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Best Cranberry Orange Scones with Easy Buttermilk Glaze

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Tall, flaky scones bursting with tart cranberries and bright orange flavor, topped with a buttermilk glaze that soaks into every crumb. Perfect for holiday brunches or a cozy weekend breakfast.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, frozen and grated
  • 1/2 cup (120ml) cold buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange (about 1 to 2 tablespoons)
  • 1 cup (120g) fresh or frozen cranberries (if frozen, do not thaw; if fresh, roughly chop)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3 to 4 tablespoons buttermilk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze, optional)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Grate frozen butter directly into the flour mixture using the large holes of a box grater. Toss to coat, then work with fingers or pastry cutter until mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. Stir in cranberries and orange zest until evenly distributed.
  5. In a small bowl, whisk together buttermilk, egg, and vanilla extract until smooth.
  6. Pour wet mixture into dry ingredients. Stir with a fork or spatula just until dough comes together (it will look shaggy). Do not overmix.
  7. Turn dough out onto a lightly floured surface. Gently pat into a 3/4-inch thick circle, about 8 inches in diameter. Do not use a rolling pin.
  8. Cut the circle into 8 wedges (like a pizza). Place wedges on prepared baking sheet, spacing about 2 inches apart.
  9. For best results, chill shaped scones in the freezer for 10 to 15 minutes.
  10. Bake for 15 to 18 minutes, until golden brown on edges and tops. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
  11. While scones are still warm, make the glaze: whisk together powdered sugar, 3 tablespoons buttermilk, vanilla, and salt. Add more buttermilk (up to 4 tablespoons) until glaze is thick but pourable.
  12. Place warm scones on wire rack over baking sheet. Drizzle or pour glaze over tops, letting it run down sides. Let glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flakiest scones. Do not overmix dough. For best results, chill shaped scones before baking. Scones are best the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze unglazed scones for up to 3 months.

Nutrition

Keywords: cranberry orange scones, buttermilk scones, easy scone recipe, holiday breakfast, brunch recipe

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