Glazed Cranberry Orange Scones

These glazed cranberry orange scones are slightly crisp and flaky 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 prepared this easy recipe for glazed cranberry orange scones I found on Sally’s Baking Addiction. The key to good scones that don’t flatten while baking is very cold dough. I froze my fresh cranberries and grated frozen butter for this recipe, which really helped these scones hold their shape. I loved the combination of tart and sweet, and the scones were a big hit with the entire family.

Glazed Cranberry Orange Scones

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 grater
• ½ cup + 1 tbsp VERY 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

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 ½ cup of 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 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 use a bench scraper or large knife and 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.

Brush the scones with the remaining tablespoon of heavy cream, then sprinkle the tops with coarse sugar.

Bake for 22-25 minutes, or until golden brown around the edges and the top is lightly browned.

Remove them from the oven and cool on a wire cooling rack.  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, and return to the oven to finish baking. 

Make the glaze by combining the powdered sugar with the orange juice until smooth.

Place the scones on a wire cooling 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.