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+ servings

Cranberry Orange Scones

Softer style scone with cranberry orange flavors and Lucious glaze.
Course Breakfast, Brunch
Cuisine American
Keyword cranberry, orange, scones
Prep Time 12 minutes
Cook Time 17 minutes
Chilling time 1 hour 15 minutes
Total Time 1 hour 44 minutes
Servings 8
Calories 344kcal


  • Large bowl
  • Baking sheet
  • Parchment paper
  • Wore cooling rack


For the batter:

  • 2 cups flour
  • ¼ cup sugar
  • 1 TBS baking powder
  • ½ teaspoon salt
  • 12 TBS cold finely diced butter
  • ½ cup cold heavy cream
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest
  • ¾ cup diced fresh cranberries

For the glaze:

  • 1 cup confectioner's sugar
  • 2 TBS milk
  • ½ teaspoon vanilla
  • ½ teaspoon orange zest

For the garnish:

  • Fresh orange zest


  • Add the flour, sugar, baking powder, salt, and finely diced butter in a medium mixing bowl.
  • Cut the butter into the flour with two forks or a pastry cutter until the chunks are butter are the size of pease. Don't overdo it! You need the chucks of butter to create steam as the scones cook. Refrigerate.
  • In a small bowl add the heavy cream, lightly beaten eggs, vanilla, and orange zest. Refrigerate both bowls for 20-30 minutes.
  • Add the fresh cranberries to a food processor and pulse until coarsely chopped. You can chop them by hand if you don't want to drag out the food processor. Refrigerate.
  • Add the wet ingredients to the dry ingredients by gently folding until just incorporated. Fold in the cranberries. Do not over mix or you will have pink, tough scones. Refrigerate for 15 minutes.
  • Turn the dough out on a floured board and gently roll it out and fold it over itself four times.
  • Roll folded dough into a circle 1" high. Use a biscuit cutter to cut out the scones. Push the cutter straight down and do not twist.
  • When all the scones are cut, gently knead and roll out the scraps and cut more scones.
  • Place the cut scones on a parchment lined baking pan and refrigerate for 30-60 minutes.
  • Bake in a preheated 375 degree oven for 15-17 minutes or until the tops are lightly golden brown.
  • While the scones are baking, make the glaze by mixing all the ingredients in a small bowl. You can add more or less milk to make the glaze as thick as you like.
  • Remove the pan of scones from the oven. You might notice a bit of melted butter on the parchment but it will absorb back into the scones quickly. Gently slide the parchment with the scones on it onto a wire rack.
  • Drizzle the glaze over the scones while still warm. Sprinkle a little orange zest over the top of the glazed scones.
  • Allow to cool completely, then enjoy.


Calories: 344kcal | Carbohydrates: 65g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 462mg | Potassium: 201mg | Fiber: 5g | Sugar: 25g | Vitamin A: 846IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 8mg