Go Back

Cranberry Orange Scones with Sweet Orange Glaze

Cranberry orange scones are tender, buttery wedges dotted with dried cranberries and finished with a sweet orange glaze. They bake until golden around the edges, with fresh orange zest in the dough and juice in the glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 403
Ingredients Equipment Method Notes

Ingredients
  

For the scones
  • 2 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 1 orange medium, finely grated zest and juice (use all the zest in the scones and 2 tablespoons juice in the glaze)
  • 0.5 cup unsalted butter 1 stick, cold and cut into small cubes
  • 0.5 cup dried cranberries
  • 1 egg large
  • 0.5 cup heavy cream cold
For the glaze
  • 1 cup powdered sugar

Equipment

  • 1 large baking sheet

Method
 

Make and bake the scones
  1. Heat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Whisk the flour, granulated sugar, baking powder, kosher salt, and orange zest in a large bowl.
  3. Cut in the cold butter with a pastry blender or your fingertips until pea-size pieces remain.
  4. Stir in the cranberries.
  5. In a small bowl, whisk the egg and heavy cream.
  6. Add the egg mixture to the flour mixture and stir just until a shaggy dough forms with no dry flour remaining.
  7. Pat the dough into a 7-inch round about 3/4 inch thick on the prepared baking sheet.
  8. Cut the dough into 8 wedges and space them slightly apart.
  9. Bake for 18 to 22 minutes, until golden around the edges and set in the center.
  10. Cool on the baking sheet for 5 minutes, then transfer to a rack and cool completely.
Make the glaze
  1. Whisk the powdered sugar with 2 tablespoons orange juice until smooth.
  2. Drizzle the glaze over the cooled scones.

Notes

For tender scones, keep the butter cold and stop mixing as soon as no dry flour remains. Store in an airtight container in the refrigerator for up to 4 days; freeze unglazed scones for up to 2 months. For a dairy-free swap, use plant-based butter and unsweetened plant cream.