Buttery scones packed with cranberries, orange zest, and finished with a sweet glaze. Great for breakfast or brunch.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 tablespoon orange zest
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-ins
10 - 1 cup fresh or dried cranberries
→ Orange Glaze
11 - 1 cup powdered sugar, sifted
12 - 2–3 tablespoons fresh orange juice
13 - 1/2 teaspoon orange zest
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and orange zest until uniformly mixed.
03 - Add cold, cubed butter to the bowl. Use a pastry cutter or fingertips to blend until mixture forms coarse crumbs.
04 - In a separate bowl, combine heavy cream, egg, and vanilla extract; whisk until smooth.
05 - Pour wet mixture over dry ingredients. Add cranberries. Gently stir until just incorporated, avoiding overmixing to maintain tenderness.
06 - Turn dough onto a lightly floured surface. Pat into a round approximately 7 inches diameter and 1 inch thick. Cut into 8 equal wedges.
07 - Place wedges onto prepared baking sheet, leaving space between pieces. Brush tops lightly with extra cream.
08 - Bake in the preheated oven for 16–18 minutes until golden brown and firm. Transfer to a wire rack to cool completely.
09 - Blend powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle glaze over cooled scones before serving.
