Cranberry Orange Scones make a quick and easy scone recipe perfect for breakfast or brunch. A delicious combination of sweet and tart!

Cranberry Orange Scones make a quick and easy scone recipe perfect for breakfast or brunch. A delicious combination of sweet and tart! //

I love the combination of fresh, tart cranberries mixed with the brightness of oranges in this cranberry orange scones recipe. It makes for the perfect combination for anytime of year, but especially throughout the fall and winter when fresh cranberries are readily available and oranges are at their peak. 

I love them so much that I actually buy fresh cranberries now while they are in season and store them in my freezer so that I can use them anytime of the year for these scones and in other recipes. But, if for some reason I don’t have them available, dried cranberries work well, too.

To make my cranberry orange scones, I included both orange zest as well as juice in the scone as well as in the glaze to really bring out the orange scent and flavor in these scones. You can adjust the amount to suit your preference by backing off the zest in the glaze if you like, but I can’t even begin to tell you how much I love all that citrusy deliciousness in these!

The other secret to these tender scones is that I use use White Lily all-purpose flour, which I’ve been telling you about for a while now and that we’ve been using in my family for generations. Made of 100% soft winter wheat, it lends to a light, tender crumb in these scones that you will absolutely adore.

Cranberry Orange Scones make a quick and easy scone recipe perfect for breakfast or brunch. A delicious combination of sweet and tart! //

I spent some time recently filming in my home with White Lily and would love to share the video with you. You’ll get a little peek into my kitchen and hear me drawl out every syllable of every word that I speak!

But the best part of the video is that you’ll be able to see Read Smith, owner of Cherry Creek Ranch where the wheat for White Lily’s premium flour blends are grown and see Chef Linton Hopkins in his famed Restaurant Eugene kitchen and hear about his love for White Lily, too.

The video is on the homepage of the new White Lily website. While you are there, I hope you’ll spend a few minutes learning a bit more about White Lily and why it has been a Southern favorite since the 1800’s.

Before you go though, here’s my Cranberry Orange Scones recipe. I hope you enjoy them as much as we do!

Cranberry Orange Scones Recipe

Cranberry Orange Scones make a quick and easy scone recipe perfect for breakfast or brunch. A delicious combination of sweet and tart!
4.87 from 22 votes

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Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Author: Robyn Stone | Add a Pinch


Cranberry Orange Scone Recipe:

  • 2 cups all-purpose flour
  • 1/2 cup sugar + more for topping
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter
  • 1/2 cup fresh cranberries
  • 3/4 - 1 cup heavy cream
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest

Orange Glaze:

  • 1 cup confectioner's sugar
  • 3-4 tablespoons orange juice
  • 1 tablespoon orange zest


  • Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.

For the scones:

  • Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in cranberries, 3/4 cup of heavy cream, orange juice, and orange zest. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together.
  • Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 tablespoons butter and brush on top of dough.
  • Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.

Orange Glaze:

  • Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone after it has cooled for about five minutes.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo


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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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65 Comments Leave a comment or review

  1. Thanks for this recipe. So easy and scrumptious! I made it this morning and it was a big hit with everyone in my family!
    Loved the video.

    1. These turned out so nice! I’m lactose intolerant, so I used coffee creamer (Italian Sweet Cream) in place of heavy cream, and the taste and texture is perfect. They’re bigger than I thought they would be, so next time I’ll cut them into smaller wedges. I’ll make these again soon!

  2. Is there a way to prepare these ahead of time? Or are they best prepared and baked the same day? Making these for Christmas breakfast.

      1. I made them ahead and put in the freezer, unbaked. Do I follow the same baking instructions or should I thaw them first? Thank you so much! Really looking forward to having these!?

  3. Robin, I made these scones last night to see if they would be good for a Christmas evening supper. I like them, but was expecting a much drier scone like the ones I buy at the bakery. These were on a softer side, between a biscuit and traditional scone. I revisited the recipe and believe I did everything correctly. Do you know anything I could try to get them to be a little drier/harder texture? Thanks for all your Add a Pinch recipes. Really enjoy trying the new things.

    1. Hi Kathyrn,
      They are a bit more moist than a traditional scone. To get them to a drier texture, you would want to increase the amount of flour by another cup and increase the baking powder another teaspoon and a half as well. I hope that helps!

  4. For some reason, I cannot successfully pin this post. I’ve been trying for thirty minutes. I even tried finding it on your Pinterest boards but couldn’t. The error is that it cannot fetch the image. I have tried all the images in the post.

  5. I made these and they were delicious. My neighbors, daughter and son-in-law said they were more moist than any the have bought at any bakery. They said I can make them anytime I want.

  6. Love, love, love!! So much better than the “drier” scones… Made them today. Will be making them again tomorrow. Thanks so much!

  7. I took these to my Bible study last week and people said they were the best scone they’d ever had….coming from ladies who are older than me and are well-versed in baking! I’m taking the recipe to share with them this week since I had many requests. Thanks for making it available to print from your website…I’m printing directly from here so that all your information is on it.

    1. Oh my goodness. That’s the best sort of compliment there is, isn’t it?! Thank you so much for sharing the recipe with them. I hope they enjoy making them, too! xo

    1. Hello! I made these with dried cranberries (fresh cranberries are super expensive right now) and they turned out wonderfully. Not as colorful and that burst of juicy flavor you get with fresh berries, but still really delicious!

      I brought these to my church’s Easter brunch potluck and they were a definite hit! I made 16 and they were still pretty big so I’ll probably make them smaller next time. They taste like the scones at Starbucks 🙂

  8. Best scones ever!!! Love these so much more than the “drier” scones. I made these Christmas morning and again this weekend. Cannot get enough of these scones!! Could I replace the cranberries with raspberries or other frozen fruit?

  9. Love these! I’ve used them as the base for all sorts of other scones (lemon blackberry, fig and honey goat cheese, etc) and they’re phenomenal.
    I do substitute gluten free flour blends, and add 1 tsp of x-gum. Fantastic recipe, thank you!

  10. After seeing these show up in Incredible Recipes, this week, decided it was a great way to use up some fresh cranberries. Made them this morning, and they were a hit!! I doubled the cranberries only because I wanted to use them up. I didn’t have fresh oranges, so I used McCormick ‘ s Valencia Orange Peel. I used the amount your recipe calls for. Don’t do what I did!!!! It’s fine in the scones, but was way too bitter in the glaze. Even adding a bunch more powdered sugar, there is still kind of a bitter aftertaste to the glaze. Next time if I don’t have real oranges for the zest, there will be no zest in the glaze! And I will be making them again!! Best recipe for scones, I have ever used. Thanks!!!

  11. This is the best cranberry orange scone recipe I’ve tried! We love the combination of flavors and I’ve tried several recipes for breads, etc. and this is hands down our favorite.

    Just thought I would chime in and let everyone know that you can replace the heavy cream by blending 3/4 cup regular milk with 1/3 cup melted butter. Use what you need from this mixture. I do this often as I rarely have heavy cream. This works great for recipes but is not a substitute for whipping.

  12. They burnt after 20 minutes in 400 degrees F. I should have kept them in the oven for 10-15 minutes maximum. They are also too dry, because they burnt.

    1. Hi Dina,
      I’m sorry they 20 minutes at 400º F didn’t work for you. It is the perfect temperature and amount of time for my ovens, but with that said, ovens do bake differently depending on altitude, temperature calibration, etc.

  13. Perfect recipe.!,!  20 min is just right. Light but not too fluffy. I DOUBLED (PLUS) the cranberries & needed another TB liquid. My go to recipe for my favorite sweet snack.

  14. I have always been slightly intimidated by making scones, but your recipe is simple and straightforward. I have made then twice so far, and both times they have turned out great! Thanks you!

  15. Super simple recipe and they taste amazing. This was my first time making scones and I’ll definitely make these again!

  16. These scones are absolutely delicious!  Easy to make and will wow everyone who tastes them. I didn’t have any cream and used whole milk instead – perfection!! Would give them 10 stars if I could. 

    1. Oh yay, Susan! I’m so glad you loved them. Aren’t they fabulous!? I love making a large batch of them for the weekends and even as a make ahead for busy weekday mornings. Delish!

  17. These were delicious! I used half WW flour and I only had half and half, but they were so yummy! I will make these again, soon! 

  18. Amazing recipe. Just the right airy soft scone. 
    I need to work on using two cookie sheets 
    My first batch all ran together. Other than that 
    Super good!

  19. I would call myself a very inexperienced baker but I decided to try this out after googling what I could do with my leftover fresh cranberries. I had all the ingredients (except I used clementines instead of regular oranges) and they turned out perfectly! I also doubled the amount of cranberries just to use them up. My husband was incredibly impressed and the scones were delicious. I had to manually cut up the butter since I don’t own a pastry blender, but it was easy and turned out great. Thank you for the recipe Robyn, I’m going to start following your blog and trying out your recipes!

    1. I’m very happy you found the blog and that you and your husband enjoyed the scones! It’s great to have you here! Hope you find many more recipes that you will enjoy! Thanks!xo

  20. loved these scones! been looking for a recipe that wasn’t a rock but also wasnt like a cake or muffin! perfect texture, moist, dense like a scone should be in my opinion!

  21. Thinking of making these as one of the breads for a ladies salad luncheon – sounds like it would go well with chicken salad, congealed salad and veggie salad -all arranged on a plate with fresh fruit.

  22. Robyn….I just made them and my husband just loved them, said it was one of the best scones he has ever had. I told him…thanks to Add A Pinch. Thank you so much for the recipe and for sharing it.

  23. Hi Robyn,
    Mine name is Art. I’m a recent retiree and I’ve been in the kitchen since I’ve plenty of spare time. I’ve made some great things: pot roast, chicken and beef pot pies – family loves them!
    My wife Robin, loves scones so I thought I’d try these cranberry – orange scones. 
    Everything went well until I peeked in the oven after 15 minutes and saw one LARGE scone made up of 8 triangles fused together!?  I went through the ingredients to see if I missed anything. I did. I forgot the 1/2 teaspoon of salt — we took them out a little sooner as they were browning a lot at the edges (which had thinned out) We made and applied the glaze – and they are AWESOME. My question, was the omission of the salt the problem?

    1. Hi Art,
      It sounds like you’ve been having a great time cooking since your retirement! I’m so happy that you enjoyed the scones! I haven’t had them bake into each other like you describe. Salt does help strengthen the gluten protein in the dough, so it could have possibly have contributed to this.
      I also space my scones apart about 1 1/2 to 2 inches on the baking sheet.
      I hope this helps! Keep up the baking and cooking and enjoy your retirement!

  24. I wish I could find fresh or frozen cranberries in February. They are gone from our local stores after the holiday season. The scones look fantastic. I printed the recipe and I will make them in November. 

    1. That is so frustrating, isn’t it?! I like to toss a few bags into the freezer right at the end of December so that I make sure to have some just in case. Can’t wait to hear how you like them when you get a chance to make them!

  25.  Thanks for the Recipe! I just baked beans and pop them into the oven at 400°. It looks like the dough is getting watery now, basically the scones are not in the shape that they originally were in. Did I do something wrong here?

  26. Hi, I love to bake and was dying for a scone, so when I tried these, I had no heavy cream, or whole milk as I use the 2%. The dough was very moist, I had to use flour to handle the dough and get them on the cookie sheet with the parchment paper. Maybe I should try adding more flour?

    1. Hi Cynthia,
      It could possibly be that you didn’t use heavy cream – 2% milk has a much thinner consistency and might not have the desired results. Hope this helps! xo

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