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Bakery-Style Flaky Cranberry Orange Scones with Zesty Orange Glaze

Two flaky cranberry orange scones drizzled with a thick white glaze, sitting on a white plate.
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Make bakery-style cranberry orange scones at home. This easy recipe delivers flaky layers, a tender crumb, and a bright, tangy orange glaze perfect for holiday brunch or a cozy morning treat.

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 dried or frozen cranberries
  • 1 tablespoon fresh orange zest
  • 3/4 cup cold heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh 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, sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Stir in the cranberries and orange zest until they distribute evenly.
  5. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times until the dough just comes together.
  8. Pat the dough into a 3/4-inch thick circle. Cut the circle into 8 equal wedges, like a pizza.
  9. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them. Brush the tops lightly with extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the scones cool, make the glaze: Whisk together the powdered sugar and orange juice until smooth. Add more orange juice, a half teaspoon at a time, if the glaze is too thick.
  12. Drizzle the orange glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest scones, make sure your butter and heavy cream are very cold before mixing.
  • If you use frozen cranberries, do not thaw them before adding them to the dough.
  • You can prepare the dough ahead of time, wrap it tightly, and chill it for up to 24 hours before baking.
  • This recipe works well for freezer-friendly scones; freeze unglazed scones on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.

Nutrition

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