a small white bowl filled with heavy cream, one large brown egg with clean shell, a few plump frozen cranberries with a frosty sheen, a small white bowl of pure vanilla extract, a small white bowl of confectioners’ sugar, and a small white bowl of fresh orange juice with vibrant orange color — all arranged symmetrically and balanced, 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 base for structure; spooned and leveled ensures the right amount without packing.
Granulated Sugar: Adds sweetness without overpowering the tart cranberries.
Baking Powder: Gives those scones a nice rise and light crumb.
Salt: Balances sweetness and enhances the orange flavor.
Orange Zest: Packs concentrated citrus flavor that pairs perfectly with cranberries.
Frozen Unsalted Butter: Keeps dough cold for flakiness and a tender crumb.
Heavy Cream: Adds richness and moisture; plus the fat helps with tenderness.
Egg: Binds ingredients and adds richness.
Vanilla Extract: Rounds out the flavor with sweet aromatic notes.
Frozen Cranberries: Provide tart pops and help keep dough cold during mixing.
Confectioners’ Sugar: For the smooth, sweet orange glaze.
Fresh Orange Juice: Adds a refreshing citrus kick to the glaze.

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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

I like to play around with this recipe depending on the season or mood. One time, I swapped cranberries for chopped dried cherries and added toasted almonds—delicious! The orange glaze is a great place to experiment too. Sometimes I thin it out with a splash of Grand Marnier for a grown-up twist.

Variation: Using fresh cranberries works well when in season; just be gentle mixing so they don’t break up too much.
Dairy-Free Option: Try using coconut cream in place of heavy cream for a different but equally satisfying texture.
Extra Zest: Add a bit more orange zest to the dough or the glaze for a stronger citrus punch if that’s what you love.

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

Step 1: Whisk and Grate for Flaky Goodness

Start by whisking together your dry ingredients — flour, sugar, baking powder, salt, and orange zest — in a large bowl. While that’s happening, grate your frozen butter right into the mixture using a box grater. I love this shortcut because it’s easy and creates tiny butter bits that bake into those beautiful flaky layers. Use a pastry cutter, two forks, or your fingers to combine until pea-sized crumbs form. Pop the bowl into the fridge to keep everything icy cold while you mix the wet ingredients.

Step 2: Mix Wet Ingredients and Fold With Cranberries

Whisk together the heavy cream, egg, and vanilla extract in a small bowl, then drizzle this over the chilled dry mixture. Add the cranberries last and gently fold everything together until the dough looks moist but not overly sticky. Here’s a pro tip: frozen cranberries keep the dough cold and minimize bleeding of color, so your scones stay pretty.

Step 3: Form the Dough and Chill

Flour your hands and work surface, then gently bring the dough together into a ball. It will be sticky, so don’t be tempted to overdo the flour — add just a bit more if needed. Flatten the dough into an 8-inch disc, then cut into 8 wedges with a sharp knife or bench scraper. Brush each wedge with remaining heavy cream and if you want, sprinkle coarse sugar over the top for a little crunch and sparkle. Chill these wedges on a lined tray or plate in the fridge for at least 15 minutes; this step helps them hold their shape better during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone mat. Arrange the chilled wedges spaced 2-3 inches apart to allow for a little spread. Bake for 22-25 minutes or until the edges are golden and the tops lightly browned. You’ll know they’re done when they’re firm to the touch but still delicate inside.

Step 5: Drizzle the Orange Glaze

While the scones cool for a few minutes, whisk together confectioners’ sugar and fresh orange juice until smooth and pourable. Adjust the thickness by adding more sugar or juice as needed. Drizzle the glaze over the warm scones and let it set. The tangy glaze balances out the sweetness perfectly and adds a glossy, irresistible finish.

Top Tip

From my kitchen to yours, these tips will help you nail the Cranberry Orange Scones with Orange Glaze Recipe every time:

Keep Everything Cold: Use frozen butter and cranberries, and chill the dough so the scones stay flaky and don’t spread too much.
Don’t Overmix: Stir just until combined to avoid tough scones. The dough should be a little sticky.
Cut Evenly: Slice your disc into equal wedges so they bake uniformly and look beautiful on the plate.
Watch the Bake Time: Ovens vary, so check at 20 minutes and adjust to avoid over-browning or dryness.

How to Serve Cranberry Orange Scones with Orange Glaze Recipe

cranberry orange scones - Serving Suggestion

Garnishes

I love adding a little zest on top of the glaze for an extra punch of color and citrus aroma. A few whole cranberries also look pretty and hint at the flavors inside. For an elegant touch, a small sprig of fresh thyme or rosemary pairs beautifully with the orange.

Side Dishes

These scones are perfect alongside a creamy cup of tea or coffee. For a fuller breakfast, serve with a dollop of clotted cream or whipped butter, and maybe some fresh fruit salad on the side.

Creative Ways to Present

For brunch gatherings, arrange the scones on a tiered cake stand with small bowls of jam, honey, and lemon curd around. I’ve also served them warm with a scoop of mascarpone for an indulgent dessert when entertaining friends.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover scones in an airtight container at room temperature for up to two days. If you want to keep them longer, the fridge works fine for about five days—just bring them back to room temp or warm slightly before serving.

Freezing

These scones freeze really well at both stages—either as dough wedges or fully baked. I freeze the wedges on a baking sheet first, then transfer them to a freezer bag so they don’t stick. When you’re ready, bake from frozen by adding a few extra minutes, or thaw overnight in the fridge for a more hands-off approach.

Reheating

To bring frozen or leftover scones back to life, I pop them in a 300°F oven for about 10 minutes. This crisps up the exterior and warms the interior without drying them out. Microwaving works too if you’re in a rush—just 20-30 seconds is enough to warm while keeping the glaze intact.

Frequently Asked Questions:

Can I use fresh cranberries instead of frozen?

Yes! Fresh cranberries work well but be gentle when folding them into the dough to avoid breaking them up too much. Frozen cranberries help keep the dough cold which aids flakiness.

What’s the best way to prevent over-spreading while baking?

Make sure your butter and dough are well chilled before baking. Chilling the scone wedges in the fridge for at least 15 minutes helps them hold their shape. If they do spread, you can carefully reshape them with a spatula mid-bake.

Can I make these scones dairy-free?

Absolutely! You can substitute the heavy cream with coconut cream or a thick nut milk and use a dairy-free butter alternative. The texture might change slightly but they’ll still taste fantastic.

How do I adjust the orange glaze if it’s too thin or too thick?

If your glaze is too thin, add a bit more confectioners’ sugar to thicken it. If it’s too thick, thin it out by adding small amounts of fresh orange juice until you reach your desired consistency.

Final Thoughts

I hope you find as much joy in making and sharing this Cranberry Orange Scones with Orange Glaze Recipe as I do. There’s something deeply comforting about the scent and taste of freshly baked scones that brightens any morning or afternoon. Whether you’re baking for yourself, family, or guests, these scones are a delicious way to bring a bit of sunshine and warmth to your day. So go ahead, gather those ingredients, and make yourself a batch—you won’t regret it!