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Cranberry Orange Scones

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 8-10


These cranberry orange scones are studded with fresh, tart cranberries and packed with a zesty orange flavor. They are moist and buttery and topped with a sweet orange-vanilla glaze.



  • 2 1/2 cups (315g) all-purpose flour, plus more for work surface and kneading
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups  (125g) fresh or frozen cranberries (see notes below if using frozen)
  • ½ cup (114g) cold unsalted butter, cubed
  • ⅔ cup (167ml) cold buttermilk
  • 1 large egg
  • 1 tbsp orange zest 


  • 1 tbsp buttermilk for brushing
  • 1 tbsp coarse sugar for sprinkling


  • 1 cup (125g) powdered sugar
  • 1/4 tsp vanilla extract
  • 12 tbsp freshly squeezed orange juice


  1. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  2. Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the cranberries. Set aside.
  3. In a small bowl, whisk together the buttermilk, egg, and orange zest.
  4. Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until just combined and all appears to be moistened.
  5. Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you’re kneading). It doesn’t have to be smooth. Rough and shaggy is good.
  6. Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 425F.
  7. Brush the top of the scones with more buttermilk and generously sprinkle with coarse sugar.
  8. Bake for 20-22 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool completely before glazing.
  9. In a small bowl, whisk together the glaze ingredients, adding in 1 tablespoon of orange juice at a time until you reach your desired consistency. Drizzle over scones.


Leftovers can be placed in an airtight container and store at room temperature for up to 2 days or in the fridge for up to 5 days.

When using frozen cranberries: do not thaw and bake the scones right away after resting in the fridge for 20 minutes. Do not make in advance.


How to freeze:
You can freeze them baked or unbaked. To freeze unbaked scones, place the wedges in the freezer until frozen solid, put them in a ziplock bag, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed. To freeze them after baking, let cool completely (do not glaze), place in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes. Glaze before serving.

  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: cranberry orange scone recipe