There’s something about the bright zing of orange combined with tart cranberries that just feels like a warm hug in scone form. This Cranberry Orange Scones with Glaze Recipe hits that sweet spot between cozy and refreshing, making it a perfect treat for breakfast or afternoon tea.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cranberry Orange Scones with Glaze Recipe
- Top Tip
- How to Serve Cranberry Orange Scones with Glaze Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cranberry Orange Scones with Glaze Recipe
Why You'll Love This Recipe
I can’t tell you how many mornings this Cranberry Orange Scones with Glaze Recipe has brightened in my kitchen. It’s got that perfect balance of citrusy freshness and the cozy sweetness of cranberries, all wrapped up in a flaky, buttery dough topped with a shiny orange glaze. Honestly, it’s a simple recipe that feels just a little special.
- Bright and balanced flavor: The orange zest and juice perfectly complement tart cranberries for a fresh taste that’s never overpowering.
- Easy to make at home: With just a few steps and basic ingredients, you get bakery-worthy scones without the fuss.
- Beautiful presentation: The glossy orange glaze not only adds sweetness but makes these scones look irresistible.
- Versatile for any occasion: Breakfast, brunch, or a cozy snack – these scones always feel like a treat.
Ingredients & Why They Work
Every ingredient in this recipe is chosen to help you get that perfect scone texture and flavor. The frozen butter, for one, is a game-changer that keeps your scones flaky and tender. And the combination of fresh orange zest and juice makes all the difference in bringing those fruit flavors forward.
- All-purpose flour: The base for a tender yet sturdy scone, making your dough easy to work with.
- Granulated sugar: Just enough sweetness to balance the tart cranberries.
- Baking powder: Helps the scones rise beautifully without being too fluffy.
- Salt: Enhances the flavors and balances the sweetness.
- Orange zest: Adds fresh citrus oils that pop, giving the scones their bright character.
- Frozen unsalted butter: Keeps the dough cold, ensures flakiness, and adds richness.
- Heavy cream: For moisture and tenderness, making sure the scones stay soft.
- Egg: Binds ingredients and contributes to a golden bake.
- Vanilla extract: Adds subtle warmth and depth to the flavor.
- Frozen cranberries: Tart bursts of flavor that contrast beautifully with the sweet dough.
- Confectioners’ sugar: For the glaze’s silky sweetness.
- Fresh orange juice: Liquefies the glaze while boosting that citrus kick.
Make It Your Way
One thing I love about this Cranberry Orange Scones with Glaze Recipe is how easy it is to tweak according to your taste. Sometimes, I swap the cranberries for frozen blueberries, or add a pinch of cinnamon for a warm twist. Feel free to personalize it so the scones feel like your own signature treat.
- Variation: Adding a teaspoon of ground cardamom gives these scones an unexpected floral note—perfect if you want something unique yet subtle.
Step-by-Step: How I Make Cranberry Orange Scones with Glaze Recipe
Step 1: Mix the dry ingredients and grate the butter
I start by whisking together the flour, sugar, baking powder, salt, and orange zest—this ensures the flavors are evenly spread. Then I grab my frozen butter and grate it with a box grater right into the bowl. This is a trick I swear by because the small butter pieces make the scones super flaky. Using a pastry cutter or your fingers, I gently mix until I see pea-sized crumbs. If you find it sticking to your fingers too much, pop it in the fridge for a bit before moving on.
Step 2: Combine wet ingredients and add cranberries
Next, whisk together the heavy cream, egg, and vanilla in a small bowl. Pour this over the flour and butter mixture, then gently fold in the frozen cranberries. It’s okay if the dough looks a little sticky—that's how you know it's just right. If it feels too sticky, sprinkle a bit more flour; if too dry, add a tablespoon or two more cream.
Step 3: Shape and chill the dough
Flour your hands and your work surface, then dump the dough out and carefully pat it into an 8-inch disc. Use a sharp knife or bench scraper to cut the disc into 8 wedges. For an extra touch, brush the tops with a bit of cream and sprinkle some coarse sugar for crunch. I find chilling the wedges in the refrigerator for at least 15 minutes helps them keep their shape in the oven.
Step 4: Bake until golden
Preheat your oven to 400°F (204°C), line a baking sheet, and arrange the scones 2-3 inches apart. Bake them for 22 to 25 minutes until golden brown around the edges and softly browned on top. The smell filling your kitchen at this point? Absolutely heavenly. Let them cool a bit while you prepare the glaze.
Step 5: Make and drizzle the orange glaze
Whisk your confectioners’ sugar and fresh orange juice until smooth, thick or thin depending on your preference. Pour it generously over the warm scones—this is that glossy, sweet finish that really elevates the whole experience. Trust me, it’s worth every drip and lick-your-fingers moment after.
Top Tip
I’ve made these scones countless times, and here are the little secrets that save the day every time. Keeping your butter really cold is non-negotiable if you want flaky layers, and don’t rush the chilling step before baking—it helps control spread and gives you that classic scone shape.
- Freeze the butter: Grate it straight from the freezer to keep the dough cold and flaky.
- Don’t overmix: Mixing just until the dough comes together preserves tenderness—overworking will make tough scones.
- Chill the dough: Even a short chill helps scones hold shape and improves texture.
- Freeze extras before baking: Shape scones, freeze on a tray, then store frozen. Bake straight from freezer adding a few minutes to time.
How to Serve Cranberry Orange Scones with Glaze Recipe
Garnishes
I like to keep it simple with these scones—just a light dusting of extra orange zest after glazing adds a fresh, vibrant note. Sometimes, I scatter a few whole cranberries on top before glazing for a festive look that also gives a juicy pop as you bite in.
Side Dishes
These scones pair wonderfully with a cup of strong black tea or a latte if you like a creamier comfort. On brunch days, I serve them alongside scrambled eggs or a fresh fruit salad to balance the richness.
Creative Ways to Present
For a holiday brunch, I arrange the scones on a tiered cake stand with sprigs of fresh rosemary or thyme and cranberries tossed around—it instantly makes the table feel festive and special. Wrapping individual scones in parchment paper tied with twine also makes for a charming edible gift or party favor.
Make Ahead and Storage
Storing Leftovers
Leftover scones—glazed or not—store beautifully at room temperature for up to 2 days in an airtight container. After that, I pop them in the fridge, where they last up to 5 days but tend to dry out a little faster, so I always recommend warming before eating.
Freezing
I freeze these scones in two ways: either freezing the shaped dough wedges before baking or freezing baked scones without glaze. Freezing dough lets me bake fresh scones anytime by adding a few extra minutes in the oven straight from the freezer—such a lifesaver for last-minute company.
Reheating
To reheat, I usually microwave the scones for about 30 seconds or warm them in a 300°F (149°C) oven for 10 minutes. This brings back that fresh-baked feel without drying them out. Then, if you saved some glaze, drizzle a little on top right before serving.
Frequently Asked Questions:
Absolutely! Fresh cranberries work well in this Cranberry Orange Scones with Glaze Recipe. Just keep in mind that frozen cranberries help keep the dough colder, which is great for flaky scones. If you use fresh, you may want to chill the dough a little longer before baking.
The secret is keeping your dough cold and chilling the shaped scones before baking. Using frozen butter and chilling the dough for at least 15 minutes helps the scones hold their shape and results in that classic, slightly rustic look.
You can try substituting with a gluten-free flour blend designed for baking. Keep in mind that scones might be a little less tender or flaky than traditional versions, so you might want to experiment with the blend and possibly add a touch more moisture.
The orange glaze adds a beautiful sweet-tart finish that complements the scone's flavors. It gives them a glossy look and an extra layer of moisture, making each bite just a bit more decadent and special.
Final Thoughts
These Cranberry Orange Scones with Glaze Recipe are a little bit of sunshine in your day, whether you’re sharing them over coffee or just sneaking a warm one when no one’s looking. I love how approachable the recipe is, yet the results feel so delightfully special. Give this one a try—you’ll be amazed at how quickly it becomes a favorite staple in your baking rotation.
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Cranberry Orange Scones with Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Glazed Cranberry Orange Scones are a delightful combination of tart cranberries and bright orange zest, baked into tender, flaky scones with a sweet and tangy orange glaze. Perfect for breakfast or an afternoon treat, they feature a buttery texture enhanced by frozen cranberries and a refreshing citrus glaze.
Ingredients
Scone Dough
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- ½ cup (100g) granulated sugar
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons orange zest (about 1 orange)
- ½ cup (8 Tbsp; 113g) unsalted butter, frozen
- ½ 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
- Prepare Dry Ingredients and Butter: Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater, then add it to the flour mixture. Combine with a pastry cutter, two forks, or your fingers until pea-sized crumbs form. Place this mixture in the refrigerator or freezer while preparing the wet ingredients.
- Mix Wet Ingredients: In a small bowl, whisk together ½ cup heavy cream, the egg, and vanilla extract. Drizzle this over the flour-butter mixture, add the frozen cranberries, and mix until moistened.
- Form Dough: Pour the dough onto a floured surface. With floured hands, gently work the dough into a ball; it will be sticky. Add more flour if too sticky or 1-2 tablespoons heavy cream if too dry. Press the dough into an 8-inch disc and cut into 8 wedges using a sharp knife or bench scraper.
- Chill Scones: Brush scones with remaining heavy cream and sprinkle coarse sugar if desired. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Preheat Oven: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone mat.
- Bake Scones: Arrange chilled scones 2-3 inches apart on the prepared baking sheet(s). Bake for 25 minutes or until golden brown around the edges and lightly browned on top. Remove and cool slightly.
- Make Orange Glaze: Whisk confectioners’ sugar and fresh orange juice until smooth. Adjust thickness by adding more sugar or juice as needed.
- Glaze and Serve: Drizzle the glaze over warm scones. Serve and enjoy!
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. After freezing, store in a freezer-safe bag or container. Bake from frozen, adding a few minutes to bake time, or thaw overnight before baking.
- Freeze After Baking: Freeze cooled, baked scones before glazing in a freezer-safe bag or container. Thaw on the counter or overnight in the refrigerator. Warm for 30 seconds in the microwave or 10 minutes in a 300°F (149°C) oven before serving.
- Overnight Prep: Prepare scones through step 4 and refrigerate overnight. Continue with the recipe the next day.
- Prevent Over-spreading: Use very cold dough. If scones spread too much while baking, gently reshape them in the oven using a silicone spatula.
- Cranberries: Frozen cranberries are preferred for keeping dough cold, but fresh or dried cranberries can be substituted with equal quantity.
- Orange Juice: Fresh orange juice is best for the glaze, especially since an orange is zested for the dough. Store-bought juice works fine as an alternative.
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 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
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