Cranberry Orange Scones Sweet Glaze (Printable Version)
Enjoy tender, buttery scones with tart cranberries and fresh orange zest, crowned with a sweet orange glaze. Ideal for any time.
# What You 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 - 2/3 cup cold heavy cream
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1 cup fresh or dried cranberries (if using dried, soak in hot water for 5 minutes and drain)
→ Sweet Orange Glaze
11 - 1 cup powdered sugar, sifted
12 - 2-3 tablespoons freshly squeezed orange juice
13 - 1/2 teaspoon finely grated orange zest
# How to Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and finely grated orange zest until well combined.
03 - Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
04 - In a separate bowl, whisk together the cold heavy cream, large egg, and pure vanilla extract until smooth.
05 - Pour the wet ingredient mixture into the dry ingredients. Add the cranberries. Stir gently with a fork until the dough just comes together. Be careful not to overmix, as this can lead to tough scones.
06 - Turn the dough out onto a lightly floured surface. Gently pat it into a circular shape, approximately 1-inch thick and 8 inches wide.
07 - Cut the dough circle into 8 uniform wedges. Carefully transfer and arrange them on the prepared baking sheet, ensuring they are slightly spaced apart.
08 - For a beautiful golden finish, brush the tops of the scones with a little extra heavy cream before baking.
09 - Bake for 16 to 18 minutes, or until the scones are golden brown and cooked through. Once baked, transfer them to a wire rack to cool completely.
10 - While the scones cool, prepare the glaze: In a small bowl, whisk together the sifted powdered sugar, freshly squeezed orange juice (start with 2 tablespoons and add more if needed for desired consistency), and finely grated orange zest until smooth and pourable. Once the scones are completely cooled, drizzle the glaze generously over them.
# Expert Advice:
01 -
- You'll adore how effortlessly these come together, yet taste like they're from a fancy bakery.
- The burst of tart cranberries against the sweet orange glaze is absolutely addicting, making them impossible to resist.
02 -
- The secret to truly tender scones is not overworking the dough; mix just until combined and handle it minimally.
- Using very cold butter and cream is non-negotiable for achieving that delightful flaky texture everyone craves.
03 -
- Measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping, to avoid dense scones.
- For the cleanest cuts and best rise, use a sharp knife or bench scraper to cut your dough, pressing straight down rather than sawing.