These Glazed Orange Cranberry Scones are one of my favorite things to pull out of the oven. Spending time in the kitchen stirring up a batch is something I don’t think I’ll ever get tired of, especially once they’re baking and that sweet, citrusy aroma starts drifting through the house.
It’s the perfect recipe to reach for when fall arrives. As soon as the air turns cool and crisp, I’m ready to turn the oven on and start baking. Reaching for oranges and cranberries is one way to wake up a buttery scone by adding a little zing of citrus and tart fruit.
They’re also wonderful to have on hand through the holidays. Place a plate of these on the counter Christmas morning, or wrap them up as a sweet little gift for a friend. The deep red cranberries are nothing but cheerful and festive, and the little bits of orange zest tucked throughout brighten every bite.
But for me, it doesn’t have to be fall or a holiday to crave one of these. A warm cup of coffee and one of these can turn any ordinary morning into a delightful treat.
Why You’ll Love These Glazed Orange Cranberry Scones
Bright, fresh orange flavor. Orange shows up three ways here, in the zest, in the dough, and in the glaze, so every bite has a zesty touch of citrus.
A hint of almond. Just a touch of almond extract adds a warm, bakery-style flavor that makes the orange and cranberry shine.
Plump, juicy cranberries. Soaking the dried cranberries in the orange juice and cream mixture softens them up.
Tender and buttery. A good amount of cold butter gives these scones a soft, flaky crumb.
Easy enough for any morning. No mixer needed, and they go from bowl to oven in about 20 minutes.
Perfect for sharing. They’re lovely for holiday brunches, a coffee visit with friends, or tucked into a basket as a gift.
Ingredients
The Scones
All-purpose flour, sugar, baking powder, baking soda, and salt: Measure the flour correctly by spooning it into the cup and level off. Scooping directly from the bag packs it down and throws off the ratio.
Orange peel: Freshly grated from the same orange you’ll juice. Grate the peel first, then cut the orange open. One large orange usually gives enough for both the dough and the glaze. Stop grating once you see the white pith since it’s bitter.
Cold butter: Cut into small cubes and kept cold until the moment it goes into the flour. If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes first. Cold butter is what creates those flaky, tender layers.
Dried cranberries: Soaked in the orange juice and cream mixture before going into the dough so they plump up and absorb flavor. The mixture may look slightly curdled during soaking – that is normal, just the orange juice reacting with the cream.
Orange juice, half-and-half, egg, and almond extract: Use fresh-squeezed orange juice from the zested orange. Go easy on the almond extract; measure carefully, because a little too much reads as bitter and can cover up the orange flavor.
Milk: Brushed over the tops before baking for a golden, slightly shiny crust.
The Glaze
Confectioners’ sugar and orange juice: Whisked together into a smooth, sweet drizzle. If it is too thick, add orange juice a few drops at a time. Too thin, stir in a little more sugar. Let the scones cool at least 10 minutes before glazing or it will melt right off.
How to Make Glazed Orange Cranberry Scones
Soak the cranberries first. Stir the cranberries, orange juice, cream, egg, and almond extract together in a small bowl and let the mixture sit while you prep everything else. The cranberries need that time to absorb flavor and plump up.
Mix the dry ingredients and cut in the butter. Stir the flour, sugar, orange peel, baking powder, salt, and baking soda together in a large bowl. Cut in the cold butter until the mixture is crumbly with pieces roughly the size of small peas. A pastry blender or two forks both work.
Combine wet and dry, fold gently. Give the cranberry mixture a good stir and pour it into the flour mixture. Fold until a soft dough forms. If it seems too dry, add half-and-half a teaspoon at a time.
Pat and fold, never knead. Turn the dough out onto a lightly floured surface and pat and fold it over on itself 5 to 10 times, just enough to hold together. Kneading overworks the dough and makes scones tough.
Shape, cut, and bake. Pat into an 8-inch disc, cut into 10 wedges, and space them out on an ungreased baking sheet so the edges bake golden rather than steam together. Brush with milk and bake at 400°F for 18 to 25 minutes.
Glaze after cooling. Let the scones rest about 10 minutes before drizzling. A hot scone melts the glaze right off before it can set.
How to Serve Glazed Orange Cranberry Scones
Warm from the oven with a cup of coffee or tea. The classic and still the best.
On a holiday brunch table alongside fruit, eggs, and other pastries. The cranberries make them look festive without any extra effort.
Wrapped in parchment and tied with twine as a homemade gift. A small plate or basket of these is always a welcome surprise.
At room temperature throughout the day. They hold up well and are just as good a few hours after baking.
Frequently Asked Questions
Why did my scones spread flat instead of rising?
Almost always a butter temperature issue. The butter got too warm before it went into the oven and spread rather than creating steam pockets. Make sure the butter is cold going into the dough and work quickly. If the dough warms up during shaping, pop the shaped wedges in the fridge for 15 minutes before baking.
My scone dough is too sticky to work with. What do I do?
A lightly floured surface and lightly floured hands are usually enough. If the dough is very sticky, dust the top of the disc with a tiny bit of flour before patting. Avoid adding too much extra flour to the dough itself since it will change the texture.
What if I don’t have half-and-half?
Heavy cream gives a richer, slightly more tender result. Whole milk works but produces a slightly lighter scone. Either substitution is fine, just use the same amount. Avoid skim or low-fat milk, which don’t provide enough fat for the right texture.
Glazed Orange Cranberry Scones
Equipment
- Large mixing bowl
- Small mixing bowl
- measuring cups and spoons
- zester or fine grater
- baking sheet
- pastry brush
- whisk
- cooling rack
Ingredients
The Scones
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 Tbsp grated orange peel (freshly grated)
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup cold butter (cut into small cubes)
- ½ cup dried cranberries
- ¼ cup fresh-squeezed orange juice
- ¼ cup half-and-half cream
- 1 egg
- ½ tsp almond extract
- 1 Tbsp milk (for brushing)
The Glaze
- ½ cup confectioners’ sugar
- 1 Tbsp orange juice
Instructions
The Scones
- Preheat the oven to 400°F (205°C). In a small bowl, stir together the dried cranberries, orange juice, cream, egg, and almond extract. Set aside while you prepare the rest. The cranberries will absorb the liquid and plump up as they sit.
- In a large bowl, stir together the flour, sugar, grated orange peel, baking powder, salt, and baking soda.
- Cut in the cold butter using a pastry blender or two forks until the mixture turns crumbly, with pieces roughly the size of small peas.
- Give the cranberry mixture a good stir and pour it into the flour mixture. Gently fold until a soft dough forms. If it seems too dry to hold together, add a little more half-and-half a teaspoon at a time.
- Turn the dough out onto a lightly floured surface. Gently pat and fold it over on itself 5 to 10 times, just until it holds together. Do not knead – overworking the dough makes scones tough.
- Pat the dough into an 8-inch disc and cut into 10 wedges. Arrange on an ungreased baking sheet, leaving a little space between each wedge. Brush the tops with milk.
- Bake for 18 to 25 minutes, until golden brown. Transfer to a cooling rack and let rest for at least 10 minutes before glazing.
The Glaze
- Whisk together the confectioners’ sugar and orange juice until smooth. If it is too thick to drizzle, add orange juice a few drops at a time. If it is too thin, stir in a little more sugar. Drizzle over the cooled scones.
Notes
Make ahead:
- Option 1: Cut the dough into wedges and freeze them unbaked on a sheet pan until firm, then transfer to a freezer bag. Bake straight from the freezer with 2 to 4 extra minutes added.
- Option 2: Bake the day before, cool completely, and glaze fresh just before serving. Either way works well for holiday prep.
How to store:
- Room temperature: airtight container for up to 2 to 3 days. Layer with parchment so the glaze does not stick.
- Refrigerator: airtight container for up to 5 to 7 days. Warm briefly in the oven or microwave before serving – the fridge can dry them out slightly.
Freezing:
- Baked (unglazed): freeze in a freezer bag for up to 3 months. Thaw on the counter, warm in a 350°F (175°C) oven for a few minutes, then add fresh glaze.
- Unbaked: freeze cut wedges on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2 to 4 minutes to the baking time.
Did You Make This Recipe?
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