Glazed Cranberry Orange Scones
Flaky, buttery scones studded with tart cranberries and bright orange zest, topped with a sweet citrus glaze. Perfect for breakfast, brunch, or snacks, these scones offer a satisfying blend of texture and flavor with wholesome ingredients.
Equipment
- 1 large mixing bowl
- 1 Box grater
- 1 Pastry cutter
- 1 Bench scraper or sharp knife
- 1 Pastry brush
- 1 Baking sheet
- 1 Silicone baking mat or parchment paper
Ingredients
- 2 cups 250g all-purpose flour, plus extra for dusting
- ½ cup 100g granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons orange zest from about 1 orange
- ½ cup 113g unsalted butter, frozen
- ½ cup 120ml heavy cream, divided
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 heaping cup 125g frozen cranberries
- Optional: 1 tablespoon 15ml heavy cream and coarse sugar for topping
For the Orange Glaze:
- 1 cup 120g confectioners’ sugar
- 2 –3 tablespoons 30–45ml fresh orange juice
Instructions
- Combine Dry Ingredients Thoroughly: Begin by gathering your dry ingredients. In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup granulated sugar, 2½ teaspoons baking powder, ½ teaspoon salt, and 2 teaspoons of fresh orange zest. The orange zest will infuse the dough with vibrant citrus aroma, perfectly complementing the cranberries. Whisk these ingredients until evenly mixed to ensure your scones rise evenly and have consistent flavor throughout.
- Grate and Incorporate Cold Butter: Using a box grater, carefully grate the frozen unsalted butter directly into the bowl with your dry ingredients. The butter should be very cold to create flaky layers as it bakes. Once grated, use a pastry cutter, two forks, or your clean fingertips to quickly cut the butter into the flour mixture. Work gently but efficiently until the mixture resembles pea-sized crumbs. This texture is critical for flaky scones, as it distributes small chunks of butter that melt during baking to create tender layers.
- Prepare Wet Ingredients: In a separate small bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 teaspoon pure vanilla extract until smooth and well combined. The cream adds moisture and richness, the egg provides structure, and the vanilla deepens the flavor profile. Set this mixture aside, ready to be added to the dry ingredients.
- Combine Wet and Dry Mixtures and Add Cranberries: Pour the wet mixture over the dry crumbly flour and butter blend. Immediately add 1 heaping cup of frozen cranberries to the bowl. Gently fold and mix everything together using a spatula or wooden spoon until the dough is just moistened. The cranberries should be evenly distributed but avoid overmixing, as this can make the dough tough. The dough will be sticky and shaggy—that’s perfect.
- Shape the Dough Into a Disc: Turn the sticky dough out onto a clean, lightly floured surface. Dust your hands with flour to prevent sticking and gently gather the dough into a rough ball. Press and pat the dough into a flat disc approximately 8 inches in diameter and about 1 inch thick. If the dough is too sticky to handle, sprinkle on a little extra flour. Conversely, if it feels too dry and crumbly, wet your hands with a tiny amount of cream and gently press to bring it together.
- Cut Dough into Scones: Using a sharp knife or bench scraper, carefully slice the dough disc into 8 equal wedges, like cutting a pizza. Take care to make clean cuts without squashing the dough, preserving the flaky texture. Transfer the wedges onto a plate or a baking sheet lined with parchment or a silicone baking mat, spacing them apart by about 2-3 inches.
- Chill Dough to Prevent Spreading: Brush each scone with a light coating of heavy cream using a pastry brush. For an added touch of texture and sweetness, sprinkle coarse sugar on top of the cream-brushed scones. Place the scones in the refrigerator for at least 15 minutes to chill. This step is essential—it firms up the butter and dough, preventing the scones from spreading too much in the oven, which helps maintain their beautiful shape and flaky texture.
- Preheat Oven and Prepare Baking Sheet: While the scones chill, preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat to ensure the scones bake evenly and don’t stick. Once the dough has chilled, arrange the scones on the prepared baking sheet, leaving space between each wedge to allow for even baking.
- Bake to Golden Perfection: Place the baking sheet on the center rack of the preheated oven. Bake the scones for 22 to 25 minutes, or until the edges are golden brown and the tops are lightly browned. Keep an eye on the scones during the last few minutes to avoid overbaking. When done, remove from the oven and allow the scones to cool on the baking sheet for several minutes before glazing.
- Prepare and Apply Orange Glaze: While the scones cool slightly, whisk together 1 cup of confectioners’ sugar and 2 to 3 tablespoons of fresh orange juice in a small bowl until smooth. Adjust the glaze consistency by adding more sugar to thicken or more juice to thin as needed. Using a spoon or small whisk, drizzle the glaze generously over the warm scones. The glaze adds a sweet, tangy finish that complements the tart cranberries and buttery dough.
- Serving and Storage Recommendations: Serve these scones warm or at room temperature with a cup of tea or coffee for a delightful treat. Leftover glazed or unglazed scones can be stored at room temperature for up to 2 days in an airtight container or refrigerated for up to 5 days. To reheat, warm gently in a microwave or oven to restore their tender texture.
Notes
- Use frozen butter for the flakiest scones — keeping the butter cold prevents over-mixing and ensures tender, layered texture.
- Frozen cranberries help maintain the dough temperature and provide bursts of tartness; fresh or dried cranberries can be substituted but adjust moisture accordingly.
- Chilling the shaped scones before baking is highly recommended to prevent spreading and promote rise.
- For a more intense orange flavor, zest the orange before juicing it for the glaze.
- If dough feels too sticky, lightly dust with flour; if too dry, add heavy cream by tablespoon increments until workable.
- Customize toppings: coarse sugar adds crunch, or try a sprinkle of chopped nuts or cinnamon sugar for variety.
