These spiced cranberry orange scones capture the flavors of the season. Made with fresh, tart cranberries that create jammy pockets when baked, these gluten free scones are balanced by bright and citrusy orange zest. Cinnamon and cardamom lend warmth and a cozy depth of flavor to each bite. Finished with an orange vanilla bean glaze, these scones are perfect for your next brunch, breakfast, or tea time!
Do me a favor and make these spiced cranberry orange scones the next chance you get! They’re bright and zingy thank to the orange and cranberry combo with just the right amount of sweetness. Plus, they’re flavored with the cozy and warming flavors of cinnamon and cardamom. In my (somewhat biased) opinion, these are way better than what you can get at a coffee shop. So, grab the following ingredients and make yourself a batch soon!
Grab These Ingredients
- Orange — you’ll need one medium orange for the recipe. You’ll use the zest in the scones and some of the juice in the glaze.
- Granulated Sugar — sweetens the scones and helps balance the tartness of the cranberries.
- Gluten Free Flour — you’ll need an all-purpose 1:1 baking mix like this one for the best results. If you don’t need these to be gluten free, you can sub an equal amount of all-purpose flour!
- Salt — seasons and balances all of the flavors. I like using a fine grain sea salt.
- Baking Powder — provides lift and keeps these from being dense.
- Cinnamon and Cardamom — these lend a cozy warmth and flavor that pairs really well with the orange and cranberries.
- Unsalted Stick Butter — you want this nice and cold so keep it in the fridge until right before you use it! You can also use salted stick butter if you prefer, just make sure to leave out the added salt.
- Vanilla Bean Paste — lately I’ve been loving the rich vanilla flavor of vanilla bean paste but you can use an equal amount of vanilla extract instead! You’ll use this in both the scones and the glaze.
- Egg — you’ll need one large egg for the recipe. For an egg free version, scroll down to the substitutions section.
- Whole Milk — a higher fat content milk works best here. If you don’t have whole milk, you can use an equal amount of half and half or even cream for a slightly richer taste.
- Cranberries — fresh or frozen both work here! I recommend taking advantage of fresh cranberries while they’re in season.
- Turbinado Sugar — this gets sprinkled on top of the scones before baking for a nice, crunchy top. If you don’t keep any on hand, you can use granulated sugar instead.
- Powdered Sugar — forms the bulk of the glaze. If you don’t have any on hand, you can make your own with regular granulated sugar! Combine 1 cup of sugar with 1 tablespoon of cornstarch or arrowroot in a high speed blender and process until powdery.
Key Steps in Making These Spiced Cranberry Orange Scones
Rub the orange zest into the granulated sugar until highly fragrant then whisk in the flour, baking powder, salt, and spices.
Dice the cold butter (this will make it easier to incorporate) then cut it into the dry ingredients with your fingers, a fork, or a pastry blender. You want the mixture to look crumbly and the butter to be in pieces that are no larger than the size of a pea (above right).
Whisk together the egg, milk, and vanilla in a small bowl or glass measuring cup then pour over your dry ingredients in the bowl. Before mixing, scatter the cranberries over the top.
Mix until the dough starts to come together, then dump onto a lightly floured work surface or piece of parchment. Bring the dough together with your hands until no cracks remain. Form the dough into a disc that is 1-inch thick and about 7-inches wide. Wrap up the dough and place it in the freezer for 15 minutes until firm. This helps ensure the butter is nice and cold prior to baking.
Remove the dough from the freezer and place it on a parchment lined baking sheet. Brush the top with milk then sprinkle the turbinado sugar over the top. Cut it into 8 equal wedges then spread them out on the lined baking sheet (at least 1-inch apart).
Bake the scones until puffed and golden then move them to a cooling rack to cool completely. Once the scones are cool, whisk together the glaze ingredients until smooth and thick.
Finish the scones with a drizzle of the glaze. You’ll have just enough for all 8 scones!
Tips for Recipe Success
- When you’re measuring out the flour, use the spoon and level method for the most accurate measurement. Spoon the flour into your measuring cup, overfilling it a bit. Use the flat back of a butter knife or other utensil to scrape off the excess, leveling it out even to the top of the measuring cup. If you have a scale, you can measure out 120 grams for each cup of flour used (in this recipe, you would need 240 grams).
- Cold is key! Keep your butter, milk, and egg cold. The best way to do this is to remove them from the fridge as soon as you need them. You’ll also be chilling the dough down in the freezer before baking so that everything is as cold as possible. This ensures the butter is cold so that once it hits the heat of the oven, it begins to release steam which creates a lovely flaky and crumbly texture.
- Once the dough starts to come together in the bowl, dump it onto a lightly floured work surface or piece of parchment and bring it together the rest of the way with your hands. Make sure the dough is fairly smooth without any cracks.
- Sift the powdered sugar. This ensures the glaze is nice and smooth!
Notes on Substitutions
MAKE IT DAIRY FREE. You can easily make these dairy free by using a vegan butter block (NOT the spread style butter sold in tubs) and plant-based milk. When it comes to choosing plant-based milk for this recipe, go with something that has a higher fat content as it will yield the best flavor and texture! As for butter, my favorite dairy-free/vegan brand to use is Miyoko’s because it yields the best flavor and texture in my opinion.
MAKE IT EGG FREE. You can substitute 10 grams (about 1 1/2 tablespoons) of ground flaxseed mixed with 50 grams (about 3 tablespoons) of hot water for the egg. Mix the ground flax and hot water and set aside to thicken for 5-10 minutes before using it in the recipe.
MAKE IT VEGAN. Use both the dairy free and egg free recommendations above!
NOT GLUTEN FREE? Simply use an equal amount of all-purpose flour (2 cups/240 grams) in place of the gluten free flour!
FRESH VERSUS FROZEN CRANBERRIES. You can use either fresh or frozen cranberries here. If you opt to use frozen cranberries, there’s no need to thaw them first! Simply substitute an equal amount for the fresh ones (1 cup).
Other Gluten Free Scone Recipes to Enjoy
Scones are one of my favorite things to bake! There’s something really cozy and nostalgic about them since they remind me of my grandmother. I highly recommend trying these other flavor combinations:
Spiced Cranberry Orange Scones (gluten free)
- Total Time: 45 minutes
- Yield: 8 scones 1x
- Diet: Gluten Free
Description
These spiced cranberry orange scones capture the flavors of the season. Made with fresh, tart cranberries that create jammy pockets when baked, these gluten free scones are balanced by bright and citrusy orange zest. Cinnamon and cardamom lend warmth and a cozy depth of flavor to each bite. Finished with an orange vanilla bean glaze, these scones are perfect for your next brunch, breakfast, or tea time!
Ingredients
for the scones:
- 1 medium orange, zested
- 1/3 cup granulated sugar
- 2 cups gluten free 1:1 baking flour
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 3/4 teaspoon cinnamon
- 1 tablespoon baking powder
- 6 tablespoons unsalted butter, cold
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 large egg
- 1/2 cup whole milk, plus extra for brushing on the dough
- 1 heaped cup fresh cranberries
- 2 tablespoons turbinado sugar
for the glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons orange juice
- 1/4 teaspoon vanilla bean paste (or extract)
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
Add the zest of the orange to a large bowl along with the sugar. Set the zested orange aside because you’ll use the juice for the glaze. Rub the orange zest into the sugar until highly fragrant, about 30-60 seconds. Add the flour, salt, cardamom, cinnamon, and baking powder. Whisk to combine.
Dice the cold butter and add it to the bowl. Cut it into the flour mixture with a pastry blender, your fingers, or a fork until the mixture is crumbly. The pieces of butter should be no larger than the size of a pea.
Whisk together the vanilla, egg, and milk in a separate smaller bowl or measuring cup. Drizzle over the dry ingredients then add the cranberries. Mix until the dough begins to come together, then dump the dough out onto a lightly floured surface or piece of parchment paper. Lightly flour your hands then form the dough into a disc that is about 7-inches wide and 1 inch thick. Wrap the disc in parchment or plastic wrap and set it in the freezer until firm, about 15 minutes.
Remove the dough from the freezer and set it on your parchment-lined baking sheet. Brush the top of the dough with a bit of milk, then sprinkle with the turbinado sugar. Cut the round into 8 equal wedges. Separate the wedges out onto the sheet, making sure to leave at least an inch between each scone.
Bake the scones at 425 degrees for 18-20 min or until they have puffed and golden on top. Cool the scones completely on a cooling rack before glazing.
Add the sifted powdered sugar to a bowl. Juice the orange you zested then measure out and add 2 tablespoons to the powdered sugar along with the vanilla bean paste. Whisk vigorously until smooth. You want a thick but pourable consistency. If it seems a bit too thick, add more orange juice 1 teaspoon at a time until you reach the right consistency. Drizzle over the cooled scones.
Notes
- These scones are best the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Chilling Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: baked good
