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Golden cranberry orange scones with orange glaze on a cooling rack beside fresh oranges and cranberries

Cranberry Orange Scones

Flaky, buttery scones with orange zest and dried cranberries, topped with a sweet orange glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 15 minutes
Total Time 55 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

Scones
  • 1 large orange zested, then juiced
  • 1/3 cup granulated sugar 65 g
  • 2 1/2 cups all-purpose flour 315 g
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small cubes (113 g)
  • 2/3 cup cold heavy cream plus 1 tablespoon for brushing (160 ml)
  • 1 large egg
  • 2 tablespoons fresh orange juice
  • 3/4 cup dried cranberries 95 g
Orange glaze
  • 1 cup powdered sugar 120 g
  • 2 tablespoons fresh orange juice plus more as needed
  • 1 pinch orange zest

Method
 

Make the dough
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Rub the orange zest into the sugar, then whisk in the flour, baking powder and salt.
  3. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces.
  4. Whisk the cream, egg and 2 tablespoons of orange juice, pour into the flour mixture, add the cranberries and stir until a shaggy dough forms.
Shape and bake
  1. Pat the dough into a 7-inch round about 1 inch thick on a floured surface and cut into 8 wedges.
  2. Place on the baking sheet, chill 15 minutes, brush with cream and bake for 18 to 22 minutes, until golden.
Glaze
  1. Cool for 10 to 15 minutes. Whisk the powdered sugar, orange juice and zest until pourable and drizzle over the scones. Let set for 15 minutes.

Notes

Make ahead: Freeze the unbaked wedges for up to 2 months and bake from frozen, adding 3 to 5 minutes.
Storage: Keep airtight at room temperature for 2 days.
Nutrition is an estimate per scone.