Orange Cranberry Scones (With gluten-free instructions)

cranberry orange scones

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  • 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!