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Cranberry Orange Scones
5 from 1 vote

Cranberry Orange Scones

Tender cranberry orange scones are full of fruity, sweet, and tart cranberry flavor and topped with fresh squeezed orange juice glaze.

Course Breakfast
Cuisine American
Keyword cranberry, orange, scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 212 kcal
Author Amy D.


  • 1 cup fresh cranberries
  • 1 orange zested and juiced
  • 1/3 cup granulated sugar
  • 2 cups all-purpose unbleached flour
  • 1/4 cup brown sugar packed
  • 1 Tablespoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 1 egg
  • 2 Tablespoons fresh orange juice
  • 1 cup confectioners sugar


  1. Preheat the oven to 375 degrees.
  2. Place the cranberries, orange zest and granulated sugar in a food processor and pulse until the cranberries are coarsely and evenly chopped.
  3. In a large mixing bowl, combine the flour, brown sugar, baking powder, nutmeg, and salt. Using a pastry blender or fork, cut in the the butter until the mixture is crumbly and resembles coarse crumbs. Add the cranberry mixture and lightly stir.
  4. In a small bowl, stir together the milk, sour cream, and egg. Pour into the dry ingredients and stir it just until the ingredients are moistened.
  5. Dust a smooth surface with flour and turn the dough out onto it. Gently knead the scone dough about 5 or 6 times. Divide the dough in half. Transfer each portion over to a lightly greased baking sheet and pat each into about a 6 round. Cut each round into 6 wedges, separating slightly.
  6. Bake for 18-20 minutes or until golden brown.
  7. Cool on a wire rack.
  8. In a small bowl, combine the orange juice with the confectioners sugar. Drizzle over the scones.