Cranberry Orange Scones with Orange Icing Glaze
Cranberry Orange Scones with Orange Icing are tender, buttery, and bursting with bright citrus flavor in every bite. Made with fresh cranberries, real orange zest, and rich cream, these bakery-style scones strike the perfect balance of sweet and tart.
Finished with a simple orange glaze made from fresh-squeezed juice, they’re a cozy treat for slow mornings, holiday brunches, or a comforting afternoon alongside a hot cup of tea or coffee.
Orange Cranberry Scones
These Cranberry Orange Scones with Orange Icing are a beautiful addition to any holiday table.
With their festive pops of cranberry and bright citrus flavor, they’re perfect for Christmas morning, winter brunches, or sharing with loved ones alongside a conversation and warm cup of coffee or tea.
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, orange zest, baking powder, and salt.
Some tips for making this recipe
- Keep ingredients cold. Cold butter and cream create the flakiest texture.
- Gently fold in the cranberries to avoid crushing them.
- If your dough feels sticky, lightly dust your hands and work surface with flour.
Be sure to check out the full recipe and ingredient list in the recipe card below.
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Add the cold cubed butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the fresh cranberries.
Pour in the cold heavy cream. Gently mix just until a dough forms, do not overmix.
Turn the dough out onto a lightly floured surface and press into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
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How to store + reheat leftovers
Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the microwave for 10–15 seconds before serving.
FAQ (frequently asked questions)
Absolutely. You can prepare and shape the dough, then refrigerate it overnight. Bake fresh the next morning for best texture and flavor.
Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Heavy cream gives the best texture, but whole milk can be used in a pinch. The scones may be slightly less rich and tender.
Did you make this recipe?
Let us know your thoughts on this cranberry orange scone recipe by leaving a star rating below or sharing it on Pinterest!
Thank you! ~ Mary
Cranberry Orange Scones
Ingredients
Scone Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- orange zest zest from 1 medium orange (about 2-3 teaspoons)
- ½ cup butter cold + cubed
- ¾ cup heavy cream cold + more for brushing
- ½ cup fresh cranberries
Glaze Ingredients
- 1 cup powdered sugar
- orange juice fresh squeezed (about 2 tablespoons)
Instructions
For the scones
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Zest the orange and whisk together in a large bowl with flour, sugar, baking powder, and salt.
- Stir in the fresh cranberries. Pour in the cold heavy cream. Gently mix just until a dough forms, do not overmix.
- Turn the dough out onto a lightly floured surface and press into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
- Brush the tops lightly with a bit of cream. Bake for 18–22 minutes or until the edges are golden and the centers are set.Allow to cool for 15 minutes before glazing.
For the glaze
- In a small bowl, whisk together powdered sugar, fresh squeezed orange juice until smooth and pourable.
- Drizzle the glaze generously over the cooled scones.
Notes
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