Cranberry Orange Glazed Scones

Golden, buttery homemade scones filled with sweet-tart dried cranberries and fresh orange zest, finished with a smooth orange juice glaze. These tender scones feature lightly crisp edges, soft centers, and bright citrus flavor. Perfect for breakfast, holiday brunch, afternoon tea, and homemade gifts.

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Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, British-Inspired

Keyword: Buttery Orange Scones, Christmas Brunch Scones, Cranberry Orange Glazed Scones, Cranberry Orange Pastries, Cranberry Orange Scones, Dried Cranberry Scones, Easy Scone Recipe, Holiday Breakfast Scones, Homemade Cranberry Scones, Orange Glazed Scones, Orange Zest Scones, Tender Homemade Scones

Calories: 375kcal

Equipment

Oven
Large baking sheet
Parchment Paper
Large mixing bowl
medium mixing bowl
Small mixing bowl for glaze
Measuring cups and spoons
whisk
Pastry cutter or fork
Silicone spatula or wooden spoon
Microplane or fine zester
Citrus juicer, optional
Sharp knife or bench scraper
Wire cooling rack
Refrigerator
Airtight storage container

Ingredients

2 cups all-purpose flour
0.333 cup granulated sugar
1 tbsp baking powder
0.5 tsp salt
0.5 cup unsalted butter, cold and cubed
0.75 cup dried cranberries
2 tbsp fresh orange zest, for scones
0.5 cup heavy cream, cold
1 large egg
1 tsp vanilla extract, for scones
1 tbsp fresh orange juice, for scones
1 cup powdered sugar, for glaze
2-3 tbsp fresh orange juice, for glaze
0.5 tsp fresh orange zest, for glaze
0.25 tsp vanilla extract, for glaze, optional

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Add 1/2 cup cold cubed unsalted butter. Cut the butter into the flour mixture using a pastry cutter, fork, or fingertips until coarse crumbs form.
Stir in 3/4 cup dried cranberries and 2 tablespoons fresh orange zest.
In a separate bowl, whisk together 1/2 cup cold heavy cream, 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon fresh orange juice.
Pour the wet ingredients into the dry mixture and stir gently until a shaggy dough forms. Transfer to a lightly floured surface and bring together without excessive kneading.
Pat the dough into a round disc approximately 1 inch thick. Cut into 8 equal wedges and arrange on the parchment-lined baking sheet.
Refrigerate the shaped scones for 15 minutes to keep the butter cold and help the wedges hold their shape.
Bake at 400°F (200°C) for approximately 18 to 22 minutes until the scones rise and develop lightly golden edges.
Let the baked scones rest briefly on the baking sheet, then transfer to a wire rack and allow them to cool before glazing.
In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons fresh orange juice, 1/2 teaspoon orange zest, and optional 1/4 teaspoon vanilla extract until smooth. Add up to 1 additional tablespoon orange juice as needed for a thick but pourable glaze.
Drizzle the orange glaze over the cooled scones, allow it to set for several minutes, and serve.

Notes

Prep time: 15 minutes. Chill time: 15 minutes. Bake time: approximately 18 to 22 minutes. Total time: 48 to 52 minutes, plus cooling. Yield: 8 scones. Oven temperature: 400°F (200°C). Use 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup cold cubed unsalted butter, 3/4 cup dried cranberries, 2 tablespoons fresh orange zest, 1/2 cup cold heavy cream, 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon fresh orange juice. For the glaze, combine 1 cup powdered sugar, 2 to 3 tablespoons fresh orange juice, 1/2 teaspoon orange zest, and optional 1/4 teaspoon vanilla extract. Keep butter and cream cold for the most tender texture. Cut butter into the flour mixture until coarse crumbs form. Mix wet and dry ingredients gently until a shaggy dough forms; avoid excessive kneading. Pat into a 1-inch-thick disc, cut into 8 wedges, and refrigerate for 15 minutes before baking. Bake for 18 to 22 minutes until lightly golden around the edges. Cool before glazing so the icing doesn't melt completely. Add orange juice to the glaze gradually to reach a thick but pourable consistency. Store cooled scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze unglazed scones for up to 2 months for best quality. Thaw before serving and prepare fresh glaze if desired. Unbaked shaped scones may also be frozen and baked directly from frozen with a slightly longer baking time. Optional variations include fresh cranberries, chopped pecans, walnuts, or additional citrus zest; these are not included in the nutritional estimates. Nutrition values are approximate per scone, assuming 8 servings and the full orange glaze. Exact values depend on flour measurement, butter and cream brands, cranberry sweetness, glaze quantity, and portion size.

Nutrition