Name: Cranberry Orange Scones Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface; 1/2 cup (100g) granulated sugar; 2 and 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; 2–3 Tablespoons (30-45ml) fresh orange juice

There’s something so comforting about the zesty brightness of orange paired with the tart pop of cranberries—this Cranberry Orange Scones Recipe captures that perfect harmony beautifully. Soft, flaky, and topped with a sweet citrus glaze, these scones make your kitchen smell like a cozy morning hug you’ll want to share.

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 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’ve made quite a few scones in my baking days, but this Cranberry Orange Scones Recipe holds a special place in my heart. It’s simple yet indulgent, aromatic, and versatile enough for weekday breakfasts or special weekend brunches.

Bright, Fresh Flavors: The orange zest and glaze bring a lively citrus punch that pairs perfectly with tart cranberries.
Buttery Flakiness: Frozen butter grated into the dough creates delightful pockets of flakiness every bite.
Easy to Make: Don't worry if you’re new to scones—this recipe breaks down the process so you can bake like a pro quickly.
Make-Ahead Friendly: You can prep the dough ahead or freeze baked scones for scrumptious treats on demand.

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 plays a crucial role in building tender, flavorful scones that rise just right and deliver that classic crumb. I always recommend using fresh oranges for zest and juice because the difference in aroma and brightness is something store-bought just can’t match.

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 foundation—provides structure without weighing down the scones.
Granulated Sugar: Adds a touch of sweetness that balances the tart cranberries.
Baking Powder: Your leavening agent to achieve those light, fluffy scones.
Salt: Enhances flavors and balances sweetness.
Orange Zest: Packed with essential oils, it brightens the dough with fresh citrus aroma.
Unsalted Butter (Frozen): Grated frozen butter creates flaky, tender pockets by layering fat evenly.
Heavy Cream: Adds richness and moisture, helping the dough come together beautifully.
Egg: Binds ingredients and adds tenderness.
Pure Vanilla Extract: A subtle background note that deepens flavor complexity.
Frozen Cranberries: Provide tart bursts and help keep the dough cold; frozen works best but fresh is fine too.
Confectioners’ Sugar and Fresh Orange Juice (for glaze): Sweet, tangy glaze that finishes the scones with irresistible shine and flavor.

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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

While I stick to the classic Cranberry Orange combo here, this recipe invites your own twists. I love mixing things up by swapping ingredients to suit what’s on hand or the season.

Variation: One fall, I swapped cranberries for chopped dried apricots and a hint of cinnamon, which was equally divine.
Dietary Tweaks: You can substitute heavy cream with full-fat coconut milk for a dairy-free spin—just expect a slight texture difference.
Fruit Swap: Fresh blueberries or chopped apples work well, especially if you want a less tart, sweeter bite.

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

Step 1: Prepare the Dry Mix and Incorporate Butter

Start by whisking together your flour, sugar, baking powder, salt, and that fragrant orange zest in a large bowl. Now the fun part: grate the frozen butter directly into this mixture using a box grater. This might sound quirky, but it’s my go-to shortcut to evenly distribute those buttery bits that make scones flaky. Then, quickly work the butter into the flour with a pastry cutter or your fingers until you get pea-sized crumbs—don’t overwork it! Pop this in the fridge or freezer to keep cold while you prep the wet ingredients.

Step 2: Whisk Wet Ingredients and Combine with Dry

In a small bowl, whisk the heavy cream, egg, and vanilla until smooth. Drizzle this over your chilled flour and butter mixture. Toss in your frozen cranberries, then gently mix everything together until it looks moistened but not overly wet. The dough will be sticky—that’s normal! Resist the urge to overwork, or your scones might get tough.

Step 3: Shape, Chill, and Prep for Baking

Turn your dough out onto a floured surface and, with floured hands, gently form it into an 8-inch disc. If it’s too sticky, sprinkle on a little flour; if it’s dry, add a spoonful or two of cream. Slice the disc into 8 wedges. For that pretty golden finish and a little crunch, brush the scones with heavy cream and sprinkle coarse sugar. Then refrigerate for at least 15 minutes—this step is key to help them hold their shape while baking.

Step 4: Bake to Golden Perfection and Glaze

Preheat your oven to 400°F (204°C) and line your baking sheet with parchment paper. Arrange chilled scones a few inches apart and bake for 22-25 minutes, until the edges are golden and the tops have a lovely lightly browned color. While scones cool, whisk together confectioners’ sugar and fresh orange juice for your glaze. Drizzle generously over the warm scones for that perfect zingy sweet finish.

Top Tip

Through years of making scones—and a few baking blunders—I’ve learned a handful of tricks that will save you time and ensure success with this Cranberry Orange Scones Recipe.

Keep Everything Cold: Using frozen butter and cold ingredients is non-negotiable to get those flaky layers. I even chill my bowl, especially during warm months.
Don’t Overmix: The dough should be a bit sticky and rough-looking—overworking it leads to dense scones and nobody wants that.
Freeze Dough if Needed: If you want to prep in advance, freezing the cut dough wedges works great. Just bake straight from the freezer, adding a couple of extra minutes to the baking time.
Use Fresh Zest and Juice: The flavor lift from fresh orange zest and juice is worth the extra effort; it makes a huge difference in the glaze and the dough.

How to Serve Cranberry Orange Scones Recipe

cranberry orange scones - Serving Suggestion

Garnishes

I love keeping it simple with a light drizzle of the orange glaze—it adds just enough sweetness without overpowering the scones. Sometimes I’ll sprinkle a little coarse sugar on top before baking for a delicate crunch. A few extra fresh cranberries or a sprig of mint on the side can add a nice festive touch when serving guests.

Side Dishes

Cranberry orange scones pair beautifully with a thick smear of clotted cream or whipped honey butter. I often enjoy them alongside a hot cup of herbal tea or fresh coffee. For brunch, I serve them with scrambled eggs and crispy bacon for a well-rounded meal.

Creative Ways to Present

For holiday brunches, I’ve arranged scones on a tiered cake stand lined with fresh evergreen sprigs and citrus slices—that always impresses! Another fun idea is to make mini versions by cutting smaller wedges—perfect bite-sized treats for parties or picnics.

Make Ahead and Storage

Storing Leftovers

Leftover scones keep surprisingly well at room temperature for about two days if stored in an airtight container. I like to keep them on the counter if I plan to eat within a day or two, but beyond that, refrigeration preserves freshness for up to five days.

Freezing

I’ve found freezing both the dough wedges and the baked scones works great. Freeze dough wedges on a tray before transferring to a freezer bag. When you’re ready, bake straight from frozen adding a few minutes. For baked scones, freeze after cooling and thaw at room temperature or warm them up gently when needed.

Reheating

To revive scones from the fridge or freezer, I pop them in a 300°F oven for about 10 minutes—this brings back that fresh-baked warmth and lightly crisp edges. A quick 30-second zap in the microwave works in a pinch but sometimes softens the crust too much.

Frequently Asked Questions:

Can I use fresh cranberries instead of frozen?

Absolutely! Fresh cranberries work too. I like to use frozen because they keep the dough cold, which helps with flakiness, but if fresh is what you have, just toss them in the dough as you would frozen.

What if my dough is too sticky to handle?

Flour your hands and surface generously, and if it remains sticky, sprinkle in a little extra flour a tablespoon at a time until it's manageable. Avoid adding too much flour to keep scones tender.

Can I make this recipe vegan or dairy-free?

You can substitute the heavy cream with coconut cream or almond milk and use a vegan butter alternative frozen and grated. Just be aware texture and flavor might vary slightly. Also, swap the egg for a flax egg to keep things cohesive.

How do I know when scones are done baking?

Look for golden brown edges and lightly browned tops. The scones should feel firm but still tender. Baking time can vary slightly by oven, so keep an eye near 22 minutes and adjust as needed.

Final Thoughts

Honestly, I keep coming back to this Cranberry Orange Scones Recipe because it feels like a little burst of sunshine on a plate—bright, buttery, and just the right amount of sweet and tart. It’s one of those recipes you’ll want to bake again and again, whether for quiet mornings or to impress guests with a homemade touch. Trust me, once you try them, these scones are going to be a staple in your baking repertoire too.