Cranberry Orange Scones Recipe with Zesty Glaze

Cranberry orange scones are one of my favorite Starbucks-style treats that I now make at home using fresh orange zest and juice, fresh cranberries, and dried cranberries. This cranberry orange scones recipe is very similar to the lemon blueberry scones I make in spring, and I find myself baking them again and again.

These scones are perfect for breakfast, brunch, or as a sweet dessert. The bright citrus from the orange balances the tartness of the cranberries, making them an especially festive choice for holiday mornings.

Cranberry Orange Scone Ingredients

The ingredients for scones are similar to biscuit ingredients: flour, leavening, fat, and a touch of sugar. For best flavor and texture, use real butter and full-fat dairy.

Ingredients you’ll need:

• Flour
• Sugar
• Baking powder
• Salt
• Butter (preferably frozen)
• Egg
• Heavy cream
• Orange — zest and juice
• Cranberries — a mix of fresh and dried
• Powdered sugar (for the glaze)

How to Make Cranberry Orange Scones

Start by combining the dry ingredients: whisk together the flour, sugar, baking powder, and salt in a large bowl. Grate the frozen stick of butter into the flour mixture — using a cheese grater works well — then toss the grated butter into the dry ingredients so it gets evenly distributed.

In a separate bowl, whisk together the heavy cream, egg, and orange zest. Pour the wet mixture into the dry ingredients and gently stir until a stiff dough forms. Fold in the dried and fresh cranberries; if fresh cranberries aren’t available, increase the dried cranberries to replace them.

Turn the dough out onto a floured surface and knead lightly several times to distribute the cranberries. Roll the dough into a circle about 1/2 inch thick. Using a pizza cutter or a sharp knife, cut the circle into 8 wedges, like a pie. The pizza cutter helps create straighter edges.

Place the wedges on a parchment-lined baking sheet. If desired, brush the tops with a little heavy cream and sprinkle with sugar for a decorative, slightly crunchy finish.

Bake at 425°F (220°C) for 10–12 minutes, until the scones are golden brown. Remove from the oven and let them cool slightly on a wire rack.

To make the glaze, whisk powdered sugar with the juice of one orange until smooth. Adjust the powdered sugar if the glaze is too thin. Dip cooled scones into the glaze or drizzle it over the tops.

The combination of tender, buttery scone and bright orange glaze is delicious — they’re tempting to eat while still slightly warm.

Breakfast Pastry Recipes

Try these other breakfast pastries when you want variety:

• Orange Almond Blueberry Muffins
• Danish Puff Pastry
• Lemon Blueberry Scones
• Orange Glazed Almond Poppy Seed Bread
• Peanut Butter Banana Chocolate Chip Blender Muffins

These cranberry orange scones are especially nice during the holiday season and make a lovely addition to any Christmas breakfast spread.

Enjoy these warm with coffee or tea — they’re a bright, festive treat that’s easy to make at home.