Orange Cranberry Scones with Glaze Recipe

Introduction

These Orange Cranberry Scones are tender, flavorful treats perfect for breakfast or an afternoon snack. The fresh orange zest and cranberries add a bright, festive touch, while the sweet glaze ties everything together beautifully.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream, plus extra for brushing
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh or dried cranberries
• 1 cup powdered sugar, sifted (for glaze)
• 2–3 tablespoons fresh orange juice (for glaze)
• 1/2 teaspoon orange zest (for glaze)

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest until evenly combined.
3. Step 3: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
4. Step 4: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
5. Step 5: Pour the wet mixture over the dry ingredients, add the cranberries, and gently stir until just combined, being careful not to overmix.
6. Step 6: Turn the dough onto a lightly floured surface. Pat it into a 7-inch diameter circle about 1 inch thick. Cut into 8 equal wedges.
7. Step 7: Place the wedges on the prepared baking sheet, spacing them apart. Lightly brush the tops with extra heavy cream.
8. Step 8: Bake for 16–18 minutes, or until the scones are golden brown and firm to the touch. Remove from oven and transfer to a wire rack to cool completely.
9. Step 9: To make the glaze, mix the powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle over the cooled scones before serving.

Tips & Variations

• For a richer flavor, substitute half the heavy cream with buttermilk in the wet ingredients.
• Use dried cranberries if fresh ones are unavailable, but soak them briefly in warm water to plump before adding.
• Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced twist.
• For a dairy-free option, replace butter and cream with coconut oil and a plant-based milk substitute, adjusting measurements as needed.

Storage

Store baked scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones after baking; thaw at room temperature and warm briefly in the oven before serving. Avoid glazing until just before eating to keep the topping fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used. Thaw and drain them well to remove excess moisture before mixing into the dough to prevent sogginess.

How do I prevent the scones from becoming dry?

Be careful not to overmix the dough, and avoid overbaking. The dough should be gently combined to keep scones tender, and baking until just golden helps maintain moisture.

Orange Cranberry Scones with Glaze Recipe

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★★★★★

4.9 from 107 reviews

These Orange Cranberry Scones are tender, flaky, and bursting with the vibrant flavors of fresh orange zest and tangy cranberries. Perfect for breakfast or a delightful snack, they’re topped with a sweet and zesty orange glaze that adds a beautiful finishing touch. Easy to make with straightforward ingredients, these scones bake to golden perfection and offer a pleasant balance of citrus and berry in every bite.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 16-18 minutes
• Total Time: 31-33 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon orange zest

Wet Ingredients

• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream, plus extra for brushing
• 1 large egg
• 1 teaspoon pure vanilla extract

Add-ins

• 1 cup fresh or dried cranberries

Orange Glaze

• 1 cup powdered sugar, sifted
• 2–3 tablespoons fresh orange juice
• 1/2 teaspoon orange zest

Instructions

1. Prep Oven and Tools: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and orange zest until well combined and uniform.
3. Cut in Butter: Add the chilled, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, which will help create flaky layers in the scones.
4. Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and pure vanilla extract until the mixture is smooth and fully combined.
5. Form Dough: Pour the wet mixture over the dry ingredients. Add the cranberries and gently stir just until everything is incorporated; do not overmix, as this can toughen the dough.
6. Shape and Portion Dough: Turn the dough out onto a lightly floured surface and gently pat it into a 7-inch diameter round about 1 inch thick. Cut the round into 8 equal wedges to form individual scones.
7. Arrange and Brush: Place the scone wedges onto the prepared baking sheet spaced apart. Lightly brush the tops with extra heavy cream to promote browning and a slight sheen.
8. Bake to Golden: Bake the scones in the preheated oven for 16 to 18 minutes, or until they turn golden brown and feel firm to the touch. Remove from oven and transfer to a wire rack to cool completely before glazing.
9. Prepare and Apply Glaze: In a small bowl, whisk together the sifted powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle this vibrant orange glaze over the cooled scones for a sweet and citrusy finish.

Notes

• For best texture, use cold butter straight from the fridge when cutting into the flour.
• Gently mix the dough to avoid overworking, which keeps the scones tender.
• You can use fresh or dried cranberries depending on what you have on hand.
• Allow scones to cool fully before glazing to prevent the glaze from melting off.
• The orange glaze can be adjusted in consistency with more or less orange juice to your liking.
• Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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