These orange glazed cranberry scones are tender on the inside, lightly crisp on the edges, and packed with bright citrus flavor. Fresh cranberries add a pop of tartness, dried apricots bring gentle sweetness, and a simple orange glaze ties everything together. They feel special enough for brunch but easy enough for a cozy weekend bake.

Why You Will Love This Recipe

You’ll love this recipe because it balances bold citrus flavor with just the right amount of sweetness, without feeling heavy. The dough comes together quickly, the texture stays soft and flaky, and the glaze adds that bakery-style finish people crave. These scones are freezer-friendly, family-approved, and impressive without being fussy.

Orange Glazed Cranberry Scones

Orange cranberry scones have quietly become a favorite in home kitchens because they strike a rare balance: comforting yet fresh, indulgent yet bright. They feel familiar, but the citrus lifts them into something memorable. This version leans into that contrast and makes it easy for anyone to get great results at home.

Scones can be intimidating if you’ve only had dry or crumbly ones before. The truth is, a good scone should be tender, lightly layered, and rich without being dense. Heavy cream and cold butter do most of the work here, creating a soft interior with just enough structure to hold all those mix-ins.

Cranberries are the backbone of the flavor. Fresh berries bring a sharp, juicy tang that cuts through the richness of the dough. If you’ve only baked with dried cranberries before, this is a great way to experience how lively fresh ones can be once baked.

Dried apricots may sound unexpected, but they add warmth and gentle sweetness without overpowering the citrus. Their soft chew contrasts beautifully with the tart cranberries, giving each bite more depth.

Orange zest is where the magic really happens. It perfumes the dough, brightens the glaze, and keeps the scones from tasting flat. Rubbing the zest into the dry ingredients helps release the oils and spreads that aroma throughout the dough.

These scones are especially popular around the holidays, but they don’t need a special occasion. They’re just as welcome on a slow Saturday morning, paired with coffee or tea, or served warm at a casual brunch.

The shaping method keeps things simple. No rolling pin, no fancy cutters. Just gently pat the dough into rounds, slice into wedges, and bake. That rustic approach actually helps prevent overworking the dough.

High oven heat is another key detail. Baking at a higher temperature helps the scones rise quickly, creating a tender crumb while setting the edges before the butter fully melts out.

The glaze is intentionally light and citrus-forward. It adds sweetness without masking the flavors underneath. Drizzling instead of fully coating lets the scones breathe and keeps them from feeling overly sugary.

These scones also hold up well after baking. The flavors deepen slightly as they sit, and the texture stays soft for days when stored properly.

If you like baking ahead, this recipe is forgiving. You can freeze the unbaked wedges or finished scones, making them perfect for busy weeks or last-minute guests.

For serving, keep it simple. A clean plate, a linen napkin, and maybe a bowl of extra cranberries or orange slices on the side is more than enough. These scones don’t need dressing up.

They also make a thoughtful homemade gift. Wrapped in parchment and tied with string, they feel personal and generous.

Most of all, this recipe is meant to be approachable. No special equipment, no tricky techniques. Just good ingredients treated with care.

Once you make them, you’ll understand why orange cranberry scones keep showing up on café menus and family tables alike.

Servings & Time

Servings: 16 scones
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon fine salt
2 teaspoons fresh orange zest, divided
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups fresh cranberries, roughly chopped if large
1/2 cup chopped dried apricots
1 cup cold heavy whipping cream
3 tablespoons unsalted butter, melted and divided

Orange Glaze

1 1/2 cups powdered sugar
2 to 3 tablespoons fresh orange juice

Instructions

Preheat your oven to 425°F and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and about three-quarters of the orange zest.
Add the cold butter and cut it into the dry ingredients using a pastry blender or your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits.
Gently fold in the cranberries and dried apricots, making sure they’re evenly distributed.
Pour in the cold cream and stir just until a soft, slightly shaggy dough forms. Stop as soon as there are no dry pockets.
Turn the dough out onto a lightly floured surface and divide it in half.
Pat each portion into a round about 1-inch thick. The dough will feel sticky but manageable.
Cut each round into 8 wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
Brush the tops with half of the melted butter.
Bake for 13 to 16 minutes, until the tops look set and the edges turn light golden brown.
Let the scones cool for about 10 minutes before moving them to a wire rack.
While they cool, whisk the powdered sugar, remaining orange zest, remaining melted butter, and orange juice until smooth. Adjust the juice for drizzling consistency.
Drizzle the glaze over the warm scones and let it set before serving.

Tips

Substitutions: Frozen cranberries work well. Use them straight from the freezer.
Make-Ahead: Freeze unbaked wedges and bake straight from frozen, adding 2 to 3 minutes.
Storage: Store baked scones in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Avoid Overmixing: Stop stirring as soon as the dough comes together to keep the scones tender.
Flavor Boost: Add a pinch of cinnamon or cardamom if you want subtle warmth.

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