Addictive Recipes from a Self-Taught Baker

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.

These simple and flavor-packed glazed cranberry orange scones will be your new holiday favorite!

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.

Ingredients:

  • 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 Eggland's Best 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

Directions:

  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.

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Try my cranberry orange muffins, too!

Cranberry Orange Muffins by sallysbakingaddiction.com

Eggland’s Best provided me with eggs to bring you this recipe.

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!

76 comments

  1. 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?

    Thanks!!

    • 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.

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

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

  5. 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! 🙂

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

  7. 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 🙂

  8. 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.

    • 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. 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…..do 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!!

  10. 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! 

  11. 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!

    • 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. 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.

  13. 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….

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

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

  17. 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?

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

  20. 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. 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!

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

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