Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
In a small bowl, whisk together milk, egg yolk, orange juice, and orange zest. Pour into flour mixture and stir until just combined.
Gently stir in cranberries.
Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick.
Cut circle into four wedges and place on prepared baking sheet. Bake 13 minutes until golden brown.
Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
To make Glaze:
In a small bowl, whisk together powdered sugar, cream, and orange juice until smooth. Spoon over cooled scones. Enjoy.
Notes
Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your cranberry orange scones turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Prioritize Cold Ingredients: For flaky, irresistible scones, ensure your butter, egg, and milk are all cold before mixing. This prevents the butter from melting into the flour, a must-know tip for scone perfection.
Avoid Overworking the Dough: After adding your liquids like egg and milk, aim for minimal stirring to combine. The less you handle the dough, the lighter and flakier your scones will be. Over-mixing is a surefire way to end up with chewy, rather than airy, scones.