This EASY Cranberry Orange Scones recipe is perfect during the holiday season, or anytime of year! They are slightly crisp and flakey on the outside and perfectly moist in the center with delicious bursts of cranberry orange flavor.

Looking for more bakery sweets? Try my Cranberry Orange Muffins, Sticky Toffee Pudding, or Perfect Cinnamon Rolls!

Homemade cranberry orange scones arranged on a decorative wire rack.

Why this is the best scone recipe:

  • Quick – These easy scones only take 30 minutes from start to finish.
  • Flavor – The cranberry orange combination is fresh and delicious; perfect around the holidays.
  • Perfect Texture – Follow my tips to ensure the perfect texture of slightly crisp and flakey on the outside and moist in the middle. These are better than any coffee shop or bakery.

How to make Cranberry Orange Scones:

Whisk flour, sugar, baking powder, and salt in a bowl.

Grate frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick bowl in the fridge while you combine the wet ingredients.

Grated butter on a board next to another photo of a mixing bowl with flour, sugar, baking powder, and salt and grated butter cut in.

Combine sour cream, heavy cream, egg, vanilla, and orange zest in another bowl. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.

A bowl with cream, eggs, Greek yogurt, orange zest and vanilla, then the mixture combined and poured over flour mixture, to make scones.

Fold in cranberries. Use floured hands to gently work the dough into a ball and then press it (or use rolling pin) into a circle about 1 inch thick.

Cut the dough into 8 wedges. Place scones on baking sheet lined with parchment paper and brush the tops with a little bit of heavy cream. Bake for 15-18 minutes, until barely golden on the edges.

Dough for scones in a ball on the counter next to another photo of the dough pressed into a circle and cut into wedges.

Make glaze by combining powdered sugar and freshly squeezed orange juice until smooth.

Cool baked scones on wire rack for at least 10 minutes before drizzling the glaze on top. Enjoy!

Baked cranberry orange scones on a tray.

Tips for Perfect Scones

  • Frozen Butter makes it easy to grate the butter into small pieces. We want to keep the butter cold because as the butter bakes, it creates pockets of air which yields flakiness and tender, moist center. If the dough or butter is too warm when you bake the scones, they will spread more and wont puff up like we want.
  • Don’t Overwork Dough: Just like when making homemade biscuits or pie crust, you don’t want to handle or knead the dough more than necessary because the more you mix it, the tougher your scones will be.

Storage and Freezing Instructions:

To Store: Cranberry scones are best served fresh, the day of baking, but leftover scones can be stored at room temperature or in the fridge for up to two days.

To Freeze: Skip the glaze and let scones cool completely. Freeze in airtight container or freezer bag for up to 3 months. You can also freeze scones dough after pressing it into a circle. Cover well and freeze for up to 3 months. Thaw completely in the fridge, then cut into wedges and bake as directed.

Recipe Variations:

  • Cranberries: Frozen or dried cranberries may be used so you can enjoy them year round!
  • Scone Flavors: For other flavors, try my Peach Scones or use my basic Homemade Scones recipe with a variety of mix-in ideas!

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Recipe

Homemade cranberry orange scones arranged on a decorative wire rack.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Save Recipe

Ingredients
 
 

For the glaze:

  • 2/3 cup powdered sugar
  • 1 Tablespoon freshly squeezed orange juice

Instructions
 

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl whisk together the flour, sugar, baking powder and salt.
  • Grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick the flour mixture in the fridge while you combine the wet ingredients.
  • In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened. 
  • Fold in the cranberries. Flour or grease your hands and then gently work the dough together and pour it out onto a floured surface. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick.
  • Cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream. Bake for 15-18 minutes, until golden. 
  • Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.
  • To make the glaze, combine the powdered sugar and freshly squeezed orange juice and stir together until smooth. Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.  

Notes

Cranberries: Fresh, frozen or dried cranberries may be used.
Storing Instructions: Cranberry scones are best served fresh, the day of baking, but leftover scones can be stored at room temperature or in the fridge for up to two days.
Freezing Instructions: Skip the glaze and let scones cool completely. Freeze in airtight container or freezer bag for up to 3 months. You can also freeze scones dough after pressing it into a circle. Cover well and freeze for up to 3 months. Thaw completely in the fridge, then cut into wedges and bake as directed. 
Scone Flavors: For other flavors, try my Peach Scones or use my basic Homemade Scones recipe with a variety of mix-in ideas!

Nutrition

Calories: 347kcalCarbohydrates: 46gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 67mgSodium: 164mgPotassium: 198mgFiber: 1gSugar: 19gVitamin A: 540IUVitamin C: 3.7mgCalcium: 81mgIron: 1.7mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I use my food processor with shredding disc to make a quick job of grating the butter. Have made these several times and everyone loves them.

  2. 3 stars
    30 minutes total time is laughable and grossly inaccurate. It took one hour to prep all the ingredients (grate butter, slice cranberries, zest orange, etc.) based on the recipe. Then, another hour to assemble and bake.

    I think the 6 tbsp of sugar is quite minimal, unclear how others feel it’s too sweet… it’s a scone!

    I also think more milk was needed. My dough was so dry it couldn’t hold together. I recommend using 1/2-2/3 cup.

  3. 5 stars
    Best scones ever. Brilliant advising to grate butter! I used food processor for grating. Cut sugar in half. Thoroughly enjoyed for the King’s coronation.

  4. Made these for a fun Sunday treat and HOLY COW!! SO EASY AND DELICIOUS. Will be making again. Used the leftover orange and cranberries to make potpourri after.

    1. 5 stars
      Absolutely delicious!! My husband who loves scones, told me this ones were probably the best ones he ever tasted. I followed the recipe completely, perfect!

  5. 5 stars
    I rarely leave comments under baking recipes but I had to for this one because it was so easy and tasted so good! It actually did take my only about 30 minutes and they were incredibly delicious! Highly recommend this recipe

  6. My first time making scones! They turned out great. I added a little orange zest to the glaze to enhance the orange flavor.

  7. 5 stars
    Fantastic scenes! Definitely the best. I have used a number of scone recipes. Now, one. In our senior community my friend no longer cooks. I have shared my scones with her. When I shared these scones, she had advice for me. “Ignore your other recipes and just make these.” Good advice.

  8. 5 stars
    This is a great recipe! I needed more cream, probably closer to a half cup. I also zested two oranges, just because I wanted it extra “orangey”. These are moist and oh, so tasty. Thanks!

  9. 5 stars
    Tasted fantastic! I had never made scones before and these turned out really well. Will make them again for sure.

  10. 5 stars
    Hands-down… THE BEST scone recipe I have made!… EVER!… and I have made a LOT of scones! The frozen, grated butter is the key and I didn’t have sour cream so I swapped plain whole milk Greek yogurt. THANKS SO MUCH for this recipe. This will be our Thanksgiving breakfast tradition from now on!

  11. 5 stars
    OMG! These were the best scones. So delicious, soft & moist. I’ve made scones before but never this good. Thanks for sharing.

  12. Omg, these were unbelievable. My stepmom shared the recipe with us so his morning and we were blown away! I love the amount of orange zest and cranberries in every bite. Saving as a favorite!!

  13. I have 2 questions.
    Can I use this same recipe and make other flavors too? Thinking 3 batches, the other 2 would be choc chip and a blueberry.
    Would like to make these for Christmas morning. Can I mix and shape and put in fridge to bake in the AM?

  14. 5 stars
    Just made these scones!!! They were fantastic!!!! Thanks so much for the perfect recipe. I highly recommend you making them ASAP.

  15. 5 stars
    I just made these this morning and my husband and I are hooked. They are so delicious and moist, and the best scone I’ve eaten. Thank you so much for your recipe. It’s definitely a keeper.

  16. is it okay to mix 1/4 cup of butter with 3/4 cup of whole Lactaid to make the heavy cream needed in this recipe???

  17. Your scones sound delicious and I can’t wait to try them. Do Craisins qualify as a dried cranberry (because I see on the package that they are sweetened)?