If you’re craving something sweet, tangy, and a little indulgent with your morning coffee or afternoon tea, these Cranberry Orange Scones are a must-bake.

With a soft crumb, bright citrus notes, and chewy bits of dried cranberries, they deliver bakery-style flavor at home — topped with a zesty orange glaze for the perfect finish.

Why You’ll Love This Recipe

Bright, citrusy flavor – fresh orange zest in both the dough and glaze

Moist and buttery texture – thanks to heavy cream and cold butter

Easy to make – no mixer needed, just a bowl and pastry cutter

Freezer-friendly – bake ahead and enjoy anytime

Impressive yet simple – great for brunches, holidays, or gifting

What You’ll Need (Ingredient Highlights)

All-purpose flour – gives the scones structure

Cold butter – cut into chunks for flaky texture

Heavy whipping cream – adds richness and moisture

Orange zest & juice – the star flavors in both dough and glaze

Dried cranberries – chewy pops of tart-sweet fruit

Raw sugar – optional, but adds crunch and sparkle on top

Powdered sugar – used for the citrus glaze

Pro Tips Before You Start

Use very cold butter – for a tender, flaky texture

Don’t overmix the dough – mix just until combined

Flour your surface generously – the dough is soft and slightly sticky

Cut scones with a sharp knife or bench scraper – clean cuts rise better

Make the glaze to your preference – thinner to drizzle, thicker to spread

How to Make Cranberry Orange Scones

Step 1:
Preheat oven to 400°F. Line a large baking sheet with parchment paper.

In a large bowl, sift together flour, sugar, baking powder, salt, and orange zest.

Step 2:
Add cold butter chunks.

Cut them in using a pastry cutter or two knives until the mixture forms coarse, pea-sized crumbs.

Step 3:
Toss in cranberries and stir gently.

Make a well in the center of the mixture.

Step 4:
In a separate bowl, whisk together the egg and heavy cream.

Pour into the flour mixture and mix just until moistened.

Step 5:
Turn the dough onto a floured surface.

Shape into a 3/4-inch thick round disk.

Cut into 12 wedges and space them slightly apart on the baking sheet.

Brush with cream and sprinkle with raw sugar if using.

Step 6:
Bake for 15–17 minutes until golden.

Cool on a wire rack for 15 minutes.

Step 7:
Whisk together powdered sugar, orange juice, and a little zest for the glaze.

Adjust consistency as needed and drizzle over cooled scones.

What to Serve It With

Hot coffee or black tea

A dollop of clotted cream or whipped butter

Fresh berries and yogurt on the side

Holiday brunch spreads

Afternoon tea with friends

Variations / Substitutions

Add chopped nuts – walnuts or pecans add great crunch

Use lemon zest and juice – for a citrus twist

Substitute dried cherries or blueberries – for a new fruity profile

Make mini scones – divide dough into two disks and cut into smaller wedges

Use buttermilk – instead of cream for a tangier flavor

Storage & Leftovers

Room Temp: Store in an airtight container for up to 2 days

Refrigerator: Keeps well for up to 5 days

Freezer: Freeze baked (un-glazed) scones for up to 2 months

To reheat: Warm in oven at 300°F for 5–8 minutes or in the microwave for 10–15 seconds

FAQs

Can I make the dough ahead of time?
Yes! Shape and cut the scones, then freeze them raw.

Bake straight from frozen, adding 2–3 extra minutes.

Do I have to use heavy cream?
For best texture, yes—but whole milk or half-and-half can work in a pinch.

Can I use fresh cranberries instead of dried?
Yes, but reduce the amount slightly and expect a more tart flavor.

How do I get a thicker glaze?
Use less juice or more powdered sugar to thicken to your liking.

Final Thoughts

These Cranberry Orange Scones strike the perfect balance between sweet, tart, and buttery.

Whether you enjoy them warm from the oven or the next day with a drizzle of glaze, they’re a cozy, citrus-kissed treat you’ll want on repeat all season long.