Martha Stewart Cranberry Orange Scones Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

These Martha Stewart cranberry orange scones are tender cream scones studded with tart fresh cranberries and brightened with orange zest. They bake up with a crisp, sugared top and a soft, crumbly center that’s rich with butter. This version is inspired by Martha Stewart’s classic American baking style rather than a copy of her exact formula. I keep the dough lightly worked so the scones stay flaky instead of dense. The orange glaze goes on while they’re still warm, so it soaks in just enough.

From start to finish you’ll need about 38 minutes, with only 20 minutes of hands-on work. It’s a simple stir, pat, cut and bake process that even a beginner can handle. Make these for a lazy weekend breakfast, a holiday brunch spread, or a potluck where you want something homemade but not fussy.

Why This Martha Stewart Cranberry Orange Scones Works

The big difference is the heavy cream and egg, which make a richer, more tender dough than butter alone can produce. Cut the cold butter only until you see coarse meal with some pea-sized lumps; those butter flecks steam in the oven and create layers.

Chopping the cranberries before they go in keeps them from bursting and turning the dough wet. Pressing the dough gently into an even round also helps the wedges bake at the same rate, so nothing dries out at the edges.

What You’ll Love About It

• Bright Flavor — Fresh orange zest and tart cranberries cut through the richness of the butter.
• Simple Method — One bowl, a fork and your fingertips are all the mixing tools you need.
• Make-Ahead Friendly — The unbaked wedges freeze beautifully for baking later.
• Sweet Orange Glaze — A quick three-ingredient drizzle adds moisture and shine.

Ingredients

Use cold butter straight from the fridge and fresh cranberries you’ve chopped yourself.

For the Scones

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon grated orange zest — from 1 large orange
• 6 tablespoons (85g) unsalted butter — cold, cut into 1/2-inch cubes
• 3/4 cup (90g) fresh cranberries — coarsely chopped
• 2/3 cup (160ml) heavy cream — plus 1 tablespoon for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar — such as turbinado, for sprinkling

For the Glaze

• 3/4 cup (90g) powdered sugar
• 1 to 2 tablespoons fresh orange juice
• 1/2 teaspoon grated orange zest

Equipment

• Large bowl — for mixing the dry ingredients and cutting in the butter.
• Pastry blender — or just use your fingertips.
• Baking sheet — lined with parchment paper.
• Bench scraper — or a sharp knife for cutting wedges.
• Pastry brush — for the cream wash.
• Wire rack — for cooling and glazing.

How to Make Martha Stewart Cranberry Orange Scones

Step 1: Preheat and Mix the Dry Ingredients

Heat the oven to 400°F (205°C) and line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon kosher salt and 1 tablespoon grated orange zest until evenly combined. Work the zest into the flour well so it doesn’t clump.

Step 2: Cut In the Cold Butter

Add the 6 tablespoons (85g) cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until the mixture looks like coarse meal with some pea-sized lumps left. Don’t overwork the butter here, or you’ll lose the flaky layers; visible butter flecks are exactly what you want.

Step 3: Add the Cranberries and Wet Ingredients

Gently toss the 3/4 cup (90g) chopped cranberries into the flour mixture until coated. In a small bowl, whisk together 2/3 cup (160ml) heavy cream, the egg and 1 teaspoon vanilla extract until smooth.

Step 4: Form the Dough

Pour the cream mixture into the flour mixture and stir with a fork just until a shaggy dough forms. Turn it out onto a lightly floured surface and knead gently 3 to 4 times, just until it holds together. Kneading more than that will make the scones tough.

Step 5: Shape and Cut the Wedges

Pat the dough into an 8-inch (20cm) round about 1 inch thick. With a sharp knife or bench scraper, cut it into 8 wedges and place them on the prepared baking sheet about 2 inches apart.

Step 6: Brush, Sprinkle and Bake

Brush the tops with the remaining 1 tablespoon heavy cream and sprinkle evenly with 1 tablespoon coarse sugar. Bake for 16 to 18 minutes, until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Step 7: Make the Orange Glaze

While the scones bake, whisk together 3/4 cup (90g) powdered sugar, 1 tablespoon orange juice and 1/2 teaspoon orange zest until smooth. Add more orange juice a teaspoon at a time until the glaze is thick but pourable. Too thin and it runs right off; too thick and it won’t drizzle.

Step 8: Cool and Glaze

Let the scones cool on the baking sheet for 5 minutes, then move them to a wire rack. Drizzle the glaze over the warm scones and serve warm or at room temperature.

What to Serve With It

• Hot Coffee — A plain black coffee or latte balances the sweet glaze.
• Fresh Fruit Salad — Light and bright alongside the buttery scones.
• Scrambled Eggs — Turns breakfast into a fuller sit-down meal.
• Whipped Butter — A small dish on the side for splitting and spreading.

Tips for the Best Results

• Keep It Cold — Chill the cut wedges for 10 minutes before baking for extra lift.
• Chop Evenly — Uniform cranberry pieces keep the dough from turning soggy.
• Flour Lightly — A heavy dusting of flour makes the dough dry and stiff.
• Use Fresh Zest — Grate only the orange part, avoiding the bitter white pith.
• Watch the Clock — Pull them as soon as the tops turn golden to keep the centers tender.
• Glaze Thinly — A light drizzle sets better than a thick pool of icing.

Easy Variations

Swap the cranberries for 3/4 cup (90g) dried cranberries or fresh blueberries for a softer bite. Add 1/2 teaspoon almond extract in place of the vanilla for a different flavor, or fold in 1/3 cup (40g) chopped pecans with the fruit. Skip the glaze and dust the cooled scones with powdered sugar instead.

Storing and Reheating

Keep cooled scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap unglazed scones individually in plastic wrap and freeze for up to 3 months; thaw at room temperature. Reheat leftovers in a 350°F (175°C) oven for 5 minutes, until warm to the center.

Nutrition (per serving)

These values are estimates per serving and will vary with how much glaze you use.

FAQs

Can I make this Martha Stewart cranberry orange scones recipe ahead of time?

Yes. Prepare the dough, cut it into wedges and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 400°F (205°C) for 18 to 22 minutes.

Can I use dried cranberries instead of fresh?

Yes, use the same 3/4 cup (90g) and no other changes are needed. Dried fruit absorbs less moisture, so the dough may feel slightly firmer, which is fine.

How do I know when the scones are done?

The tops should be golden brown and a toothpick inserted into the center should come out clean. If the tops brown too fast, tent them loosely with foil.

Why are my scones dry and crumbly?

It usually comes from overkneading or adding too much flour while shaping. Handle the dough as little as possible and pat it gently into the round.

Martha Stewart-Inspired Cranberry Orange Scones

Print Recipe

Buttery, tender cream scones flecked with fresh cranberries and bright orange zest, finished with a sweet orange glaze. Inspired by Martha Stewart’s classic American baking style, these scones have a crisp sugared top and a soft, crumbly interior. Perfect for breakfast, brunch, or afternoon tea.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 18
• Total Time: 38
• Yield: 8 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon grated orange zest (from 1 large orange)
• 6 tablespoons (85g) unsalted butter, cold, cut into 1/2-inch cubes
• 3/4 cup (90g) fresh cranberries, coarsely chopped
• 2/3 cup (160ml) heavy cream, plus 1 tablespoon for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar (such as turbinado), for sprinkling

For the Glaze

• 3/4 cup (90g) powdered sugar
• 1 to 2 tablespoons fresh orange juice
• 1/2 teaspoon grated orange zest

Instructions

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and orange zest until evenly combined.
2. Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps remaining. Do not overwork the butter; visible flecks of butter create flaky layers.
3. Gently toss the chopped cranberries into the flour mixture until coated. In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
4. Pour the cream mixture into the flour mixture and stir with a fork just until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently 3 to 4 times, just until it holds together. Overkneading will make the scones tough.
5. Pat the dough into an 8-inch (20cm) round, about 1 inch thick. Using a sharp knife or bench scraper, cut the round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
6. Brush the tops of the scones with the remaining 1 tablespoon heavy cream and sprinkle evenly with the coarse sugar. Bake for 16 to 18 minutes, until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
7. While the scones bake, make the glaze: in a small bowl, whisk together the powdered sugar, 1 tablespoon orange juice, and orange zest until smooth. Add more orange juice, a teaspoon at a time, until the glaze is thick but pourable.
8. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle the glaze over the warm scones. Serve warm or at room temperature.

Notes

Store cooled scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap unglazed scones individually in plastic wrap and freeze for up to 3 months; thaw at room temperature and refresh in a 350°F (175°C) oven for 5 minutes before glazing. For make-ahead, prepare the dough, cut into wedges, and freeze on a baking sheet until solid, then transfer to a freezer bag; bake from frozen at 400°F (205°C) for 18 to 22 minutes. Reheat leftover scones in a 350°F (175°C) oven for 5 minutes.

Nutrition

• Calories: 312
• Sugar: 21g
• Sodium: 180mg
• Saturated Fat: 8g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg

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