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Ultra close-up macro cross-section of flaky cranberry orange scone showing tender crumb, juicy cranberries, and sweet citrus glaze

Flaky Bakery-Style Cranberry Orange Scones with Citrus Glaze

Ultra tender, buttery bakery-style scones packed with juicy tart cranberries and fragrant orange zest, finished with a generous drizzle of sweet citrus glaze and sparkling raw sugar for irresistible bakery crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 generous bakery scones
Calories: 380
Ingredients Method Nutrition

Ingredients
  

Flaky Citrus Scone Dough
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 cup granulated white sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tbsp freshly grated orange zest (from 1 large navel orange)
  • 1/2 cup unsalted European butter (1 stick), very cold and grated or finely cubed
  • 1/2 cup cold heavy whipping cream (plus 2 tbsp for brushing)
  • 1 large egg, cold
  • 1 1/2 tsp pure vanilla extract
  • 1 cup fresh cranberries, roughly chopped (or dried cranberries)
Sweet Orange Citrus Glaze & Crunchy Topping
  • 1 cup powdered confectioners sugar, sifted
  • 2-3 tbsp freshly squeezed orange juice
  • 1/2 tsp pure vanilla extract
  • 1 tbsp coarse turbinado or sparkling raw sugar (for sprinkling before bake)

Method
 

Prep & Rub Citrus Sugar
  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and freshly grated orange zest. Use your fingertips to rub the orange zest into the sugar for 30 seconds to release essential citrus oils.
Cut Butter & Form Dough
  1. Add the cold cubed or grated butter. Using a pastry cutter or your fingertips, cut butter into the dry ingredients until mixture resembles coarse pea-sized crumbs.
  2. In a separate measuring cup, whisk together cold heavy cream, egg, and vanilla extract. Pour wet mixture into dry ingredients along with the chopped cranberries.
  3. Gently fold with a fork until dough just begins to clump together. Do not overwork the dough.
Shape, Cut & Bake
  1. Turn dough out onto a lightly floured surface. Gently pat into an 8-inch round disc about 1-inch thick. Use a sharp bench scraper or chef knife to cut into 8 equal triangular wedges.
  2. Transfer wedges to prepared baking sheet, spacing them 2 inches apart. Brush tops lightly with extra heavy cream and sprinkle with coarse turbinado raw sugar.
  3. Bake for 18 to 22 minutes until tops are golden brown and edges are lightly crisp. Transfer scones to a wire rack to cool for 10 minutes.
Glaze & Serve
  1. Whisk powdered sugar, fresh orange juice, and vanilla extract until smooth and opaque.
  2. Drizzle generously over the warm scones. Let glaze set for 5 minutes, then serve warm with hot coffee or tea!

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 11gCholesterol: 50mgSodium: 320mgPotassium: 110mgFiber: 2gSugar: 22gVitamin A: 550IUVitamin C: 12mgCalcium: 90mgIron: 2.1mg

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