Irresistible Cranberry Orange Scones with Maple Glaze in 30 Minutes

Name: Irresistible Cranberry Orange Scones with Maple Glaze in 30 Minutes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, cold and cubed; 1/2 cup dried cranberries; 1 tbsp orange zest; 1/2 cup heavy cream; 1 large egg; 1 tsp vanilla extract; For the glaze: 1/2 cup powdered sugar, 2 tbsp maple syrup, 1 tbsp milk

Author: lia

Published: September 6, 2025

Updated: September 8, 2025

Jump to Recipe·Print Recipe

There’s nothing quite like the smell of cranberry orange scones with maple glaze wafting through the kitchen on a slow weekend morning. The tart cranberries, bright orange zest, and sweet maple come together in the most magical way—trust me, one bite and you’ll be hooked. I’ve been making these for years, ever since my sister gifted me a vintage scone pan for my birthday (along with a jar of her homemade orange marmalade—talk about inspiration!). What I love most is how effortless they are—just a few simple steps, and you’ve got tender, flaky scones that feel fancy but are totally doable, even for a sleepy Saturday baker like me.

Table of Contents

Ingredients for Cranberry Orange Scones with Maple Glaze

Cranberry Orange Scones with Maple Glaze - detail 1

Gather these simple ingredients—you probably have most in your pantry already! I always measure everything before starting; it makes the process so much smoother.

For the scones:

2 cups all-purpose flour (spooned and leveled—no packing!)
1/4 cup granulated sugar
1 tbsp baking powder (yes, a full tablespoon—that’s the secret to the perfect rise)
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed (I pop mine in the freezer for 10 minutes first)
1/2 cup dried cranberries (the chewier, the better)
1 tbsp fresh orange zest (from about 1 medium orange)
1/2 cup heavy cream (plus extra for brushing)
1 large egg (room temperature works best)
1 tsp vanilla extract (the good stuff—none of that imitation business)

For the maple glaze:

1/2 cup powdered sugar (sifted to avoid lumps)
2 tbsp pure maple syrup (none of that pancake syrup—trust me on this)
1 tbsp milk (any kind works)

How to Make Cranberry Orange Scones with Maple Glaze

Okay, let’s get baking! These scones come together so easily—just follow these simple steps and you’ll have golden, flaky perfection in no time. I promise, it’s way easier than it looks.

Preparing the Dough

First things first—preheat that oven to 400°F and line your baking sheet with parchment paper. Now, grab a big bowl and whisk together your flour, sugar, baking powder, and salt. Here’s where the magic happens: take your ice-cold butter cubes and work them into the dry mix using a pastry cutter or two forks. You’ll know it’s ready when it looks like coarse crumbs with some pea-sized butter bits still visible—that’s what gives you those dreamy flaky layers!

Gently fold in the cranberries and orange zest. In a separate bowl, whisk together the cream, egg, and vanilla. Pour this into your dry ingredients and stir just until the dough comes together—no need to be perfect here! Turn it onto a floured surface and give it a couple of kneads if needed, but don’t overdo it or your scones will be tough.

Baking and Glazing the Scones

Pat the dough into an 8-inch circle—about 1-inch thick—then use a sharp knife to cut it into 8 wedges (like a pizza!). Transfer them to your baking sheet, leaving a little space between each one. Brush the tops with a bit of cream for that gorgeous golden color.

Bake for 15-18 minutes until they’re puffed up and lightly golden. While they cool slightly, whip up the glaze by whisking together powdered sugar, maple syrup, and milk until smooth. Drizzle it over the warm scones—the glaze will set as they cool. Now try to resist eating them all at once!

Cranberry Orange Scones with Maple Glaze - detail 2

Tips for Perfect Cranberry Orange Scones with Maple Glaze

After making these scones countless times (and eating even more of them!), here are my tried-and-true secrets:

Freeze your butter cubes for 10 minutes before using—this keeps them extra cold so they create steam pockets as they bake, giving you that flaky, melt-in-your-mouth texture we all crave.
Handle the dough as little as possible—overworking it develops gluten, which leads to tough scones instead of tender ones. A few lumps are totally fine!
Let the glaze thicken slightly before drizzling—if it’s too runny, it’ll soak in instead of creating those beautiful white streaks. I usually let mine sit for 5 minutes while the scones cool.
Bake on the middle rack—this ensures even browning without the bottoms getting too dark before the tops are golden.

Follow these tips and you’ll have scones that taste like they came from a fancy bakery—but with that special homemade love baked right in! Check out more recent posts for more baking inspiration.

Ingredient Substitutions

Don’t have everything on hand? No worries! Here are my favorite swaps that still deliver amazing results:

Fresh cranberries can replace dried—just chop them coarsely and toss with 1 tbsp flour to prevent sinking. They’ll be tarter and juicier!
Lemon zest works if you’re out of orange—it gives a brighter, more vibrant flavor that pairs beautifully with the sweet glaze.
Honey can sub for maple syrup in the glaze (use 1 tbsp honey + 1 tbsp milk), though you’ll miss that deep maple flavor I adore.
Buttermilk replaces heavy cream in a pinch—just add an extra tablespoon since it’s thinner. Your scones will be slightly tangier and more tender.

One rule I never break? Keeping that butter ice-cold—it’s non-negotiable for perfect flaky layers!

Storing and Reheating Cranberry Orange Scones with Maple Glaze

Here’s how to keep your scones tasting fresh—if they last that long! At room temp, store them in an airtight container for up to 3 days (the glaze might soften, but they’re still delicious). For longer storage, freeze unglazed scones individually wrapped—just pop them in a 350°F oven for 10 minutes to revive that just-baked magic. My trick? Split and briefly toast day-old scones before glazing—the slight crispness makes them taste brand new!

Nutritional Information

Just so you know, these numbers are estimates—but here’s the scoop per scone (glaze included!): about 320 calories, 18g sugar, and 4g protein. Not bad for such a heavenly treat, right? The cranberries add fiber and vitamin C too—that counts as health food in my book!

FAQs About Cranberry Orange Scones with Maple Glaze

Can I use frozen cranberries? Absolutely! Just thaw and pat them completely dry first—otherwise the extra moisture will make your dough sticky. I like to chop them roughly so they distribute evenly. You’ll get lovely jammy pockets of tartness in every bite!

How long do these scones keep? They’re best enjoyed fresh (who can resist?), but will stay tasty for about 3 days in an airtight container at room temp. The glaze softens over time, so if you’re making them ahead, I suggest storing unglazed and adding the drizzle right before serving.

Can I skip the maple glaze? Of course! The scones are plenty flavorful on their own. Without glaze, they’re less sweet—perfect with a smear of butter or orange marmalade. But honestly? That maple drizzle is my favorite part, so I always make extra!

If you try this recipe, I’d love to hear how it turned out! Leave a rating or tag me in your scone photos—nothing makes me happier than seeing your kitchen creations! You can find more delicious recipes on Pinterest.