Description
These Glazed Cranberry Orange Scones are a delightful breakfast or snack option, featuring tender, flaky scones bursting with tart cranberries and bright orange zest. Finished with a sweet orange glaze, they provide the perfect balance of tangy and sweet flavors in every bite.
Ingredients
Scale
Scone Dough
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 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 the flour, granulated sugar, baking powder, salt, and orange zest together in a large bowl until well combined.
- Incorporate Butter: Grate the frozen unsalted butter using a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture forms pea-sized crumbs. Chill the mixture in the refrigerator or freezer while preparing wet ingredients.
- Mix Wet Ingredients: In a small bowl, whisk together 1/2 cup heavy cream, the large egg, and vanilla extract until smooth.
- Combine and Add Cranberries: Drizzle the wet mixture over the dry ingredients. Add the frozen cranberries and gently mix just until the dough comes together and is moistened. The dough will be sticky.
- Form Dough Disc: Turn the dough onto a floured working surface and, using floured hands, gently work it into a ball. If too sticky, add additional flour; if too dry, add 1-2 tablespoons of heavy cream. Press the dough into an 8-inch disc and cut into 8 wedges with a sharp knife or bench scraper.
- Chill the Scones: Optionally brush scones with a little heavy cream and sprinkle with coarse sugar for extra crunch. Place the scone wedges on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Bake Scones: Arrange chilled scones 2-3 inches apart on the prepared baking sheet(s). Bake for 25 minutes or until edges are golden brown and tops are lightly browned. Remove from oven and let cool slightly while preparing glaze.
- Prepare Orange Glaze: Whisk together the confectioners’ sugar and fresh orange juice until smooth. Adjust thickness by adding more sugar to thicken or orange juice to thin as needed.
- Glaze the Scones: Drizzle the orange glaze over the warm scones. Allow glaze to set before serving.
- Storage: Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. After they are frozen, layer in a freezer-friendly bag or container. Bake from frozen, adding a few extra minutes to the bake time or thaw overnight and bake as directed.
- Freeze After Baking: Freeze baked and cooled scones before icing. Store in a freezer-safe bag or container. Thaw on the counter for a few hours or overnight in the refrigerator. Warm in microwave for 30 seconds or in a 300°F (149°C) oven for 10 minutes.
- Overnight Preparation: Complete the recipe through step 5, then cover and refrigerate overnight. Continue with recipe the next day.
- Special Tools Recommended: Glass mixing bowls, whisk, box grater, pastry cutter, bench scraper, pastry brush, baking sheet, silicone baking mat or parchment paper.
- Prevent Over-Spreading: Use very cold scone dough to reduce spreading. If scones spread excessively during baking, press them back into shape gently with a silicone spatula.
- Cranberries: Frozen cranberries are preferred for keeping dough cold. Fresh or dried cranberries can be used as alternatives in the same quantity.
- Orange Juice: Freshly squeezed orange juice is best for the glaze, ideally from the same orange used for zest. Store-bought juice may be used if needed.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
