Print

Flaky Bakery-Style Cranberry Orange Scones with Zesty Orange Glaze

Close-up of a fluffy cranberry orange scone drizzled generously with white vanilla glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, bakery-quality cranberry orange scones at home. This recipe focuses on technique for flaky layers and includes a bright, sweet orange glaze.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/3 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
  • Zest of 2 large oranges
  • 3/4 cup heavy cream, very cold
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup powdered sugar (for glaze)
  • 2 tablespoons fresh orange juice (for glaze)

Instructions

  1. Combine the flour, sugar, baking powder, and salt in a large bowl. Whisk them together.
  2. Add the cold butter pieces to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Gently stir in the orange zest and cranberries. Do not overmix.
  4. Pour the cold heavy cream into the mixture. Use a fork to mix until the dough just comes together. It will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle.
  6. Brush the top lightly with the beaten egg wash.
  7. Cut the circle into 8 equal wedges, like a pizza. Separate the wedges slightly on a baking sheet lined with parchment paper.
  8. Brush the tops again with the remaining egg wash.
  9. Place the baking sheet in the freezer for 15 minutes to chill the scones before baking. This helps them stay flaky.
  10. Preheat your oven to 400°F (200°C).
  11. Bake the chilled scones for 15 to 18 minutes, or until they are golden brown on top.
  12. While the scones cool slightly, whisk together the powdered sugar and orange juice to create the glaze. Add more juice if needed to reach a drizzling consistency.
  13. Drizzle the orange glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the flakiest scones, keep all ingredients, especially the butter and cream, very cold.
  • If using frozen cranberries, do not thaw them before adding them to the dough.
  • You can make these ahead; store unglazed scones in an airtight container in the freezer for up to one month. Glaze just before serving.

Nutrition

Find it online: https://juliameal.com/cranberry-orange-scones/