Homemade Cranberry Ricotta Scones feature supremely soft centers, crunchy tops, and a sweet orange glaze. These scones are flaky, buttery, and loaded with fresh cranberries! A pop of orange zest and a sweet glaze make them the ultimate holiday treat!
Cranberry Scones Recipe
As I write this post I’m sitting on our little couch enjoying some healing ginger tea and nibbling on the very last of these scones.
The one thought pulsing through my brain? MUST MAKE MORE. Yes, these cranberry scones are distractingly delicious and dangerously easy. Let’s do this!
But first. Let’s take a second to stop and stare…
↑ Aren’t they beautiful?! The combination of ruby red and vibrant orange are just hypnotizing ♥♥♥
If you’re new to baking, making flaky, buttery, bakery-style scones at home may feel a bit intimidating – but it doesn’t have to be! The core recipe for these scones are made with very simple ingredients: flour, salt, baking powder, baking soda, sugar, butter, egg, ricotta cheese, and milk. I bet you have most of those ingredients already at home, right? The ricotta cheese is definitely the most unique ingredient in that list. Adding ricotta cheese to scones makes them super soft and sweet.
Homemade Ricotta Option
If you cannot find ricotta cheese in a store near you, use my recipe for homemade ricotta cheese; it’s so simple!
Scones need COLD butter
I’ve said it before and I shall say it again; my #1 rule for scones is COLD butter.
Why cold butter? Cold butter is what makes your scones crumbly and tender.
If your butter is warm and melts before baking you’re going to lose all those buttery layers that are essential in a scone.
When it comes time to add the butter into the dough, you should resist using your hands, since body heat will quickly make the butter melt. Instead use a pastry cutter or two forks. My favorite method is grating the butter then quickly working it into the dough with my pastry cutter.
Shaggy Dough
Don’t be surprised if your dough looks like a big shaggy mess when you dump it out onto your work surface. This is normal! You’re going to need a little patience while you need the dough into a workable consistency, but trust me – you can do this! I find a well floured work area and lightly floured hands help a lot here.
Once you have the dough in a nice neat ball, you’ll simply press down and into a circle. Then slice the dough into 8 scones.
While the scones are baking, you can make your simple orange glaze. This glaze is seriously easy! All you need is confectioners’ sugar, orange juice, orange zest, and a pinch of salt. Whisk together until smooth, and viola – you’ve got glaze.
More Cranberry Recipes:
- Easy Apple Cranberry Crisp
- Cranberry Banana Muffins
- Dark Chocolate Cranberry Orange Slice and Bake Cookies
- Cranberry Orange Pancakes
- White Chocolate Cranberry Bundt Cake
- Cranberry Orange Ricotta Pound Cake
Warning: These glazed cranberry scones are so good you may find yourself searching for any excuse to make another batch 😉 Enjoy!

Cranberry Ricotta Scones
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 teaspoon orange zest
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup (Whole Milk) Ricotta Cheese
- 3 tablespoons Whole Milk
- 1 cup cranberries, fresh or frozen (If using frozen, do not thaw first), roughly chopped
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
- 2 tablespoons sugar, for sprinkling
For the (optional) orange glaze:
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
- Pinch of salt
- 3/4 cup confectioners sugar, more if needed
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl mix together the flour, salt, baking powder, baking soda, sugar, and orange zest.
- Cut the butter into small cubes then, using two forks or a pastry cutter, quickly work it into the mixture until it resembles a coarse meal. Set aside.
- In a small bowl whisk together the egg, ricotta cheese, and milk. Add to flour and butter mixture and use a fork to stir everything together until just moistened.
- Add in the chopped cranberries and gently fold them into dough with a spatula.
- Pour the shaggy dough out onto a clean, lightly floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Leave an inch or so between each scone as they do spread a little.
- Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for 18-20 minutes, or until the tops are lightly golden brown. Cool scones on the pan for 10 minutes, then top with glaze and serve warm.
For the glaze:
- In a small bowl whisk together the orange juice, zest, salt, and confectioners sugar. Drizzle over warm scones and serve at once.
Hey Ashley, Thanks you for sharing with us the great recipe. Looks so delicious. When I look at your blogposts, I wonder which camera are you using to take the photos? I and my wife tried to take some photos of our cakes but … the photos do not look like yours. Could you share the tips?
Thank you!
Hi Lawrence. Thank you so much! Below I’ve included an affiliate link to the camera and lens I own. Also, I edit my photos in lightroom 5.
Canon Digital Rebel XSi 12.2 MP Digital SLR Camera (Black Body Only)

Canon EF-S 15-85mm f/3.5-5.6 IS USM UD Standard Zoom Lens for Canon Digital SLR Cameras
Yeah thanks Ashley, I know what I need to do now is taking a beginner Photoshop cource and invest in a better lens.
I love to bake and invite some friends for Sunday brunch. This is a great recipe. Can I omit the sugar on top? Also, I am trying my hand making fresh ricotta cheese. I will keep you posted on the outcome. Thanks for the recipe.
Hi Monique. Weekend brunch is the best! You may absolutely omit the sugar on top. I hope you enjoy! xoxo
It’s great , your image is very sharp
These are fantastic! I made them exactly as written. They were tender and very tasty. Definitely will be my go-to scone recipe from now on. Next batch I will make into mini scones.
So happy they were a hit, Christine 🙂
Yummy! Thanks for sharing the recipe. I’m thinking about baking these for Christmas morning breakfast.
Yay! I hope you enjoy them 🙂 Happy holidays!
Can we substitute fresh raspberries in place of cranberries?
Hi Terri. It should work, although the scones may be much moister due to the juiciness of the raspberries. I would start with 1/2 cup.
Are these ok to make a day ahead or will they be stale and hard. Not sure I want to bake on Christmas morning.
Discovered your blog on Country Living Magazine FB page & so glad I did. Definitely making these for Christmas morning! Would these freeze well? Maybe leave off the glaze until after thawing.
Hi! Thinking about making these for Christmas morning as well. How much can I do ahead of time?
I love scones but have never baked them myself. These were better than any I have eaten from a coffee shop. Just the right amount of sweetness with subtle flavors. The tenderness and moistness were incredible. I will be making these again…maybe with just a bit more orange zest in the batter. Thank you for sharing this recipe!
I made these on Christmas and my entire family kept saying how they were better than Starbucks scones! I must have sent the recipe to at least ten other people! I’ve tried so many scone recipes and they always tend to be dry, but the ricotta makes these perfectly moist. These will definitely be my go-to scones from now on. Thank you!!
Can the dough be made ahead of time then baked the morning I need them?
I just made these today. I’ve never attempted to make scones before but I’ve eaten plenty. This was a delicious recipe. The scone by itself had a nice texture, but bland. It was good with butter if you would prefer to leave the glaze off, and when I tried the glaze it was phenomenal. The glaze really took it to the next level. For those who aren’t bakers, this was a very easy recipe to attempt.
Could you make these with leftover cranberry sauce, or do they need fresh cranberries?
Can these be made with craisins? I’m debating if I should stick them in some hot water to moisten them again and if I should change quantities. Thanks!
These are absolutely the best scones. They’re so moist and everyone I’ve given them to said that they were the best scones they ever had. They are very easy to make and are delicious!
Made these today for the 1st time. This recipe is a keeper, for sure. I made the frosting with juice from mandarin oranges and I don’t think I want any other kind of icing ~ ever. I’m delighted to make scones without cream; the ricotta makes them wonderful. I also use turbinado sugar on top instead of granulated; makes them sparkle and it’s crunchy.