Cranberry Orange Scones with Sweet Citrus Glaze

The Scones I Bake All December Long

The combination of tart cranberries and bright orange is a favorite for holiday baking. This recipe uses a reliable scone base that yields light, flaky results every time. Fresh orange zest and a bit of orange juice bring forward citrus notes, while cranberries add bursts of juicy flavor. After a quick bake, the scones are finished with a simple orange glaze for a sweet, tangy finish.

Ingredients You’ll Need

• All-purpose flour: Spoon and level for accurate measurement; keep a little extra for dusting while shaping.
• Granulated sugar: Balances the tart cranberries.
• Baking powder: Provides lift so the scones rise tall and tender.
• Cold unsalted butter: Key to flaky layers and crisp edges.
• Orange zest & juice: Zest provides concentrated citrus flavor; fresh juice adds moisture and brightness.
• Cranberries: Fresh or frozen work well—if using frozen, do not thaw to avoid bleeding.
• Heavy cream: Makes the scones rich and tender; buttermilk is an optional swap for tang.
• Eggs: Add richness and structure.
• Vanilla extract: Rounds out the flavors.
• Coarse sugar (optional): For sprinkling on top before baking for sparkle and crunch.

See the recipe section below for exact quantities.

Why Cold Butter Makes the Best Scones

Cold butter is essential for tender, flaky scones. When small cold butter pieces are coated in flour, they create pockets of steam as the scones bake. Those pockets produce lift and flaky layers. You can use grated frozen butter or cold cubed butter—both work. If the kitchen is warm, chill the butter or the shaped dough briefly before baking.

How to Make Cranberry Orange Scones

Scones are simpler than they look: mix, shape, slice, and bake. Start by whisking the dry ingredients together: flour, sugar, baking powder, and salt. Cut cold butter into the dry mix until it resembles coarse crumbs. Stir in cranberries. Whisk the wet ingredients—heavy cream, eggs, vanilla, orange juice, and zest—then fold them into the dry mixture until a wet, shaggy dough forms.

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 place them on a parchment-lined baking sheet, spaced at least 2 inches apart. Brush the tops with heavy cream and optionally sprinkle coarse sugar. Bake at 400°F (200°C) for about 20 minutes, until pale golden. Let cool briefly on the sheet, then transfer to a rack.

Make-Ahead Options

To have fresh scones in the morning, shape and slice the dough, cover, and refrigerate overnight. Brush with cream and bake when ready. For longer storage, freeze unbaked wedges on a baking sheet until firm, then transfer to a freezer bag for up to one 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 in an airtight container at room temperature or up to 5 days refrigerated. To freeze baked scones, skip the glaze, freeze fully cooled scones on a sheet, then store in a freezer bag for up to 3 months. Thaw at room temperature and add glaze before serving.

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

These tender, flaky scones are filled with cranberries and orange, then finished with a sweet orange glaze.

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:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the cubed cold butter and use your fingers to work it into the flour until the mixture resembles wet sand. Stir in the cranberries.
4. In a separate bowl, whisk together heavy cream, eggs, vanilla, orange juice, and orange zest. Add the wet ingredients to the dry and gently fold until a wet dough forms.
5. Turn the dough onto a well-floured surface and shape into an 8-inch circle about 3/4-inch thick. Cut into 8 wedges and arrange on the prepared baking sheet, spacing them at least 2 inches apart.
6. Brush the tops with heavy cream and sprinkle with coarse sugar if desired. Bake for about 20 minutes, until pale golden. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Make the glaze:

1. Whisk together sifted confectioners’ sugar, orange juice, milk, melted butter, and orange zest until smooth. Thin with additional orange juice if needed.
2. Once the scones are completely cool, drizzle with glaze and serve.

Notes

• Frozen cranberries: Use them straight from the freezer to prevent color bleed.
• If dough becomes sticky, chill shaped scones for 10–15 minutes before baking to improve rise and prevent spreading.
• Make-ahead: Shape and refrigerate overnight; brush with cream and bake before serving.
• Freeze unbaked: Freeze wedges on a sheet until solid, then store in a bag for up to 1 month. Bake from frozen, adding a few extra minutes.
• Storage: Best the day they’re baked; keep up to 2 days at room temperature or up to 5 days refrigerated. Freeze baked scones (unglazed) up to 3 months and thaw before glazing.

Nutrition (per scone, approximate)

Calories: 443 kcal; Carbohydrates: 62 g; Protein: 6 g; Fat: 19 g; Saturated Fat: 11 g; Cholesterol: 96 mg; Sodium: 180 mg; Fiber: 1 g; Sugar: 29 g.