These easy Cranberry Orange Scones are filled with fresh orange juice and tart cranberries and are topped with a sweet glaze! A fun seasonal scone that will brighten your morning!

There are certain flavors that just have to make an appearance this time of year at our house. Cranberry orange is one of those flavor combinations that starts to creep into our baking as soon as the weather cools.

First up were these scones. Fresh, tart cranberries combine with orange zest and juice in these cranberry orange scones.

I love the cranberry orange combination this time of year and always seem to forget about fresh cranberries after Thanksgiving. This year I’m trying to change that.

Fresh cranberries give the scones a tart, fruity flavor that you just don’t get from dried cranberries.

To help cut down on the tartness, a sweet orange glaze tops these scones. A perfect balance of tart and sweet.

Whole wheat flour combines with all-purpose flour to give the scones a dose of whole grains while keeping their tender texture. Though feel free to use all-purpose flour if you don’t have white whole wheat flour on hand.

Seasonal scones at their best! Forget the coffee shop, you can make your own scones that will taste just as good (if not better!)!

Then grab a cup of your favorite coffee or tea and sit down and a take a minute to relax in the middle of this busy holiday season!

Tips for Making Cranberry Orange Scones

• Stir the wet ingredients in just until moistened. Don’t worry if it isn’t all wet. The dough will come together when you knead it.
• Knead the dough only as much as is necessary to get dough to come together. It’s okay if the circle looks shaggy. This will keep the scones from getting tough.
• I like to use a dough scraper for cutting the scones and transferring them to the baking sheet. It makes it easy to both get even pieces and to keep the pieces together when moving them!
• Want to eat the scones over a few days? If I know that we’ll be enjoying the scones over a few days, I like to only make half a batch of the glaze at a time and only glaze half of the scones right away. I will quick whip up another half batch of glaze when we’ve eaten half of the scones. This keeps the glaze from getting soggy if your house is humid and from too much of the glaze soaking into the scone over time and changing the texture. Note that with the fresh cranberries and orange juice, these scones are the best within 1-2 days of being made.

More Scone Recipes to Try!

• Lemon Poppy Seed Scones
• Honey Cinnamon Banana Bread Scones
• Coconut Cream Scones

Continue to Content

Cranberry Orange Scones

Yield: 8 scones

Prep Time: 10 minutes

Bake Time: 18 minutes

Total Time: 28 minutes

These easy Cranberry Orange Scones are filled with fresh orange juice and tart cranberries and are topped with a sweet glaze! A fun seasonal scone that will brighten your morning!

Print

Ingredients

For the Scones

• 1 Cup white whole wheat flour**
• 1 Cup all-purpose flour
• 1/3 Cup sugar
• 2 teaspoons fresh orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 Cup (8 Tablespoons) unsalted butter, cold and cut into pieces
• 1/4 Cup milk or heavy cream
• 1/4 Cup fresh orange juice
• 1 egg
• 2/3 Cup fresh cranberries

For the Glaze

• 1 Cup confectioner's sugar
• 2-4 teaspoons fresh orange juice
• 2-4 teaspoons milk or heavy cream
• fresh orange zest, optional for garnish

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together flours, sugar, fresh orange zest, baking powder, baking soda, and salt.
3. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk, fresh orange juice, egg, and cranberries. Stir until dough just comes together.
4. Transfer dough to a lightly floured surface. Knead dough gently until a shaggy ball forms. Gently pat dough into about an 8-inch circle.
5. Cut dough into 8 wedges and place on prepared baking sheet.
6. Bake for 18-20 minutes or until edges just start to turn golden brown.
7. Remove to a wire rack to cool.
8. While scones are cooling prepare glaze. Stir together confectioner's sugar, orange juice, and milk until smooth. Spoon over slightly warm scones. Sprinkle with orange zest, optional.
9. Allow glaze to harden and serve.

Notes

**If you don't have white whole wheat flour, you can substitute all-purpose flour.

Nutrition Information:

Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 233Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 30mgSodium: 293mgCarbohydrates: 47gFiber: 2gSugar: 23gProtein: 5g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

Please leave a comment or rating on the blog to let us know or share a pic on Instagram and tag @akitchenaddiction