Cranberry Orange Scones Glaze (Printable)

Buttery scones bursting with tart cranberries and bright orange zest, topped with a sweet citrus glaze.

# What You'll 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

→ Flavorings

05 - 1 tablespoon finely grated orange zest

→ Fats

06 - 1/2 cup cold unsalted butter, cut into small cubes

→ Wet Ingredients

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

→ Add-Ins

10 - 1 cup fresh or dried cranberries

→ Orange Glaze

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

# How to Make It:

01 - Preheat 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.
03 - Add cold butter and cut it into the flour using a pastry blender or your fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
05 - Pour the wet mixture into the dry ingredients and stir gently until just combined.
06 - Fold in cranberries. Do not overmix.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick circle, about 7 inches diameter.
08 - Cut into 8 wedges and arrange on prepared baking sheet, leaving space between scones.
09 - Brush tops with a little heavy cream. Bake for 16-18 minutes, or until golden brown.
10 - Remove from oven and cool on a wire rack.
11 - Whisk powdered sugar, orange juice, and orange zest until smooth and pourable.
12 - Drizzle glaze over cooled scones. Allow to set before serving.

# Expert Advice:

01 -
  • The combination of tart cranberries and sweet orange zest wakes up your entire kitchen
  • These scones come together faster than you'd think, perfect for unexpected guests or a weekend treat
02 -
  • Cold butter and cream are non negotiable here, warm ingredients will give you dense, flat scones instead of flaky ones
  • Overmixing the dough is the number one mistake, stop mixing as soon as the flour is mostly incorporated
03 -
  • If your kitchen is particularly warm, refrigerate your shaped scones for 15 minutes before baking to help them hold their shape
  • Use a microplane or zester for the orange zest to avoid the bitter white pith, which can make your scones taste unpleasant

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