Cranberry Orange Scones with Glaze (Printer-Friendly)

Tender, buttery scones bursting with tangy 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

→ Wet Ingredients

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

→ Fruit

10 - 3/4 cup fresh or frozen cranberries, halved

→ Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons fresh orange juice

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
03 - Add cold cubed butter and cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in orange zest and halved cranberries until evenly distributed.
05 - In a small bowl, whisk together heavy cream, egg, and vanilla extract until combined.
06 - Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix the dough.
07 - Turn dough onto a lightly floured surface and gently shape into an 8-inch round approximately 1 inch thick.
08 - Cut the round into 8 equal wedges and place them on the prepared baking sheet with space between each wedge.
09 - Brush the tops of each scone with additional heavy cream.
10 - Bake for 16 to 18 minutes until golden brown and cooked through. Transfer to a wire rack to cool slightly.
11 - Whisk together powdered sugar and fresh orange juice until smooth and pourable.
12 - Drizzle the glaze over warm scones and allow to set for 10 minutes before serving.

# Expert Advice:

01 -
  • The cold butter technique creates pockets of steam during baking, giving you those incredibly flaky layers that make you close your eyes with each bite.
  • These scones strike that perfect balance between sweet and tangy, making them impossible to eat just one—trust me, I've tried and gloriously failed.
02 -
  • Handle the dough as little as possible—every touch activates gluten and melts butter, which can turn your scones from flaky delights to tough hockey pucks.
  • The scone dough should look slightly dry and shaggy when mixed—resist the urge to add more liquid as it will come together when shaped.
03 -
  • Freeze the butter for 10 minutes after cutting it into cubes—then grate it directly into your flour mixture using the large holes of a box grater for the flakiest possible texture.
  • Add a tablespoon of sour cream to your wet ingredients for an extra tender crumb that stays moist for days longer than traditional scones.

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