Cranberry Orange Scones Glaze

I made these on a gray Saturday morning when I had nothing planned and an orange rolling around in the fruit bowl. The kitchen smelled like a citrus grove by the time I zested it, and I tossed in a bag of cranberries I'd frozen after Thanksgiving. They baked up golden and crackly on top, and I ate one still warm with butter melting into the edges.

I brought a batch to a friend's brunch once, still warm in a towel-lined basket. Someone asked if I'd bought them from a bakery, and I tried not to look too smug. They disappeared in minutes, and I had to write the recipe on a napkin for three people before I left.

Ingredients

• All-purpose flour: The backbone of the scone, giving structure without making them tough if you don't overmix.
• Granulated sugar: Just enough sweetness to balance the tart cranberries without turning these into dessert.
• Baking powder: The magic that makes them rise tall and tender, so check the date on your tin.
• Salt: A small amount that sharpens all the other flavors and keeps the scone from tasting flat.
• Orange zest: This is where the brightness lives, use a microplane and avoid the bitter white pith.
• Unsalted butter, cold and cubed: Cold butter creates steam pockets as it melts, which means flaky layers.
• Heavy cream: Adds richness and moisture, plus a little extra for brushing gives that beautiful golden top.
• Egg: Binds everything together and adds tenderness to the crumb.
• Vanilla extract: A quiet note in the background that rounds out the citrus.
• Cranberries: Fresh or frozen both work, just don't thaw them or they'll bleed and turn the dough pink.
• Powdered sugar: Dissolves smoothly into the glaze without any graininess.
• Fresh orange juice: Use the orange you just zested, the flavor is so much brighter than bottled.

Instructions

Preheat and prep:

Get your oven to 400°F and line a baking sheet with parchment so nothing sticks. This high heat is what gives you that crisp exterior.

Mix the dry base:

Whisk the flour, sugar, baking powder, salt, and orange zest in a big bowl until the zest is evenly distributed and everything smells citrusy.

Cut in the butter:

Work the cold cubed butter into the flour with a pastry cutter or your fingertips until it looks like wet sand with some pea-sized bits. Those butter chunks are your future flaky layers.

Combine wet ingredients:

Whisk the cream, egg, and vanilla in a smaller bowl until smooth and pale yellow.

Bring it together:

Pour the wet mix into the dry, toss in the cranberries, and stir gently with a fork just until a shaggy dough forms. It should look a little rough, not smooth.

Shape the dough:

Turn it out onto a floured counter and pat it into a circle about an inch thick and 7 to 8 inches across. Handle it as little as possible.

Cut into wedges:

Slice the circle into 8 triangles like a pizza and space them on the baking sheet with a little room between each.

Brush with cream:

Dab a little heavy cream on top of each scone with a pastry brush or your fingers for that glossy golden finish.

Bake:

Slide them into the oven for 16 to 18 minutes until the tops are golden and the edges just start to brown.

Cool slightly:

Let them sit on the baking sheet for 10 minutes to firm up, then move to a wire rack.

Make the glaze:

Whisk the powdered sugar, orange juice, and zest until it's smooth and pourable, then drizzle it over the scones while they're still a little warm so it soaks in.

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The first time I glazed these, I did it right out of the oven and it melted into a puddle. Now I wait until they've cooled just enough that the glaze sets into a sweet, glossy shell with a little drip down the sides. That's the moment they go from homemade to something that looks like it came from a cafe window.

How to Store and Freeze

These scones keep for two days in an airtight container at room temperature, or up to five days in the fridge. If you want to freeze them, do it before glazing and wrap each one tightly in plastic, then foil. Reheat from frozen at 350°F for about 10 minutes, let them cool slightly, and glaze just before serving.

Ingredient Swaps and Add-Ins

If you don't have fresh or frozen cranberries, dried ones work in a pinch, just soak them in hot water for five minutes and drain well. You can add a quarter teaspoon of cinnamon to the dry ingredients for a warmer spice note, or swap the cranberries for blueberries or chopped dried apricots if that's what you have.

Serving Suggestions

I love these with a pot of Earl Grey or a strong black coffee, but they're also perfect alongside a mimosa at brunch. Serve them with butter, clotted cream, or even a little orange marmalade if you want to lean into the citrus.

• Pair with hot tea or coffee for a cozy breakfast.
• Serve warm with butter or clotted cream for extra indulgence.
• Bring them to a brunch and watch them vanish before the eggs are gone.

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These scones have become my go-to when I want something that feels special but doesn't take all morning. The smell alone is worth it, and that first bite with the glaze still a little soft is hard to beat.

Recipe Questions & Answers

→ How do I prevent the scones from becoming dense?

Handle the dough gently and avoid overmixing to keep the scones light and tender.

→ Can I use dried cranberries instead of fresh or frozen?

Yes, soak 3/4 cup of dried cranberries in hot water for 5 minutes, drain, and then add to the dough.

→ What is the best way to achieve a golden crust?

Brushing the tops with heavy cream before baking helps create a beautiful golden finish.

→ Can these scones be frozen?

Yes, freeze before or after baking. Thaw and apply glaze just before serving for best results.

→ What type of tea pairs well with these scones?

Earl Grey tea complements the citrus and cranberry flavors nicely, enhancing the overall experience.