Orange Cranberry Scones with Cardamom Glaze Recipe

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Try these Orange Cranberry Scones with Cardamom Glaze for a quick, bright breakfast or snack. They’re studded with dried cranberries, bright orange zest, and finished with a lightly spiced cardamom glaze. Simple to prepare and wonderful warm from the oven, they’re a cozy choice any time of year.

four scones on a cooling rack with three beside, a glass of milk, bowl of cranberries, and flowers behind

Freshly baked scones have an aroma and texture you can’t beat. These orange cranberry scones combine citrus zest with tart cranberries and are finished with a fragrant cardamom glaze for a pleasing balance of sweet and spice. They’re easy to make and perfect for cozy mornings or when you want a special homemade treat.

What Makes These Scones Irresistible

Balanced Flavors: Bright orange zest and tart cranberries create a lively contrast.
Warm Spice: A touch of cardamom in the glaze gives a subtle, warming flavor.
Flaky Texture: Light, tender layers make these scones feel indulgent.
Freshly Baked: Homemade scones offer an aroma and flavor that store-bought options lack.
Versatile: Great for everyday breakfasts or special occasions.
Beginner Friendly: Straightforward steps make them accessible to home bakers.

seven scones on a marble counter with cranberries, cardamom pods, and a gold spoon

Ingredients

For the scones:

All-purpose flour
Baking powder and baking soda
Salt
Orange zest
Cold butter
Dried cranberries
Eggs
Heavy cream (or milk)
Vanilla

eggs, dried cranberries, butter, baking powder, salt, sugar, vanilla, orange zest, baking soda, milk, and flower on a marble counter

For the glaze:

Powdered sugar
Ground cardamom
Milk (or cream)
Vanilla

powdered sugar, vanilla, ground cardamom, and milk in glass bowls

Let’s Make These Scones!

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and orange zest. Grate or cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the dried cranberries.

In a separate bowl, whisk together the eggs, heavy cream (or milk), and vanilla. Pour the wet ingredients into the dry mixture and gently fold until just combined. Turn the dough onto a lightly floured surface and pat or roll it to about 1-inch thickness. Cut into rounds or your preferred shapes and place them on the prepared baking sheet. Gather scraps, re-roll lightly, and cut until all the dough is used.

cranberries mixed into butter flour mixture

Bake for about 20–25 minutes, or until the scones are lightly golden and set. Remove from the oven and let cool slightly on a rack.

nine baked orange cranberry scones on a sheet pan

While the scones cool, prepare the glaze. In a small bowl, combine sifted powdered sugar and ground cardamom. Whisk in the milk and vanilla until smooth and pourable. Adjust the milk one teaspoon at a time to reach your desired consistency.

Drizzle the glaze over the warm scones, let it set briefly, then serve. These are wonderful with a cup of coffee or tea.

six scones on a marble counter with a gold spoon

eight scones with two broken open, a bowl of cranberries, flowers, and milk

How To Store

After the glaze has set, store scones in an airtight container or a sealed freezer-safe bag. Keep them in the refrigerator for a few days or freeze for longer storage. To reheat, warm briefly in the microwave or oven until heated through—just a few seconds in the microwave or a few minutes in a 300°F oven will refresh them nicely.

three orange cranberry scones stacked with a gold spoon and glass of milk

We’d love to hear how your scones turned out—leave a comment and tag your photos with #BakersTable.

5 from 6 votes