With fresh tart cranberries, orange zest throughout, and a sweet silky citrus glaze on top, these Cranberry Orange Scones are tender flaky pastries. They’re very easy to make using pantry items and way better than anything you’ll get at a coffee shop. I love to enjoy them for breakfast, brunch, or afternoon tea, and especially for Christmas morning!

If you’ve only ever had a dry, crumbly, tasteless scone from a coffee shop, you’ve been missing out on what they should really be like. My homemade Cranberry Orange Scones are tender, flaky, filled with flavor, and will blow your mind! After enjoying my strawberry scones and lemon blueberry scones regularly, I thought it was time for a new flavor. Cranberries and orange love one another and they’re besties in these scones, topped with a sweet orange glaze. I love to serve them for Christmas brunch!

Helpful Tips

• Cranberries. Fresh cranberries are ideal for these scones, but frozen work too! No need to thaw. Even dried cranberries will work, but I would cut down the amount from 1 cup to 3/4 cup.
• Measure the flour accurately. Use the spoon and level technique to measure the flour and make sure to use the exact amount. Too much flour will result in a dry dough (and then dry scones).
• Heavy cream, not milk. I don’t recommend using regular milk, even whole milk, in place of the heavy cream. Half-n-half would be okay, but anything thinner than that can result in dry, flat scones.
• Use small pieces of chilled butter. It’s important to a) keep the butter chilled in the fridge until you need it and b) cut it into very small cubes (or grate it.) This is key to achieving the perfect scone texture and allows you to cut in the butter without overworking the dough.
• Don’t overwork the dough. The key to soft scones is to gently fold the mixture until it just comes together and not overwork the dough, pat it into a circle, and slice.

How To Make Cranberry Orange Scones Step By Step

• Gather your ingredients and preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

• In a medium mixing bowl, whisk together 1 large egg, 3/4 cup heavy cream, and 1 teaspoon vanilla.

• In a large mixing bowl, combine 2 cups spooned and leveled all-purpose flour, 1/2 tablespoon baking powder, 3 tablespoons granulated sugar, 1/2 teaspoon coarse salt, and 1 tablespoon orange zest.

• Add 6 tablespoons tiny cubed and chilled unsalted butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.

• Toss in 1 cup fresh cranberries and coat lightly with the flour mixture.

• Make a well in the center and pour in the wet mixture. Gently stir until just combined and no white patches of flour remain – don’t over mix. (Dough will be very wet and sticky.)

• Turn dough out onto a floured surface and sprinkle a bit of flour on top. Very gently fold/knead a few times until it just comes together. Pat into a 1-inch thick circle.

• Using a sharp knife or bench scraper, cut into 8 equal triangles.

• Place scones on prepared baking sheet and bake 14-18 minutes or until no longer wet, golden on the bottom, and cooked through. Allow scones to cool for at least 15 minutes before glazing.

• Make glaze by whisking together 1 cup powdered sugar, 2 tablespoons heavy cream, 1 teaspoon orange juice, and the remaining 1 tablespoon orange zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar. Glaze can be finicky sometimes!)

• Dunk the tops of the scones in the glaze until covered and place back on the parchment. Allow glaze to fully set and enjoy!

Proper Storage

• Counter. These cranberry orange scones are best stored in an airtight container at room temperature, away from heat and humidity. They are best enjoyed within 3 days.
• Fridge. They can also be stored in an airtight container in the fridge if your kitchen is too warm. However, I find they dry out faster this way and it’s not my preference.
• Freezer. Baked cranberry orange scones can be frozen before icing. Let them cool completely then transfer to a freezer-safe bag. Freeze for up to 2 months. Thaw overnight then apply icing and enjoy!
• Make ahead (dough). The scone dough can be prepared a night in advance, covered, and refrigerated. I like to do this when I want warm, fresh scones in the morning!

More Scone Recipes To Try

• Lemon Blueberry Scones
• Chocolate Chip Zucchini Scones
• Pumpkin Scones
• Gingerbread Scones

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!