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Glazed Orange Cranberry Scones with orange slices on gray background

Glazed Cranberry Orange Scones

These tender, flaky cranberry orange scones are packed with juicy cranberries and bright citrus flavor, then finished with a sweet orange glaze. A festive holiday scone made with fresh or frozen cranberries.
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones

Ingredients  

For the scones:

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons cold unsalted butter, cubed
  • 1 cup fresh or frozen cranberries
  • 3/4 cup heavy cream, plus more for topping
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 Tablespoons orange juice
  • 1 Tablespoon orange zest
  • Coarse sugar, optional

For the glaze:

  • 1 1/2 cups confectioners' sugar, sifted
  • 2 1/2 teaspoons orange juice
  • 1 Tablespoon whole milk
  • 1 1/2 teaspoons melted butter
  • 1 1/2 teaspoons orange zest

Instructions 

Make the scones:

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Add the cubed butter to the bowl and using your fingers, work the butter into the flour until the mixture is the consistency of wet sand. Stir in the cranberries. 
  • In a separate medium bowl, whisk together the heavy cream, eggs, vanilla extract, orange juice and orange zest. Add the wet ingredients to the dry ingredients, gently folding the mixture together until a wet dough forms. 
  • Transfer the dough onto a generously floured work surface then shape it into an 8-inch circle that’s about 3/4-inch thick. Using a sharp knife, cut the dough into 8 wedges then arrange the wedges on the prepared baking sheet, spacing the scones at least 2 inches apart.
  • Brush the tops of the scones with heavy cream, sprinkle with coarse sugar, then bake them for about 20 minutes or until they’re pale golden. Remove the scones from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
  • While the scones cool, make the glaze. 

Make the glaze:

  • In a medium bowl, whisk together the sifted confectioners’ sugar, orange juice, milk, melted butter and orange zest. (If the glaze is too thick, thin it with additional orange juice as needed.)
  • Once the scones have cooled completely, drizzle them with the glaze and serve. 

Notes

  • Frozen cranberries: No need to thaw them—using frozen keeps the color from bleeding into the dough.
  • If your kitchen is warm or the dough starts feeling sticky, pop the shaped scones into the fridge for 10–15 minutes before baking. Cold dough yields a better rise, a flaky center, and prevents spreading.
  • Sprinkle coarse sugar on top before baking for a sparkly, crunchy finish.
  • Make-ahead: Shape the dough, refrigerate overnight, and brush with cream right before baking.
  • Freeze unbaked scones: Shape and slice the dough, then freeze the wedges on a baking sheet until solid. Transfer to a freezer bag and freeze for up to 1 month. Bake straight from frozen, adding a few extra minutes to the bake time.
  • To store: These orange cranberry scones are at their absolute best the day they're baked, but they’ll stay delicious for up to 2 days in an airtight container at room temperature. For longer storage, store them in the fridge for up to 5 days.
  • To freeze baked scones: Skip the glaze, freeze the fully cooled scones on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temp, then drizzle with orange glaze before serving.
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