Description
Delight in these Glazed Cranberry Orange Scones, a perfect balance of tart cranberries and zesty orange flavor in a tender, flaky pastry. Ideal for breakfast or a sweet snack, these scones are topped with a fresh orange glaze that adds a sweet citrus finish.
Ingredients
Scale
Scones
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons orange zest (about 1 orange)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 heaping cup (125g) frozen cranberries
- Optional: 1 Tablespoon (15ml) heavy cream and coarse sugar for topping
Orange Glaze
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) fresh orange juice
Instructions
- Prepare dry ingredients: Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater and add it to the flour mixture. Combine with a pastry cutter, two forks, or fingers until pea-sized crumbs form. Place mixture in the refrigerator or freezer while preparing wet ingredients.
- Mix wet ingredients: Whisk 1/2 cup heavy cream, the egg, and vanilla extract in a small bowl. Drizzle this over the flour mixture, add cranberries, then mix until moistened.
- Form dough: Pour dough onto a floured surface and, with floured hands, work it into a ball. If sticky, add more flour; if dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc and cut into 8 wedges using a sharp knife or bench scraper.
- Prepare for chilling: Brush scones with remaining heavy cream and optionally sprinkle with coarse sugar for extra crunch. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Preheat oven and bake: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone mat. Arrange chilled scones 2-3 inches apart and bake for 25 minutes or until golden brown and lightly browned on top.
- Cool and glaze: Let the scones cool for a few minutes. Whisk confectioners’ sugar and fresh orange juice until smooth, adjusting thickness as desired. Drizzle glaze over warm scones.
- Storage: Leftover scones keep well at room temperature for 2 days or refrigerated for 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate for 1 hour, then store in a freezer-safe bag. Bake from frozen, adding a few minutes to bake time, or thaw overnight before baking.
- Freeze After Baking: Freeze baked and cooled scones before glazing. Thaw on the counter or overnight in the refrigerator, warm in microwave or oven as needed.
- Overnight Instructions: Complete up to step 4, cover, and refrigerate overnight. Continue recipe the next day.
- Use very cold dough to prevent over-spreading during baking. If over-spreading occurs, shape scones back into wedges with a spatula while hot.
- Frozen cranberries work best to keep dough cold; fresh or dried cranberries can be used in the same amount.
- Fresh orange juice is preferred for glaze, but store-bought is acceptable.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
