Cranberry Orange Scones Glaze

Last winter, during that week where everything felt gray and endless, I found three sad oranges in the fruit bowl and a bag of cranberries I'd forgotten about. Sometimes the best baked goods happen when you're trying to brighten up a gloomy Tuesday afternoon. The smell that filled my kitchen when these went into the oven was exactly what I needed, warm citrus cutting through winter's chill.

I made these for my friend Sarah's birthday brunch last spring, and she actually stopped mid conversation after her first bite. That moment when someone takes a bite of something you baked and their eyes go wide, that's the whole point of sharing food, isn't it? Now she texts me whenever she sees fresh cranberries at the market, just to remind me of that morning.

Ingredients

• 2 cups (250 g) all-purpose flour: The foundation of tender scones, using flour that's been sitting at room temperature helps create a flaky texture
• 1/3 cup (65 g) granulated sugar: Just enough sweetness to balance the tart cranberries without becoming a dessert
• 1 tablespoon baking powder: This gives your scones that beautiful rise, make sure yours is fresh
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness
• 1 tablespoon finely grated orange zest: The real star here, zest your orange before you juice it and watch out for the bitter white pith
• 1/2 cup (115 g) cold unsalted butter, cut into small cubes: Keep this ice cold, I sometimes pop it in the freezer for 15 minutes before starting
• 2/3 cup (160 ml) cold heavy cream, plus more for brushing: Creates tenderness, cold cream helps keep those butter bits intact
• 1 large egg: Adds structure and richness, let it come to room temperature for easier mixing
• 1 teaspoon pure vanilla extract: Rounds out the citrus flavors beautifully
• 1 cup (120 g) fresh or dried cranberries: If using dried, soak them in warm water for 5 minutes and drain, they'll plump up nicely
• 1 cup (120 g) powdered sugar: For the glaze that makes everything look and taste professional
• 2–3 tablespoons fresh orange juice: Enough to create a pourable glaze, start with less and add more as needed
• 1/2 teaspoon finely grated orange zest: Extra zest in the glaze gives you that beautiful speckled look and bright orange flavor

Instructions

Preheat your oven:

Get your oven to 400°F (200°C) and line a baking sheet with parchment paper, doing this first means you won't feel rushed later.

Mix the dry ingredients:

In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest until everything's evenly distributed.

Cut in the butter:

Add those cold butter cubes and work them into the flour with a pastry blender or your clean fingertips until it looks like coarse crumbs, some pea-sized bits are perfectly fine and will make your scones flaky.

Whisk the wet ingredients:

In another bowl, combine heavy cream, egg, and vanilla extract until smooth and well blended.

Combine everything:

Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no dry streaks remain, a few flour patches are okay.

Add the cranberries:

Fold in your cranberries gently, being careful not to overmix the dough which can make scones tough.

Shape the dough:

Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick and 7 inches across, handle it as little as possible.

Cut and arrange:

Cut the circle into 8 wedges like a pizza and place them on your baking sheet with space between them for rising.

Brush and bake:

Lightly brush the tops with a bit of heavy cream, then bake for 16–18 minutes until they're a beautiful golden brown.

Cool completely:

Let the scones rest on a wire rack until completely cool before glazing, otherwise the glaze will slide right off.

Make the orange glaze:

Whisk together powdered sugar, orange juice, and orange zest until smooth and thick enough to coat a spoon.

Glaze and serve:

Drizzle that beautiful orange glaze over your cooled scones and let it set for about 15 minutes before serving.

Save

These scones have become my go to whenever I need to bring something to a gathering, because they're impressive but honestly pretty simple. The way the orange glaze catches the light makes them look like they came from a bakery, but your kitchen will smell better than any shop ever could.

Making Them Your Own

I've learned that half the fun of scones is experimenting with different combinations while keeping the basic ratios the same. Try swapping some cranberries for chopped dried apricots or pecans for a different texture profile.

Getting That Bakery Finish

For extra crunch on top, sprinkle coarse sugar over the scones right after brushing them with cream, before they go into the oven. That little bit of sparkle and crunch makes them feel extra special.

Storage And Freezing Tips

These scones are honestly best the day they're made, when the exterior is still slightly crisp and the inside is tender. If you need to store them, keep them in an airtight container for up to 2 days, though the texture will soften a bit. You can also freeze unglazed scones tightly wrapped for up to a month, then thaw and glaze whenever you need a quick treat.

• Always glaze frozen scones after they've been thawed and brought to room temperature
• Refresh day old scones in a 300°F oven for about 5 minutes to restore some crispness
• Wrap individually in plastic wrap before freezing for easy portion control later

Save

There's something so satisfying about pulling a tray of freshly baked scones from the oven, isn't there? Hope these bring a little bright citrus joy to your kitchen.

Recipe FAQs

→ How do I keep the scones tender?

Use cold butter and mix just until combined to maintain a flaky texture. Avoid overworking the dough.

→ Can I use dried cranberries instead of fresh?

Yes, soak dried cranberries in warm water for 5 minutes, then drain to rehydrate before folding them into the dough.

→ What is the best way to apply the orange glaze?

Whisk powdered sugar, fresh orange juice, and zest until smooth, then drizzle over cooled scones for a shiny finish.

→ Can these scones be frozen?

Yes, freeze unglazed scones tightly wrapped for up to one month. Glaze after thawing and cooling.

→ How do I add extra crunch to the scones?

Sprinkle coarse sugar on top before baking to add a subtle crunch and a sparkling finish.

→ Is it possible to substitute half the cranberries?

Yes, replacing half of the cranberries with chopped dried apricots adds a delightful twist.