These cranberry orange scones are packed with bright citrus flavor and juicy cranberries. Zest and a touch of fresh orange juice lift the dough, which bakes up light, tender and flaky. After cooling, the scones are finished with a sweet orange glaze for a festive breakfast or holiday treat. Use fresh or frozen cranberries—both work well.
Table of Contents
- The Scones I Bake All December Long
- Ingredients You’ll Need
- Why Cold Butter Makes the Best Scones
- How to Make Cranberry Orange Scones
- Orange Glaze
- Make-Ahead Options
- Storage and Freezing Instructions
- More Favorite Cranberry Orange Recipes To Try
- Glazed Cranberry Orange Scones Recipe
The Scones I Bake All December Long
Cranberry and orange are a favorite holiday pairing: a little tart, a little sweet, and wonderfully citrusy. These glazed cranberry orange scones start from a reliable scone base and get a boost from fresh cranberries and generous orange zest. A splash of orange juice adds moisture and flavor.
After baking, the scones get a simple orange glaze that forms a sweet, citrusy finish. They’re perfect for a holiday brunch, edible gifts, or any morning that calls for seasonal baking.
Ingredients You’ll Need
- All-purpose flour: Spoon and level to avoid dense scones; keep extra for dusting your work surface.
- Granulated sugar: Balances tart cranberries without overpowering the citrus.
- Baking powder: Helps the scones rise and stay light.
- Cold unsalted butter: Essential for flaky layers and golden edges.
- Orange zest and juice: Zest provides concentrated citrus flavor; use zest in the dough and a bit more for the glaze. Add 1–2 tablespoons of fresh orange juice for moisture and brightness.
- Cranberries: Fresh or frozen are both great. If using frozen, leave them frozen to prevent color bleed. Dried cranberries won’t give the same juicy pop.
- Heavy cream: Keeps the scones rich and tender; buttermilk can be used for a tangier note.
- Eggs: Add structure and richness.
- Vanilla extract: Rounds out the citrus flavors.
- Coarse sugar (optional): For a sparkly, crunchy finish on top.
See the recipe card below for exact quantities.
Why Cold Butter Makes the Best Scones
Cold butter is the key to tender, flaky scones. When cold butter is worked into flour, it stays in small pieces that create steam pockets as the scones bake. Those pockets give height and flaky texture. You can use frozen, grated butter or very cold cubed butter—both work well. If the kitchen is warm, chill the butter slightly before incorporating it. Work quickly and try not to overmix.
A simple technique is to use your fingers to rub the butter into the flour until the mixture resembles wet sand with pea-sized pieces of butter remaining. No pastry cutter required.
How to Make Cranberry Orange Scones
Scones are straightforward: mix, shape, slice and bake. Start by whisking together the dry ingredients—flour, sugar, baking powder and salt. Cut cold butter into the dry mix until it looks like wet sand. Stir in the cranberries.
Whisk the wet ingredients—heavy cream, eggs, vanilla, orange juice and orange zest—in a separate bowl. Pour the wet mixture into the dry ingredients and gently fold with a spatula until a wet, shaggy dough forms. Avoid overworking the dough.
Turn the dough onto a well-floured surface and shape it into an 8-inch circle about 3/4 inch thick. Cut into 8 wedges and space them a few inches apart on a baking sheet. Brush the tops with heavy cream to promote browning, then bake at 400°F for about 20 minutes, until pale golden. Let cool on the pan for a few minutes, then transfer to a rack to cool completely.
Orange Glaze
A light orange glaze brightens these scones and complements the tart cranberries. Alternatively, sprinkle coarse sugar over the tops before baking for a crunchy, sparkly finish. To make the glaze, whisk sifted confectioners’ sugar with orange juice, a little milk, melted butter and orange zest; thin with extra orange juice if needed. Drizzle over cooled scones and let set.
Make-Ahead Options
For fresh scones in the morning, shape the dough, slice into wedges and refrigerate overnight. Brush with cream and bake when ready. For longer prep, freeze unbaked wedges on a baking sheet until firm, transfer to a freezer bag, and freeze up to 1 month. Bake from frozen, adding a few extra minutes to the bake time.
Storage and Freezing Instructions
Scones are best the day they’re baked but will keep up to 2 days at room temperature in an airtight container. Refrigerate up to 5 days for longer storage.
To freeze baked scones, skip the glaze, freeze fully cooled scones on a baking sheet until firm, transfer to a freezer bag and store up to 3 months. Thaw at room temperature and add the glaze before serving.
Ready to bake? Preheat the oven and gather your ingredients to make these light, flavor-packed glazed cranberry orange scones.
More Favorite Cranberry Orange Recipes To Try
- Cranberry Orange Muffins
- Cranberry Crumble Bars
- Cranberry Orange Bread
- Orange Cranberry Sauce
- Cranberry Orange Champagne Cocktail
Glazed Cranberry Orange Scones
Ingredients
For the scones:
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 Tablespoons cold unsalted butter, cubed
- 1 cup fresh or frozen cranberries
- 3/4 cup heavy cream, plus more for topping
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons orange juice
- 1 Tablespoon orange zest
- Coarse sugar, optional
For the glaze:
- 1 1/2 cups confectioners’ sugar, sifted
- 2 1/2 teaspoons orange juice
- 1 Tablespoon whole milk
- 1 1/2 teaspoons melted butter
- 1 1/2 teaspoons orange zest
Instructions
Make the scones:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add the cubed cold butter and, using your fingers, work it into the flour until the mixture resembles wet sand. Stir in the cranberries.
- In a separate bowl, whisk the heavy cream, eggs, vanilla, orange juice and orange zest. Add the wet mixture to the dry ingredients and gently fold until a wet dough forms.
- Turn the dough onto a floured surface and shape into an 8-inch circle about 3/4-inch thick. Cut into 8 wedges and arrange on the baking sheet, at least 2 inches apart.
- Brush the tops with heavy cream and sprinkle with coarse sugar if using. Bake about 20 minutes, until pale golden. Cool 5 minutes on the pan, then transfer to a rack to cool completely.
Make the glaze:
- Whisk together sifted confectioners’ sugar, orange juice, milk, melted butter and orange zest. Thin with more orange juice if needed.
- Drizzle the glaze over completely cooled scones and serve.
Kelly’s Notes
- Frozen cranberries: Use them frozen to prevent color bleed.
- If the dough gets sticky, chill for 10–15 minutes before baking to improve rise and prevent spreading.
- Sprinkle coarse sugar on top before baking for a crunchy finish.
- Make-ahead: Shape and refrigerate overnight, then brush with cream and bake.
- Freeze unbaked scones: Freeze wedges on a sheet until solid, then store in a freezer bag up to 1 month; bake from frozen, adding a few minutes.
- Storage: Best the day of baking; keep up to 2 days at room temperature or up to 5 days in the fridge.
- To freeze baked scones: Skip the glaze, freeze fully cooled scones until solid, store up to 3 months, thaw and glaze before serving.
Nutrition
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