Orange Cranberry Scones

Glazed Orange Cranberry Scones

This version of our glazed scone recipe adds orange zest and fresh cranberries for a tangy treat. Read our post for more info...
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Ingredients (makes 8 scones):

1/3 cup sugar
Zest of 2 oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 large egg
8 tablespoons unsalted butter, frozen
1/2 – 3/4 cup fresh cranberries, coarsely chopped

2 tablespoons unsalted butter
1 ounce cream cheese
2 teaspoons milk
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
1 tablespoon orange juice

Directions:  (Click here for some helpful pictures)


  • Adjust the oven rack to the middle of the oven and preheat to 400 degrees.  Line a baking sheet with parchment paper.
  • In a medium bowl, combine the sugar and zest.  Mix with your fingertips until it’s well combined and fragrant.  Measure the flour using the scoop and scrape method.  Add the flour, baking powder, baking soda, and salt to the sugar mixture and mix until combined.
  • In a small bowl, whisk together the sour cream and egg until smooth.  Set aside.
  • Using the large holes of a grater, grate the butter directly over the flour.  (I end up with about a teaspoon of the butter that is too small to grate.)  Add the butter to the flour mixture and use your fingers to mix until the mixture resembles coarse meal.
  • Using a wooden spoon, add the sour cream mixture into the flour mixture until large dough clumps form.  Use your fingers to blend completely by gently squeezing the dough, a handful at a time, while incorporating the flour.  The dough will be sticky at first but as the flour gets blended the dough will come together.  Don’t overwork the dough.  Mix just until the flour is incorporated and the ingredients all come together in a ball.  Tip:  You want to dough to come together without warming the ingredients, so go gently and don’t dilly dally.  When the dough has come together, gently work the cranberries in, trying to distribute them somewhat evenly.
  • Place the dough on a lightly floured surface.  Pat into a 7″ circle, about 3/4″ thick.  Use a sharp knife to cut the dough into 8 triangles.  You want to push down on the knife and not pull the knife blade through the dough.  Leave the edges alone and don’t be tempted to pat them smooth with your finger.  This could affect how they rise and the texture.  Place on the prepared baking sheet, about an inch apart.
  • Bake just until the edges are golden brown, about 15 – 17 minutes.  Don’t over bake.  Move to a wire rack and cool for about 10 minutes.  Meanwhile, prepare the glaze.


  • To make the glaze, place the butter, cream cheese and milk in a small pan and place over a low heat until the butter and cream cheese are melted.  Whisk or stir until smooth.  Cool slightly.  Add the powdered sugar, vanilla, orange extract and orange juice and whisk until completely smooth and lump free.  Dip the top of each scone in the glaze to coat evenly.  Allow to sit until the glaze sets.

*Note:  Total time to make glazed orange cranberry scones includes some cooling time.

Total time: 1* hr | Prep: 30 min | Cook: 15 min

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