Description
Bright, buttery, and bursting with citrus flavor, these Glazed Cranberry Orange Scones are perfect for breakfast, brunch, or tea time. Each bite offers tender texture and vibrant fruit flavor, finished with a sweet orange glaze.
Ingredients
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 tsp orange zest
1/2 cup (113g) frozen unsalted butter
1/2 cup (120ml) heavy cream
1 large egg
1 tsp vanilla extract
1 heaping cup (125g) frozen cranberries
Optional: 1 tbsp heavy cream + coarse sugar for brushing
For the Glaze:
1 cup (120g) confectioners’ sugar
2–3 tbsp fresh orange juice
Instructions
- Pre-heat and prep: Start pre-heating your oven to 400 °F (204 °C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
- Prepare the butter: Using a box grater (or a pastry cutter/forks if you prefer), grate or cut the frozen butter into the flour mixture. Combine until you have pea-sized crumbs—some butter bits still visible is fine. Place this bowl into the refrigerator (or freezer briefly) to keep cold.
- Mix wet ingredients: In a separate small bowl, whisk the heavy cream (½ cup), egg, and vanilla extract.
- Combine dough: Remove the flour mixture from the cold spot. Drizzle the wet ingredients over it, add the frozen cranberries, then mix until just moistened. The dough will be sticky. If too sticky, add a little more flour; if too dry, add 1-2 more Tablespoons heavy cream.
- Shape: On a lightly floured surface, pour the dough and gently bring together into a ball—don’t over-knead. Press into an ~8-inch disc. With a sharp knife or bench scraper, cut into 8 equal wedges.
- Optional topping: Brush the wedges with additional heavy cream and sprinkle coarse sugar if you like extra crunch.
- Chill: Place the wedges on the prepared baking sheet, spaced 2–3 inches apart. Refrigerate for at least 15 minutes (this helps with rise and flakiness).
- Bake: After chilling, bake in the pre-heated oven for 22-25 minutes, or until the edges are golden brown and the tops are lightly browned.
- Cool & glaze: Remove from the oven and allow to cool a few minutes on the sheet. Meanwhile whisk together the confectioners’ sugar and orange juice to make the glaze—adjust with more sugar to thicken or more juice to thin. Drizzle the glaze over the warm scones.
- Serve: Let the glaze set briefly, then enjoy warm.
Notes
Freeze before or after baking.
Use fresh or dried cranberries if frozen aren’t available.
Store at room temp for 2 days or in the fridge up to 5 days.
Best enjoyed warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Baking
Nutrition
- Serving Size: 1 scone
- Calories: 330
- Sugar: 19g
- Carbohydrates: 52g
- Protein: 5g