Cranberry Orange Scones Glaze (Printable View)
Fluffy scones filled with cranberries and orange zest, finished with a sweet and tangy glaze.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1/3 cup granulated sugar (65 g)
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed (115 g)
06 - 1/2 cup heavy cream, plus extra for brushing (120 ml)
07 - 1 large egg
08 - 1 tablespoon orange zest (from about 1 large orange)
09 - 1 teaspoon pure vanilla extract
→ Add-ins
10 - 1 cup fresh or frozen cranberries, halved (100 g)
11 - 2 tablespoons coarse sugar (optional, for sprinkling)
→ Glaze
12 - 1 cup powdered sugar (120 g)
13 - 2 to 3 tablespoons fresh orange juice
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed.
03 - Add the cold, cubed butter to the dry ingredients. Use a pastry blender or fingers to cut in butter until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the heavy cream, egg, orange zest, and vanilla extract until fully combined.
05 - Pour the wet mixture over the dry ingredients. Gently stir with a spatula until just combined, taking care not to overmix.
06 - Fold in the halved cranberries gently, ensuring even distribution without overworking the dough.
07 - Turn the dough onto a lightly floured surface. Pat into an 8-inch circle approximately 1 inch thick.
08 - Cut the dough circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them apart.
09 - Brush the tops with a small amount of heavy cream and sprinkle with coarse sugar if desired.
10 - Bake the scones for 18 to 22 minutes, until golden brown and cooked through. Remove and cool on a wire rack.
11 - Whisk powdered sugar with 2 tablespoons fresh orange juice, adding more juice until desired glaze consistency is reached. Drizzle over cooled scones before serving.
# Expert Suggestions:
01 -
- They're buttery and tender on the inside with just enough structure to hold all those tart cranberries and bright citrus notes
- The whole process takes less than an hour from mixing bowl to tea table, making them perfect for when you want to impress without stress
- That glossy orange glaze adds a professional café finish that makes everyone think you've been baking scones your whole life
02 -
- Cold butter is absolutely essential—if your butter is warm, your scones will be dense and tough instead of light and flaky, and no amount of technique can fix that
- Resist the urge to overwork your dough after adding the wet ingredients, even if it looks a little shaggy at first; the gentle folding in of cranberries should be your final stir
- Fresh orange zest makes a profound difference compared to bottled—the oils in fresh zest contain all the bright flavor that makes these special
03 -
- Keep everything as cold as possible before mixing—chill your bowl and even your measuring cups if you have time; this preserves those delicate flaky layers
- The moment the glaze reaches that silky consistency is your sweet spot; adding too much orange juice creates something runny that slides right off instead of clinging beautifully to the warm scones