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.
