Cranberry Orange Scones Glaze (Printer-Friendly)
Soft scones featuring bright cranberries and orange zest, topped with a sweet, citrus-infused 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
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1/2 cup heavy cream, plus additional for brushing
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
11 - 2 tablespoons coarse sugar (optional, for sprinkling)
→ Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh orange juice
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed.
03 - Add the cold cubed butter to the dry mixture and cut in using a pastry blender or fingers until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the heavy cream, egg, orange zest, and vanilla extract until combined.
05 - Pour the wet ingredients over the dry ingredients and gently stir with a spatula until just combined.
06 - Carefully fold in the halved cranberries without overmixing the dough to maintain tenderness.
07 - Transfer the dough onto a lightly floured surface and pat into an 8-inch diameter circle approximately 1 inch thick.
08 - Cut the dough circle into 8 equal wedges and place them evenly spaced on the prepared baking sheet.
09 - Brush the tops of the wedges with a little heavy cream and, if desired, sprinkle with coarse sugar.
10 - Bake in the preheated oven for 18 to 22 minutes, until the scones are golden brown and cooked through. Cool on a wire rack.
11 - Whisk the powdered sugar with 2 tablespoons of fresh orange juice, adding more juice to adjust consistency. Drizzle the glaze over cooled scones before serving.
# Expert Advice:
01 -
- They're tender and buttery on the inside with just the right crumb structure that makes everyone think you've been baking scones your whole life
- The tart cranberries and bright orange zest create a flavor combination that feels both comforting and sophisticated without being fussy
- From prep to pulling them out of the oven takes just 40 minutes, which means you can go from inspiration to serving warm scones before your coffee gets cold
02 -
- Cold ingredients are everything in scone-making. If your butter and cream warm up, your scones will be dense and cake-like instead of light and tender. Some bakers work in a cold kitchen or even chill their bowls beforehand.
- Don't brush the sides of the scones with cream, only the tops. This helps them rise up rather than out, creating that tall, proud scone shape that looks bakery-worthy.
- The glaze should only go on cooled scones. If you glaze them warm, it'll melt and absorb instead of setting into that beautiful glossy coating.
03 -
- The moment you pull your butter and cream out of the refrigerator is the moment your scones quality is determined. Invest in that extra minute to chill them cold. Some bakers even grate frozen butter into the flour mixture instead of cutting it in.
- If your glaze is too thick after whisking, remember that you can always add more juice drop by drop. It's easier to thin than to thicken, so start conservatively with that orange juice.
- Make a batch and freeze them unbaked. When you want fresh scones, brush with cream, sprinkle sugar, and bake straight from frozen, adding just 2 to 3 minutes to the baking time. You get that just-made warmth without the effort when guests arrive.