Gluten Free Cranberry Orange Scone Recipe | with glaze

This blog may contain affiliate links from which I earn a small commission.
I love when citrus takes centerstage during the winter months, in holiday decorating but especially in baking and cooking. These gluten free cranberry orange scones are tart and sweet swirled together, paired with the perfectly flaky texture of the scone – total winter heaven.
When I was diagnosed with Celiac Disease I was 18 and pivoted from going off to college, to staying home for a year to acclimate. I attended the community college, and got a job at Wild Oats to learn all I could about this new way of life.
Those first several years/ 5 or 6 HA, I mostly ate meat, fruits and vegetables, as baked gluten free goods were horrible. However, there were these scones I found in the freezer section and I can’t even remember the brand, but they were so so good. And of course, one of my favorite flavor combinations, cranberry orange. I would buy one to enjoy every Saturday morning, as my little treat, that came few and far between, but I think that made me appreciate it more.
This recipe mirrors those scones, but being homemade, they are 100% yummier!

Why You Will Love This Recipe:
- Simple and wholesome ingredients!
- The recipe is easy to follow!
- The scones can be frozen to enjoy later.
- Perfect treat for the holiday season or anytime in the winter months!

Ingredients:
- 240 grams gluten-free all-purpose flour (with xanthan gum if your blend doesn’t include it)
- 1/2 cup granulated sugar (adjust slightly for sweetness preference)
- 1 tablespoon baking powder (ensure it’s gluten-free)
- 1 tsp guar gum (omit if your flour has a binder)
- 3/4 teaspoon salt (preferably fine sea salt for better distribution)
- 8 tablespoons frozen unsalted butter (grated or chopped into small pieces to ensure flakiness)
- 2 teaspoons orange zest (freshly grated for maximum citrus flavor)
- 1/2 cup frozen or fresh cranberries, halved (keep frozen if using to prevent bleeding during mixing)
- 1/2 cup whole milk yogurt (full-fat preferred for richness; Greek yogurt or sour cream works well too)
- 1 large egg, room temperature (helps bind the dough)
- 2 teaspoons pure vanilla extract (optional, but adds depth to the flavor)
For the Sweet Orange Glaze
- 1 cup powdered sugar (sifted for a smoother glaze
- Juice of 1 orange (about 3–4 tablespoons, adjust for consistency
- 1/4–1/2 teaspoon vanilla extract (optional, for added warmth in the flavor)

Instructions:
- Prepare the dry ingredients:
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agent and flavor. - Grate and incorporate the butter:
Using a box grater, grate the frozen butter directly into the dry ingredients. This step helps create flaky layers in the scones. Toss the grated butter into the flour mixture, then use your fingers to gently rub the butter into the flour until the mixture resembles coarse sand. Be careful not to overwork it. You could use a pantry cutter, but I prefer my fingers. - Add the orange zest:
Sprinkle the orange zest over the mixture, and use your fingers to massage it in, releasing its oils for maximum flavor. - Incorporate the cranberries:
Gently fold in the halved cranberries, ensuring they are evenly distributed throughout the mixture. If using frozen cranberries, keep them frozen until mixing to prevent bleeding. - Prepare the wet ingredients:
In a small bowl, whisk together the yogurt, egg, and vanilla extract until smooth. - Combine wet and dry ingredients:
Pour the yogurt mixture into the flour mixture. Using a fork, gently mix until the dough just comes together. Be cautious not to overmix, as this can lead to dense scones. - Shape and chill the dough:
Turn the dough out onto a piece of parchment paper. With your hands, gently shape it into a 6-inch round, about 1 inch thick. Cover loosely with plastic wrap and refrigerate for 20 minutes to firm up the butter. - Freeze, then rest the dough:
Transfer the dough to the freezer for 20 minutes to further chill. After freezing, let the dough rest at room temperature for 30 minutes—this step is crucial for ensuring tender scones. - Prepare to bake:
Preheat your oven to 500°F (260°C). Line a baking sheet with parchment paper. - Cut and bake the scones:
Using a sharp knife or bench scraper, cut the chilled dough into 6 equal wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart. Reduce the oven temperature to 425°F (220°C) and bake for 15 minutes, or until the scones are golden brown and cooked through. - Make the glaze:
While the scones are cooling, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, freshly squeezed orange juice, and vanilla extract. Adjust the consistency with more juice or sugar as needed. - Cool and glaze the scones:
Allow the scones to cool on the baking sheet for at least 30 minutes. Then move to a cooling rack and drizzle the glaze generously over top of the scones, letting it set before serving.

Perfect Pairings:
Beverages
- Hot Drinks
- Coffee: A medium roast coffee with citrusy or fruity notes complements the bright orange flavor.
- Earl Grey Tea: The bergamot in Earl Grey matches the citrus tones in the scones.
- Chai Latte: The warm spices of chai balance the tartness of cranberries.
- Hot Cocoa: A creamy, rich hot chocolate adds a comforting contrast.
- Cold Drinks
- Freshly Squeezed Orange Juice: Enhances the orange flavor in the scones.
- Iced Green Tea with Honey: Its light, floral notes pair well with the fruitiness.
- Sparkling Water with a Citrus Twist: A refreshing, subtle pairing.
Spreads and Toppings
- Sweet Spreads
- Orange Marmalade: Amplifies the citrus flavor.
- Honey Butter: Adds a creamy, sweet touch.
- Vanilla Bean Cream Cheese: A luxurious spread with a hint of vanilla.
- Lemon Curd: The tanginess complements the sweetness of the glaze.
- Savory Options
- Whipped Goat Cheese with Honey: The tangy and slightly savory flavor pairs beautifully with cranberries.
- Herbed Butter: A mix of unsalted butter with thyme or rosemary can add a unique, earthy twist.
Sides
- Fresh Fruit:
- A bowl of mixed berries (blueberries, raspberries, blackberries) complements the fruity flavors.
- Orange segments or a citrus fruit salad add a refreshing touch.
- Yogurt Parfait:
- Layer Greek yogurt, gluten-free granola, and cranberry or orange compote for a complementary side.
- Cheese Platter:
- Pair with a soft brie or creamy camembert for a sophisticated treat.
Seasonal Pairings
For festive occasions, pair the scones with:
- A glass of Prosecco or Mimosa for brunch.
- A warm mug of mulled cider or spiced cranberry punch for a cozy vibe.

Tips and Tricks:
Flour and Ingredient Selection
- Choose the Right Gluten-Free Flour Blend:
- Use a high-quality gluten-free all-purpose flour that contains xanthan gum or guar gum for structure. If your flour blend doesn’t include it, add 1/2 teaspoon per cup of flour.
- Avoid single flours like almond or coconut unless combined with others for balance.
- Use Frozen Butter:
- Keep butter very cold (frozen is ideal) and grate it into the flour mixture. This creates pockets of steam as it melts, resulting in flaky layers. Cold butter is KEY!
- Incorporate Fresh Ingredients:
- Use fresh orange zest and juice for bright flavor.
- Fresh or frozen cranberries work best; dried cranberries can be used if rehydrated in warm water or orange juice.
- Dairy Options:
- Use full-fat yogurt, cream, or buttermilk for richness. If dairy-free, opt for coconut cream or plant-based yogurt with a similar fat content.
Mixing and Handling the Dough
- Don’t Overmix:
- Mix the wet and dry ingredients just until combined. Overworking the dough will make the scones dense and tough.
- Keep Ingredients Cold:
- Work quickly to keep the butter and dairy cold, preventing the butter from melting before baking. You can chill the mixing bowl and utensils for extra insurance.
- Add Fruit Carefully:
- Gently fold in cranberries or other mix-ins to avoid breaking them or overmixing the dough.

Shaping and Chilling
- Shape with Minimal Handling:
- Pat the dough into a round rather than rolling it out to avoid compressing it. This keeps the scones tender.
- Chill the Dough:
- Refrigerate the shaped dough for at least 20 minutes (or freeze for 15) before baking. This firms the butter and prevents scones from spreading.
Baking Tips
- Preheat the Oven Properly:
- Start with a high temperature (e.g., 500°F) and reduce it once the scones are in the oven (e.g., 425°F). This creates steam for better rise.
- Use Parchment or a Silpat:
- Line the baking sheet to prevent sticking and promote even browning.
- Watch the Baking Time:
- Gluten-free scones can dry out quickly. Check them a couple of minutes before the recipe time ends, and remove them as soon as they are golden and firm.
Flavor Enhancements
- Layer the Flavor:
- Massage the orange zest into the sugar before mixing to release its oils.
- Add a pinch of cinnamon or cardamom for warmth and depth.
- Perfect the Glaze:
- Make the glaze thick enough to coat but thin enough to drizzle. Add a touch of orange zest for extra zing.
Serving and Storing
- Serve Fresh:
- Scones are best enjoyed on the day they’re baked. If needed, reheat them in a 300°F oven for a few minutes.
- Freeze for Later:
- Freeze unbaked scones on a tray, then transfer to a freezer bag or airtight container. Bake directly from frozen, adding a couple of extra minutes to the bake time.

Check out the recipe card below for this gluten-free orange cranberry scones recipe!

Gluten Free Cranberry Orange Scone Recipe | with glaze
Ingredients
- 240 grams gluten free AP flour add 1 tsp guar gum if the blend doesn't have a binder
- 1/2 cup granulated sugar
- 1 tablespoons baking powder
- 3/4 tsp salt
- 8 tablespoons frozen butter
- 2 tsp orange zest
- 1/2 cup cranberries halved
- 1/2 cup whole milk yogurt
- 1 egg room temperature
- 2 tsp vanilla
Glaze
- 1 cup powdered sugar
- Juice of 1 orange
- 1/4 vanilla extract
Instructions
- In a large bowl, whisk the flour, sugar, baking powder and salt together.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agent and flavor.
- Using a box grater, grate the frozen butter directly into the dry ingredients. This step helps create flaky layers in the scones. Toss the grated butter into the flour mixture, then use your fingers to gently rub the butter into the flour until the mixture resembles coarse sand. Be careful not to overwork it. You could use a pantry cutter, but I prefer my fingers.
- Sprinkle the orange zest over the mixture, and use your fingers to massage it in, releasing its oils for maximum flavor.
- Gently fold in the halved cranberries, ensuring they are evenly distributed throughout the mixture. If using frozen cranberries, keep them frozen until mixing to prevent bleeding.
- In a small bowl, whisk together the yogurt, egg, and vanilla extract until smooth.
- Pour the yogurt mixture into the flour mixture. Using a fork, gently mix until the dough just comes together. Be cautious not to overmix, as this can lead to dense scones.
- Turn the dough out onto a piece of parchment paper. With your hands, gently shape it into a 6-inch round, about 1 inch thick. Cover loosely with plastic wrap and refrigerate for 20 minutes to firm up the butter.
- Transfer the dough to the freezer for 20 minutes to further chill. After freezing, let the dough rest at room temperature for 30 minutes—this step is crucial for ensuring tender scones.
- Preheat your oven to 500°F (260°C). Line a baking sheet with parchment paper.
- Using a sharp knife or bench scraper, cut the chilled dough into 6 equal wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart. Reduce the oven temperature to 425°F (220°C) and bake for 15 minutes, or until the scones are golden brown and cooked through.
- While the scones are cooling, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, freshly squeezed orange juice, and vanilla extract. Adjust the consistency with more juice or sugar as needed.
- Allow the scones to cool on the baking sheet for at least 30 minutes. Then move to a cooling rack and drizzle the glaze generously over top of the scones, letting it set before serving.