Cranberry Orange Scones Glaze (Printable View)

Buttery scones with tart cranberries and bright orange glaze, perfect for breakfast or tea.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg
07 - 1/2 cup heavy cream, plus extra for brushing
08 - 2 teaspoons finely grated orange zest
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 cup fresh or dried cranberries (if dried, soaked in hot water for 10 minutes and drained)

→ Glaze

11 - 3/4 cup powdered sugar, sifted
12 - 2 to 3 tablespoons freshly squeezed orange juice
13 - 1 teaspoon finely grated orange zest

# How to Prepare:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, granulated sugar, baking powder, and salt in a large bowl.
03 - Add cold cubed butter to dry ingredients and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk egg, heavy cream, orange zest, and vanilla extract together in a separate bowl.
05 - Pour wet ingredients into dry and gently stir until just combined, avoiding overmixing.
06 - Fold cranberries evenly into the dough.
07 - Transfer dough to a lightly floured surface and pat into a 7-inch diameter circle approximately 1 inch thick.
08 - Cut the circle into 8 equal wedges and arrange them spaced apart on the prepared baking sheet.
09 - Lightly brush the tops of each wedge with heavy cream.
10 - Bake for 16 to 18 minutes until scones are golden brown. Transfer to a wire rack to cool.
11 - Whisk powdered sugar, orange juice, and orange zest until smooth. Drizzle glaze over cooled scones and allow to set before serving.

# Expert Suggestions:

01 -
  • They're ready in under 40 minutes, so you can have warm, buttery scones without the fuss.
  • The tart cranberries and bright orange balance each other perfectly, making these feel special without being complicated.
  • They freeze beautifully unfrosted, so a batch lasts you through the week.
02 -
  • Cold butter is non-negotiable—if your kitchen is warm, chill your bowl and butter before you start, or your scones will be cakey instead of flaky.
  • Don't overmix the dough; a few lumps and streaks of flour are actually your signal to stop, not a reason to keep stirring.
03 -
  • If your scones spread too much while baking, your butter wasn't cold enough or you overmixed the dough—next time, chill everything and use a light hand.
  • A bench scraper or dough cutter makes cutting the wedges cleaner and faster, but a sharp knife works just fine if that's what you have.

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