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Bakery-Style Flaky Cranberry Orange Scones with Zesty Orange Glaze

Close-up of two delicious cranberry orange scones topped with thick white glaze, sitting on a white plate.
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You will make bakery-style Cranberry Orange Scones that are flaky and tender. This easy recipe uses fresh orange zest for a bright flavor and finishes with a sweet, zesty orange glaze. These are perfect for holiday brunch or a cozy morning treat.

Ingredients

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  • 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 cubes
  • 1 tablespoon fresh orange zest
  • 1 cup dried or frozen cranberries
  • 3/4 cup heavy cream, very cold
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon fresh orange juice (for glaze)

Instructions

  1. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Whisk these dry ingredients together.
  2. Add the cold butter cubes to the flour mixture. 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 of butter remaining. This step creates flakiness.
  3. Stir in the orange zest and the cranberries until they distribute evenly throughout the mixture.
  4. Pour in the cold heavy cream all at once. Use a fork to gently mix until the dough just comes together. Do not overmix; the dough will look shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  6. Cut the dough into 8 equal wedges or use a round cutter for uniform shapes. Place the scones onto a baking sheet lined with parchment paper, keeping them close together for taller sides.
  7. Brush the tops lightly with the beaten egg wash. This helps them brown nicely.
  8. Bake at 400°F (200°C) for 15 to 18 minutes, or until the tops are golden brown.
  9. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar and orange juice until smooth. Add more juice, a drop at a time, if the glaze is too thick.
  10. Drizzle the orange glaze over the warm scones before serving.

Notes

  • Keep your butter and cream as cold as possible; this is the secret to flaky scones.
  • If you use frozen cranberries, do not thaw them before adding them to the dough.
  • You can prepare the wedges ahead of time, place them on the baking sheet, cover, and chill for up to 24 hours before baking.

Nutrition

Find it online: https://carlacooking.com/cranberry-orange-scones-recipe-easy-glaze/