Description
These Glazed Cranberry Orange Scones are tender, buttery, and packed with tart cranberries and bright orange flavor, finished with a sweet orange glaze. Perfect for breakfast, brunch, or holiday baking.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 6 Tablespoons (75g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon orange zest (about 1 orange)
- 1/2 cup (115g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream, plus 2 Tablespoons for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (120g) fresh or frozen cranberries (do not thaw if frozen)
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30–45ml) fresh orange juice
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk the flour, sugar, baking powder, salt, and orange zest together in a large bowl.
- Grate the frozen butter using a box grater. Add to the flour mixture and combine with a pastry cutter or your fingers until the mixture comes together in pea-sized crumbs.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Pour over the flour mixture and mix until just combined.
- Fold in the cranberries.
- Turn the dough onto a floured surface and work it into a ball. Press into an 8-inch disc and cut into 8 wedges.
- Place scones on the prepared baking sheet and brush with the remaining 2 Tablespoons of heavy cream.
- Bake for 22–25 minutes or until golden brown. Remove and cool for a few minutes on the pan, then transfer to a wire rack.
- Whisk the confectioners’ sugar and 2–3 Tablespoons orange juice together to make the glaze. Drizzle over warm scones and serve.
Notes
- Scones are best enjoyed the day they are baked, but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 5 days.
- To freeze: Freeze baked scones (with or without glaze) for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- You can use dried cranberries instead of fresh or frozen, but reduce the amount slightly.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 17g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
