Cranberry Orange Scones Glaze (Printable)

Buttery scones bursting with cranberries and 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 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 to 3 tablespoons fresh orange juice
13 - 1 teaspoon orange zest

# How-to Steps:

01 - Set 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.
03 - Add cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until combined.
05 - Pour wet ingredients into the dry mixture, add cranberries, and gently mix just until a shaggy dough forms, avoiding overmixing.
06 - Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle approximately 7 to 8 inches in diameter.
07 - Cut the dough circle into 8 wedges and place them on the prepared baking sheet, spacing slightly apart.
08 - Brush the tops of the wedges with a little heavy cream to promote a golden finish.
09 - Bake for 16 to 18 minutes or until the scones are golden brown and cooked through.
10 - Allow the 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, then drizzle over the slightly warm scones before serving.

# Expert Pointers:

01 -
  • The cranberries stay tart and juicy even after baking, cutting through all that buttery richness.
  • You can have warm scones on the table in under 40 minutes without any complicated steps.
  • The orange glaze adds just enough sweetness without making them taste like dessert.
02 -
  • Overmixing the dough will make your scones dense and tough, so stir just until things come together.
  • Cold butter is absolutely critical, if it softens too much before baking you lose the flaky layers.
  • Don't skip brushing the tops with cream, it's what gives you that bakery-style golden color.
03 -
  • Use a bench scraper to cut the dough cleanly without twisting, twisting seals the edges and prevents rise.
  • If your kitchen is warm, chill the shaped wedges in the fridge for 10 minutes before baking for even flakier results.
  • Taste your glaze before drizzling, you can always add more orange juice or powdered sugar to get the consistency just right.

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