Name: Cranberry Orange Scones 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 something about the zesty brightness of orange paired with the sharp pop of cranberries that just sings in every bite of these scones. This Cranberry Orange Scones Recipe is a total game-changer—perfectly tender, lightly sweet, and finished with a luscious glaze that makes mornings feel extra special.

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 Recipe
Top Tip
How to Serve Cranberry Orange Scones Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Scones Recipe

Why You'll Love This Recipe

I’m always on the lookout for scone recipes that feel special but aren’t complicated. These Cranberry Orange Scones hit that sweet spot—they’re quick to throw together, but deliver bakery-quality flavor and texture every single time. Serving them up with a fresh glaze seals the deal for me.

Crisp, buttery texture: Using frozen butter grated into the flour creates those perfect flaky layers you want in a scone.
Bright flavor combo: Orange zest and juicy cranberries make every bite lively and fresh, not too sweet.
Simple to make: No fancy methods required—you mix, chill briefly, shape, and bake.
Glaze finish: A quick orange glaze takes these scones from everyday to special occasion-worthy.

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

This Cranberry Orange Scones Recipe shines because of how straightforward ingredients come together beautifully. Every element plays a role in flavor, texture, or freshness, so picking quality ingredients definitely pays off.

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 backbone of the scones, providing structure but still tender crumb when handled gently.
Granulated sugar: Adds just the right touch of sweetness without overpowering the citrus and berries.
Baking powder: Your lift-and-fluff agent, giving the scones that perfect rise.
Salt: Enhances all the other flavors in a subtle but important way.
Orange zest: Adds vibrant citrus aroma and flavor, freshening up the scones in every bite.
Unsalted butter (frozen): Key to flaky scones; grating frozen butter creates little pockets that bake to rich layers.
Heavy cream: Adds moisture and tenderness—plus, a quick brush on top gives a lovely golden finish.
Large egg: Helps bind ingredients and enrich the dough.
Vanilla extract: A subtle background note that ties flavors together.
Frozen cranberries: Keep your dough chilled and studded with tart, chewy bursts of fruit throughout.
Confectioners’ sugar & fresh orange juice: Combined for a glossy, tangy glaze that elevates the final scones.

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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 my favorite things about this Cranberry Orange Scones Recipe is how easy it is to tailor. Whether you want to swap out fruit, experiment with spices, or adjust sweetness, you can make these scones truly your own.

Variation: I once swapped cranberries for chopped dried apricots and added a sprinkle of cardamom. It gave the scones a cozy, autumnal vibe that was fantastic for a weekend brunch.
Dairy-Free Option: Try using coconut cream instead of heavy cream and a plant-based butter to keep that flaky texture without dairy.
Extra Crunch: Sprinkle coarse sugar on top before baking for a sweet, crispy crust that’s such a lovely contrast.
Overnight Prep: Prepare the dough the evening before, let it chill overnight, then bake fresh in the morning for a hassle-free breakfast.

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

Step 1: Mix Dry Ingredients and Grate Frozen Butter

Start by whisking together your flour, sugar, baking powder, salt, and orange zest in a big bowl. The zest releases that fragrant citrus oil, so don’t skip it! Next, grate your frozen butter directly into the dry mixture—it’s such a satisfying step. Use a pastry cutter, two forks, or your fingers to combine until you have pea-sized crumbs. This is crucial for flaky scones, so keep the butter cold and don’t overwork the dough.

Step 2: Whisk Wet Ingredients and Combine with Fruit

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. Drizzle this over your dry mixture and toss in the frozen cranberries. Mix gently just until everything looks moistened—don’t overmix or your scones might get tough.

Step 3: Shape the Dough

Flour your hands and work surface lightly, then turn the sticky dough out onto the counter. Fold and press the dough into a rough ball—if it feels too sticky, sprinkle a touch more flour, but don’t add too much. Pat it into an 8-inch disc and use a sharp knife or bench scraper to cut it into 8 wedges. This part reminds me of pie-making, and it’s a lovely way to connect with the process.

Step 4: Chill and Prep for Baking

Brush the tops of the scones with remaining heavy cream and sprinkle with coarse sugar if you want that bit of sparkle and crunch. Pop them in the fridge for at least 15 minutes. This step helps them keep their shape and prevents them from spreading too much during baking.

Step 5: Bake & Glaze

While the scones chill, preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat, then space the scones 2-3 inches apart. Bake for 22-25 minutes until they’re golden brown around the edges. While they cool, whisk together confectioners’ sugar with fresh orange juice for that delightful glaze—thin or thick, as you like it—and drizzle over the warm scones. I always find this glaze makes a beautiful finish that guests rave about.

Top Tip

Having made these scones many times, the key to success is keeping everything cold and not overworking the dough. That’s what guarantees a tender, flaky crumb. Here are some little tricks I swear by:

Grate Butter While Frozen: I find this way way easier than cutting cubes and mixing. It helps distribute butter evenly without melting it in your hands.
Freeze Dough for Later: You can freeze the shaped wedges before baking—just bake from frozen with a few extra minutes. Perfect for spontaneous scone cravings.
Don’t Skip the Chill: That 15-minute chill makes a huge difference in controlling spread and enhancing texture.
Fresh Zest & Juice: Always zest before juicing. It’s a small habit I picked up that really maximizes fresh orange flavor throughout.

How to Serve Cranberry Orange Scones Recipe

cranberry orange scones - Serving Suggestion

Garnishes

I usually keep it simple with a generous drizzle of the orange glaze from the recipe, but dusting a little extra powdered sugar or even a tiny bit of orange zest on top adds a lovely finishing touch. On special occasions, a smear of clotted cream or honey butter turns these scones into something truly indulgent.

Side Dishes

These scones go beautifully alongside a cup of your favorite tea or a rich latte. For brunch, I like to serve them with fresh fruit salad, scrambled eggs, or even a light green salad for balance. The tart cranberries brighten up any plate!

Creative Ways to Present

Once, I arranged mini versions on a tiered serving tray for a holiday gathering—sprinkled with edible flowers and a few whole cranberries for color. It made the scones feel extra festive and elegant. You could also tie a little ribbon around individual scones as edible gifts for friends!

Make Ahead and Storage

Storing Leftovers

I keep leftover scones in an airtight container at room temperature for up to two days. They stay tender and fresh, but if you want to extend their life, the fridge is your friend—it’ll keep them good for about five days.

Freezing

I often freeze both the dough wedges and the fully baked scones. For raw dough, freeze shaped wedges on a tray, then transfer to a bag. Bake them straight from frozen, adding a few extra minutes in the oven. For baked scones, freeze after they’ve cooled and before icing. Thaw on the counter or fridge, then warm gently before serving.

Reheating

To revive leftover scones, I microwave them for about 30 seconds if I’m in a hurry, but warming them in a 300°F oven for 10 minutes gives a nicer texture. If they’re iced, just warm gently so the glaze doesn’t melt away completely.

Frequently Asked Questions:

Can I use fresh cranberries instead of frozen?

Absolutely! Fresh cranberries will work just fine, but I prefer frozen because they keep the dough cold and prevent over-softening while mixing.

How important is it to keep the butter frozen?

Super important! Frozen butter grated into the flour creates tiny pockets that melt during baking, giving you flaky layers. If your butter is too soft, the scones might turn out dense.

Can I make these scones ahead of time?

Definitely! You can prepare the dough up to cutting it into wedges, cover, and refrigerate overnight. Then bake fresh in the morning, or freeze the shaped dough for longer storage. Baked scones freeze well too.

What’s the best way to reheat scones?

I like warming scones in a 300°F oven for about 10 minutes to keep a slightly crisp exterior and tender inside. Microwaving works in a pinch but can make scones a bit chewy.

Final Thoughts

These Cranberry Orange Scones have become one of those cozy recipes I love to share with friends over weekend coffee. There’s something so comforting about the mix of citrus and berries, the tender crumb, and the shiny glaze. I hope you enjoy baking and savoring them as much as I do—they’re a simple pleasure that turns your kitchen into a little bakery. Give this recipe a try, and I bet it’ll become your go-to too.