Intro
Hi, I am Dulcia. These glazed cranberry orange scones are one of my favorite cozy bakes for chilly mornings or a weekend treat. They are flaky, bright from orange zest, and studded with tart cranberries. The glaze makes them feel a little special, yet they are easy to make with pantry staples.
Origins
Scones trace back to British baking traditions, adapted over time across the world into sweet and savory versions. I like the American twist of adding citrus and cranberries for a balance of buttery richness and bright acidity. For general background on scones, see the Wikipedia entry for scone. For information on cranberry production and seasonal use, refer to the USDA.
Ingredients
- 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
- optional: 1 Tablespoon (15ml) heavy cream and coarse sugar
- 1 cup (120g) confectioners’ sugar
- 2-3 Tablespoons (30-45ml) fresh orange juice
Instructions
- Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Place the bowl in the refrigerator or freezer while you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1 to 2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with the remaining heavy cream and for extra crunch, sprinkle with coarse sugar if using.
- Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2 to 3 inches apart on the prepared baking sheet(s).
- Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
- Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.
- Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Cranberry Orange Scones
- Total Time: 42-45 mins
- Yield: 8 scones 1x
Description
Tender scones flavored with orange zest and studded with cranberries, finished with an orange glaze.
Ingredients
- 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
- Optional: 1 Tablespoon (15ml) heavy cream for brushing and coarse sugar for sprinkling
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) fresh orange juice
Instructions
- Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it?s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
- Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400?F (204?C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
- Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.
- Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Prep Time: 20 mins
- Cook Time: 22-25 mins
Tips
- Use frozen butter and grate it to keep the dough cold, which helps produce flakier scones.
- Do not overwork the dough. Handle it gently and press into a disc rather than kneading repeatedly.
- If fresh cranberries are used, chop them roughly. Frozen cranberries work well and are convenient.
- For a sturdier dough in humid weather, add a tablespoon more flour if needed.
Variations
- Orange White Chocolate: Stir in 1/2 cup white chocolate chips with the cranberries.
- Lemon-Cranberry: Substitute lemon zest and lemon juice for a bright lemon glaze.
- Maple Glaze: Replace orange juice with maple syrup thinned with a little milk for a different flavor profile.
FAQ
Q: Can I use fresh cranberries instead of frozen?
A: Yes. Chop them if large, and toss briefly with a little flour to prevent sinking.
Q: Can I make the dough ahead?
A: Yes, shape the disc, wrap it, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a couple minutes to baking time if very cold.
Q: How do I keep scones flaky?
A: Keep ingredients and utensils cold, use small pieces of butter, and avoid over-mixing.
Conclusion
These glazed cranberry orange scones are simple, buttery, and full of bright citrus flavor. They are perfect for breakfast, brunch, or a seasonal treat. I hope you enjoy making them as much as I do.