Cranberry Orange Scones Glaze (Printer-Friendly)

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

# 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 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, soak 10 minutes in hot water and drain)

→ 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 Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold butter cubes and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk egg, heavy cream, orange zest, and vanilla extract in a small bowl.
05 - Pour wet ingredients into dry and stir gently just until combined; avoid overmixing.
06 - Fold cranberries into the batter evenly.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch circle about 1 inch thick.
08 - Cut dough into 8 wedges and place spaced on the prepared baking sheet.
09 - Lightly brush the tops of the wedges with heavy cream.
10 - Bake for 16 to 18 minutes until golden brown. Transfer to a wire rack to cool.
11 - Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled scones and allow to set before serving.

# Expert Advice:

01 -
  • The dough comes together in minutes, which means you can bake fresh scones before anyone else is awake.
  • That tangy-sweet combination of cranberry and orange tastes like you spent hours perfecting it, but honestly, you didn't.
  • They're crispy on the outside, tender within, and they somehow feel fancy without demanding much from you.
02 -
  • Cold butter is absolutely essential—if your kitchen is warm, chill the mixing bowl and even the flour for a few minutes beforehand.
  • Don't overmix the dough; a few lumps are fine and actually desirable, they make the scones fluffier.
  • If you're using dried cranberries, soaking them in hot water for 10 minutes plumps them up and adds moisture that keeps the scones from drying out.
  • The glaze sets better once the scones have cooled completely, so patience here pays off in a prettier finish.
03 -
  • Make the dough the night before, refrigerate it covered, and bake in the morning for a make-ahead breakfast that feels special.
  • These scones freeze beautifully without the glaze—wrap them well and reheat gently in a 300°F oven for 10 minutes when you want fresh scones without the work.
  • Clotted cream is worth seeking out, but whipped butter or even mascarpone make excellent stand-ins if it's hard to find.

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