Cranberry Orange Scones with Glaze (Printable)

Buttery scones filled with cranberries and orange zest, topped with a sweet citrus glaze—ideal for morning or teatime.

# What You Need:

→ Dry Ingredients

01 - 2 cups (250 g) all-purpose flour
02 - 1/3 cup (65 g) granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup (113 g) unsalted butter, cold and cubed
06 - 2 teaspoons orange zest (from 1 large orange)
07 - 1/2 cup (120 ml) heavy cream, plus more for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Fruit

10 - 3/4 cup (90 g) fresh or frozen cranberries, halved (if large)

→ Glaze

11 - 1 cup (120 g) powdered sugar
12 - 2-3 tablespoons fresh orange juice

# Steps:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold butter. Cut in using a pastry cutter or fingertips until mix resembles coarse crumbs.
04 - Stir in orange zest and cranberries.
05 - In a small bowl, whisk together cream, egg, and vanilla. Add wet mixture to dry, stirring just until combined (do not overmix).
06 - Turn dough onto a lightly floured surface. Gently shape into an 8-inch (20 cm) round, about 1 inch thick.
07 - Cut into 8 wedges. Place wedges on prepared baking sheet, spacing them apart.
08 - Brush tops with a little extra cream.
09 - Bake 16-18 minutes, until golden and cooked through. Transfer to a wire rack to cool slightly.
10 - For the glaze, whisk powdered sugar and orange juice until smooth. Drizzle over warm scones. Let set for 10 minutes before serving.

# Expert Advice:

01 -
  • These scones have the perfect balance between tender interior and slightly crisp exterior that will make you feel like youre sitting in a quaint English tea shop.
  • The bright pop of cranberries against the fragrant orange zest creates little bursts of flavor that wake up your taste buds even on the groggiest mornings.
02 -
  • I learned the hard way that overworking the dough creates tough, hockey-puck scones, so mix just until the ingredients come together, even if it looks a bit shaggy.
  • Freezing the shaped scones for 15 minutes before baking creates an even flakier texture, something I discovered by accident when I got distracted by a phone call mid-recipe.
03 -
  • Grate your butter while its frozen rather than cutting it into cubes for the quickest incorporation and minimal handling, keeping everything perfectly cold.
  • Reserve a tablespoon of your orange juice to thin the glaze if needed, adding just a few drops at a time until you reach that perfect drizzling consistency.

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