Go Back
–+ servings
Four cranberry orange scones sit on a brown and white serving plate. A red dish cloth and small bowl of cranberries sit to the side.
Print Recipe
5 — Votes 6 votes

Cranberry Orange Scones

These buttery cranberry orange scones are loaded with juicy cranberries and orange zest, and then drizzled with a mouthwatering orange glaze that'll have you reaching for seconds. Brunch or tea time, these scones are a delightful treat for any occasion.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 6 scones
Author: Cassy Joy Garcia

Ingredients

  • 1 cup sugar
  • 1 tablespoon fresh orange zest
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • 1 egg
  • 1½ teaspoons orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries
  • 1 tablespoon butter, melted, to brush on scones
  • ½ cup powdered sugar
  • 1 tablespoon orange juice

Instructions

  • Preheat the oven to 350°F. In a small bowl, using your hands, massage the orange zest into the sugar.
  • Add the flour, salt, and baking powder to a large mixing bowl. Whisk until all clumps are broken up and it's well incorporated. Then, add the butter, eggs, orange zest sugar, orange juice, and vanilla extract to the bowl and whisk until well incorporated.
  • Add the fresh cranberries to the bowl and use your hands to incorporate them into the dough.
  • Press the dough into a 1-inch-thick disc, and use a sharp knife to cut it into 6 triangular pieces.
  • Spread the scones out on a parchment paper-lined baking sheet and brush them with melted butter. Then, bake them at 350°F for 30 minutes.
  • While the scones are baking, make the glaze by whisking together the powered sugar and orange juice in a small bowl until smooth.
  • Drizzle the glaze over the scones, then serve and enjoy!

Notes

  • Make them gluten-free - use a gluten-free all purpose flour (this King Arthur gluten-free flour is our very favorite) to make the recipe GF. This is what we did!
  • Make them dairy-free - swap the butter in this recipe for ghee (if you can tolerate it) or a vegan butter substitute (if you can't tolerate ghee) to make the scones dairy-free.
  • Make a blueberry lemon version - the cranberries can easily be substituted for blueberries and the orange juice/zest for lemon juice/zest for a delicious springtime take on the recipe.

Nutrition

Calories: 495kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 316mg | Potassium: 86mg | Fiber: 2g | Sugar: 44g | Vitamin A: 594IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg