Name: Cranberry Orange Scones with Glaze 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; 3 Tablespoons (45ml) fresh orange juice

There’s something truly irresistible about the bright, zesty aroma filling the kitchen when you bake these Cranberry Orange Scones with Glaze Recipe. The perfect balance of tart cranberries and sweet orange glaze makes them a standout treat, whether it’s for breakfast or afternoon tea.

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 with Glaze Recipe
Top Tip
How to Serve Cranberry Orange Scones with Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Scones with Glaze Recipe

Why You'll Love This Recipe

I’ve made my share of scones, but this Cranberry Orange Scones with Glaze Recipe really captures that perfect balance of tenderness and a slight crisp on the outside, all while feeling luscious with its sweet glaze. It’s a treat that always impresses guests and comforts me on busy mornings.

Zesty & Tangy: The fresh orange zest and juice bring an uplifting flavor that pairs perfectly with the tartness of cranberries.
Flaky but Moist: Using frozen butter and a touch of heavy cream ensures a flaky texture without drying out.
Easy Glaze: The simple orange glaze adds just the right amount of sweetness and shine without overpowering the scones.
Versatile & Freezable: You can freeze the dough or the baked scones without losing flavor or texture—perfect for planning ahead.

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

This recipe uses simple ingredients that work beautifully in tandem. The frozen butter creates those flaky pockets classic in scones, while the orange zest and cranberries make the flavor pop. I always recommend fresh oranges for the zest and juice to get that vibrant brightness.

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 base of the dough, spooned and leveled to ensure a tender crumb.
Granulated Sugar: Adds sweetness, balanced perfectly by the tangy cranberries.
Baking Powder: Leavens the dough to give a light, airy texture.
Salt: Enhances flavor; don’t skip it even in sweet baked goods.
Orange Zest: Fresh zest injects bright citrus notes right through the scones.
Frozen Unsalted Butter: Critical for flakiness; grate it frozen to incorporate evenly without melting.
Heavy Cream: Adds richness and moisture, also brushed on top for a golden finish.
Egg: Binds the dough and contributes to the soft crumb.
Vanilla Extract: Provides subtle warmth against the citrus and cranberries.
Frozen Cranberries: I like frozen because they keep the dough cold and don’t bleed too much into the batter.
Confectioners’ Sugar (for glaze): Sweetens and thickens the glaze nicely.
Fresh Orange Juice (for glaze): The perfect natural liquid to thin the glaze with a fresh zing.

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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 like to mix things up now and then. Sometimes I'll swap in dried cranberries if frozen aren’t available, or add a pinch of cinnamon for a warmer spice note that’s perfect in cooler months.

Variation: Using fresh cranberries adds a bit more juiciness but can make the dough wetter—just adjust the flour slightly to compensate for moisture.
Dietary Modifications: For a dairy-free twist, substitute coconut oil for butter and non-dairy milk for heavy cream—though texture will be a little different.
Seasonal Changes: Swap orange zest for lemon zest and cranberries for blueberries during summer for a fresh new flavor angle.
Texture Adjustments: Want your scones more crumbly? Use less cream. Like them softer? Add a tablespoon more cream.

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

Step 1: Combine Dry Ingredients and Grate Your Frozen Butter

Start by whisking together your flour, sugar, baking powder, salt, and orange zest in a large bowl. Then, grate the frozen butter straight into this mixture. Using a pastry cutter, two forks, or just your fingers, work the butter into the flour until you get pea-sized crumbs. It might look crumbly, but that's exactly right! Keep this in the fridge or freezer while you get your wet ingredients ready. This step locks in the coldness, which is key to flaky scones.

Step 2: Whisk Wet Ingredients and Add Cranberries

In a small bowl, beat the heavy cream, egg, and vanilla extract. Drizzle this over your flour-butter mix, then gently fold in the frozen cranberries. The dough should come together in a sticky mass. Don’t worry if it feels a bit wet — you can adjust with a little extra flour or cream as needed.

Step 3: Shape and Chill Your Dough

Turn the dough onto a floured surface and press it into an 8-inch disc. If it sticks too much, dust your hands and the surface with flour to help. Use a sharp knife or bench scraper to cut the disc into eight wedges. For a golden, crunchy top, brush the scones with heavy cream and sprinkle some coarse sugar. Pop them into the fridge for at least 15 minutes – this step helps firm up the butter and reduces spreading when baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 400°F (204°C). Line your baking sheet with parchment paper or a silicone mat, then carefully space the chilled scones 2-3 inches apart. Bake for 22-25 minutes, until the edges are golden and tops lightly browned. If they start to spread too much, you can gently nudge them back into wedge shape with a spatula while still hot.

Step 5: Make and Drizzle the Orange Glaze

While the scones cool for a few minutes, whisk together your confectioners’ sugar with fresh orange juice. Adjust thickness with more sugar to thicken or more juice to thin. Drizzle generously over the warm scones and resist the urge to dig in right away—they’re even better after the glaze sets for a few moments.

Top Tip

During several batches, I’ve learned a few tricks that keep these scones turning out beautifully every time. It’s all about maintaining that perfect texture and balance.

Keep Butter Frozen: Grating frozen butter directly into the flour keeps the dough cold, resulting in those flaky pockets everyone loves.
Don’t Overmix: Stir until just combined—the dough should be a bit shaggy and sticky to avoid tough scones.
Chill Before Baking: Refrigerating the cut dough prevents excessive spreading and helps the scones rise beautifully.
Adjust Flour/Cream as Needed: Never be afraid to tweak flour or cream slightly during mixing to get a manageable dough. Every kitchen’s humidity is different!

How to Serve Cranberry Orange Scones with Glaze Recipe

cranberry orange scones - Serving Suggestion

Garnishes

I usually keep garnishing simple—just a light dusting of powdered sugar or a few extra orange zest strands sprinkled after glazing adds a pop of color and aroma. Sometimes, I even toss on a few whole cranberries for that rustic charm.

Side Dishes

For a cozy brunch, these scones pair wonderfully with a pot of hot tea or coffee. I've also served them alongside fresh fruit salad or scrambled eggs for a nice balance of sweet and savory flavors.

Creative Ways to Present

One of my favorite presentation ideas is arranging the scones in a circle on a decorative platter with edible flowers or fresh mint leaves in the center. For holidays, a drizzle of white chocolate over the glaze adds a festive touch that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover scones stay fresh at room temperature for a couple of days when kept in an airtight container. I prefer storing them in the fridge if I need them to last closer to five days—it keeps them from drying out.

Freezing

I often freeze the scone dough wedges before baking to have fresh scones at a moment’s notice. Just freeze them flat in a single layer, then transfer to a freezer bag. Baking them right from frozen works great—just add a few extra minutes to the timer. You can also freeze fully baked scones after they’ve cooled and thaw them later for a quick treat.

Reheating

For reheating, I prefer placing scones on a baking sheet in a 300°F (149°C) oven for about 10 minutes. This method refreshes their crisp edges and warms the glaze without making them soggy. Microwaving works too, but only for about 30 seconds to avoid rubberiness.

Frequently Asked Questions:

Can I use fresh cranberries instead of frozen?

Absolutely! Fresh cranberries work well, but since they’re juicier, you may want to add a tiny bit more flour to keep the dough from becoming too sticky.

How do I prevent scones from over-spreading while baking?

Make sure to keep the butter and dough chilled before baking. Refrigerate the cut scones for at least 15 minutes prior, and avoid overworking the dough. If they spread during baking, gently nudge them back into shape while still warm.

Can I make the dough ahead and bake later?

Yes! You can prepare the dough through cutting into wedges and then freeze or refrigerate it. If freezing, bake straight from the freezer adding a few extra minutes. Refrigerate overnight and bake the next day for fresh, delicious scones.

What’s the best way to store leftover scones?

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. For longer storage, freezing either the dough or baked scones is best to maintain freshness.

Final Thoughts

This Cranberry Orange Scones with Glaze Recipe holds a special place in my baking repertoire. It’s the kind of recipe I turn to when I want to feel cozy and share something homely yet impressive. The way citrus and berries blend here always brings a little sunshine into my kitchen, and I hope it does the same for you. Grab a warm cup, give it a try, and enjoy every buttery, zesty bite—just like we did chatting here in the kitchen.