Why You’ll Love Glazed Cranberry Orange Scones Recipe

Sweet, crumbly edges and tender centers give a perfect contrast
Bright flavor from orange zest and fresh orange juice in the glaze
Pops of juicy cranberries add festive bursts of tartness
Bakery‑style finish: coarse sugar on top and a drizzle of orange glaze
Quick to prepare (no yeast!) and impressive enough for brunch or a cozy breakfast

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
granulated sugar
baking powder
salt
orange zest
unsalted butter, frozen
heavy cream
large egg
vanilla extract
frozen cranberries
optional: additional heavy cream + coarse sugar for topping
For the orange glaze: confectioners’ sugar + fresh orange juice

Directions

Preheat your oven and prepare a baking sheet (with parchment or silicone mat).
In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
Grate (or very finely cut) the frozen butter and add it to the flour mixture. Use a pastry cutter, forks or your fingers to mix until pea‑sized crumbs form. Work quickly.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Drizzle into the flour mixture, then add the cranberries and gently mix until the dough just comes together.
Turn the dough onto a floured work surface, shape into an 8‑inch disc, then cut into 8 wedges (or more for smaller scones).
Brush the tops of the scones with a little heavy cream and optionally sprinkle coarse sugar for crunch. Chill the shaped scones in the refrigerator for at least 15 minutes.
Bake the scones for 22–25 minutes at 400 °F (204 °C) until the edges are golden brown and the tops are lightly browned. Let them cool for a few minutes.
While the scones cool, whisk together the confectioners’ sugar and orange juice to make the glaze. Drizzle over the warm scones.

Servings and timing

Yield: 8 large scones or about 16 smaller ones
Prep Time: ~30 minutes
Bake Time: ~25 minutes
Total Time: ~1 hour (including chilling)

Variations

Use fresh or dried cranberries instead of frozen; adjust moisture as needed
Swap in buttermilk or a nondairy full‑fat milk alternative (such as coconut milk) for the heavy cream
For stronger orange flavor, increase the zest or add a drop of orange extract
Replace cranberries with blueberries, dried apricots, or chopped cherries for a fruity variation
Make mini scones by cutting the dough into more wedges

Storage/Reheating

Store at room temperature in an airtight container for up to 2 days
Refrigerate for up to 5 days
Freeze unbaked scones on a tray, then transfer to a freezer bag; bake from frozen with a few extra minutes
Freeze baked and cooled scones (without glaze) for later use
Reheat in a 300 °F (149 °C) oven for about 10 minutes or microwave for ~30 seconds

FAQs

What kind of cranberries should I use—fresh, frozen, or dried?

You can use frozen or fresh cranberries. Do not thaw frozen ones to avoid bleeding. Dried cranberries are also an option but yield a different texture.

Can I make the dough ahead of time?

Yes, you can shape the scones and refrigerate them overnight. Bake fresh in the morning for best results.

My scones spread too much—what went wrong?

This usually happens if the butter gets too warm. Use frozen butter and chill the shaped dough before baking to help retain shape.

Can I double or halve the recipe?

Absolutely. Just maintain the proportions of ingredients and follow the same steps.

Is it okay to skip the glaze?

Yes, the glaze is optional. The scones are still flavorful without it.

Can I make them dairy‑free?

Yes, replace the heavy cream with a full‑fat nondairy option like canned coconut milk.

What size should the dough disc be before cutting?

Shape the dough into an 8‑inch disc before slicing it into wedges.

Why does the recipe call for frozen or cold butter?

Cold butter helps create steam as it melts during baking, leading to flaky, tender layers in the scones.

How do I reheat leftover scones?

Warm in a 300 °F oven for 10 minutes or microwave for 30 seconds for a fresh-baked texture.

Can I use self‑rising flour instead of all‑purpose flour?

Not recommended unless you adjust or omit the baking powder and salt, as self‑rising flour already includes those.

Conclusion

These glazed cranberry orange scones deliver bakery‑quality flavor and texture in the comfort of your kitchen. With their bright citrus notes, rich buttery base, and beautiful glaze finish, they’re the perfect treat for any morning or festive gathering. Easy to make and impossible to resist, this recipe is sure to become a seasonal favorite.