Cranberry Orange Scones Glaze (Printable)

Buttery scones bursting with tart cranberries and zesty orange finished with a sweet glaze.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (approx. 8.8 oz)
02 - ⅓ cup granulated sugar (2.3 oz)
03 - 1 tablespoon baking powder
04 - ½ teaspoon salt

→ Wet Ingredients

05 - ½ cup unsalted butter, cold and cubed (4 oz)
06 - 1 large egg
07 - ½ cup heavy cream (4 fl oz), plus extra for brushing
08 - 2 teaspoons finely grated orange zest (from about 1 orange)
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 cup fresh or dried cranberries (4.2 oz), if dried soak in hot water 10 minutes then drain

→ Glaze

11 - ¾ cup powdered sugar, sifted (3.2 oz)
12 - 2 to 3 tablespoons freshly squeezed orange juice
13 - 1 teaspoon finely grated orange zest

# Steps:

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 with a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together egg, heavy cream, orange zest, and vanilla extract.
05 - Pour wet mixture into dry ingredients and gently stir just until combined, avoiding overmixing.
06 - Gently fold in cranberries ensuring even distribution without breaking them.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch diameter circle about 1 inch thick.
08 - Cut dough into 8 wedges and place them spaced apart on the prepared baking sheet.
09 - Lightly brush the tops of each wedge with a little heavy cream.
10 - Bake 16 to 18 minutes until golden brown. Transfer to wire rack to cool.
11 - Whisk powdered sugar, orange juice, and orange zest until smooth and pourable, then drizzle over cooled scones. Allow glaze to set before serving.

# Expert Advice:

01 -
  • They come together in under an hour and taste like you've been baking all morning.
  • The tart-sweet contrast between cranberries and orange glaze is genuinely addictive.
  • They freeze beautifully before glazing, so you can have fresh scones whenever you want.
02 -
  • Overmixing is the enemy—it's better to be gentle and leave a few dry streaks than to work the dough too much.
  • Cold butter genuinely matters; if yours softens while you're working, pop the bowl in the freezer for a few minutes.
  • The glaze works best when the scones are completely cool, otherwise it runs right off the sides.
03 -
  • Use a zester or fine microplane for the brightest, most delicate orange zest—box graters can make it too coarse.
  • If your dough feels too sticky, add another tablespoon of flour, but remember that scone dough is supposed to be a bit delicate and tender.

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