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
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 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
- 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 1/2 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
