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! sallysbakingaddiction.com

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!

Print

Glazed Cranberry Orange Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large or 16 small scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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 egg
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup (125g) frozen cranberries*
  • optional: 1 Tablespoon (15ml) heavy cream and coarse sugar

Orange Glaze

  • 1 cup (120g) confectioners’ sugar
  • 23 Tablespoons (30-45ml) fresh orange juice*

Instructions

  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.


Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Cranberries: I prefer to use frozen cranberries because they keep the scone dough super cold. Fresh or even dried works too. Same amount.
  3. Orange Juice: 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.

Keywords: cranberry orange scones, scones

Try my cranberry orange muffins, too!

Cranberry Orange Muffins by sallysbakingaddiction.com

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!

116 Comments

  1. I’ve just recently discovered you Sally, and your baking addiction and I’m so happy I did!! I’ve tried several of your scone recipes and so far this one is my favorite. I am traveling to visit family soon and would like to make some ahead and freeze but I am not sure if thawing will change the texture or taste. And should I glaze them first and freeze…or wait until I’m ready to serve and glaze them then?

    1. Hi Terri! Thank you so much for baking my recipes! You can definitely freeze the baked scones. I personally don’t notice a taste or texture difference. Just let them thaw in the refrigerator overnight. I recommend glazing/icing them after thawing.

  2. I made these tonight with GF 1 to 1 flour, using plain yogurt instead of cream amd ground chia seeds instead of eggs. They turned out awesome. I did add 1/2 tsp baking soda, and used frozen cranberries chopped. Thank you!

      1. Made my first ones today. Followed the recipe to the tee. They came out perfect. Thanks so much. Can I freeze the cut Scones before baking?

  3. These look delicious, not like the ones I made in the past! It looks like maybe they were baked in mini cupcake pans? If so, did you use cooking spray and how long were the baked? I need to make a large amount for an upcoming social tea. Thanks.

    1. Hi Susan, These were not baked in a muffin pan! See the second half of step 3 for exact directions on how the dough was shaped and baked! Enjoy 🙂

  4. Sally, I love this recipe! I, too, use only one basic scone recipe, and make a variety of sweet and savory scones. Perfect every time. I have a small cottage bakery business, and I make and freeze UNBAKED scones so I can always have fresh-baked ones for orders or farmers market. Works fine. I take them out, let them sit while the oven heats up. I put whatever topping with the cream. Again, I love this one, and it’s becoming a favorite among my customers. Thanks, Cheryl

  5. I really love when people leave detailed reviews so I can choose my recipes wisely, so here goes (hope it helps someone as nuts about scones as I am lol): These are DELICIOUS and they will get gobbled up asap! But as others have noted, they do indeed expand out but not up, so they may not the best option for a pretty tea party or anything. I appreciate that moist dough presents a tradeoff (the end product is so tasty and tender, but the dough is harder to work with, not pretty or easy to shape, and won’t rise dramatically into the air). If you want a pretty, tidy scone that holds its shape from a cutter and puffs up tall, you need less fat and more baking powder in the recipe (search for “english style scones” or use any recipe by the National Trust). Those latter types of scones are dryer because they are meant to be slathered with butter or cream, by the way, whereas these can definitely be eaten on their own. My husband doesn’t like desserts and he had three in an hour haha. Thanks for this recipe ! xo

  6. I had a dried cranberry scones recipe that’s been in the family since I was a child and just learning to bake . I wasn’t sure if fresh berries were useable in it so I searched for one calling for fresh cranberries. I found yours. Turns out the one you posted is almost identical to the one I have had for over 40 years. So needless to say I used mine and substituted fresh berries for the dried and the scones were excellent . Anyways Nice blog

  7. I baked these this morning, and they are perfect. I love your recipes and know that if your name is on it, it’s a good recipe. Question? I’m at a high altitude, what adjustments do I need ti make?

  8. The recipe itself was pretty good and easy enough to follow but the bake time was all wrong. I baked for the minimum 20 minutes and they were burnt! I have an oven thermometer and the oven temp is fine but the cook time is just no. Wasted good heavy cream and butter for burnt scones. :/ the ones that weren’t too burnt were a nice texture though so I’ll try again another time and adjust bake time.

  9. Can the flour used be substituted with self rising flour? Or does it only have to be AP? Looks delish! Can’t wait to try making them!

  10. These. Are. So. Good. I’ve made them multiple times for our church cafe and they sell so well. Yesterday I had a baking session with my three granddaughters because they all wanted to learn how to make these. I just finished one with coffee for (a healthy) 😉 breakfast. Thank you for a truly great recipe!

  11. Someone asked me to make cranberry scones. I have everything I need, except for OJ and fresh oranges, for these. Any suggestions, how to sub something for the orange? I do have the orange peal (in a jar).

      1. ***** The rating scale isn’t here, so made my own.
        Used the orange peel. Worked well. Ended up being more of a citrus scone….the glaze was the orange peel and lemon juice. Taste like lemonade. I had no idea what to expect in taste, but soooo good! After the “initial” chew, they just melted in my mouth.
        Thanks Sally, for another great recipe!

  12. i didn’t have any fresh cranberries on hand but used some frozen strawberries! was a little bit worried about the moisture, but it came out perfectly! added more orange zest in the dough, and used less vanilla so I could add a little bit of fresh orange juice into the dough as well. added zest into the icing as well because I’m a huge a orange fan.
    Everyone loved them and will definitely be making more of these scones and testing out different fruit/citrus combos!

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