Cranberry Orange Scones Glaze (Printable)

Tender, buttery scones with tart cranberries and bright orange zest finished with a sweet citrus glaze.

# What You 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
05 - 1 tablespoon orange zest (from about 1 large orange)

→ Cold Ingredients

06 - 1/2 cup unsalted butter, cold and cubed

→ Wet Ingredients

07 - 2/3 cup heavy cream, plus more for brushing
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup fresh or frozen cranberries, unthawed if frozen

→ Glaze

11 - 1 cup powdered sugar
12 - 2–3 tablespoons fresh orange juice
13 - 1 teaspoon orange zest

# How-To:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
03 - Add the cold cubed butter to the dry mixture. Using a pastry cutter or fingertips, work butter into the flour until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk the heavy cream, egg, and vanilla extract together until blended.
05 - Pour the wet ingredients into the dry ingredients. Add cranberries and gently mix just until a shaggy dough forms, avoiding overmixing.
06 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle about 7 to 8 inches in diameter.
07 - Cut the dough into 8 wedges and place them on the prepared baking sheet spaced slightly apart.
08 - Brush the tops of the wedges with additional heavy cream to promote browning.
09 - Bake for 16 to 18 minutes or until golden and cooked through.
10 - Allow scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack.
11 - Whisk together powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle over warm scones before serving.

# Expert Advice:

01 -
  • The tart cranberries cut through the buttery richness in a way that feels bright and awake, not heavy.
  • You can mix the dough in under ten minutes and still end up with something that looks bakery-level impressive.
  • The orange glaze adds just enough sweetness without turning breakfast into dessert.
  • They taste incredible warm or at room temperature, so theres no pressure to serve them the second they come out.
02 -
  • Cold butter is non-negotiable, warm butter will melt into the dough instead of creating steam pockets and you will end up with hockey pucks.
  • If you overmix the dough or knead it too much, the scones will be dense and chewy instead of crumbly and light.
  • Frozen cranberries work beautifully straight from the freezer, thawing them will turn your dough pink and soggy.
03 -
  • Grate your butter on a box grater while it is still cold, it cuts into the flour faster and stays colder longer.
  • Do not skip the cream brush on top, it is the difference between pale scones and golden, bakery-worthy ones.
  • If your dough feels too sticky, chill it in the fridge for ten minutes before shaping, it makes cutting and handling so much easier.

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