Description
These Glazed Cranberry Orange Scones are a delightful treat combining bright citrus notes with tart cranberries and a sweet orange glaze. Perfect for breakfast or brunch, they offer a tender crumb with a buttery texture and vibrant flavor, enhanced by a crisp sugar topping and a smooth glaze drizzled on top.
Ingredients
Scale
Scone Dough
- 2 cups all-purpose flour (250g), spooned & leveled
- 1/2 cup granulated sugar (100g)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons orange zest (about 1 orange)
- 1/2 cup unsalted butter (8 Tbsp; 113g), frozen
- 1/2 cup heavy cream (120ml), plus 1 Tablespoon (15ml) optional
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 heaping cup frozen cranberries (125g)
- Coarse sugar for sprinkling (optional)
Orange Glaze
- 1 cup confectioners’ sugar (120g)
- 2–3 Tablespoons fresh orange juice (30-45ml)
Instructions
- Mix Dry Ingredients. Whisk together the flour, sugar, baking powder, salt, and orange zest in a large bowl to evenly distribute all dry components.
- Incorporate Butter. Grate the frozen butter using a box grater and add it to the dry mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture forms pea-sized crumbs. Place mixture in the refrigerator or freezer to keep cold as you prepare the wet ingredients.
- Prepare Wet Ingredients. Whisk together the heavy cream, egg, and vanilla extract in a small bowl until well combined.
- Combine Wet and Dry. Drizzle the wet ingredients over the flour mixture, then add frozen cranberries. Mix gently just until the dough looks moistened but not overworked.
- Form Dough. Turn dough onto a floured counter and, using floured hands, work it into a sticky ball. Add additional flour if too wet or extra heavy cream if too dry. Press dough into an 8-inch disc shape and cut into 8 wedges using a sharp knife or bench scraper.
- Optional Topping. Brush the scones with remaining heavy cream and sprinkle with coarse sugar for added crunch, either before or after chilling.
- Chill. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to firm up.
- Preheat Oven. Heat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Bake. Arrange chilled scones 2-3 inches apart on the prepared baking sheet. Bake for 25 minutes or until edges are golden brown and tops lightly browned.
- Cool and Glaze. Remove scones from oven and cool for a few minutes. Meanwhile, whisk together confectioners’ sugar and fresh orange juice to desired consistency. Drizzle glaze generously over warm scones.
- Serve. Enjoy warm for the best flavor and texture. Store leftovers at room temperature up to 2 days or refrigerate for up to 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Store in a freezer-safe bag or container. Bake from frozen, adding a few minutes to the bake time, or thaw overnight before baking.
- Freeze After Baking: Freeze cooled baked scones before glazing. Thaw at room temperature for a few hours or overnight in the fridge. Warm in the microwave for 30 seconds or in a 300°F oven for 10 minutes to refresh.
- Overnight Instructions: Prepare dough and cut into wedges through brushing with cream. Cover and refrigerate overnight. Bake the next day following baking instructions.
- Keep Scones Cold: Use frozen butter and frozen cranberries to ensure the dough stays cold, which helps achieve a flaky texture and prevents over-spreading.
- Orange Juice: Freshly squeezed is preferred for best flavor. Store-bought juice can be used as a substitute.
- Adjust Flour and Cream: Dough should be sticky but manageable. Add small amounts of flour or cream as needed to reach this texture.
- Use Coarse Sugar for Crunch: Sprinkling coarse sugar on top before baking adds a delightful texture contrast.
- Tools: A box grater and pastry cutter are very helpful for achieving desired dough texture.
Nutrition
- Serving Size: 1 large scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
