Cranberry Orange Scones Glaze (Printable)

Buttery scones bursting with cranberries and a zesty orange glaze, ideal for breakfast or 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
05 - 1 tablespoon finely grated orange zest

→ Wet Ingredients

06 - 1/2 cup cold unsalted butter, cubed
07 - 1/2 cup heavy cream, plus more for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 3/4 cup dried cranberries, coarsely chopped
11 - 1/4 cup chopped walnuts or pecans

→ Orange Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons fresh orange juice
14 - 1 teaspoon finely grated orange zest

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
03 - Add the cold butter and cut it in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together the cream, egg, and vanilla. Pour over the flour mixture and stir gently until just combined.
05 - Fold in cranberries and nuts if using. Do not overmix.
06 - Turn the dough onto a lightly floured surface. Pat into a 1-inch thick circle.
07 - Cut into 8 wedges and transfer to the prepared baking sheet, spacing apart.
08 - Brush the tops with extra cream. Bake for 18-20 minutes until golden brown. Cool on a wire rack.
09 - Whisk together powdered sugar, orange juice, and zest until smooth. Drizzle over cooled scones.

# Expert Tips:

01 -
  • The tart cranberries cut through all that buttery richness perfectly
  • That orange glaze makes everything feel special without much effort
  • They come together faster than you'd think for something this impressive
02 -
  • Overmixed dough is the enemy of tender scones, stop as soon as everything comes together
  • Room temperature ingredients blend more easily than cold ones from the fridge
03 -
  • Grate your zest before you juice the orange, it's much easier that way
  • If your dough feels too sticky to handle, refrigerate it for 15 minutes before shaping

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