Cranberry Orange Scones Citrus Glaze

My tiny apartment kitchen filled with the most incredible citrus perfume the first time I made these scones. I had zested three oranges before I realized I'd gone overboard, but that accidental abundance became the signature of this recipe. Now it is the scent that makes my roommate pad into the kitchen in her pajamas, sleepy eyed and hopeful.

I brought a batch to my mothers book club last winter and watched grown women quietly argue over the last one. One of them asked for the recipe before she had even finished her first bite, powdered sugar dusting her chin. That is when I knew these scones were something special.

Ingredients

• 2 cups all-purpose flour: The foundation of tender scones, do not pack it down or they will turn dense
• 1/3 cup granulated sugar: Just enough sweetness to let the orange shine without overwhelming the cranberries
• 1 tablespoon baking powder: This is what gives them their lift, make sure it is fresh
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness
• 1 tablespoon finely grated orange zest: Use a microplane and zest only the colorful part, none of the bitter white pith
• 1/2 cup cold unsalted butter, cubed: Cold butter creates flaky layers, keep it in the fridge until the exact moment you need it
• 1/2 cup heavy cream: Adds richness and helps create a tender crumb
• 1 large egg: Binds everything together and adds structure
• 1 teaspoon pure vanilla extract: Rounds out the citrus flavors beautifully
• 3/4 cup dried cranberries: Fresh cranberries work too if you chop them coarsely, but dried gives consistent results
• 1/4 cup chopped walnuts or pecans: Completely optional but adds a lovely crunch that contrasts with the tender crumb
• 1 cup powdered sugar: Creates that signature glaze that makes these feel like a special occasion
• 2 to 3 tablespoons fresh orange juice: Start with 2 tablespoons and add more until you reach the perfect drizzling consistency
• 1 teaspoon finely grated orange zest: This little extra punch of orange in the glaze makes all the difference

Instructions

Get your oven ready:

Preheat to 400F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless

Whisk the dry ingredients:

In a large bowl combine flour, sugar, baking powder, salt, and orange zest until everything is evenly distributed

Cut in the butter:

Add cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs with some pea sized pieces remaining

Mix the wet ingredients:

Whisk together cream, egg, and vanilla in a small bowl until combined

Combine the dough:

Pour the wet mixture over the flour and stir gently with a spatula just until it starts to come together

Add the good stuff:

Fold in cranberries and nuts if using, being careful not to overwork the dough or the scones will be tough

Shape and cut:

Turn dough onto a floured surface and pat into a 1 inch thick circle, then cut into 8 wedges like a pizza

Prepare for baking:

Transfer wedges to your baking sheet with space between them and brush tops with a little extra cream for golden color

Bake until golden:

Bake for 18 to 20 minutes until the tops are beautifully golden brown and a toothpick comes out clean

Make the glaze:

Whisk powdered sugar, orange juice, and zest until smooth and thick enough to drizzle

Finish with flair:

Let scones cool slightly on a wire rack, then drizzle that gorgeous glaze all over them while still slightly warm

Save

These have become my go to when I need to bring something to a brunch or want to make a weekend morning feel special. There is something about breaking into a warm scone with that crackling glaze on top that just feels like home.

Making Ahead

You can freeze the unbaked scones on the baking sheet, then transfer them to a bag once solid. Bake from frozen, adding a couple extra minutes to the time. The glaze is best made fresh though.

Storage Secrets

These scones are best the day they are made, but you can store them in an airtight container for up to 2 days. The glaze will soften slightly over time but they still taste wonderful. A quick 10 second zap in the microwave brings back that fresh baked warmth.

Serving Ideas

I love serving these alongside a pot of Earl Grey tea or a rich coffee. The brightness of the orange plays so nicely with the bergamot notes in the tea. They are also perfect for a casual brunch spread, perhaps with some scrambled eggs and fresh fruit on the side.

• Try swapping the cranberries for chopped dried cherries if you prefer a different tart fruit
• Lemon zest and juice instead of orange gives a completely different but equally lovely profile
• Add a teaspoon of cinnamon to the dry ingredients for a warm spice note that pairs beautifully with the orange

Save

There is something deeply satisfying about pulling a tray of homemade scones from the oven, especially when your kitchen smells like an orange grove. I hope these become a part of your own morning ritual.

Questions & Answers

→ Can I use fresh cranberries instead of dried?

Fresh cranberries work beautifully and add extra tartness. Coarsely chop them before folding into the batter to prevent large chunks. You may want to increase the sugar slightly to balance the acidity. Frozen cranberries are also excellent—no need to thaw before using.

→ Why is my dough crumbly and not coming together?

This usually means the butter was too warm or the dough was overworked. Keep everything cold, and when adding the wet ingredients, stir just until combined. The dough should be shaggy but hold together when pressed. If needed, add a teaspoon more cream to bring it together.

→ Can I make these ahead of time?

Absolutely. You can cut the wedges and freeze them unbaked on a baking sheet, then transfer to a storage bag. Bake from frozen, adding 3-5 minutes to the baking time. Alternatively, bake fully and store in an airtight container for up to 3 days—glaze just before serving.

→ What if I don't have a pastry cutter?

Your fingertips work perfectly for cutting in cold butter. Pinch the butter cubes into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Alternatively, pulse everything in a food processor for just a few seconds—don't overdo it or the butter will warm up.

→ How do I know when the scones are done?

Look for a deep golden brown color on top and bottom. The tops should feel firm when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. They'll continue cooking slightly on the hot pan, so don't worry if they seem slightly underdone.

→ Can I make these without nuts?

Certainly. The walnuts or pecans are completely optional—the scones are delicious without them. You could also substitute chopped pecans with white chocolate chips for extra sweetness, or add toasted almond slices for a different nutty crunch.