Cranberry Orange Scones with Vanilla Cream Glaze

Published November 28, 2014. Updated May 22, 2021

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Wow what a day yesterday! Thanksgiving is always amazing but seriously is it a lot of work. But now it’s time to just relax, do some simple baking and dive into these easy to make scones! I have the feeling a lot of you might have extra cranberries sitting around, so here’s a perfect use for them!

Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy

Normally I’m not a big scones fan, when I’ve gotten them at bakeries I think of them more as dry hockey pucks that need to be soaked in some sort of drink to become edible. These however are completely moist and flavorful all on their own! Party in your mouth right here :). The tartness of the berries is perfectly complimented by the sweet vanilla flavor in both the scones and the cream glaze, and I love how well the orange pairs with the cranberry. My favorite cranberry sauce is actually made with a fair amount of orange zest and juice (this here). The two were just meant to be together, and you and these scones – just meant to be together! You are going to love them!

Happy baking!

cranberriesCranberry Orange Scones with Vanilla Glaze | Cooking Classy

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5 from 3 votes

Cranberry Orange Scones with Vanilla Cream Glaze

The perfect scone recipe for the holiday season! Tender scones are infused with fresh cranberries and vibrant orange flavor and finished with a creamy vanilla glaze.
Servings: 8
Prep30 minutes
Cook16 minutes
Ready in: 46 minutes




  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
  • In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps.
  • In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
  • Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream.
  • Bake in preheated oven until golden, about 16 - 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
  • For the glaze: In a mixing bowl whisk together all glaze ingredients until well blended.
Nutrition Facts
Cranberry Orange Scones with Vanilla Cream Glaze
Amount Per Serving
Calories 416 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 77mg26%
Sodium 211mg9%
Potassium 193mg6%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 27g30%
Protein 3g6%
Vitamin A 665IU13%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy


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  • Joyce Whalen

    I cane across your website yesterday while searching for a new cranberry orange scone recipe. Can’t wait to try your recipe. I LOVE scones, especially cranberry orange. My scones spread out. Why? Should I chill them before cutting? Also, do you place them touching on the cookie sheet, or spaced apart. I do hope you will answer my questions. Thank you. Joyce Whalen

    • Jaclyn

      Jaclyn Bell

      The scones should spread some, I don’t recommend putting them close together. If they are spreading a lot it may be a high altitude issue or method of measuring and they maybe need just a little more flour.

  • Kay Davis

    These were perfect with a cup of coffee. They are not too sweet and have a nice tart flavor with the fresh cranberries. I used frozen and coarsely chopped them in the blender and they were perfect. These would be great anytime of the year, but especially during the holidays. I cut them into mini scones, so there was about 2 dozen small scones. The perfect size and guilt free.

  • Glenda Whiteside

    Is there something I can use in place of sour cream ? Also I have
    whipping cream not heavy cream. Will that work?

    • Jaclyn

      Jaclyn Bell

      Whole fat Greek yogurt could be used in place of sour cream, and yes whipping cream will work here as well.

  • Sandy

    Have made these several times and they always turn out perfect ! My granddaughter absolutely loves them.

  • Cheryl Whetung

    They were amazing!!! I used dried, orange flavoured cranberries and they were fine. Will be making these a lot!

  • Debbie

    Thank you for this delicious recipe. I patted my dough into an 8″ round pan lined with a circle of parchment paper, then turned it onto a floured surface. It was an easy way to get a uniform look.