These delightful gluten-free cranberry orange scones are the perfect treat for any occasion, especially during the holidays. The bright flavors of fresh cranberries and zesty orange, combined with a sweet orange glaze, make them irresistible. Enjoy them for breakfast, brunch, or as a cozy afternoon snack. These scones are so good, everyone will love them, whether they eat gluten-free or not!

Why These Scones Are a Must-Try

These scones are packed with flavor. The tart cranberries perfectly complement the sweet orange, creating a delicious balance. The gluten-free flour blend ensures a wonderfully flaky texture, making them enjoyable for everyone. They’re also easy to make with simple ingredients, making this recipe perfect for any time you want a special treat.

Ingredients You’ll Need

For the Scones:

Gluten-Free Flour Blend: A good quality blend is key. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is a great choice, or you can use your favorite homemade blend. Avoid blends that are too starchy, like Cup4Cup, as they can make the scones dense. If your blend doesn’t contain xanthan gum, add 1 teaspoon for better structure.
Fresh Oranges: Fresh orange juice and zest give the scones their vibrant flavor. Organic oranges are ideal, especially for zesting. Zest the oranges before juicing them for the best flavor.
Fresh Cranberries: These add a tangy burst of flavor. Roughly chop them for even distribution. Frozen cranberries can be used (chop them while frozen). Dried cranberries can be substituted, but fresh are best.
Cold Unsalted Butter: Cold butter is essential for flaky scones. Cut it into small, pea-sized pieces using a pastry cutter or your fingers. For a dairy-free option, use a solid butter alternative.
Buttermilk: Buttermilk makes the scones tender and moist. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to one cup of milk. Real buttermilk is always the best choice, though.
Granulated Sugar: Adds sweetness to the scones.
Baking Powder: Helps the scones rise.
Kosher Salt: Enhances the flavors.
Cold Egg: Binds the ingredients together.
Vanilla Extract: Adds a touch of flavor.
Raw Sugar (optional): For sprinkling on top before baking for a bit of crunch.

For the Orange Glaze:

Powdered Sugar: The base of the glaze.
Fresh Orange Juice: Adds flavor and creates the right consistency.
Orange Zest (optional): For garnish and extra flavor.

Making the Scones: A Step-by-Step Guide

Prepare the Baking Sheet: Line a baking sheet with parchment paper.
Combine Dry Ingredients: Whisk together the gluten-free flour, baking powder, and salt in a bowl.
Prepare the Cranberries: Rinse and dry the cranberries. Chop them roughly.
Infuse Sugar with Orange Zest: Combine granulated sugar and orange zest in a large bowl. Rub the zest into the sugar to release its oils.
Incorporate Cold Butter: Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Combine Wet Ingredients: Whisk together the buttermilk, egg, vanilla extract, and orange juice in a separate bowl.
Mix the Dough: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Add the cranberries and stir lightly. The dough will be shaggy.
Shape and Chill: Transfer the dough to a lightly floured surface. Form it into a 7-inch circle (about ¾ to 1 inch thick). Chill the dough in the refrigerator for at least 10 minutes (or up to 48 hours).
Preheat the Oven: Preheat your oven to 400°F (200°C).
Slice and Prepare for Baking: Cut the chilled dough into eight wedges. Place them on the prepared baking sheet. Brush the tops with buttermilk and sprinkle with raw sugar (if using).
Bake: Bake for 22–26 minutes, until golden brown and firm. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Making the Orange Glaze

Combine Ingredients: Whisk together the powdered sugar and orange juice until smooth. Add more juice if needed for a drizzling consistency.
Drizzle and Garnish: Once the scones are completely cool, drizzle the glaze over them. Sprinkle with extra orange zest (if using). Let the glaze set.

Storing and Freezing

Storing Leftovers: Store leftover scones in an airtight container at room temperature for up to three days. Reheat in the microwave or oven for a fresh taste.

Freezing: Freeze baked scones in a freezer-safe container for up to two months. Thaw at room temperature. You can also freeze unbaked dough wedges and bake them from frozen (add 4–6 minutes to the baking time).

Tips for Perfect Gluten-Free Scones

Use cold ingredients (butter, buttermilk).
Chill the dough well.
Don’t overmix the dough.
Chop the cranberries evenly.
Brushing with buttermilk before baking gives the scones a beautiful golden color and helps the sugar stick.

Gluten Free Cranberry Orange Scones

Prep time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes

These gluten-free cranberry orange scones are soft, flaky, and packed with fresh cranberries, topped with a sweet orange glaze. Ideal for breakfast, brunch, or any holiday celebration.

Ingredients

Zest from 2 oranges (1 tbsp)
100 g granulated sugar
300 g gluten-free all-purpose flour
14 g baking powder
½ tsp kosher salt
113 g unsalted butter, cold
125 g buttermilk
1 large egg, cold
25 g fresh orange juice
1 tsp vanilla extract
100 g fresh cranberries, roughly chopped
Raw sugar for topping
Extra buttermilk for brushing

For the orange glaze:

120 g powdered sugar
30–40 g orange juice

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, mix the flour, baking powder, and salt. Chop the cranberries into small pieces.
In a separate bowl, combine the sugar and orange zest, rubbing them together to release the oils and enhance the flavor.
Add cold butter to the dry ingredients, cutting it in until the mixture becomes crumbly.
Whisk together the buttermilk, egg, orange juice, and vanilla extract in another bowl.
Gently fold the wet ingredients into the dry mixture, and then stir in the chopped cranberries.
Shape the dough into a circle on the prepared baking sheet, chill it for 10 minutes, and then slice it into wedges. Brush the dough with buttermilk, sprinkle with raw sugar, and bake for 22–26 minutes, or until golden brown.
Let the scones cool slightly, then drizzle with the orange glaze made by mixing powdered sugar and orange juice until smooth. Enjoy!