Glazed Cranberry Orange Scones
Bright, buttery, and bursting with fresh cranberries and sweet citrus flavor, these cranberry orange scones are topped with a tangy orange glaze for the ultimate cozy winter treat.
Equipment
Ingredients
Scone Dough
- 1/2 cup granulated sugar
- 2 Tbsp orange zest
- 2 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1 large egg
- 3 Tbsp sour cream
- 3 Tbsp heavy cream plus extra for brushing
- Juice of 1 orange approx. 3–4 Tbsp
- 1/2 tsp almond extract
- 1 cup fresh cranberries
For the Orange Glaze
- 1 cup powdered sugar
- 2 –4 Tbsp fresh orange juice
- Zest of 1 orange
- 2 tsp Butter melted
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with baking spray.
- In a large bowl, rub sugar and orange zest together, then mix in flour, baking powder, and salt.
- Add cold butter and cut in with a pastry cutter (or mix on low) until crumbly.
- In a small bowl, whisk egg, sour cream, heavy cream, orange juice, and almond extract. Add to dry ingredients and mix until just combined.
- Gently fold in cranberries.
- Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges.
- Arrange wedges on the baking sheet, brush tops with heavy cream, and bake for 18–20 minutes until golden brown. Cool on a wire rack.
- Gradually whisk the powdered sugar, orange juice, orange zest, and melted butter together, adding the orange juice a little at a time. Adjust the amount of juice as needed to achieve your desired consistency—use less for a thicker glaze or more for a thinner drizzle. Mix until the glaze is smooth and lump-free.
- Drizzle glaze over cooled scones and enjoy!
Notes
- For extra golden tops, sprinkle a pinch of sugar before baking.
- Scones are best enjoyed fresh but can be stored in an airtight container for 2–3 days.
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