These homemade cranberry orange scones are a delicious blend of sweet and tart in every bite. Made with frozen cranberries, fresh orange zest, and topped with a simple orange glaze, they're flaky on the outside and tender inside, ready in just 30 minutes.
Updated October 24, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on December 30, 2016, and refreshed on November 24, 2021, with new photos.
I've been making cranberry orange scones for years, and working with frozen cranberries has become part of what I love about this recipe. They bring tart little bursts of fruit while helping the dough stay cold.
My experience with scones has taught me to handle the dough as little as possible. This cream-based version keeps the mixing simple and lets the orange flavor come through without cutting butter into flour.
Get the oven heating and bring out your mixing bowls. Let's get started!
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Why You'll Love This Cranberry Orange Scones
- Easy mixing - Heavy cream brings the dough together without a butter-cutting step.
- Bright flavor - Tart cranberries and fresh orange make a lively combination.
- Brunch-ready - Glazed wedges feel special enough for a holiday breakfast.
- Year-round convenience - Frozen fruit lets you bake a batch beyond fresh cranberry season.
INGREDIENTS YOU'LL NEED
Here's everything you'll need to make this recipe.
- All-purpose flour and baking powder: Flour gives the scones structure, while baking powder supplies lift. This recipe uses plain flour rather than self-rising flour.
- Granulated sugar and Kosher Salt: Sugar lightly sweetens the dough and salt balances the fruit and glaze.
- Heavy cream: Cream provides both moisture and fat in this dough. Keep the full-fat cream specified in the recipe instead of treating a lighter milk as an equivalent.
- Frozen cranberries: These give the scones their tart fruit pockets. Keep them frozen until mixing rather than letting them sit in a puddle of thawed juice.
- Orange zest and juice: Zest carries fragrant citrus oils and juice adds brightness to the dough and glaze. Avoid the bitter white pith when zesting.
- Powdered sugar: This dissolves into the orange juice to make the glaze. Sifting is helpful if it has clumped in storage.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Cranberry Orange Scones
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Distribute the Dry Ingredients
Whisk the flour mixture thoroughly so the leavening reaches every wedge. Uneven mixing at this stage can leave some scones rising differently from others.
Step 2: Bring the Dough Together
Stir the cream mixture into the dry ingredients just until a soft dough forms. Gentle mixing keeps you from developing the dough as much as you would for a chewy bread.
Step 3: Shape Consistent Wedges
Press the dough together with a light touch rather than kneading it repeatedly. Similar thickness and wedge size help the scones bake at a similar pace.
Step 4: Bake and Finish with Glaze
Look for golden edges and a set surface rather than leaving the scones in the oven until they look dry. Give them a brief cooling period before glazing so the finish stays visible rather than disappearing into a very hot surface.
LAKITA'S EXPERT TIPS
Here are my best tips for making this recipe turn out perfectly every time.
- Use a light-colored sheet pan: A very dark pan can brown the bottoms faster than the tops.
- Lift with a thin spatula: Supporting each wedge underneath keeps its shape intact on the way to the tray.
- Flour the work surface lightly: A heavy coating can work extra flour into the dough and make the scones drier.
- Keep a straight cut: Press the knife or pizza wheel through decisively instead of dragging and stretching the wedges.
- Check your oven temperature: An oven thermometer is useful when the bottoms brown before the centers finish.
- Set up a cooling spot: Have a rack or heat-safe landing place ready so you can move the pan out of the oven promptly.
- Zest before juicing: It is easier to grate the orange's outer peel while the fruit is still whole and firm.
Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Lemon-cranberry suggestion: Try lemon in place of orange for a sharper citrus flavor.
- White chocolate suggestion: Fold in white chocolate chips for a sweeter version; this changes the dough's mix-in balance and is not presented as separately tested.
- Warm spice suggestion: Cinnamon or cardamom can add a cozy accent alongside the fruit.
- Fresh cranberry option: Try fresh cranberries in place of frozen; keep the same gentle handling approach.
- Unglazed option: Leave off the orange glaze if you prefer a less-sweet finish.
Make-Ahead & Storage
Make-Ahead
Cover shaped scones and refrigerated overnight, then baked the next morning. You can also freeze unbaked scones for up to three months: freeze the shaped pieces until firm, then transfer to a sealed freezer container. Bake from frozen and use an extra two to three minutes as a starting point, checking doneness rather than relying only on the clock.
Storage & Reheating
Store baked scones in an airtight container at room temperature for up to three days or refrigerate for up to five days. Let them cool before sealing so trapped steam does not soften the outside. Warm in a 300°F oven for about five minutes to refresh the texture. If you plan to reheat, keep the glaze separate until after warming for a neater finish.
What to Serve with Cranberry Orange Scones
Here are some of my favorite ways to serve this dish.
- Sheet Pan Breakfast Bake - Add a savory egg dish for a fuller brunch.
- Sun Dried Tomato Quiche - Balance the sweet citrus with a savory slice.
- Eggnog Latte - Make a cozy holiday coffee pairing.
- Cranberry Bliss Bars - Offer another cranberry treat on a festive sweets table.
Frequently Asked Questions
A: No, the recipe card uses heavy cream as the source of fat and moisture. It is a cream-scone method, so you do not need to cut butter into the flour.
A: Dried cranberries are an option if you prefer a sweeter, chewier fruit. They are sweeter and chewier than fresh or frozen fruit, so the finished scones will have a different character.
A: Milk is not a direct equivalent for heavy cream in this formula. A lower-fat liquid changes the dough, and I recommend using the cream listed for the intended result.
A: Warm dough or inaccurate measurements can affect how well the wedges hold their shape. If the dough has warmed significantly during handling, chill the shaped pieces before baking.
A: Too much mixing or repeated kneading can make the dough tougher. Bring it together with only enough handling to form a workable round.
A: Bottled juice can supply the liquid portion, but you will still need zest for the fresh orange aroma. Choose juice whose flavor you like and avoid assuming that juice alone replaces zest.
A: The consistency depends on how the juice and powdered sugar combine. The card explains how to adjust it; aim for a glaze that drizzles from the whisk rather than running like juice.
A: Smaller wedges are a possible serving variation, but they may bake faster. Begin checking early and use color and a set center as your guide.
A: There is no egg in this recipe's ingredient list. Check packaged ingredients and your own preparation needs if you are baking for an allergy.
A: A gluten-free adaptation is not established by this recipe. A baking blend would need testing for dough consistency and texture rather than an assurance of identical results.
📖 Recipe
Cranberry Orange Scones Recipe
Equipment
- 1 Large Sheet Pan
- 1 large mixing bowl
- 1 small mixing bowl
Ingredients
- Scones:
- 1 ¾ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ¼ cups heavy cream
- 1 tablespoon orange zest
- 1 ½ teaspoon orange juice
- 1 cup frozen cranberries
- Glaze:
- 1 ¼ cups powdered sugar
- ¼ cup orange juice
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 425 degrees F. and line a large baking sheet with parchment paper, set aside.
- In a large mixing bowl, sift together the 1 ¾ cups flour, 2 ¼ teaspoons baking powder, 2 tablespoons sugar, ¼ teaspoon salt, and whisk together to make sure combined.
- In a small mixing bowl, stir together the 1 ¼ cups heavy cream, 1 tablespoon orange zest, 1 ½ teaspoons orange juice, and 1 cup frozen cranberries.
- Make a well in the flour mixture and slowly pour in the heavy cream mixture and stir until everything comes together to form a soft dough.
- Turn the dough out on a clean lightly floured surface and turn it a few times until the dough sticks together in a ball. Flatten out the ball to form a circle about ¾ inches thick and cut the same way as you would a pizza, into 8 wedges.
- Place the scones on the prepared baking sheet and bake for 15 minutes, or until the scones are golden brown.
- Carefully remove the cranberry orange scones from the oven and while they are cooling for a few minutes make the orange glaze in a small bowl by whisking together the 1 ¼ cups powdered sugar, ¼ cup orange juice, and 1 teaspoon orange zest. If you would like a thicker glaze, then add additional powdered sugar and if you would like a thinner glaze, then add additional orange juice.
- Evenly drizzle the glaze over each scone and serve warm or at room temperature. Enjoy!
Notes
- For flakier scones, keep butter and cream very cold.
- Don't overmix the dough, stir just until combined.
- Frozen cranberries work just as well as fresh.
- For thicker glaze, add more powdered sugar; for thinner, add more orange juice.
- Storage: Store in airtight container at room temperature for 3 days or refrigerate for up to 5 days.
DID YOU MAKE THIS RECIPE
Please leave a star rating with your review to help other readers find a recipe to try. I always enjoy hearing how these recipes fit into your meals. If you give this cranberry orange scones a try, I'd love to know what you think! Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later.
Sonya says
I still haven't tried making scones, but your scone recipes always look yummy.
admin says
Thank you! They are pretty easy...give it a try 🙂
Akaleistar says
Those scones look like a yummy way to start off 2017 🙂
admin says
Thank you...I agree! Happy New Year 🙂