My posts have been far apart lately… I have quite a few that are in my drafts that I am still putting together, but I made these last night and I couldn’t wait to share them! I have posted a couple different scones before like Chocolate Pecan Scones or Lemon Scones and now these ones! These combine the perfect orange tangy flavor with the cranberries in a quick and easy recipe!

These are easy to grab on your way out the door to go with your morning coffee before work!The cold butter in these really makes all the difference. Some scones out there that you can buy can taste so dry, but not these! They have the perfect buttery flavor and texture!

Orange Cranberry Scones


  • 2 1/2 Cups All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Unsalted Butter (Cold)
  • 1 Egg
  • 1/2 Cup Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Fresh Squeezed Orange Juice
  • 1 Tablespoon Orange Zest
  • 1/2 Cup Dried Cranberries


  • 1 Tablespoon Fresh Squeezed Orange Juice
  • 1 Tablespoon Water
  • 1 Tablespoon Zest
  • 1 1/4 Cup Powdered Sugar


1.Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.

2. In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, salt, and baking powder.

3. Cut the butter into small pieces. With the mixer on low, gradually add the pieces of butter. Add in the cranberries.

4. In a separate bowl, whisk together the heavy cream, orange juice, zest, vanilla and egg. Once mixed, gradually pour into the dry ingredients, keeping your mixer on low-speed (or just adding a little at a time and then mixing).


5. Divide the dough in half. Shape each half into a thick circle  about 3/4 inch in thickness, on a lightly floured surface.

6. Cut each circle into 6-8 triangles. These scones, wont spread out when you bake them, but they will puff up so they don’t need to be too big.


7. Place the scones on the parchment paper about 1 inch apart.  Bake at 400 degrees for 12-14 minutes or until golden brown.


8. Allow scones to cool on a wire cooling rack. Allow the scones to cool slightly before starting the glaze.


9. For the glaze, stir together the powdered sugar, water, zest, and orange juice until combined. The glaze should be a little bit thick and not too runny. Drizzle over the cooled scones. Allow glaze to harden before storing in an air tight container.