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Orange Glazed Cranberry Scones

These orange glazed cranberry scones are tender on the inside, lightly crisp on the edges, and packed with bright citrus flavor. Fresh cranberries add a pop of tartness, dried apricots bring gentle sweetness, and a simple orange glaze ties everything together. They feel special enough for brunch but easy enough for a cozy weekend bake.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 16

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon fine salt
  • 2 teaspoons fresh orange zest divided
  • 5 tablespoons cold unsalted butter cut into small pieces
  • 1 1/2 cups fresh cranberries roughly chopped if large
  • 1/2 cup chopped dried apricots
  • 1 cup cold heavy whipping cream
  • 3 tablespoons unsalted butter melted and divided

Orange Glaze

  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons fresh orange juice

Instructions

  • Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, sugar, salt, and about three-quarters of the orange zest.
  • Add the cold butter and cut it into the dry ingredients using a pastry blender or your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits.
  • Gently fold in the cranberries and dried apricots, making sure they’re evenly distributed.
  • Pour in the cold cream and stir just until a soft, slightly shaggy dough forms. Stop as soon as there are no dry pockets.
  • Turn the dough out onto a lightly floured surface and divide it in half.
  • Pat each portion into a round about 1-inch thick. The dough will feel sticky but manageable.
  • Cut each round into 8 wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
  • Brush the tops with half of the melted butter.
  • Bake for 13 to 16 minutes, until the tops look set and the edges turn light golden brown.
  • Let the scones cool for about 10 minutes before moving them to a wire rack.
  • While they cool, whisk the powdered sugar, remaining orange zest, remaining melted butter, and orange juice until smooth. Adjust the juice for drizzling consistency.
  • Drizzle the glaze over the warm scones and let it set before serving.

Notes

  • Substitutions: Frozen cranberries work well. Use them straight from the freezer.
  • Make-Ahead: Freeze unbaked wedges and bake straight from frozen, adding 2 to 3 minutes.
  • Storage: Store baked scones in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Avoid Overmixing: Stop stirring as soon as the dough comes together to keep the scones tender.
  • Flavor Boost: Add a pinch of cinnamon or cardamom if you want subtle warmth.