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Festive Cranberry Orange Scones

Tender, buttery scones packed with tart cranberries and bright orange zest, topped with a thick, sweet orange glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Dessert
Cuisine: American, British
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter 1 stick, very cold and cubed
  • 1 cup fresh or frozen cranberries roughly chopped
  • 1 tbsp orange zest from 1 large orange
  • 1 large egg
  • 0.5 cup heavy cream
  • 2 tbsp heavy cream for brushing tops
For the Thick Orange Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp orange juice freshly squeezed
  • 0.5 tsp orange zest for garnish

Equipment

  • Large mixing bowl
  • Pastry cutter (or forks)
  • Baking sheet
  • Parchment paper
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk flour, sugar, baking powder, and salt.
  3. Cut in the cold, cubed butter using a pastry cutter until mixture resembles coarse, pea-sized crumbs.
  4. In a small bowl, whisk the egg and 1/2 cup heavy cream.
  5. Pour wet mixture into dry. Gently fold until *just* combined (dough will be shaggy).
  6. Fold in the chopped cranberries and 1 tbsp orange zest. Gently knead 4-5 times until it just forms a ball. Do not overmix.
  7. On a floured surface, pat dough into an 8-inch round (1 inch thick). Cut into 8 triangles.
  8. Place on baking sheet. Brush tops with the remaining 2 tbsp heavy cream.
  9. Bake for 15-18 minutes, or until golden brown. Cool on a wire rack.
  10. Make the glaze: Whisk powdered sugar and 2 tbsp orange juice. Add more juice 1/2 tsp at a time to reach a thick, gooey, viscous consistency.
  11. Drizzle the thick, gooey glaze over the cooled scones and garnish with orange zest. Serve warm or at room temperature.

Notes

The secret to flaky scones is using very cold butter and not overmixing the dough. The dough should be shaggy, not smooth. For an extra gooey texture, use fresh cranberries which will burst when baking. The glaze should be thick and viscous.