Glazed Cranberry Orange Scones
These glazed cranberry orange scones are slightly crisp and flakey on the outside and perfectly tender in the center with delicious bursts of cranberry orange flavor.
I had some fresh cranberries leftover from a recipe for apple cranberry sauce that I recently made so I made these glazed cranberry orange scones that I found on Sally’s Baking Addiction. The key to good scones that don’t flatten while baking is very cold dough so I froze my fresh cranberries and grated frozen butter for this recipe and it really helped these scones keep their shape. I loved the combination of tart and sweet and the scones were a big hit with the entire family.
How to Make Glazed Cranberry Orange Scones
Make scones by whisking together the flour, sugar, baking powder, salt, and orange zest in a large bowl. Add the grated butter and use a pastry cutter (or two forks) until the mixture has pea-sized crumbs. Place the bowl in the refrigerator while you work with the wet ingredients.
Whisk together the very cold heavy cream, egg, and vanilla until very well combined.
Drizzle the egg mixture over the flour mixture, add the frozen cranberries, then mix together until everything is moistened.
Pour the mixture onto a lightly floured counter and with floured hands, work the dough into a ball as best as you can. The dough will be sticky, if it’s too sticky to work with, add a touch of flour. If it’s too dry, add a bit of heavy cream.
Press the ball into an 8-inch disc, and with a bench scrapper or large knife, cut it into 8 wedges.
Carefully place the scones a few inches apart on a baking sheet lined with parchment paper. Place the scones/baking tray into the refrigerator for at least 15 minutes.
Preheat the oven to 400 degrees.
Place the baking tray into the oven and bake for 22-25 minutes, or until golden brown around the edges and the top is lightly browned. Remove from the oven and set aside to cool. Side Note: If your scones start to spread while baking, remove them from the oven and press them back into the triangle shape using a bench scraper or flat spatula then return to the oven to finish baking.
Make the glaze by combining the powdered sugar with the orange juice until well combined and smooth.
Place the scones on a wire rack over parchment paper and drizzle with the orange glaze. Serve and enjoy.
Side Note: Glazed (or unglazed) scones will keep well at room temperature for 2 days or in the refrigerator for 5 days.
Equipment
- Baking Tray
Ingredients
Cranberry Orange Scones:
- 2 cups flour
- ½ cup white sugar
- 2½ tsp baking powder
- ½ tsp salt
- 2 tsp orange zest **About 1 large orange
- ½ cup frozen unsalted butter, grated **Use a cheese grated
- ½ cup + 1 tbsp COLD heavy cream, divided
- 1 large egg
- 1 tsp vanilla extract
- 1 cup frozen cranberries **Fresh works too but frozen helps the dough stay very cold
- 1 tbsp coarse sugar
Orange Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
Instructions
- Make scones by whisking together the flour, sugar, baking powder, salt, and orange zest in a large bowl. Add the grated butter and use a pastry cutter (or two forks) until the mixture has pea-sized crumbs. Place the bowl in the refrigerator while you work with the wet ingredients.
- Whisk together the very cold heavy cream, egg, and vanilla until very well combined.
- Drizzle the egg mixture over the flour mixture, add the frozen cranberries, then mix together until everything is moistened.
- Pour the mixture onto a lightly floured counter and with floured hands, work the dough into a ball as best as you can. The dough will be sticky, if it's too sticky to work with, add a touch of flour. If it's too dry, add a bit of heavy cream.
- Press the ball into an 8-inch disc, and with a bench scrapper or large knife, cut it into 8 wedges. Carefully place the scones a few inches apart on a baking sheet lined with parchment paper. Place the scones/baking tray into the refrigerator for at least 15 minutes.
- Preheat the oven to 400 degrees.
- Place the baking tray into the oven and bake for 22-25 minutes, or until golden brown around the edges and the top is lightly browned. Side Note: If your scones start to spread while baking, remove them from the oven and press them back into the triangle shape using a bench scraper or flat spatula then return to the oven to finish baking.
- Remove from the oven and set aside to cool.
- Make the glaze by combining the powdered sugar with the orange juice until well combined and smooth.
- Place the scones on a wire rack over parchment paper and drizzle with the orange glaze. Serve and enjoy. Side Note: Glazed (or unglazed) scones will keep well at room temperature for 2 days or in the refrigerator for 5 days.
These scones look absolutely fabulous and perfect for X’mas breakfast!
They look perfect for the holiday season. I’ve become a fan of scones since they are not as sweet as most baked treats.
These scones would be perfect for Thanksgiving Day breakfast.
We love a good scone as a breakfast treat and these sound absolutely lovely!