Cranberry Orange Scones with Orange Nutmeg Glaze

Reasons to Love These Cranberry Orange Scones

• Easy method. Scones can be found in a wide variety of shapes, but the method I return to most often is the pie-shaped one. I simply pat out the finished dough into a circle, cut it into wedges, and transfer them to a baking sheet lined with parchment paper. It’s a method that’s quick and easy, and it doesn’t leave scraps of leftover dough behind.
• Sweet and tender. While the orange scones themselves aren’t overly sweet (there’s only about 1/3 cup of sugar in there), it’s easy to adapt the sweetness with more or less nutmeg glaze. Every bite is soft, tender, and full of zest, with juicy cranberries scattered throughout.
• Any occasion. I make these for breakfast, brunch, or as an afternoon pick-me-up on chilly days. I love that the spice and festive flavors make these scones perfect for the holidays, but they’re easy and delicious enough to enjoy year-round.

What You’ll Need

Scones are a simple pastry, and if you bake often, you’ll find that you have most of these ingredients on hand already. And even if you’re new to baking, these cranberry and orange scones are very beginner-friendly. I’ve included some notes here to get you started. Scroll down to the printable recipe card for the full list and recipe details.

• Unsalted butter – Cold from the fridge. Chilled butter is the secret to perfectly flaky scones.
• Flour – I use a combination of all-purpose flour and white whole wheat flour for a heartier scone. You can use all of one type or the other if you prefer.
• Baking powder and baking soda – You’ll need both for this recipe. Check the best before dates to make sure that your leavening hasn’t expired.
• Kosher salt
• Brown sugar – Or granulated sugar, though it won’t have quite the same caramelized flavor.
• Cinnamon – You could also use another warm spice, like nutmeg, or a blend like pumpkin pie spice.
• Oranges – Freshly zested. Afterward, juice the leftover oranges for the batter and the glaze. A bit of pulp is okay, but take out any seeds!
• Buttermilk – If you don’t want to buy buttermilk, make a quick homemade buttermilk substitute by combining a scant half-cup of whole milk with 1 1/2 teaspoons of fresh lemon juice or vinegar. Let the mixture rest for 5 minutes, then stir, and use it in the recipe as directed.
• Pure vanilla extract
• Egg – This should be at room temperature, so take it out of the fridge 30 to 45 minutes before you start the recipe.
• Dried cranberries – You could also use dried cherries for a different flavor profile.

For the Glaze

• Powdered sugar – Also called confectioner’s sugar or icing sugar.
• Orange juice and zest – You don’t want big clumps of zest in your glaze, so make sure you grate the orange rind finely. Zest the orange before you juice it.
• Vanilla extract and fresh nutmeg – Fresh nutmeg is what makes this glaze so special. I highly recommend using freshly grated vs. ground nutmeg. Just like the real vanilla extract, you’ll taste the difference.

How to Make Cranberry Orange Scones

If you’ve made biscuits before, scones are a similar process. The main difference is that you won’t need biscuit cutters for these scones, just a large, sharp knife to cut them into their signature wedge shape. Follow the step-by-step below. You’ll find the printable instructions in the recipe card after the post.

• Chill the butter. Cut the butter into cubes and add it to a bowl, then cover and place it into the freezer for 5-10 minutes.
• Mix the dry ingredients. Meanwhile, whisk both flours with the baking powder/soda, sugar, salt, cinnamon, and orange zest. Cut in the chilled butter using a pastry cutter. The mixture should resemble coarse crumbs, with a few pea-sized bits.
• Add the remaining ingredients. Next, form a well in the center of the dry ingredients. Add the buttermilk, orange juice, vanilla, and a beaten egg. Stir until just combined (it’s okay if you still have some streaks of flour in the dough). Fold in the cranberries.
• Knead and shape the scones. Next, gently knead the dough on a floured surface, about 2-3 times or just enough so that it comes together. Then, pat the dough into a 7-inch circle. Lastly, use a sharp knife to cut the dough into 8 wedges. 
• Bake. Now, transfer the scones to a lined baking sheet. Bake in a 425ºF oven for 14 minutes, or until the scones are puffed and golden brown. Let the scones cool on the baking sheet for a few minutes, then transfer them to a wire rack.
• Add the glaze. Whisk the glaze ingredients in a small bowl. If the glaze doesn’t seem pourable, add another teaspoon of orange juice. Drizzle the glaze over the scones using a spoon. Let the icing set, then serve.

Tips and Variations

• Work quickly. This helps the butter in the dough stay as cold as possible. If the dough gets too warm, the scones will lose their shape in the oven and they won’t have flaky layers.
• Catch the glaze. Before glazing the scones, place the parchment-lined baking sheet you used to bake them underneath the cooling rack. This way, the parchment will catch any dripping glaze. Throw the parchment away when you’re done for easy clean-up.
• Serve them fresh. Scones are best eaten on the day they are baked! It’s when they’re most tender and flaky.
• Skip the glaze. Instead, sprinkle the scones with Demerara sugar before baking.
• Different citrus. Use the juice from a blood orange to make the glaze a pretty shade of blush. You can also replace the orange zest and juice in this recipe with lemon instead.
• More add-ins. Add candied ginger (like I use in my pumpkin biscuits) or chopped pecans or walnuts along with the cranberries.

Serving Suggestions

I love serving my cranberry orange scones with a warm cortadito or lavender latte for a cozy breakfast. They also make a great addition to a holiday brunch spread with mimosas and boiled eggs, potato hash with bacon, or an overnight egg bake for a savory option. These mini frittatas are also perfect for entertaining a brunch crowd, or I’ll serve tea and scones alongside a holiday charcuterie board.

How to Store

• On the counter. Store your cranberry orange scones in an airtight container for 1-2 days at room temperature.
• Reheat. To revive leftover scones and bring back some of their flakiness, preheat a baking stone to 300°F in the oven, then place the scones on the stone and warm them for 5–10 minutes. 
• Freeze. The best way to freeze scones is to freeze the dough before baking. However, if you have baked scones to freeze, wrap them tightly in plastic wrap and place them in a freezer bag or airtight container. Freeze the scones for up to 2 months and thaw at room temperature before reheating following the directions above.

More Scone Recipes

• Wild Blueberry Scones
• Lemon Rhubarb Scones
• Raspberry Drop Scones
• Chocolate Chip Scones