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 magical about the aroma of citrus and fresh berries roasting in the oven, isn’t there? This Cranberry Orange Scones Recipe brings that perfect cozy feeling straight to your kitchen, with bright, tart cranberries and sunny orange zest mingling in every flaky bite. It’s a little slice of comfort and celebration rolled into one.

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 honestly get excited every time I make this Cranberry Orange Scones Recipe—it’s my go-to for breakfast when friends are over or when I want a treat that’s both homey and a little fancy. The balance between sweet, tangy, and buttery is just right, and the texture is delightfully tender yet sturdy enough to hold its shape.

Bright Flavor Combo: The citrus zest and tart cranberries brighten these scones, making them far from your typical plain scone.
Easy to Make: You don’t need fancy equipment—just a box grater and some mixing bowls, and you’re good to go.
Perfect Texture: Frozen butter and cranberries help create flaky, tender scones with just the right crumb.
Gorgeous Glaze: A simple orange glaze adds sweetness and a lovely finish to these beauties.

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

The magic in this scone recipe comes down to fresh ingredients paired cleverly with a few kitchen tricks. I love that the frozen butter and cranberries keep the dough cool, which helps with that coveted flaky texture. Plus, the orange zest isn’t just for flavor; it adds that fresh, aromatic punch that livens up the whole batch.

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 backbone of any good scone, providing structure without weighing you down.
Granulated sugar: For just the right touch of sweetness without overpowering the tart cranberries.
Baking powder: Essential for that lift and light crumb we all love in scones.
Salt: Balances sweetness and enhances all the flavors.
Orange zest: Adds zesty brightness that perfectly complements the cranberries.
Unsalted butter (frozen): Key to flakiness; grating it cold creates those pocket layers of buttery goodness.
Heavy cream: Moisturizes dough and adds richness.
Egg: Helps bind the dough and gives structure.
Pure vanilla extract: For subtle warmth and depth.
Frozen cranberries: Keep the dough cold and add a pop of tart color and flavor.
Confectioners' sugar and fresh orange juice (for glaze): Sweet and tangy finish that pulls everything together beautifully.

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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 to fit your mood or pantry. I often swap in dried cranberries if I’m out of frozen (though frozen really wins the texture battle) and once even made a pistachio-orange version that was divine. Seriously, have fun with it!

Variation: I once added a teaspoon of cinnamon for a subtle warm spice twist—totally comforting during chilly mornings.
Dietary tweak: For dairy-free, try using coconut cream instead of heavy cream and a vegan butter substitute; the results are surprisingly good.
Seasonal swap: In late summer, fresh blueberries work just as beautifully as cranberries for a softer, sweeter pop.

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

Step 1: Mix Dry Ingredients and Grate the Butter

Start by whisking together the flour, sugar, baking powder, salt, and orange zest in a large bowl. The zest releases such a fresh aroma here, it always lifts my spirits. Then, grate the frozen butter right into the mix—I use the smallest holes on my box grater. This part feels like magic; the tiny chilled butter pieces create flaky pockets when baked. Use a pastry cutter, two forks, or your fingers to combine the butter and flour until you have pea-sized crumbs. I usually pop this mixture in the fridge or freezer to keep things cold while I’m prepping the wet ingredients.

Step 2: Whisk Wet Ingredients & Combine with Cranberries

In a small bowl, whisk the heavy cream, egg, and vanilla together. Pour this over your chilled flour mixture, add the cranberries, and gently fold everything together until it’s just moist. The dough will be sticky, but try not to overmix—this keeps your scones tender. Don’t worry if it looks messy right now; it’ll come together as you work it on the counter.

Step 3: Form the Dough & Cut Into Wedges

Lightly flour your work surface and hands, then turn out the dough. Use your hands to gently bring it into a ball; it will be sticky, so flour helps here. If it’s too sticky, sprinkle a little more flour; if too dry, add an extra tablespoon or two of cream. Press the dough into an 8-inch disc and slice into 8 wedges with a sharp knife or bench scraper. This part always reminds me of cutting pie—it’s satisfying and sets the stage for those beautiful scones.

Step 4: Chill and Prep to Bake

Brush the scone tops with the remaining heavy cream and sprinkle coarse sugar if you like that sweet crunch. At this point, I pop them in the refrigerator for at least 15 minutes. This step is crucial to prevent over-spreading while baking. Meanwhile, preheat your oven to 400°F (204°C) and prepare your baking sheet with parchment or a silicone mat.

Step 5: Bake & Glaze

Bake the scones for about 22–25 minutes, until they’re golden at the edges and lightly browned on top. I love how the kitchen smells right now—warm and inviting, like a hint of holiday magic. While they cool for a few minutes, whisk together confectioners’ sugar and fresh orange juice for the glaze. Drizzle it generously over the warm scones to give that shiny, tangy finish that makes every bite extra special.

Top Tip

From my experience making these Cranberry Orange Scones Recipe over and over, a few things really make the difference between good and absolutely fantastic scones.

Keep everything cold: Using frozen butter and cranberries keeps the dough chilled, which creates those flaky layers we want in scones.
Don’t overmix: When you add the wet ingredients, mix until just combined to avoid tough scones.
Chill before baking: That 15-minute rest in the fridge helps prevent your scones from spreading too much in the oven.
Glaze while warm: Drizzle the orange glaze when scones are still warm for that perfect glossy finish that soaks in beautifully.

How to Serve Cranberry Orange Scones Recipe

cranberry orange scones - Serving Suggestion

Garnishes

I usually keep it simple with just the orange glaze, but sometimes I like to sprinkle a little extra zest right on top. It adds that fresh pop. For special occasions, a dusting of powdered sugar or a thin spread of whipped honey butter makes these scones feel extra indulgent.

Side Dishes

They’re fantastic with a hot cup of coffee or a floral tea. If I’m serving brunch, I often pair these scones with scrambled eggs or a light spinach salad dressed in lemon vinaigrette—balancing sweet and savory keeps everyone happy.

Creative Ways to Present

For holiday gatherings, I like to arrange the scones on a wooden board surrounded by fresh orange slices and sprigs of rosemary. It makes the whole spread look inviting and festive. Sometimes I even drizzle extra glaze right at the table for a bit of flair and aroma—people always ask for seconds!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover scones in an airtight container on the counter—they’re best enjoyed within two days that way. For longer storage, the fridge is your friend and can keep them fresh for about five days without drying out.

Freezing

Freezing scones is a game-changer. I freeze the dough wedges before baking for easy future mornings—just bake straight from frozen, adding a few extra minutes. You can also freeze the baked scones (without glaze) and thaw them the night before or warm them in the oven for a quick fresh-baked feel.

Reheating

To reheat, I prefer warming scones in a 300°F oven for about 10 minutes to regain that flaky warmth without drying them out. The microwave works too if you’re in a rush—just 20–30 seconds will do, but I find the oven method keeps the texture better.

Frequently Asked Questions:

Can I use fresh cranberries instead of frozen?

Absolutely! Fresh cranberries work wonderfully, although I find frozen cranberries help keep the dough colder for better texture. You can use the same amount of fresh berries if that's what you have on hand.

How do I avoid over-spreading scones in the oven?

It’s all about keeping your dough nice and cold before baking. Chilling the dough wedges for at least 15 minutes and using frozen butter are key. If you notice spreading, you can gently press the scones back into shape mid-bake with a spatula.

Can I make the dough ahead of time?

Yes! You can prepare the dough through forming and cutting wedges, then refrigerate overnight. When ready to bake, just remove from fridge and bake as directed. This makes a great last-minute breakfast option.

What’s the best way to store leftover scones?

Store leftover scones in an airtight container at room temperature for up to two days, or keep them in the refrigerator for up to five days. For long-term storage, freeze baked scones without glaze for best results.

Final Thoughts

This Cranberry Orange Scones Recipe has a special place in my heart because it’s one of those recipes you pull out again and again—it feels like a warm hug in scone form. Sharing these with family or friends always sparks smiles, and I hope you’ll feel the same joy baking and tasting them. Trust me, once you try these, they’ll become a staple in your breakfast rotation.