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Orange Cranberry Scones (With gluten-free instructions)


If you like a fun breakfast, then this orange cranberry scones recipe is for you. The cheeriness of orange flavor studded with sweet-tart dried cranberries, and a delightful citrus glaze are the perfect way to wake up in the morning! All you need to go with them, is a hot cup of coffee.

recipe for orange cranberry scones with a delicious citrus glaze.

I started making scones for my kids years ago when I realized that the simple act of adding fruit to biscuit dough made them feel like they were having a special breakfast without any added sugar. 

At the time, we were all eating gluten-free for the benefit of my husband who has celiac disease, which you’ll see reflected in our gluten-free blueberry scones recipe.

Since then, the kids and I have switched back to mostly using wheat as some of us respond as poorly to some of the gluten-free ingredients (guar and xanthin gum particularly) as he does to wheat. 

gluten-free scones with orange and cranberry

I will admit that move to making wheat for us, and gluten-free for him has complicated my life a little bit – now I have two batches of nearly everything to make. 

And because of it, I find myself developing recipes that work well with both gluten-free and traditional flours to minimize what I have to think about when baking. 

This is one of those recipes where you can swap between a good gluten-free flour mix, and wheat flour with just a few tweaks. 

tasty scones with orange juice and craisins

I love making scones based on what fruit is in season. I think we’re pretty much at the end of citrus season (is there a clear season? I’ve read conflicting information.), so we’re enjoying orange cranberry scones for now before moving on to gluten-free strawberry scones as soon as strawberries come back in season (soon!). 

Orange Cranberry Scones 

  • Scone dough is very similar to biscuit dough, but the finished product is somewhat heavier, and without the flakiness you expect in biscuits. that’s part of the reason that while I wouldn’t recommend using a gluten-free baking powder biscuits recipe for regular wheat biscuits, but scones recipes are fairly interchangeable. (you can read more about the characteristics of scones on this Wikipedia article).
  • This is a great dough to make ahead. Wrap it in plastic wrap and store in the refrigerator overnight before rolling out and baking for a quick breakfast treat in the morning. 
  • Chopped fresh cranberries can be substituted for the dried cranberries. One of my favorite things is to stock up on and freeze fresh cranberries during the holiday season so I can use them in recipes like cranberry kuchen, and add them to our favorite Brussels sprouts side dish throughout the year. In this recipe, the dried cranberries make for a nice sweet flavor, but fresh cranberries, make for juicy pockets of tartness that are to die for. 
  • When making scones, I like to shortcut the process, by using my food processor to cut in the butter. If you don’t have a food processor, use a pastry cutter, fork, or spatula, to cut it in. The result is essentially the same, it will just take longer. 

gluten-free cranberry and orange scones


Orange Cranberry Scones (With gluten-free instructions)

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  • Author: Elise New


  • 2 cups of flour, or gluten-free flour mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 5 tablespoons of butter
  • 2 eggs
  • 2 Tablespoons milk
  • 4 Tablespoons orange juice
  • zest from one orange
  • 3/4 cup dried or fresh cranberries
  • 2 cups powdered sugar
  • 2 Tbsp melted butter


  1. Preheat oven to 350°
  2. Combine flour, baking powder, salt, and sugar, and cut in butter until mixture resembles coarse crumbs. You can do this using a food processor, pastry blender, or fork.
  3. In a separate bowl, beat eggs until light and frothy 
  4. Add in milk and 2 tablespoons of orange juice, and pour over dry ingredients
  5. Stir until just moistened
  6. Stir in cranberries, and all but 1 teaspoon of orange zest
  7. Mix until you have a cohesive dough, but do not over mix 
  8. Turn dough onto a parchment-lined cookie sheet, and shape into a 1” thick circle with floured hands.
  9. Cut dough into 8 wedges. Optionally, you can use a spatula to slide the wedges away from each other so they don’t stick back together as that rise in the oven.
  10. Place in the middle of the preheated oven. 
  11. Bake for 20 minutes.
  12. While the scones are baking, make glaze by combining remaining orange juice, and zest with melted butter and powdered sugar
  13. Remove scones from oven when they have begun to brown on the edges.
  14. Separate wedges, top with glaze, and serve
  15. Enjoy!

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