Cranberry Orange Scones Glaze (Print)

Buttery scones featuring tart cranberries and orange zest with a sweet glaze for breakfast or tea.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 tablespoon orange zest (from about 1 large orange)

→ Cold Ingredients

06 - 1/2 cup unsalted butter, cold and cubed

→ Wet Ingredients

07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup fresh or frozen cranberries (if frozen, do not thaw)

→ Glaze

11 - 1 cup powdered sugar
12 - 2–3 tablespoons fresh orange juice
13 - 1 teaspoon orange zest

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest until evenly mixed.
03 - Add the cold, cubed butter to the dry ingredients. Cut it in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until fully combined.
05 - Pour the wet mixture into the dry ingredients and add cranberries. Gently mix until a shaggy dough forms, taking care not to overwork it.
06 - Turn dough onto a lightly floured surface. Pat gently into a 1-inch thick circle approximately 7 to 8 inches in diameter.
07 - Cut the dough circle into 8 equal wedges. Place them spaced slightly apart on the prepared baking sheet.
08 - Brush the tops of each scone lightly with heavy cream to promote browning.
09 - Bake for 16 to 18 minutes, or until golden brown and cooked through.
10 - Allow scones to cool on the baking sheet for 10 minutes before transferring to a wire rack.
11 - Whisk powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle over scones while slightly warm.

# Expert Advice:

01 -
  • The orange zest wakes up the whole batch, cutting through the richness of the butter.
  • Cranberries add little tart pops that keep each bite interesting.
  • The glaze is optional but once you drizzle it on, youll never skip it again.
02 -
  • Cold butter is non-negotiable, if it starts to soften while you work, stick the bowl in the fridge for five minutes.
  • Don't overmix the dough or the scones will bake up dense and tough instead of tender.
  • Frozen cranberries go straight into the dough, thawing them makes the dough wet and streaky.
03 -
  • Use a bench scraper to cut the dough cleanly without smashing the edges, which helps them rise evenly.
  • Brush the tops with cream right before baking, not earlier, or it soaks in and you lose that shine.
  • Taste your orange juice before adding it to the glaze, if it's too tart, add a pinch more powdered sugar.

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