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; Optional: 1 Tablespoon (15ml) heavy cream and coarse sugar for topping; 1 cup (120g) confectioners’ sugar; 2–3 Tablespoons (30-45ml) fresh orange juice

There’s something about the bright, tangy burst of cranberry paired with zesty orange that just wakes up my taste buds—and these aren't your average scones! This Cranberry Orange Scones Recipe combines freshness with a tender crumb and a sweet glaze that makes every morning feel a little more special.

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

This Cranberry Orange Scones Recipe has become a staple in my kitchen whenever I want that cozy, homemade feeling with a little flair. It’s perfectly balanced—bright citrus, tart cranberries, and a sweet, delicate glaze—that never disappoints.

Perfect texture: Tender, flaky scones with just the right crumb that hold their shape but melt in your mouth.
Bright and flavorful: The orange zest and juice really pop alongside the tart cranberries for a fresh, lively taste.
Easy to make: No complicated steps or fancy equipment—just some simple mixing and a few pantry staples.
Versatile treat: Great for breakfast, brunch, or even an afternoon pick-me-up with tea or coffee.

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

Each ingredient in this Cranberry Orange Scones Recipe plays a crucial role to ensure your scones come out just right, bursting with flavor yet tender. Let me walk you through what to look for and why these ingredients are so smart together.

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: This gives the classic scone structure. Make sure to spoon and level for accuracy—too much flour can dry out the scones.
Granulated sugar: Adds a subtle sweetness that balances the tart cranberries while helping the scones brown beautifully.
Baking powder: The agent that gives lift for light, flaky texture—don’t skip it or use old baking powder!
Salt: Enhances all the flavors, especially the sweet and citrus notes.
Orange zest: Freshly grated zest is a game changer—full of essential oils that brighten the dough naturally.
Frozen unsalted butter: Keeping butter cold is key to flaky scones. Frozen butter grated in ensures those delightful little pockets of buttery goodness.
Heavy cream: Makes the dough rich and tender, plus perfect for brushing on top to encourage a golden crust.
Large egg: Helps bind everything while making the crumb tender and moist.
Pure vanilla extract: Adds warmth and depth—don’t leave it out!
Frozen cranberries: I go with frozen because they hold up well and keep the dough cold; fresh or dried would work, but frozen really stands out.
Confectioners’ sugar & fresh orange juice (for glaze): The glaze brings that final kiss of sweetness and citrus zing that makes these scones irresistible.

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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

I've played around with this recipe quite a bit, and honestly, it welcomes your own twist! Whether you want to swap in different dried fruit, add a bit of spice, or make it vegan-friendly, it's all about making these scones feel like your own.

Variation: I once swapped cranberries for chopped dried cherries and added a teaspoon of cinnamon for a warm fall vibe—and it was a hit at brunch.
Dietary tweak: You can replace the heavy cream with full-fat coconut milk and use vegan butter to make these dairy-free without losing that rich, tender crumb.
Texture adjust: Like your scones a little softer? Brush the tops with cream before baking and drizzle extra glaze after cooling for that tender, melt-in-mouth sensation.

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

Step 1: Mix dry ingredients and grate frozen butter

Start by whisking together your flour, sugar, baking powder, salt, and orange zest in a big bowl. The zest is what gives these scones their bright personality—don’t skimp! Next, grate that frozen butter directly into the bowl using a box grater. You want pea-sized bits of butter evenly mixed into the flour. This is the secret to flaky scones. Use a pastry cutter, two forks, or your fingers to work it all until crumbly. Remember, keeping the butter cold is key—if things get too warm, pop the bowl in the fridge while you prep wet ingredients.

Step 2: Whisk wet ingredients and combine

In a smaller bowl, whisk the heavy cream, egg, and vanilla. Pour this mixture over the dry ingredients, then gently fold in the cranberries. The dough will look crumbly at first but keep folding until just moistened. Don’t overmix or your scones might turn out tough. If it feels too sticky, lightly flour your hands and work surface; if too dry, add an extra tablespoon or two of cream.

Step 3: Shape and chill your scones

Dump the dough onto your floured counter and gently knead it into a rough ball. Press into an 8-inch disc, then slice into 8 wedges. For a little extra sparkle, brush the tops with more cream and sprinkle some coarse sugar. Pop them in the fridge for at least 15 minutes. This chill makes all the difference, helping the scones keep their shape and get that perfect golden crust.

Step 4: Bake and glaze

Preheat your oven to 400°F (204°C). Arrange chilled wedges onto a parchment-lined baking sheet, spaced nicely. Bake for 22-25 minutes until golden and lightly browned on top. While they cool, whisk together confectioners’ sugar and fresh orange juice for your glaze—adjust thickness as you like. Drizzle on generously to finish your scones with a lovely citrus sweetness.

Top Tip

Through all my baking attempts, I’ve learned these simple tips really make a difference in the success of this Cranberry Orange Scones Recipe. They help keep things flaky, flavorful, and beautifully risen every time.

Keep everything cold: Frozen butter and even chilled bowls help keep the butter from melting prematurely, which leads to those flaky layers we want.
Don’t overmix the dough: Mixing just until combined prevents tough scones—a light hand is your best friend here.
Chill before baking: Refrigerating the shaped scones helps them hold their shape and bake up beautifully.
Glaze while warm: Drizzling the glaze on slightly cooled scones ensures it sets nicely without melting away.

How to Serve Cranberry Orange Scones Recipe

cranberry orange scones - Serving Suggestion

Garnishes

I love serving these scones with just the orange glaze, but if I want to get fancy, a light dusting of powdered sugar or a few orange zest curls on top make them extra pretty. Sometimes a pat of butter on the side makes all the difference, especially if you’re serving friends who want their scones to melt in their mouths.

Side Dishes

Pair these scones with freshly brewed coffee, chai tea, or a light herbal tea. A simple fruit salad or a bowl of yogurt with honey complements the citrus and tartness perfectly—great for a brunch spread or afternoon snack.

Creative Ways to Present

For a special occasion, I love arranging the scones in a wreath shape on a festive plate and scattering fresh cranberries and orange slices around. It makes the table pop and invites everyone to dig in. You could also drizzle extra glaze in a zigzag pattern or serve warm with a dollop of whipped cream for an indulgent touch.

Make Ahead and Storage

Storing Leftovers

These scones keep wonderfully at room temperature for a couple of days in an airtight container. If I want to save them longer, I pop them in the fridge where they last up to five days without losing their charm.

Freezing

I’ve had great luck freezing both the unbaked dough shaped into wedges and the baked scones. For the dough, freeze wedges on a tray first, then store in a sealed bag. Bake directly from frozen, just add a few minutes extra. Baked scones freeze best without glaze—just thaw at room temp and warm slightly before glazing.

Reheating

To reheat, I pop scones in a 300°F (149°C) oven for about 10 minutes to refresh the crisp edges and soft centers. For a quicker fix, a 30-second zap in the microwave works, though they won’t have that fresh-baked crust.

Frequently Asked Questions:

Can I use fresh cranberries instead of frozen?

Absolutely! Fresh cranberries will work, but frozen cranberries help keep the dough cold, which is crucial for flaky scones, and they’re easier to grate frozen butter alongside as you prep.

How do I prevent the scones from spreading too much while baking?

Start with very cold dough and chill the shaped scones for at least 15 minutes before baking. If they still spread too much, you can gently press them back into shape with a silicone spatula midway through baking. Avoid over-handling the dough.

Can I make these scones vegan?

Yes! To make this Cranberry Orange Scones Recipe vegan, substitute butter with a plant-based vegan butter and replace heavy cream with full-fat coconut milk or another creamy non-dairy milk. Use flax or chia egg if you want an egg substitute. The texture will be slightly different but still delicious.

How long can I freeze the scone dough or baked scones?

You can freeze unbaked scone dough wedges for up to 3 months. Baked scones also freeze well for about 2-3 months in an airtight container. Be sure to thaw before baking or reheating for best results.

Final Thoughts

This Cranberry Orange Scones Recipe holds a special place in my heart because it’s the perfect balance of bright, homey, and just a little bit indulgent. It’s the kind of recipe you make to impress guests or to treat yourself on a quiet morning. Trust me—you’ll want to make this one again and again, whether for your weekend brunch or holiday celebrations. Grab a cup of tea and dive in, you’re about to make some scones that everyone will talk about!