Glazed Cranberry Orange Scones

I make these Glazed Cranberry Orange Scones when I want something bright, buttery, and slightly sweet. The tart cranberries and fresh orange zest create a beautiful balance of flavors, while the simple glaze adds just the right finishing touch. They’re perfect for breakfast, brunch, or an afternoon treat with tea or coffee.

Why You’ll Love This Recipe

I love how tender and flaky these scones turn out every time. The combination of citrus and cranberry gives them a fresh, vibrant flavor that feels both cozy and refreshing.

I also appreciate how simple they are to prepare. With basic pantry ingredients and minimal prep time, I can have warm, bakery-style scones ready to enjoy in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon orange zest
1/2 cup cold unsalted butter, cubed
1/2 cup dried cranberries
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract

for the glaze:
1 cup powdered sugar
2–3 tablespoons fresh orange juice
1/2 teaspoon orange zest

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together the flour, sugar, baking powder, salt, and orange zest.

3. I cut the cold butter into the flour mixture using a pastry cutter or my fingers until the mixture resembles coarse crumbs.

4. I stir in the dried cranberries.

5. In a separate bowl, I whisk together the heavy cream, egg, and vanilla extract. I pour this mixture into the dry ingredients and gently mix until just combined. I avoid overmixing to keep the scones tender.

6. I turn the dough onto a lightly floured surface and shape it into a circle about 1 inch thick. I cut it into 8 wedges and place them on the prepared baking sheet.

7. I bake for 15–18 minutes, or until the tops are lightly golden. I let them cool slightly before glazing.

8. To make the glaze, I whisk together the powdered sugar, orange juice, and orange zest until smooth. I drizzle it over the slightly cooled scones and let it set before serving.

Servings and Timing

Servings: 8 scones

Preparation time: 15 minutes
Cooking time: 18 minutes
Total time: 33 minutes

Variations

I sometimes use fresh cranberries for a more tart flavor, though I may add a little extra sugar to balance it. If I want a richer texture, I brush the tops with a bit of heavy cream before baking.

I also enjoy adding white chocolate chips for extra sweetness or swapping the orange zest for lemon zest for a slightly different citrus profile.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

When reheating, I warm them in a 300°F (150°C) oven for about 5–8 minutes to refresh their texture. I avoid microwaving for too long, as it can make them soft instead of flaky.

If I want to freeze them, I wrap them tightly and store them in a freezer-safe container for up to 2 months. I thaw at room temperature and reheat gently before serving.

FAQs

Can I make the dough ahead of time?

I sometimes prepare the dough, shape it, and refrigerate it for up to 24 hours before baking.

Why is my dough too sticky?

If the dough feels too sticky, I lightly dust it with flour, but I avoid adding too much so the scones stay tender.

Can I use milk instead of heavy cream?

I can use milk, but I find heavy cream gives a richer texture and better flavor.

How do I keep the scones flaky?

I make sure the butter is very cold and avoid overworking the dough to maintain a flaky texture.

Can I skip the glaze?

I can definitely skip the glaze or simply sprinkle coarse sugar on top before baking for a simpler finish.

Conclusion

I find these Glazed Cranberry Orange Scones to be a wonderful blend of tart fruit, bright citrus, and buttery richness. They feel special enough for gatherings yet simple enough to enjoy any morning. Whenever I want a fresh, homemade baked treat, I turn to this recipe.

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