Cranberry Orange Scones Glaze

The orange tree in our backyard produced more fruit than we could possibly eat that winter, so I started zesting everything in sight. These scones were born from one of those abundance experiments, and honestly, they became the reason I now hope for an overproductive citrus season.

I brought a batch to my neighbors house when she was recovering from surgery, and she texted me two days later asking for the recipe. Apparently her teenage son, who usually skips breakfast, ate three in one sitting and declared them better than anything from the coffee shop downtown.

Ingredients

• All-purpose flour (2 cups): The foundation that gives these scones their tender crumb. I stick to unbleached flour for a slightly sweeter, more natural flavor.
• Granulated sugar (1/3 cup): Just enough sweetness to balance the tart cranberries without overpowering the bright orange notes.
• Baking powder (1 tablespoon): The magic that makes these rise tall and proud. Fresh baking powder makes a noticeable difference in height.
• Salt (1/2 teaspoon): Essential for balancing the sweetness and making all the flavors pop.
• Orange zest (1 tablespoon): The real star of the show. Use a microplane and zest gently, avoiding the bitter white pith beneath.
• Cold unsalted butter (1/2 cup): Cold butter creates those coveted flaky layers. I cube it and pop it in the freezer for 10 minutes before starting.
• Cold heavy cream (2/3 cup): Adds richness and helps the dough come together without being tough.
• Large egg: Provides structure and helps the scones rise beautifully.
• Pure vanilla extract (1 teaspoon): Rounds out the citrus flavors and adds that cozy bakery aroma.
• Fresh or dried cranberries (1 cup): Fresh cranberries offer a tart bite while dried ones give chewy sweetness. If using dried, give them a quick soak.
• Powdered sugar (1 cup): For the glaze, it creates that perfect drizzle consistency and a sweet finish.
• Fresh orange juice (23 tablespoons): The liquid in the glaze. Start with 2 tablespoons and add more if you want a thinner consistency.

Instructions

Preheat and prepare:

Set your oven to 400F and line a baking sheet with parchment paper. Do this first so you are ready to bake as soon as the dough is ready.

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, salt, and orange zest in a large bowl until everything is evenly distributed.

Cut in the butter:

Add cold butter cubes and work them into the flour with a pastry blender or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Whisk the wet ingredients:

In a separate bowl, combine heavy cream, egg, and vanilla extract until smooth.

Bring the dough together:

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. The dough will look shaggy and that is exactly right.

Add the cranberries:

Fold in the cranberries, being careful not to overwork the dough. A few streaks of flour are better than overmixing.

Shape the scones:

Turn the dough onto a floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges and space them out on your prepared baking sheet.

Prep for the oven:

Brush the tops with a little heavy cream. This helps them turn a beautiful golden brown.

Bake to golden perfection:

Bake for 1618 minutes until they are golden brown on top and sound hollow when tapped on the bottom. Let them cool completely before glazing.

Make the orange glaze:

Whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle generously over the cooled scones and let set before serving.

Save

These became our Christmas morning tradition after the year I tried making cinnamon rolls from scratch and ended up with dense little bricks. Sometimes the best traditions come from kitchen failures that lead you somewhere better.

Making Them Ahead

I have learned to prep the dough the night before and keep it wrapped in the refrigerator. In the morning, just cut and bake, and your house will smell like a bakery before the coffee even finishes brewing.

Freezing For Later

Unbaked scones freeze beautifully. I wrap each wedge individually and store them in a freezer bag. When the craving hits, they can go straight from freezer to oven with just a few extra minutes of baking time.

Simple Serving Ideas

These scones are perfect on their own, but a dollop of clotted cream or a spread of salted butter takes them to the next level. Serve them with a strong cup of coffee or your favorite black tea for the ultimate afternoon treat.

• Warm them slightly in the microwave for 10 seconds before serving
• Sprinkle extra orange zest over the glaze while it is still wet for a pretty finish
• Store any leftovers in an airtight container with a piece of bread to keep them soft

Save

There is something deeply satisfying about pulling a tray of warm scones from the oven, the orange scent filling the kitchen. These have become my go-to for bringing a little brightness to gray days.

Recipe Questions & Answers

→ What type of flour works best for these scones?

All-purpose flour is ideal to achieve a tender yet sturdy texture that holds the scone shape well.

→ How do I prevent the scones from becoming tough?

Handle the dough gently and avoid overmixing to keep the crumb light and flaky.

→ Can I substitute dried cranberries with fresh ones?

Fresh cranberries can be used but may add more moisture; consider adjusting baking time slightly.

→ What is the best way to apply the orange glaze?

Drizzle the smooth glaze over cooled scones to allow it to set without melting into the pastry.

→ How should these scones be stored to maintain freshness?

Store in an airtight container at room temperature for up to two days or freeze unglazed scones for longer storage.