Glazed Cranberry Orange Scones

These will be your new favorite. 

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!
I’ve got Thanksgiving breakfast covered for you! And Thanksgiving snack time because glazed cranberry orange scones make a perfectly acceptable snack. Especially with a warm mug of homemade apple cider. Mmm I love the sounds of that. Can I come over? We can be festive together.

I’m super excited to share today’s recipe with you because it is a recipe that you tasted yourselves! Like, these actual scones got your stamp of approval. I baked them a few weeks ago, cut them up real small, and served them at my NYC book signing. Rave reviews, rave reviews!

Basically, if Sally’s Baking Addiction was Us Weekly, these scones would always be on the cover.

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

If you haven’t caught on by now, I use the same basic scone recipe for every scone I make. Except you, triple chocolate scones. Dare to be different you devilishly delish little numbers! But for every other scone I make, it’s the same base recipe. From there I add flavors, zest, fruit, and/or glaze. I also play around with the type of sugar depending on the flavor of the scone. Like, brown sugar in my apple cinnamon scones (yumm-o) and granulated white sugar in my blueberry scones. I’ll never say yumm-o again, promise.

These ain’t your regular scones. Long gone are dry and bland scones, which is what turned me off of scones for so long! Rather, they’re filled with orange zest, pops of juicy cranberries, covered with ultra crumbly edges, moist interiors, and just melt in your mouth. And then the orange glaze soaks into all the cracks and crumbles. For these reasons, and so many more, I LOVE MY SCONES! And I’m so glad all you in NYC did too. Knew ya would!

To start: cranberries. Fresh or frozen work! Or even dried cranberries, too. I prefer to use frozen because they keep the scone dough super cold. Remember, scone dough should always be cold. Why? Keeps the scones from spreading and also keeps that butter cold.

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

Speaking of butter, one of the most important steps in this scone recipe is cutting in the butter. It’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside. In my opinion, cold butter isn’t good enough, it must be frozen! Simply place a stick of butter in the freezer for 30 minutes ahead of time.

Cranberry orange scone dough

For the scone dough– make sure you don’t overwork it. It’s fragile, much like bread dough. Try to avoid over-mixing and over-handling. After the flour/butter mixture resembled coarse crumbs, it is time to add your wet ingredients. Fold them in very gently. If you overmix the dough at this point, it will over develop the gluten. Thus resulting in a tough textured scone, which usually just ends up tasting dry. We don’t want that!

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

The scones get a lot of their bright flavor from orange zest and orange juice. You’ll need the zest from 1 orange and the juice to make the luscious orange glaze on top. Glaze is always a must on cranberry scones.

Look at all those pretty pops of pink and red!

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

You’re going to love them this holiday season!

Glazed Cranberry Orange Scones

These cranberry orange scones are wonderfully festive and ridiculously easy to make at home! You will love their crumbly edges and bright flavor. For some scone tips, make sure you read the post above.


  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • zest from 1 orange
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 heaping cup (125g) frozen cranberries1
  • optional: 1 Tablespoon (15ml) heavy cream and coarse sugar

Orange Glaze

  • 1 cup (120g) confectioners' sugar
  • 2-3 Tablespoons (30-45ml) fresh orange juice2


  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, baking powder, salt, and zest. Grate the frozen butter (I use a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, sugar, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cranberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with optional 1 Tbsp cream and sprinkle with coarse sugar. (Makes them shiny and gives a little extra crunch!)
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
  5. For the glaze, simply whisk the confectioners' sugar and orange juice together. Add a little more confectioners' sugar to thicken or more juice to thin. Drizzle over scones.
  6. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.

Recipe Notes:

  1. I prefer to use frozen cranberries because they keep the scone dough super cold. Fresh or even dried works too. Same amount.
  2. I prefer fresh orange juice. You'll have an orange anyway-- the one you zested for the scone dough! Store-bought OJ works too, of course.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my cranberry orange muffins, too!

Cranberry Orange Muffins by

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!
Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!



  1. Melissa on January 5, 2016 at 5:24 pm

    Hi Sally!  I LOVE these scones!!!  I know you say the BAKED scones can be frozen, but can the UNBAKED scones be frozen and then baked at a later date directly from frozen?


    • Sally on January 5, 2016 at 5:42 pm

      They should really be baked right away. The baking powder is activated once wet. Though you could freeze them, they just might not rise as high when baked.

      • Melissa on January 8, 2016 at 3:23 pm

        Thank you!  How about heavy cream vs heavy whipping cream?

  2. Meaghan on January 17, 2016 at 9:14 pm

    Sally, I am literally eating one that just came out of the oven as I type this!! By far, the best scone I have ever had!! I recently stayed at a 5 star bed and breakfast and was so excited when they had scones for breakfast. Ugh. They were so dry and yucky. Such a disappointment! Your recipe is far superior! Thank you! 

  3. Sarah Jean on January 23, 2016 at 11:10 am

    This woman speaks the truth. My husband smelled these things baking and asked how soon he could try one. On his first bite, he told me I could make these any time I want. And this is coming from someone who typically doesn’t eat cranberry and thinks scones are a bit girly. 🙂 Thank you for sharing!

  4. Eva on January 29, 2016 at 6:44 pm

    Excellent recipe and amazing result! These are the best scones I’ve ever tried! Thank you very much!

    • Eva on January 29, 2016 at 6:48 pm

      Oh, I forgot to add that I substituted heavy cream with coconut milk and cranberries with lingonberries, and it turned out just perfect! 

  5. Dolores on February 1, 2016 at 6:00 pm

    YUM! Tested and approved by hubs! 🙂 I actually didn’t have recipe handy for Cranberry scones & used the Blueberry recipe…subbed cranberries and orange zest and 2% milk bc much to my surprise, I had no heavy cream in fridge. The dough was a bit sticky but I managed to lightly dust it w/ flour to be able to form my disc. They did spread a bit but the final product was sooo delicious! Will definitely use again. The one thing I did notice on recipe for blueberry vs cranberry scones is the amount of flour in grams…is this on purpose?

    Thanks again so much for sharing your yummy recipes! 🙂

    • Sally on February 2, 2016 at 12:04 pm

      Should be 250g here– only a 10g difference isn’t a big deal anyway especially with scones when you need a little more flour for your hands/surface. So happy you loved them!

  6. Debra Ellifson on February 2, 2016 at 1:24 pm

    Hello! These look delicious, but where is the actual recipe?

  7. Melanie on March 11, 2016 at 11:34 pm

    I just made these right now! I have some extra heavy cream in my fridge and was wondering what I could make, then I thought SCONES! Your recipe is so easy to follow and easy to assemble! I’ve made scones once before but it was a crumbly, flavorless mess.  This dough comes together well and they bake up so nicely! I left them in for 21 minutes so they’d stay nice and soft.  That glaze just pulled the flavors all together. Nothing too overwhelming but a beautiful cranberry taste with subtle orange.  You never disappoint me, Sally 🙂

    • Sally on March 12, 2016 at 5:43 pm

      I’m so glad that you love these scones!

      • GeriLKalbach on October 25, 2017 at 12:15 pm

        Hi Sally ,I don’t have whipped cream,only have whole milk and don’t have orange but have orange juice,sorry I just wondering if I can still make this recipe working?

  8. Steph on April 2, 2016 at 5:42 pm

    These scones were very delicious but I have some questions about the texture. These scones seemed not quite as crumbly as the scones I usually make. The texture on the inside was a bit like a cranberry orange loaf I make but not really scone-like. I kept the dough very cold and was sure to fold in the ingredients gently, not to overmix, but is there something else I did wrong? Again, not really complaining because they were still delicious, just not scone-like.

    • Sally on April 4, 2016 at 10:07 am

      Hi Steph, did you change anything in the ingredients or method of mixing? Make sure the dough is still slightly tacky (but not overly sticky). You can also try baking them for longer at a lower temperature. And are you separating them on the baking sheet? That way the heat can get to all edges (and centers) of the scones.

  9. Kayla on April 10, 2016 at 10:24 pm

    Hey sally! I already made these BITS OF HEAVEN (I had to do that in caps) and they were the perfect scones! 
    So tender and moist and those crumbly edges…AHHHHH!!!!
    SO GOOD!
    And obviously I want to make them again (like any other person who has made these scones) but…I’M OUTTA CREAM!!!(insert face of horror)
    So… you think I could use whole milk instead?
    Maybe i could melt some butter and put it in the milk?
    You know, cause butter is made of cream.
    These are the scones that my whole family loves.
    I brought them to church and everyone instantly became WILD about them!
    My favorite scone ever!!

    • Kayla on April 10, 2016 at 10:25 pm

      P.S, you were right when you wrote that these would be your new favorite scones!

    • Sally on April 11, 2016 at 7:26 am

      Hi Kayla! You can use whole milk instead. I wouldn’t add any melted butter to it; the scones will be just fine with whole milk.

  10. Kristi on April 16, 2016 at 1:43 pm

    We made these for breakfast and they did not disappoint! My youngest does not like scones and insisted she didn’t like these either, even while continuing to eat the whole thing. Then she said “I do like scones!”  This is a great base recipe too. I made mixed berry scones with lemon glaze and Banana Chocolate chip. They were amazing. We will definitely be making these again! 

    • Sally on April 17, 2016 at 10:25 am

      I could go for a banana chocolate chip scone right now! Happy you all love them!

  11. Elysia on April 17, 2016 at 3:03 pm

    Hey Sally! We are longterm lovers of this recipe (and we first had it at your signing in NYC! Yay!) but we recently started weightwatchers and are trying to eat a bit healthier. Making these scones were always a go-to for breakfast on the go, but we were wondering, can this recipe be made with some healthier options? We were thinking, specifically subbing the butter with I can’t believe it’s not butter light (frozen of course), the heavy cream with nonfat milk, the egg with egg white (this one is not as important), and the sugar with Splenda. Also we wouldn’t add the glaze at the end. My boyfriend LOVES this recipe and we also recently discovered your similar lemon blueberry one so we’d love your input! Thanks!

    • Sally on April 18, 2016 at 12:33 pm

      Feel free to do some testing, Elysia! The texture and taste will obviously change since fat (butter, heavy cream, egg yolk) give so much flavor and richness. Let me know anything you try. I’ve been meaning to work on a new whole wheat or oatmeal scone recipe, so hopefully I can get to it soon!

  12. Jamey on May 16, 2016 at 2:12 pm

    You were not kidding when you said these would become a favorite. My 8 year old grandson asks to make these almost every time he comes over. It is so much fun baking with him. I have to chuckle because he is not strong enough to mix the dough yet  but he sure does try and he is a pro at flattening out the dough and cutting out the scones. We cut them up into small triangles so that there are about two good bites out of each one. Perfect for grabbing for snacks. We do freeze them even with the frosting and they hold up very well, even though they never last for more then a few days.

    • Sally on May 16, 2016 at 7:11 pm

      I think baking together and having fun doing so is the best part. 🙂

  13. Monica on July 25, 2016 at 11:48 pm

    I wish it were Thanksgiving right now, but I’m going to make these scones anyway.  I have a bunch of oranges and a bunch of cream.  And yes, some cranberries from last fall. I was wondering about the butter…. I tried freezing and then grating it but it’s so hot it was melting in my hands.  Do you hold it with a potholder?  Anyway, when I want to have fresh scones in the a.m. without getting up tooo early, I mix up the dough the night before to the point of cutting in the butter and adding in the mixins, then put it in the fridge.   In the morning I add the wet ingredients and – scones!
    Today I had 3 teenage girls in my tiny kitchen mixing up 3 batches of scones for a trip they’re going on.  Fun!  Next time we’ll have to try the triple chocolate….

    • Sally on July 26, 2016 at 6:54 pm

      Hi Monica! I actually keep the butter in its wrapping– and only unwrap the one end I’m grating. That way I’m holding onto the wrapper, not the butter. Towards the end of the stick, it gets tricky though. Especially in warm months.

  14. alea on August 28, 2016 at 4:49 pm

    Can you do any mix in  in this scone recipe without it being dry?

    • Sally on August 29, 2016 at 2:29 pm

      Sure can! I particularly love mixed berries.

  15. Jamie H. on September 14, 2016 at 12:13 pm

    I shouldn’t have made these…because I just want to eat them all! These were so so so good. Definitely my new go-to! Thank you!!!

  16. Moriah T. on November 9, 2016 at 8:34 pm

    Hi! I was wondering if this recipe doubles well? They have become a family favorite and go a little too quickly.  

    • Sally on November 11, 2016 at 5:59 am

      I don’t think doubling will be an issue!

  17. Jes on November 14, 2016 at 3:56 pm

    Hi! I wanted to make the scones a smaller size because I’m bringing them to a brunch potluck. If I cut the dough into more pieces, how would you adjust the cooking time? Or should I just try dividing them after they are already baked. Any pointers?

    • Sally on November 16, 2016 at 5:40 pm

      I’d simply cut and bake them smaller. Reduce the bake time by a few minutes– they’ll be done when they’re golden brown on the edges.

  18. Sara on December 22, 2016 at 5:39 pm

    Made these a couple of times and taste delicious. Both times I followed all the suggestions, but found the texture very crumbly inside a bit more like a cake than a scone.  Any suggestions? 

  19. Debi on January 24, 2017 at 1:50 pm

    Making these today for a great breakfast and can’t wait to try them! Thanks so much for sharing this!

  20. Maha on January 25, 2017 at 8:36 am

    Hi 🙂
    My baking sheet is very small.It can hold 2-3 scones at a time.While the first set is in the oven,can I just cover the unbaked ones n keep them outside or should it be refrigerated.

  21. Marjolein on January 25, 2017 at 4:31 pm

    Hey therem
    This recipe looks really yummy, but I need a gluten free substitute for the flour. Can I use just any gf flour, or could you recommend a specific type, like rice flour or plain self raising flour? I usually use rice flour and tapioca flour (gives a nice texture). Would love any tips you have!

    • Rhiannon Mencarini on December 17, 2017 at 5:32 pm

      I just made them with King Arthur brand cup for cup style substitute gf flour.
      They came out beautifully.

  22. Shami J on May 18, 2017 at 5:51 pm

    Hi,  can I substitute half and half for cream in the scones?
    Thank you

  23. Taylor on October 22, 2017 at 11:51 am

    I just made these and they were so bitter I couldn’t finish my scone. I’m not sure what the heck it’s coming from, maybe the orange zest? Something is very wrong. 

    • Sally on October 22, 2017 at 1:38 pm

      The zest or cranberries? I can’t imagine what else it would be besides either.

  24. Laura on October 28, 2017 at 11:01 am

    The best scone ever. Moist inside, crisp edges, fantastic flavor. There wasn’t a crumb left after my four boys and husband tasted them. Next time I will double it!

  25. Jill on November 8, 2017 at 10:48 am

    I just made these for the 2nd time.My mother who doesn’t say much requested the recipe so I thought I would just make them for her.They are wonderful as are all the recipes of yours I have tried!I have been spreading the word about your wonderful blog.Thankyou so much and congrats on your new baby.I am anticipating my 9th grandchild at the end of April.

  26. Hannia on November 11, 2017 at 6:38 pm

    I tried the recipe and the smell was delightful!! However they came out a bit dry inside even though I followed the recipe step by step. I’m not sure what I did wrong. I will try one more time and maybe add more butter.

  27. Alicia on November 30, 2017 at 9:29 am

    Hi Sally! I am a huge fan and have loved so many of your recipes. Not sure why but I’ve tried this recipe twice now and the scones burn badly on bottoms within 10 minutes in the oven. I tried rolling them out on a non-floured surface in case the flour was burning, but any ideas? Would love to find a scone recipe that works!

    • Sally on November 30, 2017 at 10:45 am

      What type of pan are you using? And are you lining the pan with a silicone baking mat or parchment? Also, try lowering the oven rack. This should help!

  28. margo Daniels on December 9, 2017 at 7:40 pm

    Can I use dried cranberries?

    • Sally on December 10, 2017 at 9:35 am


  29. Colleen on May 27, 2018 at 4:15 pm

    Best scones ever. I used salted butter and cut back on the salt, used 2% milk with half and half instead of heavy cream only because those are what I had on hand. I’m going to try them with raspberries and white chocolate chips. Thank you.

    • Sally on May 29, 2018 at 12:45 pm

      Raspberries and white chocolate sound amazing!



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