Cranberry-Orange Scones


These fruity cranberry orange scones are made with buttermilk for a tender, flaky texture. A zesty orange glaze gives them an extra boost of citrus flavor.

overhead view looking at a bunch of cranberry orange scones on a tray, garnished with orange wedges and a side of glaze
Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
40 mins
12 scones



  • 2 cups unbleached all-purpose flour

  • ½ cup cold, unsalted butter, cut into pieces

  • ¼ cup white sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 large orange, zested and juiced, divided

  • 1 cup dried cranberries, or more to taste

  • 1 cup buttermilk


  • 1 cup powdered sugar, or more to taste


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller.

    Overhead shot of the bowl of a food processor with flour and butter for scones

    Dotdash Meredith Food Studios

  3. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the glaze.

    Overhead shot of the bowl of a food processor with ingredients for cranberry scones

    Dotdash Meredith Food Studios

  4. Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.

    Overhead shot of dough on a floured surface being shaped into cranberry scones

    Dotdash Meredith Food Studios

    Overhead shot of scones on a parchment-lined baking sheet, ready to be baked

    Dotdash Meredith Food Studios

  5. Bake in the preheated oven until golden brown, about 15 minutes.

    Overhead shot of baked scones on a parchment-lined baking sheet

    Dotdash Meredith Food Studios

  6. While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for glaze. Stir to desired consistency, adding more powdered sugar as needed.

  7. Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with orange glaze.

    Overhead shot of baked scones on a parchment-lined baking sheet, drizzled with glaze

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

246 Calories
8g Fat
42g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 246
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Sodium 339mg 15%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Total Sugars 23g
Protein 3g
Vitamin C 8mg 42%
Calcium 103mg 8%
Iron 1mg 6%
Potassium 84mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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