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Easy Cranberry Orange Scones with Sweet Citrus Glaze

Three freshly baked cranberry scones stacked on a white plate, drizzled heavily with white vanilla glaze.
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Make bakery-style Cranberry Orange Scones at home. This easy recipe delivers flaky, tender scones bursting with tart cranberries and bright orange zest, topped with a simple sweet glaze.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup fresh or frozen cranberries
  • 1 tablespoon orange zest
  • 3/4 cup heavy cream, very cold
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons orange juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently stir in the cranberries and orange zest until they are evenly distributed.
  5. Pour the cold heavy cream into the flour mixture. Use a fork to mix until the dough just comes together. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it forms a cohesive mass.
  7. Pat the dough into a 3/4-inch thick circle or rectangle. Cut the dough into 8 equal wedges or use a round cutter for traditional shapes.
  8. Place the scones on the prepared baking sheet. Brush the tops lightly with a little extra heavy cream for better browning.
  9. Bake for 14 to 18 minutes, or until the tops are lightly golden brown.
  10. While the scones cool slightly, whisk together the powdered sugar and orange juice in a small bowl until smooth for the glaze.
  11. Drizzle the citrus glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the flakiest scones, keep your butter and cream as cold as possible.
  • If you use frozen cranberries, do not thaw them before adding them to the dough.
  • You can substitute lemon zest and juice for orange for a Lemon Cranberry Scone variation.
  • If you prefer a less sweet scone, reduce the sugar in the glaze by half.

Nutrition

Find it online: https://kingscook.com/cranberry-scones-recipe-easy-flaky-bakery-style/