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cranberry orange scone sitting on parchment paper with orange glaze drizzled on top
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5 from 9 votes

Cranberry Orange Scones

This Cranberry Orange Scones recipe is a delightful addition to any breakfast or brunch! Fresh or frozen cranberries and lot of orange zest add an irresistible freshness to these easy to make scones.
Course Breakfast
Cuisine American
Keyword cranberry orange scones, scone recipe, scones
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 6 scones
Calories 419kcal
Author Trish - Mom On Timeout


  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 6 tablespoons unsalted butter very cold, cut into small cubes
  • 1 cup cranberries fresh or frozen
  • 3 tablespoons orange zest
  • 3/4 cup heavy cream very cold
  • 1 egg large
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream very cold
  • 2 tablespoons sanding sugar optional

Orange Glaze

  • 3/4 cup powdered sugar
  • 2 teaspoons orange zest
  • 2 to 4 tablespoons orange juice


  • Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large bowl, whisk together flour sugar, baking powder and salt.
  • Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
  • Add cranberries and orange zest and stir to combine, just until blueberries are coated with flour mixture.
  • In a separate bowl, whisk together the cream, egg, and vanilla extract.
  • Pour cream mixture into flour mixture and stir with a fork until just combined.
  • Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across. 
  • Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet. 
  • Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
  • Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
  • Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

Orange Glaze

  • Whisk powdered sugar, orange juice and orange zest together in a small bowl until smooth. If it's too thin, add additional powdered sugar one tablespoon at a time to thicken it. If it's too thick, add additional orange juice one teaspoon at a time to thin it.



Frozen cranberries can be used in place of fresh. 

Tools Needed

large baking sheet |Parchment paper or a silicone baking matpastry cutter |  pastry brushbench scraper 


Calories: 419kcal | Carbohydrates: 46g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 98mg | Sodium: 319mg | Potassium: 264mg | Fiber: 2g | Sugar: 11g | Vitamin A: 845IU | Vitamin C: 6.4mg | Calcium: 109mg | Iron: 2.3mg