Cranberry Orange Scones

Scones are so versatile and these Cranberry Orange Scones are perfect for the holiday season.

I made these go with this Pear Cranberry Butter and they were a real hit.

I actually tripled the batch and prepared the scones to the point of ready-to-bake and then I froze them. I am using the frozen scones and Pear Cranberry Butter as a hostess gift this holiday season.

Half pint jar of pear cranberry butter with gingham cap and label

See the recipe notes for instructions on how to make these Cranberry Orange Scones ahead.

Unbaked cranberry orange scones

Chef’s Tips

  • You can use navel oranges or large juicy mandarin oranges for flavour. In a pinch you can use frozen orange juice concentrate if you don’t have fresh oranges on hand.
  • You can substitute other fruit like blueberries for the cranberries.
  • It is important to space the scone section 1-2″ inches apart when baking so the hot air can circulate. If they are too close together they will not bake fully and the centers will be dough-y.
  • The glaze is optional. If you are planning to serve with preserves you don’t really need the glaze.
Individual scone on a plate with cranberry pear butter
Eight scones baked to golden brown

Cranberry Orange Scones

5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8 scones



  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 Tbsp fresh orange zest (1 large navel or 2 large mandarins)
  • 3/4 cup fresh or frozen cranberries
  • 1/2 cup unsalted butter (cut into 1" cubes)
  • 1 Tbsp vanilla extract
  • 1/2 cup fresh orange juice
  • 1/2 cup milk

Glaze (Optional)

  • 1 cup confectioner sugar
  • 3 Tbsp fresh orange juice



  • Whisk the flour, sugar, baking powder, baking soda, salt and orange zest together.
  • Cut the butter into the flour with a pastry blender until mixture looks like coarse crumbs.
  • Gently fold in the cranberries.
  • Whisk vanilla, orange juice and milk together and then stir into the flour mixture. Add a bit at a time and stir well. Do not overmix.
  • Knead lightly with your hands to get the dough to hold together. It will be shaggy.
  • Pat the dough into a 7" circle. Cut the circle in half and then divide each half into 4 segments.
  • Line a baking sheet with parchment. Position the scones on the baking sheet leaving 1" in between each piece. Place the sheet in the freezer for 30 minutes.
  • Preheat oven to 400 degrees while scones are chilling. Bake 15-20 minutes until tops are golden brown and centers no longer look dough-y.
  • Transfer to a wire rack to cool.
  • Notes: 1. If making ahead seal raw scones in an airtight container after you have cut them into 8 pieces. Do not let them touch. You will need to be able to transfer the frozen scones to a baking sheet 2" apart. Add 2 minutes to the baking time if baking from frozen. 2. You can refrigerate scone dough overnight in the fridge and bake the following day.


  • Mix confectioner's sugar and orange juice and whisk until smooth. Drizzle over scones when they are cool.



Calories: 363kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 33mg | Sodium: 335mg | Potassium: 131mg | Fiber: 2g | Sugar: 26g
Cranberry Orange Scones

2 Replies to “Cranberry Orange Scones”

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