Name: Cranberry Orange Scones with 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; 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; 3 Tablespoons (45ml) fresh orange juice

There’s something incredibly cozy about waking up to fresh-baked pastries, and these Cranberry Orange Scones with Glaze Recipe absolutely hit the spot. Tangy cranberries and bright orange zest make a perfect pair in this tender, buttery scone that gets even better with a sweet citrus glaze on top.

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

Why You'll Love This Recipe

I’m always looking for a scone recipe that feels special but isn’t fussy, and this Cranberry Orange Scones with Glaze Recipe fits the bill perfectly. The balance of tart cranberries and zesty orange brightens each bite, while the glaze adds just the right amount of sweetness without overpowering the scone.

Perfect Balance: The natural tartness of cranberries combined with fresh orange zest creates a refreshing flavor profile you’ll keep coming back to.
Buttery & Tender Texture: Using frozen butter grated right into the flour is my secret to flaky, tender scones every single time.
Easy Glaze Finish: That simple orange glaze is so quick to whip up and really elevates the presentation—it’s like a little extra hug for your scones.
Make-Ahead Flexibility: I love that you can prep the dough ahead or freeze the scones for busy mornings without losing any of that fresh-baked goodness.

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

Each ingredient in this Cranberry Orange Scones with Glaze Recipe plays a role toward that perfect combination of flavor and texture. I always recommend using the freshest orange you can find for the zest and juice—it makes a noticeable difference in brightness.

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 base for tender scones; spoon and level for accuracy to keep scones light, not dense.
Granulated sugar: Adds subtle sweetness without overwhelming the tart cranberries.
Baking powder: Gives the scones a gentle rise and light crumb.
Salt: Enhances the flavor and balances the sweetness perfectly.
Orange zest: The star for adding citrus aroma and bright zing in every bite.
Unsalted butter, frozen: Grated frozen butter creates those flaky layers that melt in your mouth.
Heavy cream: Rich and tenderizes the dough, with enough fat to keep scones moist.
Large egg: Adds moisture and structure so the scones hold together beautifully.
Pure vanilla extract: Just a touch to round out the flavor without overpowering.
Frozen cranberries: These keep the dough cool and add tart bursts—frozen is my go-to, but fresh or dried also work.
Confectioners’ sugar: For the glaze, providing a smooth, sweet finish that balances tartness.
Fresh orange juice: I always use fresh because it pairs just right with the zest and adds natural sweetness.

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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 Glaze Recipe is how easy it is to tweak. I often change up the fruit or switch the glaze flavor depending on the season or what I have on hand—don’t hesitate to make it your own!

Fruit Variation: I’ve swapped frozen cranberries for blueberries or chopped dried apricots, and each one brings a unique twist that’s equally delicious.
Dairy-Free Twist: For a dairy-free version, try coconut cream instead of heavy cream and a plant-based butter substitute. The texture changes a bit but it still works nicely.
Glaze Swap: Sometimes I use lemon juice instead of orange for a sharper glaze, or skip it entirely for a rustic finish dusted lightly with powdered sugar.

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

Step 1: Mix the Dry Ingredients and Grate the Butter

Start by whisking together the flour, sugar, baking powder, salt, and orange zest in a large bowl. Then, here’s a little trick: grate your frozen butter straight into the dry mixture using a box grater. It’s messy at first, but that cool butter in little bits is what makes these scones so flaky—kind of like tiny pockets of buttery goodness you’ll notice in every bite. Use a pastry cutter, two forks, or your fingers to gently combine until it looks like coarse crumbs, about the size of peas. Pop that mixture into the fridge while you mix up the wet ingredients.

Step 2: Whisk Wet Ingredients and Combine with Dry

In a small bowl, whisk the heavy cream, egg, and vanilla extract until smooth. Drizzle this over your chilled flour mixture, add the frozen cranberries, then gently fold everything together just until moistened. The dough will feel sticky—that’s okay! Resist the urge to overmix; you want tender, not tough scones.

Step 3: Shape, Chill, and Bake

Turn the dough out onto a lightly floured surface and, with floured hands, bring it together into a ball as best as you can. If it’s too sticky, sprinkle a little more flour; if too dry, add 1-2 tablespoons of heavy cream. Pat the dough into an 8-inch disc and slice into 8 wedges with a sharp knife.

Brush the tops with the remaining cream and sprinkle with coarse sugar if you want that extra crunch. Then, refrigerate the scones on a plate or baking sheet for at least 15 minutes—this helps them keep their shape while baking.

Step 4: Bake and Glaze to Finish

Preheat your oven to 400°F (204°C). Line a baking sheet with parchment or silicone mat. After chilling, place the scones 2-3 inches apart, and bake for 22-25 minutes or until edges are golden and tops lightly browned. Let them cool slightly while you whisk together confectioners’ sugar and fresh orange juice to make the glaze. Drizzle generously over warm scones and prepare for the compliments to roll in.

Top Tip

From my own baking adventures with this recipe, a few handy tips can make your Cranberry Orange Scones truly shine—trust me, these little tricks make the process smoother and the results spectacular every time.

Use Frozen Butter: It keeps the dough cold and creates those flaky layers we all dream about in scones. Don’t thaw it before grating!
Don’t Overwork the Dough: The dough should look rough and a bit sticky. Overmixing leads to tough scones, so fold gently and stop as soon as everything is combined.
Refrigerate Before Baking: Chilling firms up the butter and helps prevent the scones from spreading too much in the oven.
Adjust Glaze Consistency: Add more sugar if the glaze is too thin or more juice if it’s too thick—go for a pourable consistency that drips slowly.

How to Serve Cranberry Orange Scones with Glaze Recipe

cranberry orange scones - Serving Suggestion

Garnishes

I typically keep it simple with a light dusting of coarse sugar before baking and the glaze afterward, but sometimes I add a few whole fresh cranberries or a sprinkle of chopped pistachios on top for a pretty, festive touch. It’s amazing how these little extras bring that café-style vibe right to your kitchen.

Side Dishes

These scones pair wonderfully with a hot cup of tea or coffee. For brunch, I love serving them alongside a bowl of fresh fruit salad or a small plate of creamy scrambled eggs—the tartness of the cranberries complements richer dishes perfectly.

Creative Ways to Present

For special occasions, I’ve arranged these scones on a rustic wooden board with small bowls of clotted cream, honey, and extra glaze. Adding a few edible flowers or fresh orange slices around the plate makes them look impossibly inviting—great for gifting or festive gatherings!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. I usually keep mine wrapped in a clean kitchen towel inside a container to maintain that tender crumb without drying out.

Freezing

I love that you can freeze these scones both before or after baking. For freezing dough, just shape the wedges, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes. For baked scones, freeze after cooling and glaze later. It’s a lifesaver for making ahead!

Reheating

To reheat, I pop scones in a 300°F oven for about 10 minutes or microwave for 20-30 seconds wrapped in a damp paper towel—this keeps them soft and delicious like fresh-baked.

Frequently Asked Questions:

Can I use fresh cranberries instead of frozen?

Absolutely! Fresh cranberries work well too. I use frozen mainly because they keep the dough cold, which helps with that flaky texture. If using fresh, just be aware they might make the dough slightly wetter.

How do I prevent scones from spreading too much?

The key is keeping the butter very cold by grating it frozen into the flour and chilling the shaped dough before baking. If you notice spreading while baking, you can gently reshape the scones with a spatula mid-bake.

Can I make the scones dairy-free?

Yes! Substitute the heavy cream with coconut cream or another full-fat dairy-free cream, and use a plant-based butter alternative. Keep in mind texture may vary slightly but the scones will still be tasty.

How long do these scones stay fresh?

I find they’re best eaten within 2 days at room temperature or up to 5 days refrigerated. For longer storage, freezing is your friend, and reheating brings them back to delicious life.

Final Thoughts

This Cranberry Orange Scones with Glaze Recipe holds a special place in my kitchen rotation—it’s that perfect mix of fresh, flaky, sweet, and tart that feels like a warm hug from the inside out. I hope you enjoy making and sharing these scones as much as I do. Trust me, your mornings (or any time of day!) will be all the better for it.