Name: Cranberry Orange Scones Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour (250g), spooned & leveled; 1/2 cup granulated sugar (100g); 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons orange zest (about 1 orange); 1/2 cup unsalted butter (8 Tbsp; 113g), frozen; 1/2 cup heavy cream (120ml), plus 1 Tablespoon (15ml) optional; 1 large egg; 1 teaspoon pure vanilla extract; 1 heaping cup frozen cranberries (125g); Coarse sugar for sprinkling (optional); 1 cup confectioners’ sugar (120g); 2–3 Tablespoons fresh orange juice (30-45ml)

There’s something wonderful about the zesty aroma of fresh oranges mixed with the tart burst of cranberries baking in your oven. This Cranberry Orange Scones Recipe offers that perfect balance of tang and sweetness, with a tender crumb that’s just begging for a drizzle of glaze. Trust me, once you make these, they’ll instantly become a favorite morning treat to share with friends and family.

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 have a soft spot for scones, but this Cranberry Orange Scones Recipe has a special place on my kitchen counter. It brings together bright citrus notes and juicy cranberry pops that completely transform the usual scone experience. Every bite feels like a little celebration — and the glaze? It’s the cherry on top that makes you smile.

Zesty & Fruity Flavor: The fresh orange zest paired with tart cranberries creates a bright, refreshing taste that’s hard to resist.
Easy to Make: With simple pantry ingredients and straightforward steps, anyone can whip these up in under an hour.
Perfect Texture: Tender, flaky on the inside with a lightly crisp exterior—scones that aren’t dry or crumbly but melt in your mouth.
Versatile & Customizable: Whether you like them glazed or plain, large or mini-sized, this recipe adapts easily to your preferences.

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

These ingredients come together to create a scone that’s fluffy, moist, and bursting with flavor. Each addition plays a role—from the frozen butter that ensures flakiness to the orange zest that wakes up your palate as soon as you take a bite.

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 base of your scone, providing structure without being too heavy. Spoon and level it for accuracy.
Granulated Sugar: Adds just enough sweetness without overpowering the tart cranberries.
Baking Powder: Helps the scones rise and become fluffy; fresh baking powder makes a difference.
Salt: Enhances all the flavors and balances the sweetness.
Orange Zest: Brightens the scone with fresh citrus oils — be sure to zest only the orange peel, avoiding the bitter white pith.
Frozen Unsalted Butter: This key ingredient creates flaky layers as it melts in the oven. Grating it frozen helps incorporate it evenly.
Heavy Cream: Adds richness and moisture, making the dough tender while helping everything bind.
Egg: Gives structure and color to the scones; also enriches the dough.
Vanilla Extract: Deepens flavor subtly, enhancing the fruitiness.
Frozen Cranberries: They stay juicy and firm during baking, offering a lively tartness in every bite.
Confectioners’ Sugar & Fresh Orange Juice for Glaze: The simple glaze ties the scones together with an extra splash of citrusy 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 Recipe is how easy it is to tweak. I’ve played around with swapping things in and out — and you should, too! It makes the whole baking process more fun and tailored to your tastes.

Variation: Sometimes I like to toss in a handful of chopped pecans for crunch — it adds a lovely texture contrast that complements the fruity flavors.
Dairy-Free Option: I’ve tried coconut cream instead of heavy cream, and while the flavor shifts slightly, the scones stay just as tender.
Mixer-Free Method: No stand mixer? No problem! Grating frozen butter and mixing by hand is what gives these scones their delicate flakiness.
Sweetness Level: Feel free to reduce the sugar if you want them more tart — especially if you love the cranberries to shine.

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

Step 1: Combine Dry Ingredients & Prep Butter

Start by whisking together the flour, sugar, baking powder, salt, and orange zest in a large bowl. The zest is a game changer here — it releases oils that infuse the dough with that lively citrus pop. Next, grate your frozen butter directly into the bowl. Using a box grater keeps the butter super cold and creates nice little crumbs. Then, gently work it into the flour with a pastry cutter, forks, or your fingers until it looks like coarse peas. Keeping the butter cold is key here; it helps the scones rise with flakiness, so don’t skip chilling the mixture in the fridge or freezer while you prep the wet ingredients!

Step 2: Mix Wet Ingredients & Add Cranberries

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. Slowly drizzle this over your flour and butter mixture. Then fold in the frozen cranberries, making sure everything gets just moistened — the dough should be sticky but manageable. Using frozen cranberries helps keep the dough cool and keeps those tart bursts from bleeding into the dough too much.

Step 3: Shape & Chill the Dough

Flour your hands and countertop, then gently bring the dough together into a ball. If it feels too sticky, sprinkle a little more flour, or if too dry, add a tablespoon or two of cream. Press it into an 8-inch disc with your hands — this shape ensures even baking. Slice the disc into eight wedges with a sharp knife or bench scraper. Brush the tops with remaining cream for a beautiful finish, and sprinkle with coarse sugar if you like a little extra crunch. Chill the scones in the refrigerator for at least 15 minutes to help them hold their shape during baking.

Step 4: Bake & Glaze

While your scones chill, preheat the oven to 400°F (204°C) and line a baking sheet with parchment or a silicone mat. Arrange the wedges 2-3 inches apart so they have room to puff up. Bake for 22-25 minutes until golden brown on top with crisp, slightly darker edges. Once they’re out, let them cool just a bit before drizzling on the orange glaze made from confectioners’ sugar and fresh orange juice. The glaze adds a sweet-tangy finish and makes the scones look as inviting as they taste.

Top Tip

I’ve baked countless batches of these scones, and a few little tricks make all the difference between great and unforgettable.

Keep Butter Frozen: Grating the butter when frozen is key to flaky scones — the small butter pieces create pockets of steam and tenderness inside.
Don’t Overmix: Fold the wet and dry ingredients just until combined; overworking the dough can make scones tough instead of tender.
Chill Before Baking: Letting the scones rest chilled helps them keep their shape and prevents over-spreading in the oven.
Adjust Glaze Consistency: Tailor your orange glaze by adding more juice for a thinner drizzle or more sugar to make it thicker — perfect for decorating your baked scones.

How to Serve Cranberry Orange Scones Recipe

cranberry orange scones - Serving Suggestion

Garnishes

I usually finish these scones with a generous drizzle of the orange glaze, sometimes with a few extra fresh orange zest sprinkles on top for color and punch. Occasionally, I dust them lightly with powdered sugar for a Christmas morning feel—it’s such a pretty presentation. If you want to be fancy, a dollop of whipped cream or a smear of softened butter tastes divine alongside warm scones.

Side Dishes

These scones shine best with a hot cup of coffee or a smooth latte. For brunch, I like to serve them alongside fresh mixed berries or a citrus salad to complement the orange notes. They also pair beautifully with a creamy spread like mascarpone or clotted cream if you want to step it up a notch.

Creative Ways to Present

For special occasions, I arrange the scones in a circle on a pretty serving platter with small jars of marmalade and honey in the center for a lovely interactive spread. Another fun idea I've tried is layering scones with thin orange slices and cranberries in a dessert trifle bowl for a beautiful layered treat that’s different, but captures all the same flavors.

Make Ahead and Storage

Storing Leftovers

Leftover scones keep surprisingly well at room temperature for up to two days, just stored in an airtight container. If you plan to enjoy them a bit later, I recommend storing in the fridge where they keep moist for about five days. Bringing them back to room temp before serving works beautifully.

Freezing

I freeze both unbaked and baked scones! For unbaked, I slice the dough wedges, freeze on a tray, then pop into a bag. When I want fresh scones, I bake them straight from frozen—adding just a few minutes to the bake time. For baked ones, I freeze after cooling but before glazing. They thaw nicely on the counter, and I add glaze after warming for a fresh-from-the-oven feel.

Reheating

To reheat, I like popping scones in a 300°F (149°C) oven for about 10 minutes—this crisps the outside without drying them out. If you’re in a rush, 30 seconds in the microwave does the trick, but be careful not to overdo it or they’ll get tough.

Frequently Asked Questions:

Can I use fresh cranberries instead of frozen?

Absolutely! Fresh cranberries work great, just be sure they are well coated into the dough to prevent excessive moisture. Frozen cranberries help keep the dough cold, but fresh will give a more intense cranberry burst.

What if I don’t have a box grater for the butter?

No worries! You can cut the frozen butter into small cubes or pieces and quickly pulse them in a food processor or cut them into the flour using two knives or a pastry cutter. The goal is to keep the butter cold and distributed in small bits for flakiness.

Can I make these scones vegan?

You can make substitutions like using coconut cream or a dairy-free milk in place of heavy cream, and a flax or chia egg instead of a regular egg. Keep in mind it might affect texture and flavor slightly but with some experimentation, it’s totally doable.

How do I prevent my scones from over-spreading?

Starting with very cold dough and chilling the shaped scones before baking helps hugely. If you notice your scones spreading too much once in the oven, you can pause baking and gently press them back into shape with a silicone spatula. Also, avoid adding too much liquid to the dough.

Final Thoughts

I love calling this Cranberry Orange Scones Recipe mine because it brings such joy with each batch. It’s a reminder that baking at home can be both simple and special, creating moments worth sharing. So next time you have a bit of time, grab those ingredients and give these scones a try — I promise the cozy, citrusy aroma filling your kitchen will make it all worth it!