Description
These Glazed Cranberry Orange Scones are tender and flaky with a zesty orange flavor and bursts of tart cranberries, finished with a sweet orange glaze. Perfect for breakfast or a delightful snack, these scones combine the bright freshness of citrus with the cozy richness of buttery dough.
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
- 1 Tablespoon (15ml) heavy cream (optional, for brushing)
- Coarse sugar (optional, for sprinkling)
Orange Glaze
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) fresh orange juice
Instructions
- Mix Dry Ingredients: Whisk together flour, sugar, baking powder, salt, and orange zest in a large bowl. Grate frozen butter using a box grater into the flour mixture and combine with a pastry cutter, two forks, or fingers until it forms pea-sized crumbs. Refrigerate or freeze while preparing wet ingredients.
- Combine Wet Ingredients: In a small bowl, whisk heavy cream, egg, and vanilla extract. Drizzle this mixture over the flour mixture, add frozen cranberries, and mix gently until everything is moistened.
- Form Dough: Pour dough onto a floured surface and, with floured hands, work into a ball. Add more flour or cream if too sticky or dry. Press dough into an 8-inch disc and cut into 8 wedges with a sharp knife or bench scraper.
- Prepare for Baking: Brush scones with remaining heavy cream and, if desired, sprinkle with coarse sugar for crunch. Place on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Preheat Oven: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Bake Scones: Arrange chilled scones 2-3 inches apart on the prepared baking sheet. Bake for 25 minutes or until edges are golden and tops lightly browned. Remove and cool for a few minutes.
- Make Glaze: Whisk confectioners’ sugar with fresh orange juice until smooth, adjusting thickness as needed by adding more sugar or juice.
- Glaze and Serve: Drizzle the orange glaze over warm scones. Serve and enjoy. Store leftovers at room temperature for 2 days or refrigerated for 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges for 1 hour, then store in freezer bags. Bake from frozen, adding a few minutes to baking time, or thaw overnight before baking.
- Freeze After Baking: Freeze cooled baked scones without glaze. Thaw at room temperature or in the refrigerator, then warm in microwave or oven before serving.
- Overnight Prep: Prepare dough through shaping and refrigerate overnight. Continue with baking and glazing the next day.
- Over-spreading: Use very cold dough to minimize spreading. If scones spread too much during baking, gently reshape with a spatula.
- Cranberries: Frozen cranberries keep dough cold but fresh or dried cranberries can be used in the same amount.
- Orange Juice: Freshly squeezed orange juice is preferred for glaze, but store-bought works fine.
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: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
