Cranberry Orange Scones Delight (Printable Version)

Buttery scones bursting with cranberries and orange zest, topped with a sweet orange glaze.

# 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

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg
07 - 1/2 cup heavy cream, plus extra for brushing
08 - 2 teaspoons finely grated orange zest
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 cup fresh or dried cranberries (if dried, soak in hot water for 10 minutes, then drain)

→ Glaze

11 - 3/4 cup powdered sugar, sifted
12 - 2 to 3 tablespoons freshly squeezed orange juice
13 - 1 teaspoon finely grated orange zest

# How-To:

01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
03 - Add cold butter cubes and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk egg, heavy cream, orange zest, and vanilla extract until combined.
05 - Pour wet ingredients into dry and stir gently just until blended; avoid overmixing.
06 - Fold cranberries carefully into the dough.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch circle about 1 inch thick.
08 - Slice dough into 8 wedges and arrange on prepared baking sheet, leaving space between pieces.
09 - Lightly brush the tops of wedges with additional heavy cream.
10 - Bake for 16 to 18 minutes or until scones turn golden brown; then transfer to a wire rack to cool.
11 - Whisk powdered sugar, orange juice, and zest until smooth and pourable.
12 - Drizzle the glaze over cooled scones and allow it to set before serving.

# Expert Tips:

01 -
  • The dough comes together in minutes, and your kitchen smells incredible while they bake.
  • Cranberries and orange are a flavor combination that somehow tastes both sophisticated and nostalgic at once.
  • They're sturdy enough to make ahead and freeze, so you can have warm scones whenever the mood strikes.
02 -
  • Warm butter is the enemy of fluffy scones—if your kitchen is hot, stick both your flour and butter in the freezer for 10 minutes before you start.
  • Don't be afraid of a slightly shaggy dough—it makes better scones than something that's been overmixed into smoothness.
03 -
  • If your dried cranberries are from a bulk bin and taste like sugar bombs, soak them in a little orange juice instead of water for extra flavor.
  • Brush the glaze on while the scones are still slightly warm so it sets into the surface instead of sliding off.

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