Cranberry Orange Scones Glaze (Printable Version)

Buttery scones with tart cranberries and bright orange zest finished 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
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 more 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 to 3 tablespoons fresh orange juice
13 - 1 teaspoon orange zest

# Directions:

01 - Preheat the oven to 400°F and 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 cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until smooth.
05 - Pour the wet mixture into the dry mixture, add cranberries, and gently stir just until a shaggy dough forms without overmixing.
06 - Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle approximately 7 to 8 inches wide.
07 - Slice the dough circle into 8 wedges and place them on the prepared baking sheet, spaced slightly apart.
08 - Brush the tops of the wedges with a little heavy cream to promote browning during baking.
09 - Bake in the preheated oven for 16 to 18 minutes until the scones are golden and fully cooked.
10 - Allow the scones to cool on the baking sheet for 10 minutes before transferring to a wire rack.
11 - Whisk together powdered sugar, fresh orange juice, and orange zest until smooth, then drizzle the glaze over the warm scones before serving.

# Top Tips:

01 -
  • The cranberries stay tart and jammy, never mushy, cutting through the buttery crumb perfectly.
  • Orange zest in both the dough and glaze makes every bite taste bright and alive, not heavy.
  • They come together fast enough for a weekday treat but feel special enough to serve guests.
02 -
  • Do not overmix the dough or the scones will turn out dense and bready instead of tender and crumbly.
  • Frozen cranberries work just as well as fresh, but never thaw them first or the dough will turn pink and wet.
  • Brush the tops with cream before baking, it creates a beautiful golden crust that makes them look bakery-quality.
03 -
  • Grate the butter on a box grater if it is too soft to cube, then freeze it for five minutes before cutting it in.
  • Add the glaze while the scones are still slightly warm so it soaks in a little and stays glossy.
  • If the dough feels too sticky, flour your hands lightly instead of adding more flour to the dough itself.

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