These gluten-free cranberry scones with homemade orange icing are full of incredible fall flavors. They have the perfect texture, and nobody will know these gluten free cranberry orange scones are gluten free. Use fresh or frozen cranberries.

Iced cranberry scones on a wire rack.

Friends, I am really excited about my new scones recipe. These scones have the perfect scone texture! Serve these scones with breakfast, brunch, or tea time! They taste as if they came from a bakery.

I used fresh cranberries because they are fresh in stores now, but frozen cranberries are also fine. See the FAQ section for frozen cranberry tips.

If you love scones as much as we do, I have quite a few delicious sweet and savory gluten free scones recipes to try!

Why Make This Recipe:

  1. The sweet-tart flavor from the combination of cranberries and orange gives these scones incredible flavors.
  2. These scones are easy to make, as I did, or in a scones pan.
  3. They taste incredible, and they are easy to make with little effort.
  4. You can freeze these scones (probably without the icing unless you flash-freeze them before placing them in a freezer bag.)

This is an amazing recipe! looking for something to bake with leftover fresh cranberries and found this. So delicious!!! thank you!

Rachel C., Pinterest comment
Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

Photos of the cranbery scones ingredients.
  • Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. Other blends should work, but some may need more or less liquid than others, depending on the starch content.
  • Xanthan Gum – If your blend doesn’t contain either xanthan or guar gum, you must add one teaspoon to your dry ingredients.
  • Butter – Use unsalted butter. If you are dairy-free, use plant-based butter.
  • Baking Powder – To get a good rise, you must use a lot of baking powder. I highly recommend aluminum-free baking powder. The regular baking powder leaves a bad metallic aftertaste.
  • Salt – Use kosher or sea salt.
  • Milk – You can use milk or non-dairy milk in this recipe. I used Milkadamia macadamia nut milk.
  • Vanilla – Use pure vanilla extract.
  • Cranberries – Fresh is best. Frozen is okay, too.

If it isn’t fall season and you can’t find fresh cranberries, try these Gluten Free Orange Scones.

Tips For Success:

  1. Be sure your butter is very cold. It helps make those flaky layers.
  2. Use unsalted butter. Trust me on this.
  3. Use the pastry cutter to make the crumbs of butter small. If your butter chunks are too large, you will see butter running on the baking pan.
  4. Use the spoon or leveling method to measure your gluten-free flour accurately. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Recipe Step-By-Step Directions:

Preheat your oven to 350º F and ensure the oven rack is in the middle position in your oven.

Photos of steps 1 and 2 making the cranberry scones.

Step 1: In a large mixing bowl, add the dry ingredients and whisk to blend them.

Step 2: Cut the cold butter into chunks and add them to the dry ingredients. Use a pastry blender to cut the cold butter into the flour mixture. You want to cut in the butter until it resembles crumbs.

Photos of steps 3 and 5 making cranberry scones.

Step 3: Add the cranberries and orange zest to the dry, crumbly mixture.

Step 4: Add the egg, vanilla, and non-dairy milk to a medium-sized bowl. Whisk to blend them.

Step 5: Pour the wet ingredients into the flour cranberry mixture. Mix it into a dough ball.

Photos of steps 6 and 7 making the cranberry scones.

Step 6: Line a cookie sheet with parchment paper. Add the dough ball and press it into a circle shape. You want the dough 1 ½ inches thick.

Step 7: Use a sharp knife to score the dough. You want to add cut marks without cutting too deep into the dough.

Step 8: Bake the scones for 25-30 minutes. The actual baking time will vary depending on the thickness of your scones.

Step 9: Remove the scones from the oven and set them on a cooling rack.

A small bowl of orange glaze.

Step 10: While the scones are cooling, add the powdered sugar and orange juice to a small bowl. If you like a thicker glaze, use more powdered sugar. Whisk to blend it. Drizzle it over the cooled scones. Enjoy!!

This homemade orange icing is best with freshly squeezed orange juice. This orange glaze would also taste incredible on my grandma’s homemade Gluten Free Bread Pudding!

Baked scones on a cookie sheet.

These gluten free cranberry scones are incredible with or without the icing! If you love cranberries as much as I do, check out my incredible gluten free cranberry recipes.

Recipe FAQ:

Can you make these scones dairy-free?

Yes, use plant-based butter and milk to make these scones dairy-free.

Can you make these scones egg-free?

I have not tested any egg-free versions. If you try this, please come back and let us know how they turned out.

How do you store gluten free scones?

Store these gluten free scones in an airtight container in the refrigerator. They should keep fresh for up to 3-4 days.

How do you freeze scones?

Freeze the scones by placing them in a freezer bag. They will keep fresh for up to 3 months.

If you love holiday flavors, try these Gluten Free Gingerbread Scones too!

A close up of an orange cranberry scone.

This recipe totally rocks! I used Namaste brand gluten free flour which is different than the gf flour listed. The texture is amazing. Highly recommend!”

Elizabeth E., Pinterest

More Gluten Free Scones Recipes:

baked scones on a cookie sheet.

Gluten Free Cranberry Orange Scones

Sandi Gaertner
Delicious homemade gluten free cranberry orange scones. They are topped with an orange glaze.
4.94 from 16 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Bread Recipe, Gluten Free Scones
Cuisine American
Servings 8 scones
Calories 325 kcal


  • 2 cups gluten free flour blend * see notes
  • ½ cup sugar
  • 2 teaspoons baking powder aluminum-free
  • teaspoon salt
  • 2 large eggs
  • ½ cup milk or non-dairy milk
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter * see note for dairy-free options
  • cup fresh cranberries * see note
  • 1 tablespoon orange zest


  • ¾ cup powdered sugar
  • 2 tablespoons orange juice with pulp, use more for a thinner icing


  • Preheat the oven to 350º F.
  • In a large mixing bowl add the dry ingredients (the flour through the salt on the list).
  • Add cold butter chunks to the dry ingredients and use a pastry cutter to cut the butter into the flour mixture. The mixture should resemble crumbs when you are done.
  • Add the wet ingredients to a medium bowl. Whisk to blend.
  • Pour the wet ingredients into the dry ingredients. Mix into a scone dough.
  • Place parchment paper on a baking sheet and add the dough to the middle. Press the dough into a circle shape about 1 ½ inches thick.
  • Use a sharp knife to score the dough into 8 slices. Don't cut the dough all the way through.
  • Bake the scones for 25-30 minutes, depending on the thickness.
  • Remove the scones from the oven and use a knife to cut through the score lines.
  • Move the scones to a cooling rack. Drizzle the orange icing when the scones have cooled.


  • Add the powdered sugar and orange juice in a small bowl. Whisk into icing and drizzle over the scones.


  1. I tested this recipe with King Arthur Measure for Measure GF blend. Other blends should also work well. If your blend doesn’t contain xanthan or guar gum, add one teaspoon to the dry ingredients.
  2. Use a plant-based cold butter if you are dairy-free.
  3. If you want to use frozen cranberries, thaw them and drain the excess liquid before adding them to the scones mixture.
  4. Store in an airtight container for up to 3 days. You can also freeze the scones in a freezer bag for up to 3 months.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1sconeCalories: 325kcalCarbohydrates: 48gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 71mgSodium: 62mgPotassium: 158mgFiber: 4gSugar: 26gVitamin A: 489IUVitamin C: 5mgCalcium: 96mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating


  1. 4 stars
    I loved how easy this recipe was. I did not use the orange (long story) but they came out perfect. I used Robin Hood glutten free flour and dried cranberries I pre soaked in a vanilla, sugar water mix to plump them up.

    I am allergic to eggs so I used an egg replacer and brushed them with coconut milk just before baking to help brown them up.

  2. 5 stars
    I used to love the orange scones from Panera Bread Co. before I had to be gluten free. These are actually BETTER! I used King Aurthur flour and let it rest before baking. I can’t wait to bake these again for Christmas.

  3. 5 stars
    This was super easy to make and so delicious and moist. I used a little less sugar. I loved that the scones did not have to be rolled out. I did not have milk so mixed a 1/4 cup of plain Greek yogurt with 1/4 cup water. I did not put the glaze on as I don’t like things too sweet. I plan to try the recipe with blueberries and dark chocolate next. Thank you!

    1. Hi Cindy, what flour blend are you using? Every single flour blend has a different measurement. I can only surmise in grams…If I say one measurement, your flour may not weigh that much. They all have different starch to grain ratios.

  4. 5 stars
    I added Orange Zest (1T.) to the Scone dough too. I like the layered Orange flavor and it just punches it up a bit more. So pretty for Christmas morning….they were requested again, so I’m making them tomorrow for New Year’s Day brunch.
    Also used the Orange flavored Cranberries from Trader Joe’s.

  5. 5 stars
    Made these this morning with Alaska cranberries. My husband loved them! Sharing the rest with grandkids tomorrow 😊

  6. 5 stars
    Absolutely delicious! My non-gluten free husband ate almost all of them. Today I made another batch using raspberries and blueberries with a lemon glaze. So yummy! Making these scones for our holiday breakfast!